A certified Food and Beverage Executive, responsible in setting and driving organizational vision, operational strategy into actionable goals for performance and growth helping to implement organization-wide goal setting, performance management, and annual operating planning. Oversee company operations and employee productivity, building a highly inclusive culture ensuring team members thrive and organizational outcomes are met. Directly oversee operations, HR, and accounting, and partner. Manage capital investment and expenses to ensure the company achieves investor targets relative to growth and profitability. Maintain and build trusted relationships with key customers, clients, partners, and stakeholders.

As Regional Director of F&B Canada, work closely with the Canadian New Castle Hotels and Resorts 6 properties food and beverage teams to ensure the highest level of guest service, staff training, customer relationships, profitability, sales & marketing performance and reporting systems within the region.• Westin Nova Scotian, Halifax, Canada• The Algonquin Resort – Autograph Collection by Marriott, St. Andrews New Brunswick, Canada• Digby Pines Golf Resort and Spa, Nova Scotia, Canada • Liscombe Lodge Resort and Conference Center, Nova Scotia , Canada• Marriott Residence Inn, Moncton, New Brunswick, Canada• Hampton Inn, Halifax, Nova Scotia, CanadaAs a Task Force Director for the NCHR US and Canada, manage and observe hotel or resort operations and apply New Castle Hotels management, marketing, operations, and financial improvement strategies to assist regular hotel or resort management with defining. Leading project teams implementing process improvement projects, provide coaching and serving as a resource for regular hotel or resort managers in process improvement activities. Oversee the coordination of hotel, food and beverage, and culinary operations with maintenance and quality control activities to obtain optimum system operations and utilization of human resources, facilities, and equipment. Help develop and implement operating procedures designed to eliminate business problems and improve hotel quality and hotel profitability.In this capacity successfully completed Senior Management Task Force assignments to the following New Castle Hotels and Resorts since December 2014:• The Algonquin Resort – Autograph Collection by Marriott, St. Andrews New Brunswick, Canada• Westin Jekyll Island, Georgia USA• Cliff House Resort, Cape Neddick, Maine USA• Westin Portland, Portland Maine USA• Hilton Lexington/Downtown, Lexington Kentucky USA

Supported and managed overall management and strategic direction of the 310 rooms hotel with 3 F&B Outlets and 25,000 sq feet meeting and banquet facility hotel. Directly managed and led a team of 8 department heads and over 200 line staff. Lead and support all departments in the achievement of their financial and operational targets through establishment of a positive culture, clear expectations and policy & procedural implementation. Assist in the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget Ensure that monthly financial outlooks for Rooms and Food & Beverage are on time, on target and accurate Actively involved in the recruitment process of leadership positions within the operating departments.

Executive Chef and Director of Food and Beverage for a 310 rooms hotel with 3 F&B Outlets and 25,000 sq feet meeting and banquet facility. Total 14 meeting rooms. Directly managed and lea a team of 4 department heads and 165 line staff, including F&B service, Kitchen, Stewarding, Cafeterias, and Purchasing & Receiving.

Performed dual (F&B Director and Executive Chef) responsibility of a premier four and half star hotel with 352 rooms and 4 F&B outlets. Responsible for $9.8 million F & B operations with room service, 2 restaurants, banquet facility of 18,000 sq ft. and offsite catering up to 1,000 guests. Oversaw the food production/kitchen as Executive Chef for over half million covers annually.

Performed dual (Executive Chefs and Restaurant Director for multiple complex) responsibility of a premier four and half star hotel with 352 rooms and 4 F&B outlets, Casino with 20,000 sq ft. gaming floor, and four F&B outlets. Responsible for $18 million combined F & B operations of two properties.

A premier four and half star hotel with 352 rooms, 4 F&B outlets and 5,000 sq ft. Casino. Responsible for $8.5 million F & B operations with Room service outlet servicing 352 rooms, 2 Restaurants - Library Restaurant (150 seats upscale restaurant open for breakfast, lunch and dinner) - Fife and Drum (120 plus 90 patio seats pub and eatery with live bands open for lunch & dinner only), Catering/ Banquet facility of 12,000 sq ft. and offsite catering up to 1,000 guests. Oversee the food production for over half million covers annually. Directly managed and led a team of 100 line staff, including Production, Stewarding, Cafeteria, and Purchasing. Reported directly to the Director of Food and Beverage

A Five star 460 rooms hotel with 6 F& B outlets. Responsible for the food production, & Stewarding of 4 restaurants, room service, banquet with the seating capacity of up to 700 people. Directly managed a team of 82 employees, with over USD 3 million revenues a year. Reported to the Director of Food and Beverage.

A four and half star 240 rooms resort hotel with 5 F & B outlets. Responsible for the food production, & Stewarding of 3 restaurants including a French classic fine dining restaurant of 80 seats, room service, banquet facility of up to 200 people and off site catering for 2000 people. Directly managed a team of 32 employees with annual F& B revenue of AUD 4.3 million. Reported to the Director of Food and Beverage.

Supervised all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high quality product.