Oversee day-to-day operations of ultra-premium Cabernet Sauvignon winery with primary responsibility for DTC (direct to consumer) areas including fiscal budgets and department profitability. Lead successful team to ensure that PRV stands out in extremely competitive market with high priority on guest services and sales with emphasis on being consistent, knowledgeable, efficient and professional. Acted as lead during opening of luxury wine tasting experience in the new Cellar 47 Lounge, from conception through implementation and continued execution.

Managed all aspects of a $1.5 million Tasting Room Sales Operation. In first year in role, increased sales revenue by 20% over prior year and achieved 15% of growth in total Wine Club sign ups. Built traffic driving initiatives that increased total guest visits by 15%.

Managed all aspects of a four location Multi-Branded Employee Wine Store. The Employee Stores carried more than 200 individual SKUs representing on average 40 brands. The mission of the Employee Store is to provide relief to inventory levels while also providing employee engagement with Treasury Wine Estates. Built $1.6 million business with a support staff of one full-time employee. Base of business was built on a 50% margin. Achieved a 30% EBIT while running an operation that provides on average a 50% discount to full retail pricing.

Served as manufacturers' rep for nearly 40 high-end tabletop and hotel lines including Frette Linen, Rosenthal China, Versace. Responsible for spearheading food and beverage division of company.

Responsible for $15 million food and beverage operation, including three restaurants (two fine dining and one three-meal), two lounges and a members' clubhouse for 800 members. Heavy emphasis on catering and conference services ($10 million in revenue). Demonstrated successful leadership, team building and responsible for 10 departments (front and back of house) including 25 managers and 260 employees. Managed all departmental financial assets, cost containment and promotions. Implemented food and beverage advertising and public relations campaigns. In charge of opening new three-meal restaurant including concept, menu development, staffing guidelines, FF&E. Developed Destination Services Department to partner Silverado's cuisine with local wineries and attractions to provide Silverado's guests with a comprehensive Napa Valley experience.