Operations Manager with a key focus on detail and creating a great guest experience. Direct management of 40 plus frontline employees and Appearance Care Team. I am directly responsible for all department functions of this 300 seat exclusive Delta Airlines Sky Club. The Orlando club services executive and celebrity passengers for major carriers including, Virgin Airlines, KLM, British Airways, Air France and many Delta Sky Team partners. With high volume and daily guest counts of over 800. Guest service, attention to detail, and personal attention is job one. I am responsible for all operational aspects of the hospitality sector for Sky Club operations including food & alcohol purchasing, P&L statements and budgets. In addition I am responsible for guest and employee safety as it relates to HACCP and quality control standards; as well as sanitation and cleanliness; training of all service ambassadors and appearance care personnel in exceptional guest service, and safety guidelines. I set goals and align our values with new and innovative leadership and development programs. Developed and retained an award winning results driven team that consistently place the unit in the TOP 5 o the entire Delta Sky Club portfolio, with a 98% guest satisfaction rating. Club was rated number one in the entire portfolio under my leadership in the last quarter. Consistent focus on detail, safety and creating a memorable guest experience. Coordinated and organized food and beverage needs for our corporate partners and social events as well as designed event menus and surprise and delight tastings. Implemented marketing tools and executed promotions to assist in the growth of sales and recognition programs to award our service ambassadors. Identified and implemented new ways to increase organizational efficiency, productivity, quality, and safety with 100% on all State, NSF, Delta, and Medina quality assurance audits.

Bobby Van’s Steakhouse and Grill is the pinnacle of fine steakhouse dining and is an award winning airport design restaurant at New York’s JFK International Airport. With locations on Broad Street in the financial district, Bobby Van’s Grill on East 54th Street, two Times Square locations, and two D.C. locations. My responsibilities and task are summarized below:  Methodical and process-driven, Detail oriented supervision of over 60 FOH employees and 20 BOH employees for this 8 million dollar a year airport location.  High degree of accountability and ownership, problem solver with effective decision-making abilities  Focus on training and team development, with ability to work positively and collaboratively to achieve highest standards of delivery at work  Experience with new openings and staff development and orientation  Demonstrated experience developing food and beverage outlet and menu concepts.  Strong written and verbal communication skills.  Deep financial acumen including proficiency in budgeting, projections and forecasting, flash and variance reports.  Oversee operations at this High - End fine dining steakhouse at JFK International Airport, ensuring day-to-day consistency while setting and maintaining high standards for service and operations by identifying and implementing system improvements;  Develop our restaurant managers by improving their personnel management skills and furthering their professional development and career goals;  Develop our entire restaurant team by setting employment policies, developing and implementing training programs, assisting with promotion decisions, and determining hiring needs across the venue. 

Supervisor and Lead operations manager for multiple food & beverage units within the Orlando International Airport. I was tasked with supervising numerous F&B concepts that include national brands such as Outback Steak, Fox Sports Bar, Chili’s, Macaroni Grill, Starbucks, and other full service and casual dining outlets. With an emphasis on guest satisfaction I strive to engage my teams and provide a platform for transparent communication between our staff our guest and across the companies vast footprint. I focus on our employees and set goals to develop brand ambassadors and retain top talent. I provide explanation and clarification as it relates to maintaining employer-employee relationships that contribute to satisfactory productivity, motivation, and morale by providing support as an employee advocate, food service certification facilitator, training & development coordinator, and quality control auditor for food service excellence in the Orlando International Airport. Fill in where needed to ensure guest service standards and efficient operations. Make employment decisions including interviewing, hiring, evaluating and having crucial conversations with restaurant personnel as deemed appropriate. Manage the monitoring processes for measuring and benchmarking safety performance against the company standards and national levels. Ensured health & safety requirements were met thoroughly under my supervision. Responsible for training kitchen personnel in cleanliness and sanitation practices.  Responsible for planning and directing food preparation in multiple kitchens.

Consummate Management Executive - Top-performer and valuable contributor to hotel executive teams. Extremely versatile with high - caliber cross functional management qualifications, experience - backed judgment and excellent timing Diverse Volume Experience - Unique combination of small /boutique and multiple outlets operations management in high volume markets such as New Orleans, and Ft. Lauderdale. Personal Characteristics - • Managed all facets of the resort's restaurants, in-room dining, banquets and a special events. • Responsible for all new operating procedures, training standards, concept implementations, controllable purchases and processes. • Directed the closing, renovation and re-launch of the resort's Food and Beverage operations. • Increased revenue by 19% within 2 months of starting my position. • Increased and kept Monthly Guest Satisfaction Index over 90% best in the company. • Analyzed F&B sales and fine-tuned purchasing to deliver record profits. • Designed and led several high-caliber service and management training programs. • Maintained labor costs in line with hotel occupancy rates by implementing short-term employment contracts during peak season.

Exceptional leadership, unsurpassed customer service are the hallmarks of extraordinary chains. Following these guiding principles, Convenience Store Decisions is proud to honor RaceTrac Petroleum as the 2014 Chain of the Year.A Team Culture of strong performers as a Recruitment & Engagement Specialist I lead, develop, oversee, and provide feedback to a team of Store Management Supervisors; ensure the appropriate development tools and resources are available. Recruits and staffs top talent at the retail locations in the designated region. Screens, interviews, and communicates offers to qualified candidates. Oversees the new hire orientation process and facilitates the onboarding and programs for new store employees. Drives employee engagement and recommends solutions to bridge the gap in areas of opportunities to enhance the employee experience at RaceTrac. Develops and maintains an understanding of recruitment best practices in order to build talent and bench strength through external and internal recruiting. Works with Operations Supervisors and Development Supervisors to create Talent Strategies that will drive the region forward. This includes assessing talent and identifying top performers. Drives and communicates Human Resources KBOs and ensures these objectives are consistently met. Serves as a support to any HR processes as needed (i.e. payroll, benefits, administration functions, etc).

 Responsible for Full Life Cycle Recruitment and Interviewing to identify qualified candidates for key positions at this legendary resort. Coordinated and organized verification of employment, background checks, and offer letters.  Developed and managed a written performance management process to include keeping position descriptions updated, managing the goal-setting process, assisting managers with development plans as necessary and ensuring performance review processing in a timely matter.  Provided guidance on HR company policies/procedures, compensation and benefits issues, conducted exit interviews, orientation and on-boarding. Developed and designed high profile power point presentations focused on leadership and development of team members. Legal Liaison for hotel property due to our status as a facility for numerous television, video, and sports related productions, I was challenged with the legal aspects and liabilities as it related to employees, copyrights, trademarks and the arts. Created and evaluated reports, decisions, and results of department in relation to established goals. Administered FMLA, Workers' Compensation and other Company Leave Policies.

Oversaw all Human Resources and Talent Acquisition activities for New Property  Hired management and hourly staff to support 95 openings using networking activities and internet job boards.  Created and maintained positive and productive relationships with all levels of management.  Coached Managers and Area Directors on performance management.  Conducted Human Resource audits, which include I-9's, signage, employee files, hiring and termination practices to ensure federal and state compliance and company consistency. Food & Beverage Operations  Provided strategic leadership and direction for current and future operational plans; maintained direct oversight of marketing, menu development and costing, scheduling and payroll, billing, monthly F&B inventories, P&L, and quarterly revenue forecasting.FOOD & BEVERAGE MANAGER Sourced, selected, and negotiated with vendors/suppliers Managed, controlled, and purchased inventory including all food, liquor, beer, wine, and mixers; conducted inventory counts and coordinated vendor delivery schedules to ensure appropriate levels of inventory. Directed a staff of up to (45) employees responsible for food preparation and service delivery; assessed employee performance and provided ongoing direction, engagement, leadership, mentoring, and support. Scheduled work hours; planned staff schedules to ensure adequate manpower coverage. Spearheaded the recruitment, training, staffing, and scheduling of restaurant/catering personnel; developed recognition programs, leadership forums and programs for employee retention. Enforced adherence to corporate standards/guidelines and liquor laws at all times.________________________________________________________________________

Owner operator of Multi Unit Club, Hotel and Restaurant Operations in New Orleans Louisiana and World Famous Bourbon Street. Award Winning "Big Easy Cocktail Co.", Club Mojo's, Velocity, Voodoo Groove, Club Park Place, The Box, Statix, and Audubon Hotel & Resort. Voted "Best of The City". 2003 Menu Magazine, Sun Sentinel "Best of The City"... "Big Easy Cocktail Company" Ft Lauderdale FloridaRetired from operations in 2005 after effects of Hurricane Katrina.