Oversaw portion of beverage operations for the 1st inaugural and second annual Pegasus cup, dubbed “The World's Richest Horse Race”: Event welcomed over 8,000 attendees and generated $1 million in F&B sales (Jan. 2017 & 2018).Collaborated with beverage director of Pimlico Racetrack to organize all bars for the 142nd Preakness stakes (May 2017). Monitored and supplied all bars in the in-field including the Under Armour & Stronach Group tents. All bars generated over $2 million in revenues. Total in-field attendance was over 100,000+ people. Proven experience leading and motivating multiple teams and multiple concepts simultaneously. Complete reconceptualization and overhaul of beverage program in Adena Grill focused on a blend of classic, pre-prohibition & modern, contemporary cocktails highlighting local flavors. Menu restructured from 6 signature cocktails to 20, with extensive on and off site trainings for the bar staff & FOH team. Created costed out pick up charts with professional photos, cocktail costs, sell price and beverage cost % attached to inspire both bar teams to become more financially savvy and learn how to run proper beverage programs. Held monthly events pairing liquors from different parts of the world with food from their corresponding countries. Negotiated and structured deals with distributors to ensure maximum profitability focused on monthly promotions, creative well liquor programs and analysis/restructuring of promotions. Continue to maintain excellent relationships with distributors through on and off site trainings, fair bottle placements and unbiased practices. Work in unison with catering and sales to execute large events while offering creative beverage options.

- Oversee all facets of MO Bar operations including hiring, learning and development training, adhering to and surpassing aggressive labor standards and financial budgets and ensuring brand growth/vision. - Work directly with PR/Marketing team to promote the outlet via social media outlets and on local television stations. Collaborate with Director of F&B to create unique promotions attracting local clientele, ensuring MO Bar’s relevance in chosen target markets. - Train staff to be compliant and prepared according to stringent Forbes, AAA, COYLE & internal Mandarin Oriental standards & shops. - Ensure operation is fiscally profitable by keeping beverage costs below 18%, see that labor standards set forth by accounting and executive committee are consistently under budget and keep employee turnover low and morale high.

Responsibilities include: - Ownership of beverage program, with an emphasis of maintaining profitable & low beverage costs. Establishing & maintaining Allium's beverage programs relevancy within the ultra competitive 5 star hotel & trending restaurant scene in Chicago. - Day to day operations of Allium restaurant. - Establishing accurate forecasts in order to ensure scheduling meets labor standards. - Leading weekly inventory maintenance and ordering for Room Service and Allium operating supplies, as well as monthly inventory for all liquor and wine in Allium. - Maintaining and updating Micros and consistently introducing new sales based competitions to increase average checks based on Avero data.

Responsibilities included:- Assistant Food and Beverage Manager. Oversaw bar, lounge and Michelin star awarded Seasons restaurant. - In charge of implementing new product development and running day to day P.M. operations. - Facilitated the reopening and rebranding of Allium restaurant (2012 Four Seasons Marketing Restaurant of the year for the Americas). - Rewrote standards and training manuals to reflect new direction of operation and retrained staff on all aspects of new steps of service and food. - Progressively coordinated and led staff trainings on wine, beer and alcohol tastings in conjunction with local distillers and brand ambassadors.

Responsibilities included:- Trained all new wait and bar staff on Four Seasons Corporate service standards & culture, ensuring flawless, unobtrusive & intuitive service was provided on a consistent, daily basis. - Seasonal beverage menu development & implementation. - Day to day front of house restaurant operations. In charge of 10+ table stations, private parties and corporate & local VIP's. - Preparing and running floating banquet bars for functions of up to 500 people. - Keeping a monthly inventory of banquet & restaurant liquor par levels.

- One of the greater Miami areas first AAA Five Star, Five Diamond hotels. Involved in pre-opening of the property.- Held multiple front of house positions including Busser, Food Runner, Bartender & Server.