Del Posto Ristorante MICHELIN ⭐️ NYTIMES ⭐️⭐️⭐️⭐️James Beard Awards MANYRelais & Chateaux distinctionA 5 Diamond Award from AAAand the Grand Award from the Wine Spectator

Blue Star Jets provides private aviation to companies and individuals with No acquisition costs, no maintenance fees, no insurance cost, and no membership fees. Here’s a quick summary of Blue Star Jets and why we are the only choice for private jet travelers. •We currently maintain the highest safety and security standards in the private aviation industry. •Access to over 4000 planes worldwide allows us to find the best aircraft at the best price every time. You only pay for the time you fly, Fractional ownership can cost 40% - 60% more than our service. We pass on to you wholesale pricing, unavailable when you deal directly with a charter company yourself. •Our optional Sky Card Program is the best value proposition in the jet card industry and gives you flexibility and guaranteed availability. Call me for a flight 24/7- 365 days/year. 201.315.3179Other responsibilities:Design customized travel experience for luxury and corporate travelers.Expedite time sensitive requests on short notice.Provide the highest possible safety standards available by initiating mandatory network requirements. All aircraft is Part 135 certified with 5 to 500 million dollars worth of insurance. All jets are Wyvern and Argus inspected, and additional third party inspected to ensure extra quality assurance Pilots have over 5,000 hours flight experience and attend flight school bi annually. Develop and maintain strong relationships with future, past, and present clientele, by way of communication, networking, and independent research. Expand brand awareness by conducting marketing campaigns, and initiatives.Sponsor working partnerships with vendors. Conduct and design new initiatives to break into alternative global markets. Provide alterative modes of transportation such as car and limo service for clientele.Provide security services for dignitaries, athletes, media personalities, and corporate executives.

Directly responsible for overall management of all Food and Beverage outlets, including Garden Café Restaurant, Kitano Jazz Club and Lounge, Hakubai Restaurant, Banquets, Meetings, Room Service, and Sidewalk Café. Also responsible for 50 plus team membersDirectly responsible for payroll, scheduling, training, hiring, purchasing, and disciplinary action for all team memberMonitor and effectively manage food, labor, liquor, and equipment costsDirected the opening of a new seasonal sidewalk café, including concept and menu development, staffing, inventory and implementing operating proceduresManage and coordinate all promotional activities involving Food and Beverage focused primarily on the increase of revenue generation at all outletsManage labor relations with Local 6 and Union CBAInsure quality and consistency of organization of Banquet events and BEO’s with hands-on supervision and client communication; assisted Banquets and Chefs with menus and product acquisition, scheduling and payroll

I worked as a purveyor and retail Sales Assistant Manager for a family run sports memorabilia company.

Directed opening of new Palm Bar and Grille in JFK Airport, a new brand concept for the Palm Corporation Managed all facets of the opening including staffing, inventory, and establishing operating proceduresTrain all staff in Palm quality standards, focusing on the fine dining experience, up-selling techniques, and maintaining refined customer service Manage all revenue and cost functions to deliver a high profit margin while maintaining a quality customer experienceInteract with customers regularly to solicit feedback to continually enhance the dining experience; this is in addition to performing weekly quality assurance audits Establish relationships with corporate clientele presenting and closing proposals for various functions held in our Private Dining Area

Directly responsible for overall management of Food and Beverage outlets, with top priority of disciplined adherence to Affinia Service Standards by over 25 associatesIncreased revenues for F&B Outlets by development and execution of new ideas for productivity, advertising, and promotions Year to date revenue of $769,937 through 3rd quarter 2008 was a significant increase of 24.7% compared to 2007, and exceeded corporate budgeted target by 17.9%Actively contributed to the sales process with corporate sales associates by providing clients with a strong value proposition that Food and Beverage brings to these high revenue functionsGuaranteed 5 Star Service for clientele and businesses through staff training and awareness, resulting in customer loyalty well in excess of industry averagesPersonally provided guest recovery, relationship development and follow-ups for all guests. Personally fulfilled requests from high profile guests which included UN dignitaries, sports and entertainment personalities, and political figuresProactively managed expenses through disciplined purchasing, inventory, and account set-ups and reconciliations to increase profit margins Insured quality and consistency of organization of Banquet events and BEO’s with hands-on supervision and client communication; assisted Banquets and Chefs with set-ups, scheduling and payrollTechnical skills contributing to profitability include proficiency with Solomon E-Procurement Programs, Kronos Time Scheduling, POS Systems Micros and Posi-Touch Well-established labor relations with Local 6 and Union CBA

Responsibilities included management and oversight of all Food and Beverage OutletsEnhanced employee awareness of Hyatt service standards to assure an exceptional customer experience to enhance revenues and generate repeat business Developed employee training, improved supervision, and implemented evaluation and performance measurements more aligned with corporate standards Contributed past experience with purchasing department to effectively reengineer order entry, account set-up, and inventory control procedures to increase efficiencies in managing costs and increase profitability

Consulted with outlet managers and chefs to provide quality products meeting their high standards in a timely and cost effective manner to maintain profitabilityEnhanced ordering and inventory processes to provide better controls and communication Key contact for convention and banquet managers to provide special products to meet expectations of high revenue corporate clients Created a positive and productive work environment to more effectively manage staff working in receiving departmentFully trained in union work rules and relations One of selected managers appointed to role as “Manager on Duty” with responsibilities for all hotel operations in General Manager’s absenceFully experienced with TimeSaver and Birchstreet E- Procurement programs

Managed the pantry chef responsibilities for this new, upscale restaurant. Trained and supervised eight employees reporting to me as assistants. Supervised the Sunday brunch set-up and presentation.