Decreased costs by 10% through negotiating vendor contracts, developing an innovative inventory system, managing programs, and minimizing food waste.Responsible for the global strategy of culinary, beverage, gear shop, linen, uniforms, amenities, and F&B sustainability initiatives for 8 vessels in Alaska, Seattle, Portland, Hawaii, Mexico, Costa Rica, and Panama.Collaborated with a cross-functional team to develop award-winning marketing videos focused on the organization’s food and beverage programs. These videos communicate the organization's commitment to sustainability and ethical and informed sourcing of food and beverage products.Worked collaboratively with the sales and marketing teams to host culinary events for travel agents in order to promote and present our sustainability and farm to table approach.Pioneered the creation of brand-new food and beverage programs in new and existing itineraries and destinations utilizing local and sustainable products. Responsible for the training and management of 250 onboard employees.

Direct the entirety of the culinary program for a fleet of 8 vessels throughout North America.Negotiate contracts with all culinary purveyors to reduce company costs and provide unique collaborative opportunities.Create and manage innovative inventory systems to manage onboard stock of ingredients and supplies as well as ordering procedures for our fleet of vessels.

Created innovative, technical, and efficient systems and structure to monitor and reduce food cost, labor cost, inventory and to ensure efficient production for the restaurant.Played a key role management role culinary operations during the launch of this brand new and highly innovative fine dining concept in downtown Seattle.Oversaw and directed the activity of 10 team members.

Managed a hotel wide efficiency program with the guidance of consultants at the company Carpedia to reduce hotel operational costs in the culinary, front of house, housekeeping, rooms, and front office departments.Managed all culinary operations including the hotel restaurant breakfast, lunch, and dinner programs, in room dining, banquets, weddings, employee cafeteria, ordering, inventory, etc.Trained and mentored a team of 20 cooks to achieve results through continuous learning and improvement.

Held strategic and operational responsibility for the direction and development of the company including financial initiatives, expansion, programs, systems, and staff. Managed multiple cafe locations as well as off-site events.