General Manager for food and beverage at DRV PNK Stadium for Inter Miami CF.

Milwaukee Bucks Arena

• Regional support of 37 Colleges and Universities in 7 states totaling $26 million in total catering revenue • Developed and executed trainings to drive guest satisfaction scores and promote the associate You First program• Perform operational audits of units and create improvements to optimize performance for operational productivity to ensure conformance with The Gathering by Chartwells• Developed a catering marketing strategy with operations teams alongside Regional Vice President on catering offerings and marketing plans for sales and rebid presentations • Build cross sector partnerships in the Compass family by planning and execution of Compass Community Council• Proficient in Compass Group Capex, budget, and financial reporting• Implement programs for the region to increase catering awareness for the Chartwells brand and drive in-unit participation • Increased catering revenue in the region by 7.6% with introduction of monthly promotions and The Gathering by Chartwells

• Proficient in the cycle of seasonal business, understanding the importance of Attracting, Recruiting, and Retaining outstanding associates to deliver excellent guest services• Engaged associates and management with the Chartwells You First program in pre-service meetings to allow everyone to have a clear understanding of our service commitment to our guest • Worked in partnership with the management team to develop additional training to front line associates on customer service, communication, leadership, and how to use it in their daily duties• Accomplished a 4.17 out of 5 on guest satisfaction surveys through programing and monthly promotions • Stayed current on the latest trends in the food and beverage industry to drive a marketable presence and grow top line sales • Worked closely with conference services to build innovative menu offerings to drive additional revenue for weekly conference guests

Responsible for all catering operations encompassing a diverse group of events from 100 to 2000 person custom meals.Support 13 accounts across the Midwest region and increased sales by developing cost-friendly menus, implemented catering standards, created retail merchandising standards, support in execution of all VIP catering functions, presented recommendations to marketing team for business development strategy, and coached staff to achieve optimal results.Worked Closely with Regional Chef to implement new catering guidelines from sales, marketing, culinary and execution of all events. Worked closely with Meetings and Conferences to bring in Meeting Professionals International to showcase select events annually. Responsible for maintaining the 2.5 m annually catering budget. Controlling all cost on a monthly basis while reporting them to the RDM.Worked very close with marketing on staying up with the trends and implementing them in our market to drive additional sales. Helped in the development and restructuring of the catering department to drive revenue while controlling cost.Maintain and training of culinary personnel in HACCP procedures and record keeping.Experienced in menu development, planning, and conceptual strategies and marketing.

Responsible for all catering operations encompassing a diverse group of events from 100 people plated to 2000 person custom menu.Worked closely with Meetings and Conferences to build a stronger conference package for outside groups.Worked closely with Director of Operations for all summer camp conferences to make them more efficient.Helped in the development and restructuring of the catering department to drive revenue while controlling cost.Source new relationships with vendors for better merchandising across retail outletsBuilt strong relationship with vendors to support local farmersSupporting chef for central region high profile VIP catered events.Maintain and training of culinary personnel in HACCP procedures and record keeping.Experienced in menu development, planning, and conceptual strategies and marketing.

Premier catering venue in Central Arkansas with over 10,000 square feet of event space encompassing a 200-seat restaurantPersonal Chef for President Clinton when visiting the Clinton Presidential Center Executed high profile events for Madeline Albright, Story Musgrave, Governor Mike Beebe, Mike Huckabee, Peter Max, and other former and current US dignitaries Continually developed trend forward food programs to drive culinary innovations and be the culinary leader in Central Arkansas Developed an annual kid cooking camp program to teach 6th, 7th, and 8th graders the basics of culinary artsEstablished and maintained working relationship with local farms and companies to build a network of sustainable farm to table networkWorked in partnership with War Eagle Mill and the Amish to develop a private brand of jellies, jams, pickles, and cookie mixes to be sold in the Clinton Museum store

Supporting Chef for two Kentucky Derbies; 2006 & 2007Assisted with and prepared foods for Her Majesty Queen Elizabeth at 2007 Kentucky Derby