-Responsible for all Food and Beverage outlets in the Liaison Capitol Hill DC, a Joie de Vivre Hotel, including award-winning Art and Soul restaurant-Responsible for all revenue generation strategies, expense management, manager training programs, social media and marketing initiatives, increased guest satisfaction metrics through elevated service levels, and improved employee engagement scores-Created the operational budget. Accountable for all financial benchmarks and… Show more -Responsible for all Food and Beverage outlets in the Liaison Capitol Hill DC, a Joie de Vivre Hotel, including award-winning Art and Soul restaurant-Responsible for all revenue generation strategies, expense management, manager training programs, social media and marketing initiatives, increased guest satisfaction metrics through elevated service levels, and improved employee engagement scores-Created the operational budget. Accountable for all financial benchmarks and responsible for cost control, inventory, purchases, and month end ownership reporting-Concepted and launched a new breakfast model for Art and Soul restaurant to increase profitability in F&B-Intimately involved in the transition of the property to the current management company, Commune Hotels + Resorts Show less

-Responsible for all operations of the food and beverage department in the Liaison Capitol Hill DC including Banquets, Catering, IRD, Rooftop Lounge, and Art and Soul restaurant. Responsibilities included all budgeting, forecasting, capital planning, strategic planning, owners and management company relations. -Increased F&B profit $1.5 million year over year by implementing more effective controls of food, beverage and labor costs and forecast monitoring to ensure efficient operations,… Show more -Responsible for all operations of the food and beverage department in the Liaison Capitol Hill DC including Banquets, Catering, IRD, Rooftop Lounge, and Art and Soul restaurant. Responsibilities included all budgeting, forecasting, capital planning, strategic planning, owners and management company relations. -Increased F&B profit $1.5 million year over year by implementing more effective controls of food, beverage and labor costs and forecast monitoring to ensure efficient operations, including achieving forecasted revenue and labor expense -Developed and implemented marketing initiatives directed to specific consumers to drive top line revenue in all outlets.-F&B member of Denihan Hospitality Group's task force team with past task force roles of executive sous chef at The James Royal Palm in Miami and executive chef at The National in New York City-Executive Committee member involved in all strategic decision making and leadership for the property-Oversaw 10 managers, and over 110 hourly union associates. Show less

-Assisted the Executive Chef with all day to day operations in a 10 million dollar F&B department including both Art and Soul and the Liaison Capitol Hill DC’s banquet department. Oversaw all menu development and new menu implementation, culinary education and execution. -Sourced local organic, and all natural products for use in all departments, maintained relationships with those specialty purveyors and farmers-Created and executed a minimum of four seasonal menus per… Show more -Assisted the Executive Chef with all day to day operations in a 10 million dollar F&B department including both Art and Soul and the Liaison Capitol Hill DC’s banquet department. Oversaw all menu development and new menu implementation, culinary education and execution. -Sourced local organic, and all natural products for use in all departments, maintained relationships with those specialty purveyors and farmers-Created and executed a minimum of four seasonal menus per year-Hired, lead and educated three sous chefs and a pastry chef as well as over 30 line associates -Worked closely with all FOH managers on education of FOH staff and development of service standards and bar program -Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding guest service Show less

-Managed all daily operations of a 3.5 million dollar fine dining restaurant and casual café including but not limited to budgeting, sales, food labor cost control, menu development, production, quality control and staffing. Created new systems, standards and procedures in sanitation, inventory, food procurement and vendor sourcing to achieve a more efficient and profitable establishment.

-Responsible for assisting the Executive Chef with overseeing daily operations of restaurant and café; education and training of new employees, daily ordering, preparing food inventory, tracking and controlling of food cost, creating and producing cost effective specials, overseeing all maintenance issues and maintaining relationships with purveyors. Assisted Executive Chef and Pastry Chef with menu development, and executed menu changes.

-Responsible for preparation and service of all stations; upscale, high volume American regional restaurant, 150-300 covers nightly.