Overseeing all culinary operations for Cabana Beach Club - Private Members Club affiliated with Sawgrass Marriott Golf Resort and Soa. Includes 1912 Ocean Bar and Rooftop, Sea Porch (members only) and Sharkey’s.

Oversees production in bake shop for the Sawgrass Marriott Banquet Department | handles inventory and ordering of product (both raw and fabricated) for bake shop | creating custom dessert buffets and plated dessert menus for clients with groups ranging from 5 to 1000 attendees | menu and recipe development of desserts for new fine dining restaurant at the hotel, Vernon's Restaurant | creating and executing VIP amenities for high profile guests, predominantly during the PLAYERS Championship | works closely with vendors and representatives from supplying companies| honing skills in food costing | proficient in wedding cake and celebration cake decorating | also skilled in savory cooking | proficient in sanitation and HACCP practices | providing outstanding customer service during menu tastings, as well as internally with event and sales managers.

Going above and beyond, providing quality and sincere customer service| handling financial transactions for  guests staying at the hotel/handling cash and sensitive financial material | catering to high profile guests and Platinum members | fulfilling guest requests, as well as anticipating needs and wants | completing and processing reservations for guests' upcoming stays, as well as walk in reservations | upselling and marketing executive suites and villas to incoming guests to increase both hotel profits and bonuses | experience with problem resolution | answering and transfering incoming outside and internal calls | promoting and registering guests for the Marriott Rewards Program | proficient in MARSHA and PMS | acting concierge when concierge not present by making restaurant reservations, spa appointments, tourism suggestions for the North Florida region.

Task Force for Pastry

Started with the company in Orlando, managing kitchen operations. In August 2011, was apart of the opening management team. Opened the Jacksonville, FL location (St. Johns Town Center) in Fall 2011 - product is focused on cupcakes and frozen yogurt | managed staff of 4 bakers and 1 prep cook | managed production for orders of upwards 1,500 dozen cupcakes and cakes | proficient sanitation and HACCP practices | built relationships and connections with various clients and local businesses in the area | participated in local events, including charity fundraisers | marketed the business through networking and tastings | worked closely with owners, including three time Food Network Cupcake Wars champion, Hollis Wilder.

Worked directly under Culinary Manager | Supervised kitchen staff, included 20 employees, and operations in the absence of management | Handled and filled out daily Hazard Analysis Critical Control Point reports | Responsible for maintaining product level for daily production | Acted as liaison between servers and line cooks by expediting orders out of the kitchen in a timely manner | Conducted Quality Control for both products coming into the restaurant, and outgoing customers’ orders.