Co-founded Slim's Quality Burger, a modern and innovative burger joint focused on delivering exceptional dining experiences for customers. Key Responsibilities- Develop and implement creative strategies to attract new customers and drive foot traffic, resulting in increased revenue and profitability.- Create a unique, compelling brand identity that sets Slim's Quality Burger apart from competitors.- Oversee menu engineering, including the development of signature dishes and ingredients, to ensure a distinctive and memorable culinary experience.- Assist with the recruitment and training of a dedicated team that shares the vision and commitment to excellence in service and quality.- Establish and maintain standard operating procedures and quality control measures to ensure consistency and high-quality customer experiences across all aspects of the business.- Work closely with suppliers and vendors to secure the best possible pricing on ingredients and services, optimising costs and enhancing profit margins.- Actively participate in the ongoing growth and development of Slim's Quality Burger, including the exploration of new locations and potential expansion opportunities.Key Accomplishments:- Successfully launched Slim's Quality Burger, quickly gaining recognition and rave reviews from customers.- Achieved significant revenue growth through the implementation of targeted marketing campaigns, strategic partnerships, and innovative dining concepts.- Built a strong and dedicated team that shares a passion for excellence in service and a commitment to delivering unforgettable dining experiences.- Developed and refined a menu that consistently receives praise for its creativity, quality, and originality.- Maintained operational excellence and efficiency by implementing effective standard operating procedures and quality control measures.- Ongoing success and growth of Slim's, positioning the brand as a leader in the competitive food and beverage industry.

- Director in a concept, design, development and hospitality operations consultancy firm. - Responsible for all hospitality operations during concept development and implementation - Create bespoke venues, standards, operating procedures, and concept structures for all developments to maximise performance and profitability.- Generate effective and detailed concept briefs for all new venues including guidance on architecture, interior design, concept creation, and operations management.Accomplishments:- Successfully created and on-sold Betty’s Burgers &Concrete Co., selling over 2,000 burgers a day- Led the F&B master planning for a complete redevelopment proposal at Sun City, South Africa- Generated over $500,000 in turnover in the first 7 months of operations with a staff of 2- Developed and on-sold dozens of concepts since 2014

Complete Operational Oversight | Chief Development Planner- Oversaw complete operational oversight for a mixed-use hospitality company with restaurants, bars and hotels, ensuring seamless execution of day-to-day operations.- Managed revenues in excess of $50 million annually, consistently exceeding financial goals and targets.- Led a team of 8 direct reports and a total workforce of 350 team members and 120 contractors, fostering a collaborative and high-performance culture.- Served as chief development planner for expanding business platform, driving new initiatives and projects to enhance customer experience and increase profitability.- Developed and implemented innovative strategies to improve guest satisfaction, resulting in a 30% increase in positive feedback and a 20% boost in repeat business.- Strengthened relationships with key stakeholders, including vendors, partners, and investors, to foster long-term partnerships and drive business growth.

Complete Oversight of Food and Beverage Operations | Executive Committee Member- Complete oversight of all food and beverage operations with revenues in excess of $130 million, driving continued growth and improved cost controls.- Maintained financial accountability, creating annual budgets and monthly revenue forecasts to ensure profitability.- Fostered third-party contract and management agreement relations, specializing in a dynamic understanding of local and industry trends.- Served as a catalyst for change in an EA environment by promoting and encouraging a collaborative workplace while maintaining accountability for results.- Played a vital role as an executive committee member in shaping the direction and strategy of the organization.Key Accomplishments:- Led the division during a complete property refurbishment, including the opening of 12 restaurants, 3 bars, and Marquee nightclub, resulting in a significant increase in revenue and brand recognition.- Completely reorganized the senior F&B leadership team for improved operational efficiencies and succession planning, leading to better overall performance and increased employee satisfaction.- Created, branded, and imported our own family of wines, which are used across the corporation, reducing costs and increasing sales within the segment.- Served as a committee member that created and implemented all corporate F&B policies and procedures, ensuring consistency and compliance.- Successfully maintained budget and surpassed forecasts in a declining domestic economy, demonstrating strong financial acumen and strategic planning skills.

Director of Food & Beverage | Division Leader- Directly organized and managed all aspects of 16 restaurants, in-room dining and 7 bars, ensuring the highest level of quality, service, profitability, and brand representation.- Led a team of over 1,000 employees, remaining hands-on with operations to maintain accountability and promote a positive work culture.- Provided in-depth leadership to achieve first-year operating revenue budgets forecasted at $280 million.- Planned and directed the functions of administration, budgeting, forecasting, and planning for all restaurants within the food and beverage department to meet daily operational needs.- Developed and implemented comprehensive marketing and promotional strategies to maximize profitability and exceed guest satisfaction in line with the core brand focus of the hotel.- Served as the division leader for the training and implementation of Forbes service standards, contributing to the achievement of a 5-star rating.Key Accomplishments:- Served as the pre-opening team leader for the largest property of its kind in the world, demonstrating strong leadership and organizational skills.- Successfully recruited and hired a high-performance team of 55 managers to lead the largest food and beverage operation in the country.- Opened 16 restaurants, 7 bars, 3 lounges, and 1 night club on the same day, ensuring seamless execution of operations and guest satisfaction.- Played a key role in the ongoing collective bargaining negotiations for the food and beverage division, resulting in successful changes to existing contracts.- Personally conducted the onboarding orientation for all 3,400 food and beverage employees during the pre-opening phase, demonstrating a hands-on approach to management.Previous Position Held:Director of Food & Beverage | Treasure Island Resort & Casino

Food and Beverage Director | Multiple States and Countries- Functioned as the food and beverage director with oversight of multiple brands across multiple states and countries, ensuring seamless execution of operations and guest satisfaction.- Acted as the food and beverage director during the construction or acquisition of Westin San Diego, Westin St. Maarten, Caesar’s Lake Tahoe, Hilton Sacramento, and Tropicana Las Vegas.- Successfully represented Colombia Sussex during the acquisition of Aztar Corporation, including Tropicana Las Vegas and Ramada Express Hotel and Casino in Laughlin.Key Accomplishments:- Hired as Food and Beverage Director at the River Palms Hotel and Casino with revenues in excess of $36 million, showcasing strong leadership and operational skills.- Spearheaded the successful opening of Westin Dawn Beach in 2006 and Westin San Diego in 2007, contributing to overall company growth and brand recognition.- Provided efficient performance in converting Caesar’s Tahoe to Montbleu in 2006, functioning as the F&B Director and successfully opening six restaurants, one bar, and one nightclub.- Proactively involved in the "take-over" of two hotels during the Aztar merger in 2007, ensuring a smooth transition and seamless execution of operations.Previous Position Held:Director of Food & Beverage | Westin Casuarina Hotel, Casino & Spa