General Manager/COO

Oversee all operations- 150 weddings per year, hotel catering, restaurant, bar and maintaining of botanical gardens. Increased sales to $5 million in sales from $3 million. Slashed food and beverage costs 12% by negotiating contracts with vendors and adding new profitable menu items. Reduced labor costs by 10% by re-configuring labor needs of operation while ensuring the continuity of the highest standardsInstituted new food concepts including Sunday Brunch voted top 100 brunches in America by Open Table.

Assistant to general manager. Responsible for all areas of operation with a 20.000.00 budget.Food and beverage revenue of 4.200.00.Responsible for setting goals for departments both qualitative and quantitative. Assist in developing business plan and budgets. Devise and implement actions to ensure club’s performance to plan.

Responsible for all club operations and financial guidance. Generated all annual and operating budgets,optimizing efficiency and cost cutting.Hired new staff reinstated all department heads to create new team of 85 - 100 employees.Gross revenues of 6,000.000 with social and golf membership of 475 members.

Responsible for all areas of operations. Part of management team for overseeing design and construction of 8.000.000 clubhouse. Develop club handbook,policies and procedures.All P and L as well as budgets.

Completed restaurant construction. Drove location to second in revenue in company.Hired staff of 175 Volume of 8.500 meals per week Revenues of 6.500.000 per year Responsible for all areas profit and loss as well as budgets