As a chef – the devil is in the details. The slightest miss of a detail can wreck a dish, upset a customer, or impact your organization’s compliance with state and federal regulations.I’ve brought that attention to detail to hospitality and food and beverage operations and throughout my career I’ve been able to improve profitability, reduce costs, and train staff.I’ve worked with freestanding restaurants, resorts, casinos, convention centers, sports venues, and lounges ranging from small and intimate operations to 4-star properties with 4-diamond restaurants.I have a deep understanding of labor, food, and beverage costs and how they impact the organization’s P&L and excel in high-volume banqueting and convention services.After my position at MotorCity was eliminated, I decided to do a short retirement and move closer to family. My retirement has helped me realize that I have a lot left in the tank and more to offer an organization that needs their food and beverage operation stood up or transformed.Outside of work I love to go on the beach, scuba dive, and raise money for culinary students.