• Responsible for all food served resort-wide.• Supervision of 13 Food and Beverage outlets, 18 kitchens• Staff management of 200 hourly employees, 22 salaried employees• Direct control and management of yearly food cost.• Full menu development for all restaurants and Catering and Banquet menus, including designing, planning, costing, tasting• Implementation of culinary portion of Associate Development Program• Creation of J-1 Training program• Reconstruction of culinary payroll (2007) to encourage growth within the Hotel complex• Complete renovation of the Dolphin Banquet Kitchen to Rational Oven System, in addition to yearly capital expenditures for all kitchens.Additional Items of Note:• Performance Management• Food Quality Assurance• Food Cost Control and Analysis• Safety and Sanitation• Budgeting/Profit and Loss• Payroll Forecasting• Team Building and Training

• Pre-opening development of Food & Beverage division, with the concept in contemporary and innovative dining. • Assisted Designers, Architects, and CEO with design and coordination during build-out and renovation of existing fine dining restaurant.• Ordered cutting edge operational service equipment; China, Glass, Silver, Uniforms.• Created detailed documentation and procedures around the corporate infrastructure; defining the standards and templates to ensure smooth transition from pre-opening into full operating capacity.• Implemented labor and control management programs to ensure operating efficiency.• Created plating guidelines, quality standards, labor standards, HACCP training programs and scheduling procedures.• Developed vendor relationships, set up all credit accounts and billing procedures with corporate accounting department.• Established point of sale system, reservation system, dining room management and all interfaces to corporate server and corporate accounting department.

• Pre-opening: Kitchen design, equipment, FF&E, CG&U hiring, training, menu development including costing.

• Responsibilities for managing all aspects of the kitchen and culinary team, ensuring the quality and preparation of all menu items, including handling and storage of all food items in accordance with established standards.• Daily review of inventory and expenses, to optimize operating efficiency and to insure budget limitations are not exceeded.• Development and implementation of new menus in multiple outlets at the highest level of creativity as it relates to quality, consistency and profitability.

-AAA Five Diamond-Mobil/Forbes Four Star-Direction and supervision of 21 ladies and gentlemen, and all production, mis en place, handling and storage of all kitchen items.-Daily review of sales and individual outlet food cost, with strict compliance to the prescribed targets and specifications set forth by executive team members.

•Inventory, plating, and all garnish for the cheese station•Basic stock making, butchering, vegetables and all garnish for meat station