• Assembled, develop and train a high performing team consisting of 65+ employees tasked with creating a positive customer dining experience.• Assume a proactive training approach which drives increases in individual and team performance and ensures adherence to strict rules and regulations. • Work in manner that maintains expenses below budget through accurate planning, waste reduction and purchasing with cost-effective operating procedures. • Accountable to budget control, payroll, profit and loss and general accounting, implementing strategy to ensure operational cost-effectiveness. • Oversee all administrative tasks including bookkeeping, training, equipment and food ordering and maintenance in addition to other business needs as they arise. • Maintain open lines of communication with hotel management staff and corporate directors while serving as a unified team. • Lead performance management efforts with staff, preparing and delivering employee performance reviews on a regular basis in addition to quarterly reports. • Continually interacted with both hotel and dining guests to promote the brand and to obtain feedback on the performance of the staff.

• Accountable for all aspects of the day-to-day operations of the restaurant including management of the front house operations for 2 high volume restaurants and bars and in-room dining. • Maintained open lines of communication and close working relationships with the owner of the restaurant, brainstorming ideas and promotions to generate and elevate sales. • Oversaw employee relations, creating an environment that values productivity and employee growth in addition to creating and following up on performance evaluations to promote productivity improvements and low turnover.Notable achievement while in the position included:- Initiated a program that standardized employee training and produced an increase in customer satisfaction.

• Maintained full responsibility for all cost and overhead reductions and inventory planning and control while developing labor relations efficiency and food and beverage infrastructure. • Managed operations budgeting and supplier and vendor management in addition to workforce scheduling, time management, profit and loss and guest service in line with strict excellence standards. • Coordinated the development of the restaurant’s menu and all sales and marketing efforts.

• Led in a manner that minimized redundancy and waste while leveraging the resource available that contribute most to the center's success, the workforce’s potential, technology, and improved business processes.Notable achievements while in the position included:- Reduced internal costs as a result of operational efficiency that enabled the company to achieve higher profit margins and to be more successful in highly competitive markets.

• Managed the Food and Beverage team through a proactive approach to coaching and training, providing guidance and direction while motivating the team to drive increases in both individual and team performance. • Continually evaluated the team’s performance, planning and administering a training and development program in the performance to promote improvement.• Oversaw all functions of administration and planning within the Food and Beverage Department in a manner that met the daily operational needs. • Developed all operating tools related to budgeting, forecasting, purchase specifications, recipes, portion specifications, menu design and food production control. • Supported manager efforts to establish and achieve predetermined profit objectives and the desired standards of food quality, service, beverage, cleanliness and promotion.• Assembled and developed a high performing team, leading in terms of performance management including action plans for improvement and terminations as needed. • Led in a manner that ensured that all service standards were met within the Food and Beverage operations, working to resolve all guest concerns or complaints and address the root-cause of the issue. • Regularly reviewed and evaluated the degree of guest satisfaction or changes in the competitive environment, recommending new operating policies in a timely manner to minimize negative impacts to the customer.

• Oversaw the management of Wheaton and Dane Property Management including administration, financial operations and tenant relations. • Led in terms of performance management, continually evaluated and supervised on-site management employees in a manner that ensured optimum performance through a proactive approach to training and development.• Developed and maintained positive tenant relations by creating and sustaining goodwill between the owner and tenants, by delivering consistently responsive quality services and by resolve issues in a timely, professional manner.• Prepared and approved the annual budgets, financial reporting, forecasting, management plans and variance reports in addition to maintaining full responsibility for operating expense estimates and reconciliations. • Reviewed and evaluated all service contracts in place, managing the process to replace service providers as needed. • Conducted pre-scheduled annual reviews of each property to determine the capital needed for the following fiscal year, to develop a baseline for major systems projects 5-year forward and identify preventative maintenance needed.

• Responsible for all functions in all food and beverage outlets in the hotel including the management of the coffee shop, restaurant, room service, breakfast and manager’s receptions. • Accountable for the management of alcoholic beverages for all banquet functions, working in a manner that ensure excellent customer service while maximizing revenue and profits to support the overall hotel operations. • Developed and implemented a number of cost-saving and profit-enhancing measures.• Interviewed, selected, trained and managed the outlet supervisors in a manner that ensured food and beverage quality, profitability and service excellence.

Venetian-Palazzo Resorts• Managed a full-service restaurant with 210 seats and 40 employees at startup and the day-to-day management including staffing, training, purchasing, cost controls facilities, maintenance, advertising, customer relations, marketing, and menu development. • Staffed and trained a floor manager and 70 front-of-house employees while supporting the back-of-house pre-opening operations in full-service dining. Wynn Las Vegas – Parasol Bars (4-Locations)• Accountable to the daily cash-outs, safe reconciliations, deposits, payroll and budget, and inventory management. • Oversaw the Parasol Bars with 4 locations that produced $10M in annual sales, assembling/developing high performing staff with team-player philosophies that increased the customer base and average check for a 300-seat outlet.• Implemented all formalized operational systems and procedures including an employee handbook, flow charts, forms, check-lists, server/bartender/hostess/back-of-house job descriptions and incentive programs.Notable achievements while in the position included:- Reduced beverage costs from 23% to 18% through training and the implementation of systems and oversight.Bellagio-Baccarat Lounge & Club Prive• Managed high-end lounges with 15-20 employees per shift while being accountable for general operations, scheduling and staff supervision and training. Notable achievements while in the position included:- Achieved an all-time low beverage cost at the Baccarat Lounge and Club Prive at 16%, reduced for $22 during tenure. - Credited for a high degree of diplomacy while resolving issues without sacrificing customer relations.- Implemented a focus on inventory control, business development and monthly sales while being recognized for having the lowest liquor cost out of all beverage outlets in the property.