During this time working alongside with General Manager to develop catering menus. Opening JC Smoke House concept. Producing seasonal menus at The Old 290 brewery. Insures that all venues generated increased profit year after year. Managed 8 culinary employees and was acting Food & Beverage Manager for 6 month in the absence of the Restaurant Manager. Develop catering and multi-unit restaurant menus that fell in line with budget food cost percentage.  Scheduling back of the house staff while minimizing overtime through working alongside staff to develop and mentor them. Menu implementation of in house events and winemaker dinners for wine members.  Creating consistency and recipe development so that I can better train staff.  Developed lower line staff to prep, line cooks and Sous Chef during labor shortage. F&B budgeting for the fiscal year increase food and beverage revenue by 20 % annually Pricing negotiations with vendors to help increase profitability for food and beverage department and assist with bottom line revenue. Track monthly expenses, revenue and food purchases to help the department P&L

Directly responsible for managing day to day food and beverage operations, profit and loss, staff training and development, menu development and costing, vendor selection and negotiation, inventory management, event planning and coordination, regulatory compliance, and handling a wide variety of special projects. Operation encompassed the Lighthouse Restaurant and Canyon Lake Country Club.Selected Accomplishments, Projects, and Initiatives:▪ Directed front and back-of-house management, and saw all personnel to their maximum potential.▪ Established new programs, including happy hour and poolside service, which greatly enhanced revenue.▪ Worked with chefs at both locations in menu costing to ensure quality and price point.▪ Implemented new inventory systems, which greatly improved facility efficiency.

Responsible for managing kitchen operations, staff training and development, menu development, food and labor costing, inventory control, safety compliance, sanitary compliance, and guest relations. Managed multiple food outlets.▪ Managed a staff of 14 for a food service operation which generated $2 million in food revenue.▪ Developed new catering menus, which resulted in a 10% increase in revenue.

Responsible for managing culinary operations, staff training and supervision, workflow coordination, food and labor costing, recruitment, staff evaluation, menu development, and other management and culinary functions. Managed 14 staff members in an exhibition kitchen.▪ Operation generated approximately $5 million in revenue annually.▪ Oversaw food production at Mission Inn Restaurant, 54 Degrees Wine Lounge, Room Service, and Poolside Dining.▪ Operation was awarded AAA Four-Diamond Award for Outstanding Food and Service.

Worked at Park Side Residential Dining. Responsible for restaurant management, profit and loss, food and labor costing, employee scheduling, staff training and supervision, menu development, creating daily specials, inventory management, vendor management, and other industry-related functions.▪ Managed a restaurant operation which generated $4 million in annual revenue.▪ Presided over a union environment.USC Radisson HotelDuring this period, worked at USC residential dining and the Radisson Hotel. Responsible for managing daily food production, vendor sourcing, purchasing, inventory control, ensuring adherence to hospitality policies and procedures, food safety adherence, staff evaluation, and other related assignments.▪ Managed food production at the Radisson, Rosso Oro’s, McKay’s, Room Service, and Banquet Hall.▪ Operation consistently met all guest satisfaction expectations.