• Coordinates all purchasing for Food and Beverage Department• Manages three union Staff Assistant / Inventory employees• Facilitated a division wide green initiative reducing corporate waste stream• Monitor corporate purchasing programs to maintain a 95% participation rate• Develop new POS opportunities leading to increased incremental revenue • Worked with equipment manufacturers on equipment design to reduce labor requirements leading to increased profitability of work centers• Oversees Quality Assurance programs for food quality and area sanitation requirements within the commissary to maintain compliance with NASA and State of Florida requirements, along with HACCP practices • Zero critical and/or good housekeeping violations for the past 62 months when inspected by the NASA – KSC Food Contractor in the foods warehouse• Coordinates all maintenance, including preventative for kitchen and food preparation equipment• Creates systems to internally track food products• Monitor waste reports to improve food staging leading to decreased food waste• Help source and develop new menu concepts while meeting the budget/plan requirements• Monitor all budget and forecast plan numbers for all expenditures of foods

• Coordinated all purchasing for three Levy Restaurants at Downtown Disney – Walt Disney Properties - Fulton’s Crab House, Portobello, and Wolfgang Puck Grand Caféo Held food costs below budget guidelines of at least 0.5 %o Administered all Managed Order Guides increasing compliance by 20%o Achieved inventory turns on a monthly basis, along with reducing inventory levels by 15%• Executed Purchasing Core Signatures and related disciplines for each restaurant• Oversaw all Accounts Payable functions ensuring prompt payments• Ensured prompt and accurate deliveries of all products• Oversaw Bulk Purchasing for Seafood Items based upon seasonality • Managed Certificate of Insurance requirements are met for all purveyors• Monitors aspects of Quality Assurance programs for food quality and area sanitation

• Coordinated all purchasing for Food and Beverage Department for four NASCAR tracks – Charlotte, Bristol, Atlanta, and Chicago • Helped keep food costs within budget guidelines of 24% or less on the Premium Side of Business• Oversaw all Accounts Payable functions ensuring prompt payments• Managed Certificate of Insurance requirements are met among all purveyors• Managed all Managed Order Guides for 4 regions increasing compliance by 10%• Coordinated all maintenance, including preventative for kitchen and food preparation equipment reducing costs by 20%• Monitors aspects of Quality Assurance programs for food quality and area sanitation

• Coordinated all purchasing for Food and Beverage Department.• Created systems to internally track food products• Oversaw Quality Assurance programs for food quality and area sanitation requirements within the commissary to maintain compliance with NASA and State of Florida requirements, along with HACCP practices• Inventoried items within the Commissary keeping food costs at 23%

• Accountable for purchasing, receiving, rotation and distribution of inventory of several hundred food and beverage items to service the Sports Bar and 29 permanent concession stands and 42 portable locations• Monitored distribution center by strategically identifying opportunities to increase revenue stream and reverse potential losses• Developed and implemented an inventory and management database• Generated inventory and cost reports with the proficiency to research discrepancies and advise solutions while maintaining an effective food cost• Trained several hundred people from Non-Profit organizations utilizing the TEAM Coalition program• Works directly with the stadium and outside contractors for all equipment repairs and preventative maintenance programs• Achieves operating food and beer costs at levels below 18% for the year• Responsible for values of inventory that range according to the business. These levels generate millions in yearly revenues• Acted as General Manager for the daily operations for Cleveland Indians Spring Training facility

• Monitored all purchasing and distribution of several hundred food and beverage items to service 30 permanent concession stands and 25 portable locations• Managed fifteen employees for the main commissary• Increased the revenue stream and reversed potential losses by adhering to budget guidelines• Developed and implemented an inventory and management database• Generated mid month and month end inventory and cost reports with the proficiency to research discrepancies and advise solutions while maintaining an effective food cost• Implemented training and development programs• Developed preventative maintenance programs for the internal and external contractors for all equipment • Achieved operating food and beverage costs at levels below 22% for the year

• Nationally selected from over 200 colleges and universities to be a participant in the living, working and learning experience of the Walt Disney World College Program• Provided quality guest service to over 100,000 guests• Maintained the safety and contributed to the efficiency of the operation of the retail unit, and provided hands-on interaction with people from all over the world• Attended ten business seminars (30 hours) designed to teach the management philosophies of the Walt Disney Company• Lived with international students in a multi-cultural environment