Created and implemented strategy, change management, vendor management, and financial management across 125 sites in AMER and LATAM with services including cafes, coffee bars, micro markets, retail kiosks, vending, and pantry services as part of a $80MM dining budget. Conducted RFP’s for new site openings and worked with JLL, Amazon and external stakeholders to successfully open eight new buildings including Amazon’s east coast HQ2 headquarters in Virginia and NYC headquarters. Partnered with various Amazon stakeholders to provide a best in class service offering by implementing food and hospitality initiatives including Amazon’s return to office, implementation of electric kitchens, complimentary food and beverage programs, elevated service offerings, and innovation.

Responsible for on-site change management, communications and implementation of new innovations across 19 locations in partnership with MetLife client and business unit leadership, vendor on-site implementation and execution team and C&W stakeholders. Directly oversaw the $3MM annual dining subsidy, and implemented cost save SOP’s that saved over $350,000 annually. Supervised large-scale dining projects including multimillion-dollar renovations and refreshes of existing footprints. Rebuilt vendor, operator, and client relationships, as well as assisted the Facility teams on workplace experience/dining projects. Participated in Monthly Operating Reports and Quarterly Business Reviews, leading the discussion related to dining experience, financials and operations. Created and implemented COVID-19 dining programming including free food programs and food donation programs

Managed the daily operations of Catering, Conference Center, Café, Coffee Bar, and Coffee Pantries at Moody’s corporate headquarters and their satellite campus, directly overseeing an annual revenue of $3.5 million. Supervised 6 salaried Chef’s/Manager’s and 28 employees in a union environment. Created budget, and developed short and long term financial and operational plans for the unit. Implemented processes to beat budgeted financial goals including Product Cost, Labor Cost and Other Costs directly related to full P&L responsibility. Decreased Product Cost by over 5%, and increased the bottom line by over $125,000. Reported all daily, weekly, and monthly aspects of the business including financials, inventory, production records, staff scheduling, and payroll.

Managed the $9.2 million a year café, serving over 6,500 guests per day at Goldman Sachs corporate headquarters.Supervised over 80 employees in a union environment. Assisted in reporting the daily, weekly, monthly, and annual financials for the profit center. Purchased goods daily and conducted inventory monthly. Managed the Restaurant Vendor Partner Program, setting up a weekly restaurant rotation by working closely with many of the top restaurants in New York City.