• Responsible for the overall management and success of both businesses• This includes strategic planning, financial management, and decision-making• Project management- kitchen and dining room redesign, renovation oversight, on and off-site events• Direct front of the house and kitchen management staff, schedules, and ensuring a smooth workflow in both back and front of the house• Daily engagement with customers, including receiving feedback, and adjusting to meet customer expectations• Coordinate with marketing team to establish a strong online presence and utilize social media platforms to showcase daily specials, behind-the-scenes kitchen moments, and engage with the community• Ensure compliance with health and safety regulations, as well as any relevant industry standards• On-going education with management and staff on any new and upcoming trends in the culinary & beverage world• Develop training programs for both BOH and FOH to elevate the guest experience• Development and implementation of uniform order guides, recipe books and station mapping

• Daily operations management of all food & beverage aspects of the resort, including The Porch Southern Kitchen and Bar with three meal periods, The Tiki Hut and The Shack with two meal periods, In Room Dining program with three meal periods, and all corporate and social events• Elevated property wide a la carte food and beverage revenue from $700,000 to $4.7 million in the course of 3 years• Redesigned banquet and catering menus and operations to increase revenues from $120,000/year to $770,000/year• Implementing alcohol control measures and tracking for on property bars, increasing its YOY revenue by $400,000 and dropping beverage cost by 4% YOY, with a profitability of 49.7%• Implemented an employee satisfaction improvement program leading the F&B department scores to improve by 23%• Manage a staff of 45 to 128 employees, as well 5-6 direct reports by balancing forecasted revenues based on an 18 day forecast with budgeted payroll expense• Creation of yearly food and beverage budgets encompassing labor, revenue, expenses• Create and spearhead guest outreach and problem resolution processes

• Oversaw daily service of Lifesaving Station with three meal periods daily, Sandbar with two meal periods daily, Beach House Bar with two meal periods and Room Service with three meal periods daily• Led a 15% increase over budgeted revenues in outlets• Menu development including menu matrix, plate presentations and Front and Back of the House staff trainings for new menu rollouts• Manage and schedule a staff of 18 to cover the needs of four revenue producing a la carte outlets and banquet and catering functions• Creation of daily specials that utilize fresh coastal seafood and local sustainable produce to create upscale Southern Cuisine• Execution of on/off-site banquet functions for business and leisure groups with a focus on scratch made menus personalized to meet each group's specific wants and needs• Product ordering and inventory to maintain inventory levels consistent with the business demands of a seasonal resort

• Oversaw all pastry production for three large volume catering facilities producing $28 million dollars annually• Trained existing staff from the ground up in methods of scratch baking and presentations• Communicated with Banquet Sales department in regards to BEO specifications and group pastry needs• Executed Guest Tastings and In Person Interaction to discuss event details and the event vision• Developed a house made chocolate program including 10 flavors of molded chocolate guest amenities• Coordination of plate ups for up to 3,000 guests

• Served as support system for Executive Pastry Chef at Utah's only Five Star Five Diamond property• Oversaw daily production of desserts for two a la carte dessert menus, scratch croissants and breakfast pastries, 15 cake varieties, 12 mousse flavors, 6 spoon desserts and avant-garde plated desserts• Upheld all five-star five diamond standards with staff• Menu development for all desserts including banquet offerings• Chocolate showpiece creation and presentation and wedding cake production and decoration.

• Handled preparation of both savory and pastry for Trio Downtown and Trio Cottonwood• Oversaw daily service• Managed prep and line cooks along with product ordering and inventory• Creation of daily specials• Execution of on/off-site banquet functions for significant group dining program.