Directed strategic leadership across 5 restaurant outlets, managing a $14M operating budget, 90 associates, and 6 outlet managers, resulting in a 10% increase in operational efficiency.Implemented staff development, training, and retention programs, achieving a 95% staff retention rate, the highest in the Hilton family of hotels.Consistently achieved 95-100% scores on all Hilton QA Inspections, excelling in service standards, cleanliness, and condition of restaurant facilities.Developed a $6M resort beverage program emphasizing fresh, seasonal ingredients, boosting beverage sales by 20%.Conducted top-down evaluations of service protocols and action plans for outlet leadership, increasing customer satisfaction scores by 15%.Curated and coordinated all resort special events, including reservations, seating, service plans, and staffing guidelines, leading to a 25% increase in event bookings.Streamlined hiring and onboarding by creating comprehensive training manuals and checklists, reducing onboarding time by 30%.Created SOPs for new dinner service, service vessels, service standards, table setups with new decor, floor plans, dinner area/pizza bar setup, and trained servers on wine presentation and simplifying food/pizza service.

Led Florida panhandle’s acclaimed AAA Four-Diamond steakhouse, Seagar’s Prime Steaks & Seafood, exceeded the annual budget by $1M and reached $4.5M in 2022, while achieving a 15% increase in customer satisfaction ratings.Boosted revenue by 30% by reducing no-show reservations from 15% to 5% through effective reservation guidelines.Maintained the Wine Spectator’s perennial Best of Award of Excellence with a selection of 600 labels, increasing wine sales by 25%.Analyzed weekly financial data to optimize menu offerings and payroll efficiency, reducing food costs by 10%.

Managed a ~$5M operating budget for the resort’s signature all-day bistro, achieving a 15% reduction in operational costs.Streamlined service operations and provided comprehensive facility leadership through payroll tracking templates and training modules, increasing staff productivity by 20%.Led the reimagining and reopening of Sandcastles in 2013, resulting in a 25% increase in customer visits.Established and enforced regulations and safety standards, maintaining a 100% compliance rate.Developed a supply monitoring system for the consumption and purchase of operating goods, reducing waste by 15%.