Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Foundation Awards, Commander's Palace has evolved into a culinary legend.

Burnt Pine Golf Club is a private, members only club for homeowners at the Sandestin Golf and Beach Resort. The Burnt Pine AGM Food & Beverage is responsible for the indoor, fine dining element of the business unit, as well as assist with special events within the Club.• Create an experience of greater formality and exclusivity than the other food and beverage establishments on property.• Responsible for training of the Burnt Pine Team and act as a support for the staff and club needs.• Manage the day-to-day restaurant, lounge, and beverage cart operations.• Assist with accounting processes including invoice coding and creation of requisitions, purchase orders, and work orders for repairs. Maintaining the accounting electronic files and system records. • Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized.• Prepare and submit reports in a timely manner. Coordinate team meetings.• Attends Club Committee meetings and ensures integration and coordination of all Social Events.• Maintain positive relationships with key stakeholders: owners, members, management team, staff.

Enthusiastic and hard-working Manager with a winning attitude and desire to deliver an exceptional dining experience. Focused on setting high expectations and raising service standards. Savvy marketer with a track record of improving revenue, controlling costs, reducing turnover, and increasing customer satisfaction.

• Participate in trade events – Louisiana Restaurant Association Showcase, National Association for Catering & Events, Republic National Distributing Company annual wine experience.

• Company Objective: target small, family-owned, artisanal, wineries from California’s Central Coast that needed national distribution support. Signed agreements with 14 wineries, defined focus items, submit samples for Distributor review, schedule Distributor meetings with key decision makers to review wineries and taste through wines and discuss pricing. Manage existing Distributor relationships by providing sales and marketing support.• Assigned Territory: Georgia, Tennessee, North Carolina, South Carolina, Florida, Louisiana, and Texas.• Achieved goal of aligning wineries with major Distributors such as Athens Distributing Company of Tennessee, Republic National Distributing Company in Louisiana, Terroir Selections in Florida, and Empire Distributor in Georgia.• Create pricing models based on Supplier FOB’s and Wholesaler Laid-In Costs. Create various scenarios based on DA support and/or quantity purchases.• Monitor Wholesaler inventory and provide suggested orders based on current activity and seasonal activity.• Participate in market work withs, monthly sales meetings, trade shows, in-store tastings, wine dinners, server wine education and service.• Schedule business review meetings to establish current year case goals, review prior year performance; review monthly depletions reports, identify problems and opportunities, and develop programs and solutions to overcome performance shortfalls.• Hire, train, and support state sales managers. Motivate and develop team members to reach their sales goals.• Thorough understanding of three tier distribution system, and market dynamics. Possess strong trade insight and understanding (sales channels, distributors, programming, and incentives) and work to build brand exposure. Current relationships with key buyers at on- and off-premise accounts.

• French Quarter Festival: set up and manage 20 food & bar tents, assign staff of 60+ employees, responsible for opening and closing inventory, responsible for cash drops and reconcile any discrepancies, ensure employees are following policies and guidelines; take action if required.• Dow Chemical Plant: Hurricane Irma relief 500 lunch/dinner employee meals for 10 days. Assisted in preparation and delivery of meals, set up buffet stations, served employees. Ensure customer satisfaction is met and course correct when needed.• New Year’s Eve: New Year’s events in the French Quarter, set up cash bar stations, assign staff, oversee 30 employees, responsible for opening and closing inventory, responsible for cash drops and reconcile any discrepancies, ensure employees are following policies and guidelines; take action if required.• Mardi Gras Balls: set up food and bar stations for Mardi Gras Balls – 500 up to 2,000 guests, assign workstations, for up to 50 employees, ensure customer satisfaction was the highest priority.