F&B INTERIM MANAGEMENT | Mountain Top Hospitality Jun 2020 - Present-F&B consultant and interim management in hotels to drive change, leadership, and reverse declines.-Established business, financials, marketing, and designed, built and manage the company website.-Review and analysis of F&B divisions with recommendations for service and revenue improvements.-Leadership development and staff engagement initiatives to drive performance, moral, and retention. -Day to day… Show more F&B INTERIM MANAGEMENT | Mountain Top Hospitality Jun 2020 - Present-F&B consultant and interim management in hotels to drive change, leadership, and reverse declines.-Established business, financials, marketing, and designed, built and manage the company website.-Review and analysis of F&B divisions with recommendations for service and revenue improvements.-Leadership development and staff engagement initiatives to drive performance, moral, and retention. -Day to day operations management and implementation of process improvements and efficiencies.ContractsF&B Director, Snow Pine Lodge (Alta, UT), F&B Director, Sanderling Resort (Duck, NC)F&B Manager | JW Marriot Plant Riverside (Savannah, GE)-Recruit and train new managers and staff, drive operational improvements, and develop SOPs. -Implementation of scheduling software and cost control measures to increase the bottom line.-Interim management of restaurants, banqueting, and up to 120 staff improving sales and service. -Interim management of rooftop night club with 40 staff and daily sales revenue in excess of $50k. F&B CONSULTANT, GENERAL MANAGER (Via Mountain Top Hospitality) Oct 2021 – May 2022Mavericks Grill | Granby, CO -Appointed to revitalize the restaurant following a decline in revenue, custom, and service operations.-Operations management, process improvements, creation of SOPs, and driving marketing strategy. Key Achievements-Drove improvements putting restaurant back on track for first year of sales over 2 million dollars.-Implemented cost control measures for labor, food, and liquor reducing annual expenses by 15%. -Initiated catering for onsite and offsite events generating an additional $250K annually in revenue.-Rebuilt the website, set up social media and led branding and marketing resulting in new customers. Show less

-Strategic management of restaurant, finances, operations, payroll, marketing, and staff development. -Ran the restaurant and bar, trained staff, and implemented quality, service, and cost saving initiatives.Key Achievements -Implemented infrastructure for business scaling and increased annual revenue from $1.7M to $2.4M.-Reduced expenses by 15% through cost reduction, quality improvements, and increased productivity.

Responsible for the overall management of the day to day operations of Jacks Restaurant and BarEnsure overall quality management of the food and beverage outlet.Maintains positive communication with staff and management.Assist in the development and implementation of training program for the all staff. Assist in creating an in-house employee handbook, assist in creating a bar training handbook and exam, administer menu test for all staff.Assist in the tracking of individual… Show more Responsible for the overall management of the day to day operations of Jacks Restaurant and BarEnsure overall quality management of the food and beverage outlet.Maintains positive communication with staff and management.Assist in the development and implementation of training program for the all staff. Assist in creating an in-house employee handbook, assist in creating a bar training handbook and exam, administer menu test for all staff.Assist in the tracking of individual employees training performance within the employee's fileUtilize the employee performance appraisal process to develop and improve the employee performance.Responsible for maintaining consistent and fairdisciplinary procedures.Assists in determining appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.Is knowledgeable of Copper Mountain Resort's mission statement and philosophy, and implements its usage in operations and training.Responsible for overall quality of guest services and products.Assists with special events and functions.Ensure that the outlet is in compliance with all local, state and federal laws and regulations. (includes, but not limited to, local liquor laws, employment laws, OSHA rulings, sanitation standards)Develops and implements outlet concept, menu, marketing and advertising plans. Works cooperatively with the manager, chef, group manager of F&B, and F&B marketing.Ensure that appropriate standards regarding interior environment, atmosphere, and theming are maintained.Assists in monthly FOH inventory and overall inventory and end of month P&L monitoring.Assists in timecard monitoring daily and bi-weekly Show less

Roosevelt lodge is a seasonal dude ranch located inside Yellowstone National Park. Guests get a rustic outdoor feel living in cabins inside the park. The ranch has a full-service lodge with a restaurant serving 3 meals a day. The lodges signature attraction is a chuck wagon dinner where guests are taken by horse drawn wagons. During the day the guests get to go horseback riding through the beautiful park.

I joined the High 5 team as GM/Owner to help a struggling business turn it image around and become profitable. High 5 is a pizza bar during the day and a live music venue at night. When I joined the team the first thing, I did was give the space a face lift. This helped with a new image and brining in new customers. I hired a new booking agent/promoter for the bands. This was able to bring in better music and more guest with new promotions. I expanded the food menu, extended hours, and added… Show more I joined the High 5 team as GM/Owner to help a struggling business turn it image around and become profitable. High 5 is a pizza bar during the day and a live music venue at night. When I joined the team the first thing, I did was give the space a face lift. This helped with a new image and brining in new customers. I hired a new booking agent/promoter for the bands. This was able to bring in better music and more guest with new promotions. I expanded the food menu, extended hours, and added delivery service. More then doubling the food revenue from the previous year. Show less

Oversee daily operations for high volume breakfast and lunch cafeManage labor and wages; hire and train staff; supervise staffTrack profit and loss through inventory; develop cash handing proceduresSet customer service standards

Responsible for overseeing entire opening and running of BBQ restaurant in Denver Colorado. Created & executed new menu concept for the restauarnt then turned over kitchen operation to kitchen manager. Organized a weekly purchasing budget for the business ensuring spending controls. Trained all kitchen staff on food cost and the importance of profitability, through portion control, and waste. Installed an extensive beverage menu including 18 beers on draft, signature cocktails and a… Show more Responsible for overseeing entire opening and running of BBQ restaurant in Denver Colorado. Created & executed new menu concept for the restauarnt then turned over kitchen operation to kitchen manager. Organized a weekly purchasing budget for the business ensuring spending controls. Trained all kitchen staff on food cost and the importance of profitability, through portion control, and waste. Installed an extensive beverage menu including 18 beers on draft, signature cocktails and a profitable wine list. Executed a detailed marketing plan to bring business in from day one. Trained all staff on over 18 different craft beers and their types along with a full beverage training program. Show less

Managed daily reservations and seating of guests and monitored timing of guest experience. Coordinated assigned shift and assisted in overall supervision of servers, busers and bartenders. Observed and corrected staff service to ensure guest satisfaction. Communicated with guests to receive feedback and handled guest comments and complaints.

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