Schedule 40+ cooks and manage labor to curve standards. Executed $7M in food sales first year with events and t-line sales. Maintained above average company inspection targets. Promote multiple managers within the venue to support team. Maintain food cost within or below budgeted target goals

Opened Orlando Tavern in 2016 and Oviedo concept prototype in 2018. Tavern was operating over budget expectations within 3 months of opening. Designated as Manager training tavern as concept grows in Orlando area. Ensure food and controllable costs are consistently within budget

Multiple outlet Chef overseeing pool restaurant, three meal period restaurant and In Room Dining for 1447 rooms. Skilled in all aspects of banquet/group event order execution. Scheduled 25 cooks and managed labor percentage targets for outlets. Maintained QA standards and guest satisfaction scores within or above brand goals

Manage food and labor costs for Season 52’s flagship property with annual sales exceeding 8 million dollars. Hire, train and direct staff of 30. Work in tandem with General Manager Partner on P&L / labor models. Consistently met or exceeded all food quality; food safety and financial expectations.