• Reengineered schedules and positions in department to increase profitability.• Developed SOPs and plan to begin room service for 1300 room hotel • Created custom beverage program that married both brand image and guest demand using boutique suppliers.• Scouted and booked bands, DJs and other entertainers to activate lobby area and draw guests to bar.• Used local concierges to drive more business as well as social media to attract locals.• Streamlined amenity program which lowered food cost and raised perceived value.

• Led food and beverage operations for Shula’s Steak House, Bar 10 and in-room dining.• Managed two managers, a sales person and 45 union associates; train staff weekly in compliance with Shula’s and Westin’s standards.• Monitored social media and website for guest satisfaction reviews; responded to every complaint and compliment to build business.• Created marketing and pricing strategies; track and analyze sales promotions and marketing initiatives to gauge success of each.• Served as point person for POS needs; • Conceptualized and implemented grab and go breakfast for one year to test market.• Built beverage program and engineered menus.Accomplishments:• Piloted successful iPad wine lists with comprehensive, sortable lists for Shula’s Restaurant.• Won “Manager of the Quarter” for developing team of new managers to replace promoted managers.• Revamped wine list that better matched hotel’s clientele and won Wine Spectator award; balanced big name, higher priced wines to increase revenue and smaller boutique wines with lower costs to enhance profits.

• Orchestrated all aspects of banquet and in-room dining departments; directed and guided 27 staff; purchased equipment, tracked linen inventory and managed union payroll and scheduling.• Trained junior manager to excel in role utilizing vast knowledge and expertise.Accomplishments:• Built unique, highly specialized amenity program that aligned with hotel’s whimsical and creative brand using local artisan and fine food vendors.• Recognized with “Wow Award” for consistently achieving 4.1 satisfaction rating for banquets.• Converted banquet payroll system to Evention; worked with vendor to mitigate bugs.

• Managed in-room dining operations, conference room and minibar as well as three managers and 42 employees.• Collaborated with Sales team to execute blockbuster movie press junkets, including: hospitality suites, interview rooms and accommodations; ensured all needs of actors were met throughout event.• Built two beverage lists one for dining room and Feinstein’s Nightclub.• Designated point person for all micros programming and hotel reporting.Accomplishments:• Re-engineered in-room dining delivery from team oriented to individual focus thereby increasing accountability and raising guest satisfaction scores in all areas, i.e. speed, friendliness and accuracy.• Awarded “Manager of the Year.”

• Created successful marketing plan targeting pharmaceutical industry; redesigned website and marketing collateral to increase sales; plan successfully attracted large clients, i.e. Unilever, Novartis, Sanofi-Aventis and Roche.

Supervised setting up executing functions of 10-350 guests. Experience with corporate dinners, blockbuster movie premiers, weddings, showers, pharmaceutical functions and corporate meetings. Ensured customer satisfaction by monitoring needs and filling requests. • Primary clients were Bank of America, Viacom, Prudential and Goldman Sachs• Trained staff in food, wine and service.• Scheduled servers and made room assignments

Oversaw daily operations; opened and closed the restaurant. Trained and coached captains and waiters. Initiated staff incentives that excite and reward staff for sales, cost savings, efficiency and customer satisfaction. Point person during all banquets • Named "Best new Restaurant 2000" In The Star Ledger• One of first in state to purchase and implement Open Table online reservation system.• Organized and executed first Epicurean Palate, which included NY and NJ’s best chefs.

Assisted in executing banquets for a wide range of events from small meetings, pharmaceutical dinners and weddings. Coordinated preshifts, worked with bartenders to conduct pre and post event inventories, created bills and expedited food. • Cross trained in various areas in food and beverage• Point person for all VIP events

Supervised and scheduled wait staff and kitchen personnel. Managed bar operations. Purchased wines and managed all vendor negotiations, sales and costing. Managed beverage operations of a 70 seat, upscale restaurant. Reduced spoilage and inventory. • Taught classes for staff on food, wine and French service. Developed wine list and maintained $120,000 inventory.• Learned how to read and analyze P & L reports.• Began as food runner in 2006 and worked my way up to assistant manager in1998.