•Achieved AAA Four Diamond rating and Forbes Four Star rating at our signature restaurant.•Oversee daily operations of Maravilla restaurant with a staff of 30 employees and revenues exceeding $1.7 M annually.•Formulate short and long term operational, financial and marketing goals for restaurants.•Create and maintain new computer programs to assist restaurant managers with daily operational task.• Train and educate staff and managers on service standards, culture, and ways to enhance guest experience.•Work closely with Director of Food and Beverage to insure restaurants exceed both financial and guest service goals.

•Responsible for Beverage Department with revenues exceeding 2 million per year.•Directed and supervised a staff of 5 Beverage Managers and 100 plus team members•Prepared yearly budgets for Beverage Department.•Managed a 500 bottle wine list and $500,000 LBW inventory. • Responsible for all beverage ordering in casino.•Assisted VP of Food and Beverage with any Food and Beverage related issues.

•Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares within a 210 room hotel. •Recruited, trained and scheduled a full working staff of up to 20 managers. •Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures within 5 restaurants. •Posted to General Ledger, processed weekly payroll, and prepared weekly sales reports.•Managed safety regulations with the Food and Beverage Division. •Worked with F&B Director on all financial aspects of hotel Food and Beverage operations.

•Managed the overall performance of food and beverage service in Room Service, Pool Operations, and Three Meal Restaurants within a 654 room hotel.•Directed the recruitment, interviewing, hiring, training, motivation and evaluation of management team and staff.•Awarded Hotel Manager of the Year in 2004 for Innovations within the Room Service Department.•Controlled fiscal aspects of business operations and met financial goals. •Conducted monthly inventories for 6 restaurants and Food and Beverage storeroom. •Oversaw forecasting and budgeting of hotel food and beverage department averaging 20 million annually. •Oversaw the Food and Beverage operations of 2 new hotel openings.•Assisted Director of F&B with budgeting, forecasting, inventories, and prepared weekly reports to verify financial performance

Oversaw corporate standards within the Southeastern region which consisted of 15 restaurants.•Supervised the set up of entire Beverage Operation in 10 new restaurant openings. •Oversaw the quality of recipes, service standards, and sanitation practices within the Southeastern region. •Controlled fiscal aspects of regional business operations and met financial goals.•Supervised the implementation of corporate Beverage Operations in 5 restaurant conversions.•Attended weekly beverage operations meetings and held conference calls to ensure all corporate standards were being met.•Implemented new beverage menus and wine programs within the Southeastern region.•Regularly met with Beverage Managers to discuss beverage cost, new cost control procedures, and implemented new brand standards.