Previous employment with CoralTree Hospitality's Terranea Resort ended during the Covid-19 shutdown. I rejoined the team post-shutdown first with the newly renovated Town and Country San Diego before transitioning into a Task Force Vice President of Food and Beverage role.ABOUT THE JOB: I successfully enhance the financial performance and insure guest and employee satisfaction across various properties within the brand. I direct the development and execution of Restaurant(s), Bar(s), Culinary, and Room Service operations for all outlets at each property level. I practice comprehensive management of both front-of-house and back-of-house operations, ensuring that costs are in line with the operating budget. With administration of outlet managers, I provide guidance on optimizing scheduling based on business levels while focusing on exceptional service levels. By continuously evaluating operational efficiency I identify areas that require improvement and develop and implement plans to drive progress. Additionally, I lead chefs and culinary to improve menu offerings, boost sales, and reduce food costs. In banquet operations, I prioritize efficiency, service quality, and group satisfaction through effective leadership and training. I offer support and create action plans across all hotel food and beverage disciplines, presenting them to Corporate Executive Leadership, General Managers, and Ownership. With a strategic mindset, I position the food and beverage operations for growth by directing the Business Development team, focusing on financial analysis, and budget management. I play a key role in the creation, development, and opening of successful restaurant and bar concepts for outlets. Moreover, I provide leadership to property level managers and collaborate with departmental training to enhance food and beverage quality and 5-star service delivery, ensuring compliance with company standards.

ABOUT THE PROPERTY: 800 room 4 Star/Diamond premier downtown hotel #1 in Nashville market, 6 food & beverage outlets, and more than 100,000+K sq. ft. indoor meeting space.ABOUT THE JOB: I managed a $40M food and beverage operation consisting of 6 restaurants and bars, in-room dining, banquets, culinary, and stewarding. Following the post-pandemic shutdown, I was recruited to reopen all outlets and restore them to their pre-pandemic operations. As the departments first employee, I hired a new Director of Outlets, Director of Banquets, 6 Outlet Managers, 6 Assistant Managers, Executive Chef, Restaurant Chefs, Sous Chefs, Executive Stewards, and all Line-Level Associates. I developed and implemented comprehensive training programs, providing ongoing coaching, counseling, and ensuring accountability across the entire staff. I enhanced the financial performance and insured guest and employee satisfaction. I led day-to-day operations and surpassed all revenue expectations. Additionally, I maintained strict management of profit and loss, budgets, and capital expenditures to align with departmental and company objectives. To enhance guest satisfaction, I introduced service training initiatives to guarantee the highest scores.

ABOUT TERRANEA RESORT PROPERTY: $84 million-dollar F&B operation ~ 4-Star/Diamond Ultra-Luxury Resort Spa & par-3 Golf Course with 582-rooms, villa's, casitas, 9 food & beverage outlets, more than 200,000+K sq. ft. indoor & outdoor meeting space; sitting on 102-acres of pristine CA Oceanfront. Conde Naste Gold List “One of the top places on earth”, Wine Spectator “Award of Excellence” and Travel + Leisure – World’s Best Award.ABOUT THE JOB: I was responsible for overseeing all food and beverage operations within this $84 million-dollar operation, which included 9 restaurant outlets of various dining styles, banquets, culinary, and in-room dining. In this role, I directly supervised 9 General Managers, 9 Assistant General Managers, Culinary team, and a team of over 300 hourly associates. My responsibilities encompassed the conceptualization and design of outlets, as well as the development of globally inspired culinary creations. Additionally, I was in charge of the successful management of the profit and loss statements, budgets, and capital expenses. To enhance guest satisfaction, I implemented continuous service training programs. Furthermore, I established a workforce happiness and engagement initiative to prevent unionization. Through effective management strategies, I successfully reduced inventory and maintained exceptional inventory controls. By implementing departmental standard operating procedures (SOP's), I ensured efficient and well-organized operations through strong leadership. During the initial Covid-19 crisis, I managed an effective response and strategically planned the closing, reopening and re-conception of all outlets and resort food and beverage offerings, prioritizing the safety of both staff and guests while considering all profit centers.

ABOUT THE PROPERTY: Conde Nast “Top Rated Resort” luxury family destination resort. ~977-room resort with 11 restaurants and 7 bars, a 230,000 sq. ft. convention center, 220,000-sq. ft. indoor water park (the largest in the U.S.), spa, and shopping center.ABOUT THE JOB: Oversaw concept and design of F&B outlets and managed opening logistics, staffing, menu creation, and pricing strategy. From new property opening, I successfully directed General Managers, Chefs and Department Directors of 11 food and 7 bar service outlets (fine dining, casual dining, and quick-serve), catering, banquets, culinary, in-room dining, and stewarding departments. Co-designed menus to reflect local market trends. Created uniform beverage pricing across all outlets and bars; implemented company wide. Developed strategic partnerships with food and beverage purveyors to drive quality and lower costs. Participated in process mapping for future properties spearheading the food and beverage, leadership and training manuals. Contributed by being on Taskforce teams for other properties in the company portfolio. My performance far exceeded all resort and convention food & beverage goals.

ABOUT THE PROPERTY: 3RD largest convention center in the US, #1 largest with 3.2 Million sq. ft. of combined indoor and outdoor meeting and exhibit space. Served up to 180,000 guests per day.ABOUT THE JOB: I was responsible for overseeing all food and beverage operations at the third largest Convention Center in the United States. Oversaw 3 Food and Beverage Outlets, 30 Concession Stands, Food Court, as well as all Catering, Banquet, and Convention Events. Managed the recruitment, training, and leadership of 4 full-time assistant managers, 26 support managers, 6 supervisors, 40 full-time union personnel, and over 100 dispatch union personnel. Implemented Covey WIGS and 4-Roles of Discipline Training to enhance guest satisfaction and engagement. Successfully reduced labor costs by 14% and boosted revenue by ensuring accurate billing practices. Developed recognition programs to improve efficiency, morale, and accountability. Led the most successful year for the signature operation by enhancing flow, speed, and overall guest experience. Organized and executed major conventions in Las Vegas, including CES, SEMA, ConAg/ConEx, and MAGIC, with attendance reaching up to 180,000 participants.

ABOUT THE PROPERTY: Flagship Iconic Resort in the heart of the Las Vegas Strip, 4000+ rooms and 600,000+K Sq. Ft. of meeting space.ABOUT THE JOB: I oversaw the day-to-day operations of this department, which had a budget of $65 million. I effectively managed the Union Contract, ensuring minimal issues arose. Additionally, I led a team consisting of 6 managers, 6 convention set-up managers, and administrative managers, all of whom supervised their own large line-level union teams. To drive continuous improvement, I created and led ongoing team training for the delivery of exceptional service, whereby increasing guest and meeting planner satisfaction. I established clear and attainable goals for all staff members, ranging from frontline employees to department managers. Furthermore, I implemented effective strategies for labor cost management, inventory control, and capital expense management. As part of my responsibilities, I strategically planned and executed large-scale events, such as CinemaCon, Super Bowl, DEF CON, NYE, etc., which attracted over 6,000 attendees and featured renowned national and international celebrities, as well as live televised broadcasts.

ABOUT THE PROPERTY: 4 Star Flagship Luxury Historic Hotel with 464 rooms and 80+K sq. ft. meeting space. ABOUT THE JOB:I lead this $15M luxury banquet operation with a limited staff of only 84 people including three managers and seven supervisors. I controlled expenses to remain in-line with our lean budget by keeping a keen eye on all financial resources. Upgraded F&B offerings to concierge style services through one-on-one mentoring. Raised service levels resulting in increased guest and client satisfaction scores from 65% to 90% in eight-months. I focused on consistent and intense training which led to a reduction in service errors. Improved employee satisfaction and improved retention and addressing team complaints while also creating a competitive spirit among staff to follow department goals and company vision.

ABOUT THE PROPERTY - Flagship 2881-Room Resort, Convention and Exhibit Center with over 758,000K sq. ft. meeting space including 86 meeting rooms and 260,000 sq. ft. of Exhibit Space, making it the largest non-gaming hotel event space in the World.ABOUT THE JOB - Oversaw the operations of three units that generated revenue, resulting in a combined total of over $65 million. Managed a diverse team of more than 390 employees, focusing on improving service delivery. Implemented Kaizen Blitz service strategies to enhance efficiency, reducing labor by 1.5 hours per employee per shift, leading to annual savings of over $65,000 while maintaining high-quality customer service. Implemented measures to reduce inventory and improve cash flow through repeatable revenue-generating opportunities. Developed a department scheduling process to enhance accountability and created a department budget. Established a capital expenditure budget of over $5 million annually. Implemented a companywide initiative that resulted in five consecutive years of pure profit exceeding $1,600,000. Achieved exceptional operational efficiency for all food and beverage services, including large-scale conventions, with impressive six-minute buffet line waiting periods to serve 12,000 attendees within one hour. Introduced a revenue-generating food and beverage kiosk that was adopted companywide, resulting in revenues exceeding $5,000,000.00 over five years, per property, with an initial investment of $37,000. Successfully directed food and beverage events for prestigious awards ceremonies such as the CMA Awards and DOVE Awards, as well as for professional NFL teams and the Music City Bowl. Coordinated off-site logistics, transportation safety, and established partnerships with local, federal, and foreign security agencies.

ABOUT THE PROPERTY: 5 Diamond/Star non-gaming resort with 345 rooms, 100+K sq. ft. indoor/outdoor function space, & expansive spa.ABOUT THE JOB:I held the position of overseeing the financial performance and guest satisfaction at this esteemed establishment. By effectively leading a united team, I successfully enhanced operational efficiency and service standards to meet the objectives of both the department and the company. Additionally, I revamped the presentation of our products, resulting in improved cost management and enhanced quality offerings. To ensure effective financial management, I developed a comprehensive departmental budget that encompassed controllable expenses, capital expenditures, and labor costs. Furthermore, I was chosen as one of the four leaders for an exclusive efficiency process project, where I was the first to present key findings that were subsequently implemented throughout the entire company. Through the implementation of optimized workflows, I successfully reduced labor expenses by 11%, thereby increasing bottom-line profits. Moreover, I significantly improved employee satisfaction and retention rates by addressing workforce dissatisfaction and implementing a mentorship program. Lastly, I successfully executed numerous high-profile events, hosting numerous celebrities, politicians, and esteemed members of society.

ABOUT THE PROPERTY: 5 Diamond/Star Boutique 97-room 580 Acre Ultra-Luxury Boutique Resort, Spa and 18-hole Champion Golf Course with high employee-to-guest ratio, exclusive level service and guest experience.ABOUT THE JOB:In this role I transformed service levels following $25M renovation by implementing guest interaction etiquette and high-touch fine dining service. Collaborating closely with the Chef, I played a key role in developing a menu that showcased both global influences and locally sourced ingredients. Additionally, I fostered strong relationships with the union, resulting in a notable decrease in grievances. Through effective budget and labor management, I successfully boosted overall profitability. Furthermore, I implemented strategies to reduce inventory costs by partnering with local wineries and liquor suppliers. To ensure a better availability of food and beverage offerings while maintaining cost control, I restructured the ordering procedures. Moreover, I conceived of, and implemented, “shared” workforce with sister property to increase staff quality and decrease labor cost. Lastly, by implementing a comprehensive multi-level training program, I achieved higher employee satisfaction and improved retention rates.

ABOUT THE PROPERTY: 4 Diamond/Star, leading convention hotel, Western Region HQ, 1600 rooms & 100K sq. ft. of meeting spaceABOUT THE JOB:I was responsible for overseeing day-to-day operations, focusing on operational efficiency and delivering exceptional service. I implemented a team happiness program that significantly boosted employee retention rates and service levels. Because I exceeded all resort and convention food & beverage goals at the Tucson property I was promoted to Western Regional Headquarters (Seattle Sheraton), where my success continued. I actively contributed to the Starwood brand through Taskforce assignments and new property openings. Additionally, I provided foodservice training and leadership mentoring to other properties within the company's portfolio. I played a key role in regional management process mapping and worked closely with property GMs and Finance Departments to educate on P&L, CapEx, G/L, Budget strategies and Management. I coordinated with secret service and diplomatic security for heads of state and dignitaries including Nelson Mandela, Carl Philip Crown Prince of Sweden, WTO (World Trade Organization, headquarters for delegations from 26 countries), 3 US Presidents, Countless Celebrities & Industry Leaders. I also partnered with local charities, resulting in $15M in yearly donations and increased business bookings.

ABOUT THE PROPERTY: Tucson El Conquistador Resort - 4 Diamond/Star resort with 428 rooms and 100+K sq. ft. of meeting space, two Golf Courses and spaABOUT THE JOB: I successfully led all day-to-day operations of the department and staff including banquet managers, Banquet Chef, Set-up team, and all line-level staff. I enhanced service quality by establishing individual and team performance measurement training with a focus on accountability. Boosted employee trust through motivational one-on-one coaching and two-way communication approach. I also identified innovative technology solutions and collaborated with vendors to establish a reliable communications network, setting a new industry standard. In addition to operational efficiency and service excellence, I prioritized high-level financial management, including PnL, Budgets, and capX. Furthermore, I organized and led a 4-week cultural training program for the entire hotel staff in preparation for His Holiness the Dalai Lama's week-long events, which were broadcast globally.

US ARMY INTELLIGENCE DIVISION - ACTIVE DUTY:During my active-duty tenure I fulfilled my service in various locations including the U.S.A., Augsburg, and Ludwigsburg Germany. I was privileged to obtain TSSI Security Clearance, (Top Secret and Sensitive Information) where I was a Combat Electronics Warfare Intelligence Analyst. Upon completion of my full term of service, I received an honorable discharge.ARIZONA ARMY RESERVES INTELLIGENCE DIVISION:Upon receiving an honorable discharge from active duty, I enlisted in the Intelligence Division of the Arizona Army Reserves, where I diligently upheld my TSSI Security Clearance (Top Secret and Sensitive Information). I was a Combat Electronics Warfare Intelligence Analyst. Following the completion of my full term of service, I was honorably discharged.