• Specialized in recruiting and placing Engineering & Sales professionals within Fortune 500, mid-size, small and start-up manufacturing companies• Source and collaborate with clients to determine and understand their talent requirements• Creatively source, identify and attract talent via multiple channels (posting advertisements, LinkedIn searches, job portals, associations, referrals, databases, directories, headhunting and cold calling passive candidates)• Pre-screen and shortlist resumes. Conduct behavioral interviews, assess candidate on various parameters and present qualified candidates to client• Manage interview coordination, including preparing and debriefing candidates. Conduct reference checks. Negotiate & extend job offers

• Member of Pre-Opening Team for the 409-room property in 2005. Managed multiple outlets: Vivo Seasonal Trattoria, Crush Lounge/LBar, Room Service/Fresh Bites & Starbucks• Implemented Marriott’s new Room Service concept, the Fresh Bites program • Booked and managed private dining room events • Coordinated F&B menu development for all outlets• Worked with corporate marketing team on plan to include social media targeting a local customer base and promote outlet offerings and events to hotel guests• Worked in conjunction with HR to ensure compliance per the annual corporate QA Audit of all new hire training (ServSafe, TIPS and corporate mandated training)• Coordinate with HR to ensure progressive discipline process is in place and being executed as well as performance reviews, leadership development plans and personal improvement plans• Develop annual budget spreads, manage and analyze department expenses & P&L statements

• Managed multiple outlets: restaurant, lounge, room service, Starbucks & gift shop • Supervised a multi million dollar renovation of restaurant, lounge and Starbucks into Marriott great room and implemented the new concept• Created and managed marketing plan to include social media targeting a local customer base and promoted outlet offerings and events to hotel guests• Executed multiple food & beverage proof of concept initiatives for the Marriott brand• Developed annual budget spreads, managed and analyzed P&L statements. Created, implemented and monitored Profit Improvement Plans• Insured compliance in Bar Arts brand initiative & compliance on all cash/beverage control procedures as stipulated by annual audits• Worked in conjunction with HR to ensure compliance per the annual corporate QA Audit of all new hire training (ServSafe, TIPS and corporate mandated training)• Coordinate with HR to ensure progressive discipline process is in place and being executed as well as performance reviews, leadership development plans and personal improvement plans

• Managed events up to 2400 guests for a 600 room convention hotel with 318,000 square feet of event space in the hotel and adjacent convention center.• Managed multiple outlets including a restaurant, lounge, room service and gift shop • Developed annual budget spreads, managed and analyzed P&L statements. Created, implemented and monitored Profit Improvement Plans• Insured compliance in Bar Arts brand initiative & compliance on all cash/beverage control procedures as stipulated by annual audits• Worked in conjunction with HR to ensure compliance per the annual corporate QA Audit of all new hire training (ServSafe, TIPS and corporate mandated training)• Coordinate with HR to ensure progressive discipline process is in place and being executed as well as performance reviews, leadership development plans and personal improvement plans

• Managed multiple outlets: 6 Restaurants, 3 Lounges and Room Service. Directed a team of 25 Managers and Supervisors; Note: This was in the absence of a Director of Food & Beverage from May 2008-April 2010• Coordinated menu development in accordance with Marriott standards• Developed and implemented departmental strategies and brand initiatives throughout operations• Developed and incorporated a sales and marketing strategy targeting in house and external customers • Focused on increasing revenue with emphasis on average check and sales per occupied room • Managed the department budget and analyzed P&L statements for 10 F&B outlets