Troubleshooting sales/marketing problems and staff training also budget refining. -Same-Same, Vietnamese Restaurant, Phila. Hired to help the owner/Chef to create a catering program from scratch, to be used permanently March 2016- June 2016 ( $150per diem) -Bar Ly, Phila. Pa. I was responsible for consulting and creating training manual and handbook, March -May 2010. $150 per diem. -“Mac’s Seafood” in Somer’s Point,N.J. A property purchased by the co-owners of Swanky Bubbles and Marmont in Philadelphia. Nov.- Jan. 2007. $175 per diem I was responsible for troubleshooting and finding solutions to severe revenue and product losses after 1st year. Also responsible for hiring and training new staff and developing a new marketing plan for Mac’s, Somer’s Point, NJ. Seafood and Steak restaurant.

Responsible for hiring, service training, creating the employee handbook, wine list maintenance. I completely opened all areas of the FOH in the new restaurant

Responsible for all daily operations. Recently we received a wonderful review in the Philadelphia Inquirer, describing the place as "Paradise." Also I helped the restaurant receive awards for "Best Sunday Brunch," in County lines Magazine and "Best Restaurant in Paoli and Devon" in Main Line Today magazine.

Multi-Department Head manager of Room Service, Keating’s Restaurant,The Bar Lounge and the Coffee Shop. During a period of staff budget cutbacks, I was left without my 2 assistants. Logistics dictated success to be impossible, therefore I resigned.

I was directly involved with staff training, incl. wine classes, beverage purchases. I managed daily operations. Integrally responsible in 4 large Repub.National events. Buddakan grossed in excess of $500,000 per mo.Tangerine grossed an avg. of $380,000 per month. Aloha P.O.S. used.

- Responsible for staffing, service training of all food and beverage outlets incl.: 2 bars, fine dining restaurant and high tea. Helped create 3 successful “Book and the Cook” events that incl. Thomas Keller of “The French Laundry” Multiple degustation dinners and wine dinners. The Phila. Daily News reviewed it as “The perfect wine tasting.”

Phila. Pa. Responsible for all FOH staffing, training, wine list maintenanceMaitre d’ of the 1999”Chaine des Rotisseurs” event. At Susanna Foo we were the first restaurant to receive “4 Bells” from the Inquirer. At Le bec fin, I assisted Ed Murray as his daytime asst. sommelier - overlapping schedule.

A 5 Diamond Hotel. Respons. For $3.5 million in banquet revenue. Created the first Captain program. Highlights incl. 43 weddings (7in 1 day), The Lt. Governor’s Inauguration. A parent’s illness caused my short tenure.

Managing and executing catering events from 20pp. to 10,000pp. I was the designated “Key Manager of the VIP Suites for the Presidential Summit in Philadelphia’s “Summit for Volunteerism” 1997 with 4 U.S. Presidents connected with “The Oprah Winfrey Show.” Later, I was VIP manager for the famous, “Philadelphia Flower Show,” where I was consulted for the wine pairing and setting of 36 bars at Opening Night’s reception.

- Director of Food and Beverage Responsible for and managing the complete 1.3 million dollar annual food and beverage operation including Room Service, Banquets, Catering sales, Bar and Beverage sales, Indoor and Outdoor restaurants. Credits: In 1995 a F+B annual sales record was broken and beginning in Dec.1995 the hotel began to exceed budgeted goals for the first time in it's history. Later, asked to fill in at the Westwood Marquis running 2 restaurants and was a temporary manager at Raleigh Studios “Cafe” to enhance off-site catering. WWM won “Best Sunday Brunch” May 1996

Assisted in the management including: staffing, guest relations, purchasing and labor costs of two successful restaurants in Beverly Hills oldest and most famous hotel. Answering to the Assistant Dir. of Food and Beverage. Credits: Established the first wine training and up selling program. My management skills were primarily responsible for labor costs being consistently under budget in the Cafe for sixteen months. At the Jonathan Club I helped to fill-in, managing many large corporate and social events and was privately trained by Christophe Granger, U.S.’ #3 ranked Sommelier.(Prior to this management resume I had opened the Ritz-Carlton in Phila. I had achieved the first "5 Star Award for Excellence and was the banquet departmental trainer.)

Back and front server in French service-style restaurant.