Manage movement, supply, and usage of all catering products system wide from multiple warehouses to all domestic and international locations• Scope of work includes excess of 200 products totaling $2M, from 2 warehouses to 13 domestic and 8 international kitchens• Reduced product excess by $100k within first 3 months • Initiated creation of multiple automation techniques to reduce processing time, and increase visibility into supply and cost • Currently creating kitchen inventory validation and auditing program

Utilize six sigma and other process improvement initiatives company wide to achieve cost reductions and increased productivity• Reduced additional freight spend by $1.4M and improved supply chain management process fleet wide for Catering Products• Created system to eliminate pilot pay errors from a previous average of 82 per pay period, saving $78k and improving union relations and pilot morale • Optimized RealTime program to increase productivity rates, efficiently automate, and increase employee satisfaction

Provide financial analysis for Catering and Product Development while creating and managing various programs.• Developed menu ordering system for domestic stations to improve efficiency, reduce manual error, and capture data for auditing• Worked with multiple departments to create a program for Supply Chain to manage products network wide, resulting in reduced error, more insight, and better useability• Provided accruals and other accounting metrics to maintain general ledger• Responsible for Forecasting/Budgeting analysis of catering cost center, equating to over $70 million annually

Lead day to day operations while creating and maintaining programs for inventory audit, liquor sales tracking, and profit margin.

Worked in a high paced environment that focuses on efficient connected service toward a diverse group of guests.

Managed high-profile business and personal accounts, providing reports and general financial management functions while maintaining confidentiality.

Assisted the Director of Finance with accounting based projects in various departments of the hotel to improve compliance, reduce errors, streamline operations, and minimize expense.