• Complete oversight of Concessions, Banquets and Suites.• Banquet Chef, Banquet Sous Chef, two Sr. Sous Chefs and Executive Steward are my direct reports with a FT staff of 85 cooks and stewards.• Partner with Chicago Icons “This Little Goat”, “Gibson’s”,” Honey Butter Fried Chicken”, “Lilly Q’s”. My team prepares, executes and serves limited menus while upholding the partners’ high standards.• 172 Premium sky box suites with a diverse menu that feeds 10 to 30 people per suite.• Over 60,000 square feet of banquet space with many special events and exclusive clients.• Performance dining for the Chicago Blackhawks and Chicago Bulls.

• Develop, cost out and execute premium and concessions menus for all venues.• Lead and direct 3 Sous Chefs, 20 FT cooks, 15 PT cooks, 1 sanitarian and 14 dishwashers.• Complete oversight of multiple locations with over $11 million in annual revenue.• Camp Randall Stadium – 72 premium suites, 2 all-inclusive clubs, 2 in seat dining clubs, 28 concessions & 22 portables.• Kohl Center Arena – 36 premium suites, 1 all-inclusive club, multiple catering facilities, 16 concessions & 12 portables.• University Ridge Golf Club – 110 catered golf outings annually and a 110-person capacity ala carte restaurant.• In charge of Table Training (student athlete dining). 16 teams are fed twice to three times daily with a monthly average of 15,000 meals served.• Able to stay within the allocated proforma of $1.5 million plus 5% for Table training.• Food cost steady at 26% on a budget of 26.2%• Labor cost at 13.2% on a budget of 15%

• Lead and direct a team of 2 Sous Chefs and 50 Culinarians.• Over $9 million dollars in in Food revenue annually with 5 sporting venues.• Kyle field – 104,000 person capacity. 127 Premium suites. 8 Premium clubs. 30,000 square feet of banquet space.• Olsen field – 9,000 person capacity. 12 Premium suites. 1 Premium club. 3,000 square feet of banquet space.• Reed Arena – Recent venue for “The 5 Presidents Benefit Concert”. 12,000 person capacity. 4 premium concessions. 4,000 square feet of meeting space. • Helped lead the World’s largest plated banquet under one roof at the GRB convention center in Houston for 18,750 guests.

Lead and direct every aspect of food and beverage operations consisting of 4 distinct outlets and 80 team members. Transformed a $500K annual revenue operation into a $2.5 Million operation through mentoring, coaching and training. Implemented systems to help drive productivity, increase revenue and control costs. Changed the culture of the team to be guest focused and team oriented.

Trained,coached and developed a culinary team of 62 with in 3 separate outlets. Continually achieved budget goals through maximizing productivity, controlling costs and increasing revenues to $11 million.annually. Maintained high standards and operational excellence through preparing and supporting all teammates.

Managed a team of 26 culinarians and 1 purchasing clerk. Developed, maintained and continually analyzed relationships with approved vendors. Handled over $8 million in purchasing spend for the entire hotel. Successfully tailored and developed menus for banquet guests while staying with in budget guidelines. Implemented, trained and coached all department heads in the use of Birchstreet Level 2 procurement software.