Player development professional with over 20 years of casino experience. I represent my company, in its public relations and marketing efforts, generating new and repeat business. I specialize in excellent customer service and building personal relationships with my clients.

Responsible for Food and Beverage Operations at Fort Lauderale/Hollywood Airport.

As a Director of Food and Beverage, responsibilities included all Food and Beverage Operations encompassing fine and casual dining, beverage, nightlife and room service. During my tenure, directed over 200 million dollars in annual gross revenue with approximately 2,000 employees reporting to my position. Additionally, my management team was able to make significant and permanent changes that positively and dramatically impacted the Food and Beverage department.

Responsible for all food and beverage operations that encompassed over 1,000 employees and 64 million dollars in gross revenue annually.Highly involved in budget process, from preliminary projections, to final budget approval with the Executive Committee.Directed daily operations for sixteen food and beverage outlets that include a buffet, room service, three gourmet restaurants and casual dining. Also including two nightclubs and several casino floor service bars.Interacted with union service employees, building strong team unity and resolving conflicts when necessary.Key contact person who directed wine and spirit purchases.Responsible for regular marketing promotions in the nightclubs and special events, that includes arranging entertainment, product placement and props (ice bars, special lighting, etc.).Additionally involved in opening three new food and beverage outlets from concept stages to fully functioning venues.

Restaurant Manager/Gourmet; Safari Steakhouse-Trump Taj Mahal Casino Resort Atlantic City, NJ -January 1990-May 2006Managed one of the premier steakhouses in Atlantic City while maintaining high service standards.Successfully directed the opening of the 190 seat Safari Steakhouse, including hiring and training forty staff members.Various duties included menu planning, writing training manuals, designing floor plans and staff schedules