Vice President of Food & Beverage, CAESAR’S ENTERTAINMENT – HARRAH’S RESORT, Atlantic City, NJ, 2006 – 2017Position History: Director of F&B (2012 – 2014), F&B Operations Manager (2010 – 2012), Casual Dining Restaurants Manager (2009 – 2010), Fast Food Manager (2008 – 2009), Food & Beverage Shift Manager (2006 – 2008)Rising through a series of progressively senior roles, I became the VP of F&B in 2015, leading business strategy to manage and grow a $75M portfolio of restaurants and bars that includes 600+ seat buffet, fine dining steakhouse, multiple casual dining restaurants, a high-volume food court, high-volume players’ lounges, several specialty bars, and casino beverage service and bar operations. I direct both front- and back-of-house operations to drive the top performance, service excellence, and operational efficiency of a team of 600 staff.KEY ACCOMPLISHMENTS:Designed and developed three new concepts and opened six new restaurants in 2017.Achieved all P&L, growth, and performance goals for new and existing restaurants.Partnered with Guy Fieri’s team to develop the first Guy’s Sammich Joint.Spearheaded concept partnerships with Jacques Torres and other high-profile chefs.Led the June 2014 opening of Martorano’s Atlantic City, and service and brand training for the new Paris Las Vegas location in September 2014.Maximized efficiency and reduced expenses by implementing innovative technology solutions, including poolside self-service ordering and self-service kiosks at select restaurants.Improved speed of service to casino patrons by launching Beverage on Demand for slots players.Delivered record high WT scores, raised F/H scores, and reduced D/F scores and average delivery time by developing and leading team training and introducing a new discipline and rewards structure.Drove talent development and retention by collaborating on a new internship program while recruiting top talent from hospitality and business schools.

As the manager of Ricci’s, I drove profitability and growth by leading daily operations, business strategy, marketing and promotions, menu development, and financial performance for two restaurants: Ricci’s in the Valley, a bar, restaurant, and nightclub; and Ricci’s Castle Ridge, a BYO restaurant. I also oversaw entertainment bookings, off-premise catering contracts, event services, and daily reconciliations of cash and credit transactions.KEY ACCOMPLISHMENTS:Led strategic concept change and renovation of the group’s original location to align with new dining, consumer, and market trends.Opened a second location due to significant business growth and greater brand recognition in a highly competitive market.Maximized business and revenue by developing targeted marketing campaigns to drive growth in key segments on specific days.

Manager, FOREST LODGE CATERING, 2000 – 2004In this early career role, I managed catering operations, entertainment and event set up for large scale corporate events.