Senior leader of F&B operations at the Royalton Park Avenue. Property is managed by Highgate and in partnership with Gilded Group and In Good Company managing the lounge, sun deck and event space.

• Developed, sold, organized, planned, and executed all catering events, to a highly discerning clientele, growing catering sales from $6.5 million annually in 2017 to $8 million annually in 2019. An increase of 23% in two years. Forecast for 2020, pre COVID-19 shut down, was $8.5 Million, growth of $500,000 (6.25%) YoY.• Led and developed a team of two sous banquet sous chefs, one banquet manager, six lead captains and 50 additional employees.• Hosted events & functions for diverse clientele (Social, Association & Corporate groups) ranging from 10 person intimate multi-course plated dinners to 1200 person receptions and social events, that included celebrities, launch/release parties and reality television filming.• Regularly complete site visits with prospective clients and directed sales team in development of all pricing, menus, and logistics.• Led “Employee Safety team” which met weekly to review and ensure compliance with NYC Department of Health and OSHA standards.

Managed strategic, operational and financial success of high volume fine-dining restaurant generating • • $6.5 million in annual revenue, while leading and, developing a diverse team of three Food & Beverage Supervisors and 50 employees.• Directed all banquet & event operations, accounting for 23% of total annual sales.• Responsible for maintaining New York City Department of Health and Sanitation requirements. Achieved “A” Grade for both 2016 & 2017.• Crafted weekly, monthly and quarterly critique of restaurant’s financial performance as it pertained to revenue, COGS and profitability.• Awarded “Best of Award of Excellence” by Wine Spectator Magazine for both 2016 & 2017.• Recognized by Michelin Guidebook as “Michelin Recommended for 2016.

• Senior most Food & Beverage leader on property, Managed strategic, operational and financial success of Multi-Unit operation. Including two restaurant outlets, in-room dining and banquet and catering operations generating $10 million in annual revenue, while leading and, developing a diverse team of two senior banquet managers, three restaurant managers, two event managers and 100 employees, in a unionized (Local 6) environment. • Led transition from full service breakfast restaurant to enhanced grab and go option and lounge re-imaging, under the direction of Marriott International Corporate Food & Beverage strategy.• Crafted monthly critique of financial performance for food & beverage operation to be presented to hotel ownership.• Directed catering sales team to determine pricing, costing and maximizing sales through tiered pricing structure on all catering menus.• Established and maintained strong relationships with department union delegates and union business agent.

• Senior leader on management team that managed strategic, operational and financial success of Multi-Unit operation generating $17 million in annual revenue, including fine dining, celebrity chef, Jean Georges Vongerichten’s restaurant. • Led and developed, directly, a team of two Assistant Food & Beverage Managers, an In-Room Dining Captain and 25 employees.• Developed all Hotel and Restaurant Catering menus.• Developed, sold, organized, planned, and executed all catering, in-room and hotel suite events to a highly discerning clientele, including multiple foreign heads of state and celebrities, while maintaining the stringiest of standards and protection of confidentiality.• Responsible for all OS&E sourcing, price negotiation and purchasing.• Crafted monthly critique of financial performance for food & beverage operation to be presented to hotel ownership.

• Managed strategic, operational and financial success of Multi-Unit operation. Including two restaurant outlets, banquet and catering operations generating $1.75 million in annual revenue, while leading and, developing a diverse team of three Food & Beverage Supervisors and 40 employees.• Managed profit and loss statements, general ledger, COGS & all expenses for entirety of food and beverage operation.• Raised breakfast outlet guest satisfaction score by 4%, lunch and dinner, blended, outlet guest satisfaction score by 3% YoY.• Achieved 110% of budgeted profit, despite 9% shortfall of budgeted revenue, through strategic planning and cost adaptation model and implementation of dynamic staffing model.• Recognized by Hotel’s Executive team as department of the quarter for Q4 2012.

• Managed strategic, operational and financial success of two F&B outlet operations generating $3 million in annual revenue, while leading and, developing a diverse team of two Food & Beverage Supervisors and 25 employees.• Raised and sustained guest satisfaction scores from 68 to 95% with multiple categories of guest experience metrics. • Developed, organized, planned, and executed annual St. Patrick’s Day event, for 1500 guests, generating $75k in single day revenue.