Lead and manage the overall Food and Nutrition operations for the MedStar Harbor Hospital with over 223 beds. Including patient meal services (Sodexo's At Your Request), 3 retail locations and catering. Managea multidisciplinary team of over 70 staff members, ensuring high standards of food quality and service.

In charge of the overall food and beverage program for the community with over 380 residents. including managing a dedicated team of 70 employees. As their leader, I have been focused on fostering collaboration, ensuring productivity, and maintaining high morale within the team. Complete and launch of new bistro construction projects Demonstrated exceptional expense management, consistently operating under budget throughout my tenure. Provided hands-on oversight of all operations, actively… Show more In charge of the overall food and beverage program for the community with over 380 residents. including managing a dedicated team of 70 employees. As their leader, I have been focused on fostering collaboration, ensuring productivity, and maintaining high morale within the team. Complete and launch of new bistro construction projects Demonstrated exceptional expense management, consistently operating under budget throughout my tenure. Provided hands-on oversight of all operations, actively participating during mealtimes, communicating with, and assisting teams to ensure proper food preparation. Exceeded CPM goals by coming under budget by nearly a dollar per month. Increased Restaurant Participation by %40 daily compared to budget.while also increasing overall service ratings from 37% to near 93%Partnered with Head Chef on creating cooked to order menus with a focus on cost controls and budget adherence.Reduced inventory costs by 13% within 6 months through effective analysis of stock changes and trends.We came up first in the Mid-Atlantic region competing with 8 different communities regarding CPM YTD.Same for Participation in the Mid-Atlantic region competing with 8 communities we had the highest Participation YTD. Show less

As Culinary Service Manager, ensure the highest quality of Food and Beverage service, including managing a dedicated team of 50 employees, for a retirement community with over 400 residents. Oversee the operation of five outlets including the main dining room with 135 pax cap, a fine dine dining room with 80 pax cap, a bistro with 60 pax capacity, in-room dining which demanded more than 250 orders per day during the Covid-19 pandemic, catering, and events. • Monitor the operation of the… Show more As Culinary Service Manager, ensure the highest quality of Food and Beverage service, including managing a dedicated team of 50 employees, for a retirement community with over 400 residents. Oversee the operation of five outlets including the main dining room with 135 pax cap, a fine dine dining room with 80 pax cap, a bistro with 60 pax capacity, in-room dining which demanded more than 250 orders per day during the Covid-19 pandemic, catering, and events. • Monitor the operation of the reservation system, maintenance, and overall operation ensuring safety measures are in place and high-service standards are met, to guarantee a safe environment and pleasant experience for our residents. • Manage beverage purchases and deal with providers considering quality and cost control. Coordinate with Executive Chef for food purchases. • Lead HR functions, such as recruiting, scheduling, training, and disciplinary actions. Deal with residents’ inquiries and concerns achieving record 98% customer satisfaction ratings. Work directly with health inspectors and city officials to ensure that restaurant meets and exceeds local laws and codes: achieved a record rating of 95% focused on continuous staff training and development to ensure policies and procedures are followed. Show less

Oversaw F&B Operation including Events. Hosted the 2019 Men's World Team Squash Championships. Most watch Squash event in history. Managed team of 12 employees for the restaurant, bar. Identified opportunities and drove business development for the site. Developed sales and marketing strategies. Oversaw inventory control and stock rotation. Monitored VIP reservations. Led HR functions, such as scheduling, recruiting, compensation planning, performance reviews, and payroll. Exceeded sales… Show more Oversaw F&B Operation including Events. Hosted the 2019 Men's World Team Squash Championships. Most watch Squash event in history. Managed team of 12 employees for the restaurant, bar. Identified opportunities and drove business development for the site. Developed sales and marketing strategies. Oversaw inventory control and stock rotation. Monitored VIP reservations. Led HR functions, such as scheduling, recruiting, compensation planning, performance reviews, and payroll. Exceeded sales goals, achieving nearly 25% over target for the restaurant,19% and for the Bar while also increasing overall service ratings from 51% to near 90% Partnered with Head Chef on creating menus with a focus on cost controls and budget adherence. Reduced inventory costs by 5% within four months through effective analysis of stock changes and trends. Show less

I directed food and beverage operations for this global sporting event, including managing a team of 20, negotiating sponsor agreements, and coordinating catering services. I also prepared menus for international sporting associations based on the cultural and dietary needs of their athletes. In addition, I ensured we were in compliance with EHS regulations and local codes. • Represented organization with government agencies and during Congressional hearings, addressing budgetary needs… Show more I directed food and beverage operations for this global sporting event, including managing a team of 20, negotiating sponsor agreements, and coordinating catering services. I also prepared menus for international sporting associations based on the cultural and dietary needs of their athletes. In addition, I ensured we were in compliance with EHS regulations and local codes. • Represented organization with government agencies and during Congressional hearings, addressing budgetary needs, safety and security challenges, and public health concerns. • Cultivated relationships with industry-leading sponsors, such as Coca-Cola, McDonald’s, and Omega. • Served on Executive Committee tasked with maintaining communications with government agencies, various partners and providers, and the Olympic Committee. Show less

I managed budgeting, operations, sales, and business development for all food and beverage outlets within a luxury hotel. That included identifying strategies for reducing costs and increasing sales to optimize profit margins, addressing escalated customer complaints, aligning operations with brand standards, and planning workflow and employee schedules. • Introduced policies and systems focused on customer-centric operations, increasing guest satisfaction by 30%. • Identified… Show more I managed budgeting, operations, sales, and business development for all food and beverage outlets within a luxury hotel. That included identifying strategies for reducing costs and increasing sales to optimize profit margins, addressing escalated customer complaints, aligning operations with brand standards, and planning workflow and employee schedules. • Introduced policies and systems focused on customer-centric operations, increasing guest satisfaction by 30%. • Identified techniques for motivating employees, such as ongoing professional development opportunities and incentive programs, driving staff satisfaction from under 40% to nearly 90%. • Reduced food costs from 44% to 28% and beverage costs from 36% to 17% during tenure. • Collaborated with Executive Chef on menu development, aligning menus with seasonal resources to minimize unnecessary expenses and reduce food costs. Show less

I oversaw operations for this iconic restaurant chain with four locations in the city, maintaining brand standards established more than 65 years ago. I developed budgets and forecasts, as well as generated financial reports to drive strategic planning. I also created performance guidelines for employees. • Launched a training program for all 200+ employees, including retraining employees who had been with the company for 20+ years to ensure all staff members were following the same… Show more I oversaw operations for this iconic restaurant chain with four locations in the city, maintaining brand standards established more than 65 years ago. I developed budgets and forecasts, as well as generated financial reports to drive strategic planning. I also created performance guidelines for employees. • Launched a training program for all 200+ employees, including retraining employees who had been with the company for 20+ years to ensure all staff members were following the same policies. • Introduced communications policies to improve collaboration and consistency among team members. Show less

In this position, I developed a rapport with our Commercial division, acting as the liaison between internal staff and customers. I negotiated contracts and developed proposals for each customer based on their needs and allotted budgets. • Drove all digital and print marketing for multiple channels, including social media, websites, and email, to grow brand recognition and reputation. • Mentored sales team in building relationships and closing deals.

I led marketing strategy, sales growth, account management, and customer service initiatives, as well as monitored employee satisfaction and morale to ensure retention. • Created customer satisfaction programs and brand vision, ensuring alignment of operations with customer needs.

Managed team of 40 employees for the restaurant, private bar, and in-room dining within the hotel. Identified opportunities and drove business development for the site. Developed sales and marketing strategies. Oversaw inventory control and stock rotation. Monitored VIP reservations, communicating with prestige guests to ensure their satisfaction. Led HR functions, such as scheduling, recruiting, compensation planning, performance reviews, and payroll.  Consistently exceeded sales goals… Show more Managed team of 40 employees for the restaurant, private bar, and in-room dining within the hotel. Identified opportunities and drove business development for the site. Developed sales and marketing strategies. Oversaw inventory control and stock rotation. Monitored VIP reservations, communicating with prestige guests to ensure their satisfaction. Led HR functions, such as scheduling, recruiting, compensation planning, performance reviews, and payroll.  Consistently exceeded sales goals, achieving nearly 20% over target for the restaurant, 9% for in-room dining, and 4% for private bar, while also increasing overall service ratings from 70% to nearly 90%.  Partnered with Head Chef on creating menus with a focus on cost controls and budget adherence.  Reduced inventory costs by 17% within four months through effective analysis of stock changes and trends. Show less

Maintained responsibility for operations within kitchens, bars, and restaurants, as well as oversaw stewarding, banquets, and room service for international cruise line. Supervised and trained more than 600 employees within the department. Administered $700K weekly budget. Generated various reports for leadership review, including customs compliance reports, QA analysis, and pest control evaluations. Reconciled purchases. Ensured compliance with international health standards, such as USPH and… Show more Maintained responsibility for operations within kitchens, bars, and restaurants, as well as oversaw stewarding, banquets, and room service for international cruise line. Supervised and trained more than 600 employees within the department. Administered $700K weekly budget. Generated various reports for leadership review, including customs compliance reports, QA analysis, and pest control evaluations. Reconciled purchases. Ensured compliance with international health standards, such as USPH and HACCP guidelines. Facilitated emergency drills to ensure staff understood emergency protocols.  Saved more than $240K in food costs within a year through the introduction of cost controls.  Grew bar revenue by more than $1.7 million in one year, as well as generated nearly $5 million within three years. Show less

Developed an understanding of food and beverage operations and company policies. Assisted with staff recruitment and training. Managed inventory control and monitored financial transactions. Prepared work schedules. Generated reports.  Directed operations for Fan Mile during World Cup 2006, serving more than 4K people each day, including 300 VIPs. Career Note: Additional experience as Bar Manager for Hotel Nikko International and Chef de Bar for Hotel Park Inn by Radisson and… Show more Developed an understanding of food and beverage operations and company policies. Assisted with staff recruitment and training. Managed inventory control and monitored financial transactions. Prepared work schedules. Generated reports.  Directed operations for Fan Mile during World Cup 2006, serving more than 4K people each day, including 300 VIPs. Career Note: Additional experience as Bar Manager for Hotel Nikko International and Chef de Bar for Hotel Park Inn by Radisson and Holiday Inn Event Hotels, all located in Dusseldorf, Germany. Show less