As a Leisure Business Operations Manager at MCCS, I am passionate about enhancing the recreational experiences of our community through effective management and innovative programming. My diverse portfolio includes overseeing two bowling centers, two marinas, multiple recreational facilities, and comprehensive outdoor adventure programs, travel agencies, and various recreational shooting ranges.With 27 years of food service experience, including 18 years in management-level positions, I have honed my skills in delivering exceptional dining experiences. As an Executive Chef for MCCS for 11 years, I managed all food operations, successfully overseeing three full service restaurants, three snack bar operations and a catering operation. My responsibilities included the preparation of military and government meals, extensive catering services, fine dining, buffet-style offerings, menu development, pricing, and cost control. I took pride in preparing over 1,800 daily meals for seven child development centers and school-age programs across Camp Lejeune.I combine my extensive knowledge in both leisure operations and food services to create memorable experiences that engage our community. I thrive on optimizing operations, managing teams, and implementing strategic initiatives that drive customer satisfaction and operational efficiency.Let’s connect to explore opportunities for collaboration and share insights within the leisure and food service industries!