Managed and developed Vacasa’s premier VIP accounts, consisting of 100 of the highest-yielding portfolios in Vacasa’s inventory, spanning 3 regional markets and grossing over 30 million in annual revenue. ■ Proactively worked with owners and key stakeholders to maximize revenue opportunities.■ Provided marketing, positioning, and design recommendations to optimize rental… Show more Managed and developed Vacasa’s premier VIP accounts, consisting of 100 of the highest-yielding portfolios in Vacasa’s inventory, spanning 3 regional markets and grossing over 30 million in annual revenue. ■ Proactively worked with owners and key stakeholders to maximize revenue opportunities.■ Provided marketing, positioning, and design recommendations to optimize rental performance.■ Collaborated with revenue analysts and marketing teams to evaluate booking projections, rate strategies, and identify the maximum market potential.■ Strengthened and maintained client relationships, improving owner retention by 40%.■ Developed and presented comprehensive quarterly business reviews for all owners/investors. Show less

Led a team of 25+ employees, overseeing all aspects of daily restaurant operations executing at the highest level to deliver consistent elevated service and maximize revenue. Evaluated employee performance, set goals, and developed protocols for standards in customer service.

Directed and coordinated all aspects of personalized guest services aligning teams and resources to accommodate all guests' needs throughout the duration of their stay. Accommodated high-profile VIP guests on a regular basis, elevating attentiveness to ensure full discretion, attention to detail, and professionalism during their stay.

Managed boutique multi-unit luxury homes, overseeing operations to maintain property standards, provide tenant support, and secure contracts.

Managed fine dining operations, supervising front-of-the-house staff and assisting General Manager with hiring, marketing, and cost control.Developed training protocols to elevate the standards of fine dining service, including comprehensive wine knowledge, food and wine pairings, table-side etiquette, and presentation.

Worked under the guidance of oceanographer / explorer Jean-Michel Cousteau as part of an environmental leadership training program for Catalina Island Camps.