As the Director of F&B Operations for Freehand Miami, I direct and coordinate all management-related F&B activities, which includes budgeting and planning. With the goal of exceeding guest expectations and hotel standards, I develop menu ideas and establish policies and procedures.I also select, hire and train all F&B management personnel; oversee a team of up to 130 people; and directly manage a team of six F&B managers. Additional responsibilities include planning, budgeting, organizing, directing and coordinating F&B operations.

While with the Delano Hotel, I managed the restaurants and staff in accordance with the culture set forth by The Light Group and Morgans Hotel Group. I was also responsible for weekly sales and budget reports for all F&B venues, including two restaurants, the lobby bar and lounge, pool and beach outlets, the nightclub, catering and banquets, and room service.Part of my role was to manage a staff of 55 to 65 individuals, conducting regular staff meetings to improve employee engagement. I enjoyed creating a fun, friendly and organized working environment for both staff members and hotel guests.Additional responsibilities included handling all personnel and administration in a timely, proficient and private manner; payroll; managing profitability via cost control; scheduling; and time adjustments.