Project work- Viceroy Hotel Group, Highagate Hotels and Resorts, Pyramid Global Hospitality, Wyndham Hotel Group.

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Management consulting, project management, business acceleration; startups, finance advisor.

• Played a key role in the opening of the five-star luxury hotel/condominium resort housing 200 upscale hotel rooms and 80 residential units, with the estimated annual revenue of over $40 million• Responsible for the hotel, HOA and food and beverage budgets as well as the $150 million pre-opening budget

• Appointed as Director of Finance for the Wyndham Times Square South hotel and promoted to Director of Financial Service for the hotel complexes• Responsible for a budget of $25 million, forecasting, profit and loss statements, the general ledger, accounts payable and accounts receivable• Prepared financial reports and statements, weekly and monthly cash flow estimations, and ratio analysis; managed the preparation of annual budgets and forecasts for revenue and expense; calculated variances from the budget and reported significant issues to the management• Ensured the accuracy of financial documentation and compliance with accounting policies and procedures• Assisted the General Manager in the achievement of the Division's goals and the maintenance of adequate internal controls over all areas of hotel operations• Performed quarterly departmental audits and coordinated the provision of information to external auditors for the annual audit• Provided financial training to department heads to increase management effectiveness• Successfully increased gross operating profit margins by up to 39% over budget, with 2 to 11 % year-over- year increases; contributed in reducing the year-over-year labor cost by 4.4 % and operating expenses by 5 %; improved forecast accuracy to 97%• Received the Wyndham Times Square South Hotel Manager of the Quarter Award (2010)

• Assisted and supported the General Manager in the achievement of the Division's goals and the maintenance of adequate internal controls over all areas of hotel operations. • Responsible for the Budgeting, Forecasting, Profit and Loss statement, General Ledger, AP accounts, and AR accounts. • Responsible for EOM Journal Entries.• Ensured timely completion of all reports generated by accounting staff. • New Builds and Transitions- Opening the Sheraton Edison Hotel on November, 2008. • Responsible for setting up and implementing all accounting policies and procedures. • Responsible for training associates on Galaxy and Micros for pre-opening.

• Managed general cashier, daily revenue audit, and payroll• Prepared monthly budget reconciliations and month- and year-end accruals for accounts payable• Enforced the compliance of hotel operations with the Starwood policies and procedures• Trained new employees on the Delphi, Galaxy, Micros, and SAP systems

• Responsible for daily purchasing and negotiating food prices with distributors• Comprised menus featuring daily specials made with seasonal items• Complemented the restaurant menu with specialties of his own• Increased monthly sales by 10% through providing a thorough menu and negotiating lower food prices

• Responsible for overseeing banquet functions, implementing standard operating procedures, evaluating banquet event orders, setting up all banquet rooms, and maximizing service and profitability• Designed room sets for smaller functions, including table placement, food locations and décor

Successfully increased sales by 30% thru quality food, exceptional service and team work.Ordered food and supplies and conducted monthly inventories to determine cost.Supervised kitchen, dining and bar staff of 40.Set up weekly and monthly budgets.