Starwood Hotels and Resorts Worldwide, Inc. is an American hotel and leisure company and one of the world's largest hotel companies, it owns, operates, franchises and manages hotels, resorts and spas under its 11 owned brands. In October 2014 I opened the Four Points in Newark as the Director of Food and beverage as part of a new build team. From there I moved on to the iconic W NYC where I managed bar and restaurants operations and managed operations at the Sheraton Suites as a Chef and B.•Created restaurant concept/brand design, menus, training manuals and SOP’s •Manage all ordering, cost analysis, forecasting and budgeting•Implement all marketing initiatives and manage social media outlets•Programming of Micros symphony point of sale system•Manage all ordering, cost analysis, forecasting and budgeting•Execute associate training and development program for 125+ team members•Implementation inventory and labor control

A revolutionary social and sensory entertainment complex spanning 36,000 sq. feet at Trump Taj Mahal Casino Hotel. Our world-class food and beverage program has a wide array of champagnes, wines, spirits, craft beer, and cocktails. As an executive operations manager I was brought on to foster an environment that supports and engages management, to develop a culture, strategies, and implement SOP’s.•Brand assignment and menu development•Prepare annual budget and marketing plans•Coordinate requisition and monitor financial performance of all seven venues •Manage team of four managers and 60 food and beverage team members•Computer system management; Micros , Schedulefly, Seven Rooms, Genesis, Prime Pay, & Yellow Dog inventory control software

Sammy D’s is a joint Venture between BRGuest hospitality group and Caesar’s Entertainment. Generating $9 million in revenue this casual dining operation has 275 seats and a 30 seat full service bar. Managed restaurant staff of 100 employees including but not limited to scheduling, training, ordering, payroll, coaching and documentation. • Developed and maintained beverage program reducing beverage cost 8% & inventory 65% • Created training materials; new hire orientation, menu matrix, ordering guide & employee SOP’s• Implemented cost controls to manage labor and inventory • Computer system management; Kds, micros ,open table, avero slingshot and microsoft office • Reconstructed menu layout resulting in increased covers per labor hour, check average & service scores

I was hired as a Chef to help bridge the gap between the FOH and BOH. As a liaison for FOH and BOH; I maintained a leadership role through training and coaching employees to deliver clear direction regarding current and future objectives of the food operation. Duties that include but are not limited to, re-staffing/training, scheduling, pricing and ordering inventory.• Created and implemented employee policies and procedures• Ensure all safety policies and procedures are adhered to

Senior Associate, Operations / Commodities SettlementsManaged $100 million daily cash flow for margin lending group and $500 million trading book. Coordinated with operations and settlements to ensure derivative trades were accurately booked, settled, and that the appropriate cash was paid and received on derivative trades. Managed traders’ time and ensured the integrity of the trade population by close of business for rate setting purposes. Supported traders in London, Sydney, Brazil, L.A. and N.Y. and resolved all Ag trade and allocation problems with potentially high monetary impact.•Booked trades and ensured accuracy of data entry into trade blotter.•Interfaced with the execution team to ensure valid trade activity.•Investigated and reconciled Ag’s future positions, amending errors and matching counterparties.•Worked with operations group and trading / sales desks to audit all trade breaks and review work processed by 3rd party vendor.•Instituted new processes and procedures for improving accuracy of trade entries.•Brokered deal with clearing team and traders; saved $250k annually in EFP rates.•Implemented change and collaborated with IT to automate manual processes and take on new, more strategic responsibilities. Enabled bank to become more efficient coordinating end-of-day operations across six times zones because of automation.•Developed standard operating procedure manuals for other critical processes.•Supported high level executives across multiple cross-functional teams by reporting potential position exposure.

Mick Energy and Power Futures are full service retail and institutional trading firms on the New York Merchantile Exchange. Began as a floor runner and quickly gained an extensive understanding of the futures and energy industry resulting in a promotion to a manager role. • • Extensive experience with heating oil and crude oil; cracks, futures, swaps, forwards, EFP’s, options, reconciliations and settlements and adjusted breaks accordingly. • Acquired retail business and integrated it into the pre-existing client base creating synergy between Power Futures and Mick Energy.• Conducted analytical study of business operations and initiated system change improving performance, communication and workforce satisfaction.• Facilitated the execution of futures contracts on the floor through open outcry.• Benchmarked an allocation system to streamline operations.• Acted as a liaison with customers to provide detailed market forecasts and updates.• Worked an arbitrage line simultaneously quoting and taking orders to be executed.• Formulated solutions and successfully managed team and clients in a time sensitive environment. • Maintained awareness of the markets activity to assist customers on trading strategies.• Managed conflicts to create constructive results.• Managed brokers accounts by keeping their positions and tracking their P&L.