GDL Cucina is the parent company to Giada Restaurants, Giada Catering and Giada sports service. We have a diverse portfolio of lifestyle hospitality offerings across the United States that showcase our commitment to world class food, experiences and service!!!

Responsible for the strategic direction and development of GDL Foods Inc. Cultivating long term brand aligned business relationships & partnerships with asset owners and developers. I have formulated the short and long term growth goals for GDL Foods Inc that aligns brand strength in regional markets.• Source, Identify and purse restaurant licensing deals that fit GDL Foods Inc strategic development plan. • Maintain and develop a strong network of contacts throughout the industry; develop business relationships with investors, owners and franchisors.• Lead negotiations of agreements and contracts with ownership groups; ensure that agreement terms are acceptable and mutually beneficial with aligned vision.• Developed international expansion plan, identified strategic markets and proper market partners.• Identify Real estate development opportunities for future asset development. • Developed brand standards, from service operation, to culinary standards operating procedures and service execution.

Oversee the daily operation of Giada Fine Dining Restaurant, In Room Dining, Bound Lounge, Interlude Lounge and Casino Beverage Operations. Directly manage Food & Beverage Operating revenue of $30M annually. Led community volunteering with the HERO organization through Caesars Entertainment. Create department yearly operating budgets. Responsible for department planning and analysis. Promoted to Director of Food & Beverage, increased F&B operating income 6% in 2016 with innovative cost reduction initiatives, revenue growth and strategic sourcing of supplies and products.  Lead a diverse department of over 300 hourly employees and 19 salaried managers who exceed all expectations.  Drive superior internal & external customer service through continuous employee engagement and accountability.  Oversee & manage the relationship of celebrity chef and partner Giada De’Laurentiis

Managed a group of 178 employees and managers for an operation that saw 25,000 guests monthly with $1.5M in sales. Handled daily restaurant maintenance, including to cleanliness, equipment repair, uniform issues, and supply ordering for operation. Directly managed Executive Chef & 11 additional salaried managers who run the day to day operations. Chosen to develop highly-praised Celebrity Chef Giada De Laurentiis’ first ever restaurant after demonstrating continued excellence for industry leaders. Implemented a premium table minimum to guarantee the table of the guests choosing, generating record revenue growth of $20K monthly while elevating guest satisfaction ratings.  Championed company-wide initiative to use bellman as a form of cross-property promotion, leading to revenue growth for Breakfast and Lunch by $5K in the first month. Integrated best practices and strategic sourcing to raise restaurant revenue by 25% while simultaneously lowering labor cost by 25% in one year. Consistently won service awards through Caesars for superior guest satisfaction and service scores. Implemented Avero’s "ServPro" program as a training tool for all employees, elevating employee performance and driving an XX% increase in retention. Recipient of numerous prestigious accolades, including "Best New Restaurant - Fine Dining" – Best of Silver State Awards, "Best Italian", "Best Restaurant with a View", "Best Power Lunch" – Best of Las Vegas Awards, and "Top New Restaurant in Las Vegas" – Las Vegas Review Journal. Secured "Best Atmosphere" – Vegas SEVEN, "Best Food in Vegas" – Eater, "Best Appetizer in Vegas" – Thrillist, "Top Ten Restaurant with in Las Vegas" – Gayot.com, and "Top Ten Restaurant of Vegas 2014" – about.com.

Selected to develop Celebrity Chef Guy Fieri’s first Las Vegas Restaurant. Managed hiring of all 125 original FOH employees as well as the Executive Chef. Hired and trained 5 salaried managers including AGM. Yearly operating revenues of $16M. Developed heavily-researched training manual, service standards and steps of service to deliver excellence. Created entire beverage program, including cocktails, drafts and one of a kind frozen shot bar  Obtained coveted "Best Gastro Pub" as part of Best of Las Vegas Awards.

Oversaw the daily operation of a 600 seat buffet with 170 employees. Oversaw the remodel of Le Cave wine store, added 50 additional seats to buffet. Created and launched the well-received "All you can drink beer and wine" program, generating over $252K in sales in first year, averaging $20K+ a month in sales, and increasing beverage operating income by $200K without increasing any costs.  Won the esteemed Caesars entertainment Chairman’s Award for Innovation, for the implementation & success of the AYCD program. Increased year over year profit margins by 12% by streamlining expenses and growing the business through marketing and beverage programs.

Oversaw the daily operation of a 600 seat buffet with 170 employees. Oversaw the remodel of Le Cave wine store, added 50 additional seats to buffet. Created and launched the well-received "All you can drink beer and wine" program, generating over $252K in sales in first year, averaging $20K+ a month in sales, and increasing beverage operating income by $200K without increasing any costs.  Won the esteemed Caesars entertainment Chairman’s Award for Innovation, for the implementation & success of the AYCD program. Increased year over year profit margins by 12% by streamlining expenses and growing the business through marketing and beverage programs.