Outlets manager for a AAA Four Diamond Resort and Casino. Directed a team of 6 Managers, 6 Supervisors and 75+ team members at Kelsey’s Restaurant, Pechanga Theater and Pechanga Comedy Club. In charge of daily operations for three separate units with $14.5 million in annual revenue collectively. Spearheaded all new menu items, including food, craft beer and craft cocktails. Systemized all training, production and execution. Increased yearly sales according to budget by staffing, history trend study, social media and marketing. Created scheduling formatted and labor performa, creating all labor budgets that reflect each market. Fine tuned team member handbooks, training and progressive discipline systems. Overhauled two kitchens for functionality and speed. Achieved 2.5% labor decrease, 3% improvement in liquor cost and a 4.5% improvement to food cost. Contributed to both team member and management retention by participating hip to hip on a daily basis. Participated in all human resource issues. Recognized and formally acknowledged outstanding staff performance to boost company morale.

Directed a team of 6 Genereral Managers and 12 Assistant Managers in daily operations for five separate locations with $7.5 million in annual revenue. Planned, organized and managed activities of a 2000 seat concert hall, 800 seat concert hall, 3 lounges and a nightclub Managed financial, sales, marketing, personnel, quality, customer service, inventory, purchasing and profit and loss performance. Interviewed, hired, scheduled and supervised the development of all management and staff. Responsible for all budgeting, accounts payable, accounts receivable, payroll, human resources, taxation and licensing functions. Reduced over all expenditures through management of physical inventory, rigorous financial control, active participation in food, beverage and supply procurement and vendor negotiations. Organized and supervised participation in community events to maximize exposure. Redesigned menus with financial viability in mind. Coordinated with all departments to ensure standards of excellence in all aspects of customer service and guest satisfaction were consistently maintained.

Efficiently coordinate daily operations throughout a facility that includes a 150-seat restaurant and the 500-seat Improv Comedy Club showroom (2 kitchens & 3 bars, 23K square feet). Lead a team of 6 supervisors and over 150 staff members, develop effective organizational policies, and implement successful strategies to reduce costs and increase yearly sales revenues ($7.5M+ in 2016). Analyze labor requirements and interview, hire, train, mentor, and monitor performance for all employees. Assist with menu development and communicate effectively with vendors and suppliers to achieve the best possible pricing. Administer budgets, oversee profit and loss (P&L), and maintain accurate records and documentation. Interact extensively with A-list talent, agents, and managers and help to arrange for accommodations and transportation. Manage contracts, control inventory, evaluate usage reports, assess variances, and take corrective actions as needed. Create lucrative annual food and beverage marketing plans and attract new patrons through effective advertising and public relations initiatives. Boast the highest grossing revenues throughout all comedy clubs in the national Improv chain

Successfully managed 5 restaurants with an average of $20M in annual sales and supervised a team of 15 managers and 200+ employees. Supported human resources objectives, recruited and selected qualified staff, and oversaw all disciplinary actions. Communicated job expectations to team members, assessed performance and contributions, reviewed compensation plans, and enforced company policies and procedures. Developed and implemented targeted business plans to increase food and beverage sales. Maintained an updated knowledge of all menu items, specials, liquor brands, beers, and non-alcoholic selections for all units. Improved efficiencies company-wide, identified areas of improvement, and reduced various labor, food, and liquor costs.