*Responsible for Banquets, Capriccio Grill (three meal restaurant), Chez Philippe (fine dining and afternoon tea), Lobby Bar ("The South's Grand Living Room"), Corner Bar, In Room Dining, Culinary and Stewarding*Assistant Director of F&B, 4 outlet managers, Beverage Manager, Director of Banquets and Executive Chef under my supervision and a staff of 200+ associates*Executive Committee Member*Responsible for budgeting, forecasting, P&L, operations, new initiatives

Directly responsible for all restaurant outlets (Atlantic's Edge, Nikai, Limoncello, The Chart Room and Tiki Bar), Room Service, Pool/Beach Services, Catering & Conference Services, Stewarding and CulinaryWorked closely with our Concept Chef, Dean James Max, who drove the culinary team in Atlantic's Edge in 2010.Oversee management staff, including 3 Restaurant Managers, 1 Executive Chef, 1 Director of Catering, 1 Conference Services Manager, 1 Catering Sales Manager and 1 Pool/Beach ManagerResponsible for meeting budgets, forecasting, food and beverage costing, hiring, training, management development and standard operating procedures2010 Wine Spectator Award of Excellence2011 Wine Spectator Award of Excellence2012 Wine Spectator Award of ExcellenceJames Beard Dinner May 2010 with Dean Max and his team of ChefsAAA Four Diamond Award Recipient every year during my tenureResort closed for 11.5 months of 2009 due to a fire on December 31, 2008Responsible for all FF&E purchasing for the new construction Hired and trained a 99% new F&B team for re-openingWork closely with PR and marketing initiatives at the direction of the ownership

Responsible for 2 Catering Managers, 1 Event Coordinator and the Banquet Operations TeamManaged 2 million dollars a year in Catering Revenue Team managed special events and holidays such the annual Earth Day Celebration, and all special event menus with the Executive ChefResponsible for menu development of private dining menusParticipated and made decisions regarding our local marketing effortsSold guestrooms averaging $500,000 in room revenue annually or 20% of all group rooms As a member of the Executive Team, I participated and offered solutions for hotel policyChildren's' Activities Supervisor for Camp

s two hotels, The Nittany Lion Inn and The Penn Stater Conference Center; each hotel, holds two restaurants, one casual and one fine diningResponsible for 5 Assistant Managers and 4 Supervisors along with technical service employees (union) and approximately 200 wage payroll line level employeesDuties included scheduling, training, creating training programs, hiring, evaluating, and departmental payroll along with mentoring student interns through Penn State University. Created Standard Operating Procedures for all line level positions and each of the 4 restaurants. Guest*Pride facilitator, trained by Gary Grappo. Lead team which won the Wine Spectator Award of Excellence for 2002 and 2003Lead team for managing the University's assets and meeting our budget

Accommodated 95 guests, entertaining approximately 325 guests per five day week using a team service approach (silver cloche and synchronized service) Responsible for hiring, training and managing front of the house staff and responsible for personnel issues for both front of the house and back of the house, additionally recruiting and screening back of the house staffOther duties included liquor inventory and beverage costing, labor cost and control, payroll and day to day operations of the restaurant. Wrote and maintained a Standard Operations Manual. I assisted with marketing and advertising ideas as well as make recommendations for wine and spirits

Responsible for managing existing accounts and prospecting for new accounts and communicating details to various operating departmentsCo-wrote and designed various menus including PSUBBQ's and Collegiate Cuisine. Participated in Signature events such as PSU football weekends in which we catered tailgates from 20 guests to 1000+ guests, in an operational position

Received promotion to The Dining Room Manager. Responsible for hiring, training and managing staff. Promoted to the Front Desk as the Front Desk Supervisor Promoted to Sales ManagerGathered details for all social events from a small bridal luncheon to weddings up to 300Pro-actively landed Blue Cross/Blue Shield shattering all records for most money a group spent per personPromoted to Assistant Director of Sales (there was no Director and I reported directly to the General Manager) Attended tourism shows promoting this resort Worked very closely with the operational departments to create memorable stays for our guestsRecord breaking months in the fall season of 1997