• Oversaw $165M+ best in class corporate dining Operations across the Google account, including Culinary oversight.• Partnered with Culinary and Marketing to create and execute 15 weeks of food-focused events to enhance the user experience in return to office and transition to hybrid work model, pivoting with population and usage swings.• Addressed changing unit-level operating environment with creation and deployment of on-site OpX workshops to quickly identify operational efficiencies and service enhancements. Supported 90-day execution against these needs leveraging culinary, HR, procurement, safety, design and sustainability teams.• Assumed establishment and direction of strategic project management office under shifting client priorities.

• Oversaw the pre-IPO reorganization of $50M F&B operations across ~20 countries and ~100 locations, including 11 country/regional directors and global corporate chef. Responsible for operating and overhead budgeting, training, and standards.• Represented and lead the F&B discipline in design and brand identity, destination strategy, and IT roadmapping.

• Collaborated with emerging technology firms to identify and effectively address guest communications, service recovery and operational task management opportunities in the Hospitality, Entertainment, Retail and Residential industries.• Provided guidance on product features, user interface (UI) and user experience (UX) in the creation and refinement of digital and app-based tools.• Worked closely with market planning and brand and business development activities.

(Position eliminated due to executive reorganization.)• Led brand programming and service operations for F&B, Rooms and Engineering disciplines for 55-unit, $2.4B luxury hotel company. Direct reports: VP F&B, Corp Directors of Rooms and Engineering, Analysts and Training Managers. • Owned CX platform analytics and insights, rolling out Net Promoter Score (NPS) measurement and philosophy to company. Developed online reputation management protocol with training and accountability in management responsiveness. Launched full review of brand standards and created “GuestX” taskforce to address negative service trends on-property.• Collaborated with F&B and Culinary, Retail, internal and external Design teams, and leadership of co-owned Bob’s Steak & Chop House for new project concepting of restaurants and bars; reimagining of existing F&B concepts and operations; and prototype coffee/retail development. • Coordinated closely with Procurement on new standardization initiatives to manage food cost and quality alongside local initiatives. Launched upgraded bath amenity standard and bulk dispenser pilot; sourced new bedding package.• Spearheaded efforts to update and relaunch Omni’s “Power of Engagement” training with HR, linking company core values and strong service culture with newly introduced NPS philosophy, to reinvigorate service and drive loyalty.• Partnered with IT and Digital Marketing to launch mobile key pilot and in-the-moment guest SMS for proactive service recovery; served on cross-functional leadership committee for ideation of mobile app and in-room technologies.• Liaised closely with operational efficiency consultants to balance and measure $50 million productivity and revenue initiatives against guest experience, brand positioning, and associate impact at Resort properties. Coordinated launch of Housekeeping and Engineering productivity, task management and preventive maintenance IT platforms.

• Under umbrella of Fortress Investment Group, led operations and guest experience development and programming for Drive Shack, a 60K+ sq ft, $30M+, tech-forward “golf entertainment” start-up—from initial concept to design and execution with budget and P&L responsibility. • Oversaw pre-opening and operations of first venue (Orlando) and budget and business planning for three additional prototypes under construction at time of departure (Richmond, Raleigh and West Palm Beach).• Collaborated closely with executive team in every stage of prototype design and construction planning, restaurant and bar concept and menu development, OS&E, FF&E, foodservice design, uniforms, custom PMS, gaming ideation, construction planning and site selection, JV development, marketing and PR, and retail programming. • Conducted market research with culinary consultants and key vendors to lead development of corporate and location-specific beverage and mixology program and restaurant and event menus and recipes.• Owned the formation of vision and mission statements, core values, brand identity, and training. Recruited and developed site-level leadership supporting 400 employees per location with succession planning for rapid growth.• Developed and maintained site-level business, operating and training plans, pre-opening and operating budgets. Product, labor and operating expenses ramped at beta site to stabilized budget 50% earlier than forecast.• Supported portfolio businesses with research, go-to-market strategy for luxury tequila brand “Cincoro”.

• Led global team on all aspects of development and execution of guest experience initiatives (including F&B, brand standards, sustainability, guest technology and innovation, design and supply chain liaison) for SSB lifestyle brands Aloft, Element and Four Points worldwide. Managed $4M guest experience development and activation program.• Owned guest innovation with branded Concept Room experiences, identifying and partnering with emerging consumer technologies to test and incubate, pushing viable concepts to pilot and execution in appropriate brand.• Engaged with ownership, management and development teams from deal stage to area programming and concept development to design to opening process and ongoing operations. Served on Starwood owner advisory councils.

• Led Food & Beverage operational support for Full Service and Luxury hotels, consisting of 250+ properties across Sheraton, Westin, Le Méridien and Luxury Collection brands. Support included: internal concept development and repositioning, developing and guiding pre-opening critical paths, and brand standards and brand program rollouts.• Head facilitator and co-developer of educational modules for Starwood’s industry-leading “F&B University”.• Established and launched Starwood’s F&B Advisory Council to Franchise and Ownership groups in North America to leverage operating best practice, monitor market trends and promote brand relations.

• Led field marketing operation for regional teams in South-Central and Mid-Atlantic U.S., with average sales of $100M per region, across 12 states and multiple industries.• Partnered with VP of Marketing to develop and launch industry-leading consumer research and master planning tool “MarketMATCH” in B&I vertical, mapping campuses to populations to match lifestyle to F&B programming.• Developed retail marketing platform and field training for Global Best Practice group to launch ARAMARK Spain’s Healthcare Division (F&B). Post-pilot and country launch, program expanded to include ARAMARK Chile.

Four Seasons Resort & Club at Las ColinasIrving, Texas