Responsible for all aspects of Food and Beverage including front of the house, culinary and stewarding. Lead the operations for Atlas Cocktail Lounge, Spinnaker Pool Grill, Cornucopia Gourmet Market, In-Suite dining and Banquet operations.

Pre-Opening TeamResponsible for menu development for the outlets and Banquet and Catering. Cornucopia (Marketplace), Bar Lulu (Lobby Lounge), Sky Beach (Pool Deck), Banquet & Catering (18,000 sq ft).Working closely with the Corporate Brand & Food & Beverage teams to identify viable concepts for our guests.Responsible for the OS&E of all BOH, as well as FOH items needed for service, execution and set up.Responsible for vendor selection and relationships, working with vendors to identify specific looks, and highest quality products, and items throughout the operation.Develop training manuals and SOPs as well as recruitment and team member selection.Develop schedule/ staffing spreadsheets to stay within the allocated budgetary guidelines.Task Force:Hilton Fort Lauderdale Beach Resort, Hilton West Palm Beach, Diplomat Resort (A Curio Hotel), Capital Hilton, Hilton Miami Airport, Hilton Cleveland Downtown, Hilton Aruba Resort & Casino. Hilton McLean, Waldorf Astoria Beverly Hills, La Quinta Resort & Spa, Waldorf Astoria Las Vegas.As a task force chef I've assisted from opening some of our newest properties and tasked for up to 6 weeks, on special assignments for corporate events, and stepping into operations that need coverage, or help with stabilizing brand standards, menu development, staff training, etc.. Working with our corporate team to understand the needs of each specific property.

Executive Sous Chef for Crafted Hospitality, Tom Colicchio Operations.Assist the executive chef in the daily operations of beachcraft, The Sandbox, IRD, and Tom on Collins.Developed all of the pre-opening materials needed to transition in to opening.Created training manuals for the line staff.Was responsible for the ongoing hiring, and training of new and existing employees.Worked alongside our vendors to ensure that services were properly being fulfilled, and products were up to the desired standards. Was responsible for the daily tracking of our labor and food cost controls, as well as monthly inventories, and cost allocations through out our operation.Worked alongside the departmental chefs to understand restraints/ challenges, and look for solutions that would allow us the opportunity to operate without tampering the guest experience.

From 9/2014 - 1/2015 - I was the Executive Chef of the Ritz Carlton Bal Harbour.I was part of the transition/ opening team. In which we transitioned the current property into a fully branded Ritz Carlton. Delivery high service, quality, and consistency throught out our outlets nad banquet/catering events.I was responsible for the daily operations of BOH operations oversing purchasing and stewarding. Working alongside the Asst. F&B Director, and Hotel Manager to create a high guest/ resident experience. Customized for their specific needs.At The Ritz Carlton South Beach:I was responsible for a team of 4 managers, 9 supervisors, and an hourly staff of 75 employees.Responsible for the recruitment of department (selection process, interviewing, orientation)Oversee payroll for all departments (edits, scheduling, pay codes, labor management).Successfully used company branded programs such as: ADACO, ATLAS (labor management), LaserVault, 4DX, and Micros.Responsible for menu creation, customization, and implementation for outlets, banquet and catering, while working with the departmental chefs, and FOH management.Department representative for meeting planners, VIP guests, and guests with special dietary needs.Work with our different vendors to ensure that quality and consistency is to our standard.Work with purchasing department to ensure that month end practices are efficient, and in good standing order for auditing purposes.Consistently managed food cost despite 15% drop in BQT rev. to close 2013 at 25.5 vs. 26%.Exceeded quality of food scores, as well as scoring 100% compliance on BSA audit.Five Star Leader of the first quarter 2014.Assisted the Executive Chef with the planning and positioning of our department financially, as well as strategically depending on the business season.

Responsible for the daily food operations for EOS, Cafe Icon, and Banquet Functons for the property.Train, and develop culinary staff members.Attend daily and weekly meetings. Ensure proper financials are met and or exceeded.Ensure quality, and consistency throughout operation, using both Market Metrix and guest/ resident feedback.

Opening team Member of this 5 Star/5 Diamond Resort.As Executive Sous Chef:I was responsible for the daily operations of Restaurants, Lounges, Private Dining, and Banquets & Catering.Monitoring and controlling both labor and food costs, while up keeping production, efficiency, and consistency.Oversee a team of 45 cooks, stewards, chefs, and sous chefs. Responsible for new hire training, and development of current staff to ensure on going development, and emphasis on culture, goals, and vision.Assist Executive Chef in Menu Concepts & Engineering, budgeting, forecasting, checks and balances for the culinary department.Responsible for the production, execution, quality, and all other related aspects as it pertains to the food product.From 9/2010 - 7/2011 I was the opening Chef De Cuisine for Seagrapes & Molasses.I was responsible for the daily operations and all meal periods the restaurants served.Seagrapes, featured a covered al fresco dinning room, beach and pool service to our guest. Menu ranged from pool flare, sushi, and signature pizza and flatbreads from our Renato oven. A Mediterranean inspired a la carte menu. (Dinner Only). Here I created the signature appetizer - Which was evolved around the famous "pilon" (mortar & pestle) used in Puerto Rican cookery for mofongo. It was used to create our version of hummus in which it was presented and elaborated table side.Molasses, our club house restaurant, featured local flare flavors, focusing heavily in local seasonal products, and ingredients that were either grown on property our sourced within miles of the resort.

Responsible for the daily operations of BQTs & Catering..Assisting the Executive Chef in the outlets and with the planning of our department. Opening Team Member.

Responsible for IRD, Banquets, & Wet, supervise daily operation of each outlet and or kitchen, ensure quality, profitability, and executing the end product. Daily responsabilities include assisting the Executive Chef and ensuring all areas are covered with adequate staffing and have proper managerial supervision.

Responsible for a team of 9. Carried out daily operational activities such as ordering, prep lists, delegating tasks, food cost control as well as labor. Involved in new menu development, & tastings. Responsible for many IRD amenities. Involved in hotel recruitment. A member of various committees: Green Team, Peer Review, & Task Force.Held various positions from December 2003 - Started as intern and worked around all of the kitchens, and shifts.