To Lead entire Operation to achieve sales of $14.5 million while providing the client providing the Client with the maximum value • Directs and conducts safety, sanitation and maintenance programs. Maintains excellent relationships with associates, guests and Client.

• Lead a Food and Beverage Operation featuring over 22,500 square feet of flexible Meeting, Banquet and Pre Assembly space spread among 17 rooms. Total F&B sales $7.5 million. Responsible for F&B in accordance with the approved budget, while providing the Client with the maximum value • Directs and conducts safety, sanitation and maintenance programs. Maintains excellent relationships with associates, guests and Client.

• Managed a Food and Beverage Operation featuring over 18,000 square feet of flexible Meeting, Banquet and Pre Assembly space spread among 13 rooms. Responsibilities also include 24-Hour In Room Dining and Mini-Bars, Event Management, Event operations, Kitchen Operations, Tea Lounge, The street Bar and AAA Four –Diamond Award winning Café. • Ownership of Budget, Forecasting, Merchandising and Marketing Plans, Menus, Food and Beverage Cost Control, Payroll and Training Development

• Areas of Leadership include Front Office, Housekeeping, Laundry, Concierge, Engineering and Loss Prevention which includes 3 Directors, 3 managers, 4 assistant managers and 94 associates• Assist in Food and Beverage operations.• Increased Guest Overall Satisfaction scores from a 70.5 to 81• Increased the Q/A Audit Score to a 91• Increased Associate Satisfaction for Rooms department by 27%• Successfully oversee the P.D.Q Housekeeping program for a 3% increase in productivity and 14% increase in room completely clean score• Designed and implemented a preventive maintenance program for Engineering, increasing a well maintained building from a 58.5 to71.6 and EIWO score from a 66.7 to 81.5

• Complete ownership of a $19 million Brand re-invention project for all outlets. Budgeted sales of $15 million• Manage profitability of $12 million combined annual budgeted sales for all food and beverage outlets. • Areas of responsibility include Gourmeli’s Restaurant, The Terrace Lounge, Champions Sports Bar, In-Room Dining, Starbucks Kiosk, The Sushi Bar and Gift Shop which includes 4 department heads, 7 assistant managers, 6 supervisors and approximately 120 associates. • As a team leader, direct and work with the food and beverage management team and associates to successfully execute all restaurant operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.• Evaluate associate performance formally and informally. Providing positive feedback and suggestions for skill development to retain the best employees in the hospitality industry• Associate Satisfaction for all Food and beverage outlets in the 80’s• Consistently maintain Marriott’s Quality Audit score of 100%

Led food and beverage outlets, sales and costs: JERNE Restaurant JERNE Bar In-Room Dining, Banquets and Stewarding. Increased Gallup Scores for OSAT food and beverage as well as maintaining meeting planner Gallup scores at #1 in the company. Increased revenue in all outlets, streamlined cost and reduced turnover.

Joined the team during the pre-opening phase and completed all tasks involved with the opening process. Responsible for all food and beverage outlets: Hancock’s Restaurant, Kilroy’s Pub, In-Room Dining and Starbucks. Achieved #1 status in GSS Scores for entire brand during tenure. Continuously improved marketing sales for the outlets.

Worked in all aspects of food and beverage in the following positions: Internship Program, Restaurant Supervisor, Assistant Restaurant Manager, Lounge/Bar Manager, Banquet Beverage Manager and Restaurant Manager.

Trainee manger worked all aspects of Food and Beverage