Servicing and Maintenance of Orlando highways

Champion all areas of operations for 8 catering and banquet centers throughout New York City as well as a restaurant/bar in Montauk, New York. • Author new policies and procedures that govern all areas of operations throughout each property. Streamline daily operations and improve productivity and output by 12%.• Draft a comprehensive schedule and other ways to control payroll. Reduced the impact of unnecessary overtime by 14%.• Create and distribute all financial reports that accurately capture P&L, forecasting, budgeting, and cash flow. Assist in the decision-making process with members of the executive leadership team.• Perform analysis of past, current, and forecasted financial and operational performance. Increase overall revenue and profitability by 12%.

Planned all food and beverage offerings for the bar, lounge, restaurant, catering, banquets, room service, mini bar, and stewarding. Served guests in a 4-star hotel located in Manhattan’s Times Square. • Championed all areas of guest satisfaction surrounding food and beverage service and offerings. Increased guest satisfaction by approximately 16%.• Decreased labor costs by virtually eliminating unnecessary overtime and balanced schedules. Scheduled only necessary resources based on projected staffing needs.• Balanced the budget for all areas of the food and beverage program throughout the property. Drastically reduced budgetary spending by 8%.

Collaboratively led all departments throughout the organization including sales, marketing, daily operations, PR, and other special programs. Generated millions of dollars in revenue annually.• Evaluated inventory levels as well as payroll/overtime activity throughout all departments. Reduced excess inventory and improved labor costs by nearly 15%. • Controlled marketing costs and sales trends after thoroughly analyzing data. Improved return on investment for marketing expenditure by 12%.• Designed innovative and creative seasonal menus with the assistance of the kitchen staff and head chef. Boosted sales of seasonal items by 24%.

Directly oversaw the management of 2 luxury, high-volume venues. Volar was an event space and nightclub and Halo was another restaurant lounge and special events club. • Strategically planned and forecasted the budget, revenue, and inventory of food and beverage. Improved gross revenue for both venues by 18% annually. • Slashed inventory and labor costs at Volar by 20% after the elimination of excessive inventory. Balanced operating costs within each area of the venue. • Collaborated with Buzz Management and large names such as Christian Dior, Coach, Anna Sui, Sunglass Hut, Krug, Dom Perignon, Veuve Clicquot, H2O Cosmetics, Rain, Fashion TV, and others

in charge of all data and printing products from consept to printing, quality control of all products, manage all logistics for all production