Helped to run daily business operations of on base restaurant, including overseeing of staff, facility monetary functions, and monthly specials and activities. Worked on preparing annual budget, including manpower and equipment needs. In 3 months, was a key leader in moving the fiscal prospects out of the red and into a positive financial balance. Worked one on one with Marketing to design and devlop food specials in programs.

Oversaw the economic and efficient operation of club facilities and activities. Implemented higher level directives, formulates procedures and programs to ensure high standards of food and beverage, recreational and entertainment programs. Worked directly with human resources for onboarding and training of employees and position descriptions. Menu Planning, equipment merchandizing. Establishes financial goals, prepares budget, analyzes finances.

Facilitated the opening of on base restaurant. Set up Menu, products, equipment, and trained staff. Traveled to facilities-provided subject matter expertise and oversight of food products, quality, preparation, menu development, and food safety training. Completed for all facilities; F&B cost analysis, checked and created cost cards, created pricing methods, and recommended appropriate staffing levels, quality control and food sanitation spot checks. Created the plans for a four year multi-million-dollar community center project, assisted with implementing a menu and full-service bar. As well as creative aspects of the design keeping an eye on market trends with design and food.