Part of the Planning and Opening Senior Management Team for a new Tribal Casino • Set up the Food, Beverage, Valet, and EVS departments for the opening of the casino.• Built an outstanding reputation in the community for the food and beverage which has been a leading driving focus on having the guests come into the casino for the first time.• Increased Food & Beverage Revenue Year 2 to Year 3 by over 24%.• Increased the bottom line from Year 2 to Year 3 by over… Show more Part of the Planning and Opening Senior Management Team for a new Tribal Casino • Set up the Food, Beverage, Valet, and EVS departments for the opening of the casino.• Built an outstanding reputation in the community for the food and beverage which has been a leading driving focus on having the guests come into the casino for the first time.• Increased Food & Beverage Revenue Year 2 to Year 3 by over 24%.• Increased the bottom line from Year 2 to Year 3 by over 20%.• Reduced Employee Turnover Year over Year by 15%.• Focused on giving the guest a decent quality of food with fair pricing and friendly service and have built the 162 seat buffet to an average of over 18,000 covers per month.• Will not accept mediocre service from team members or vendors. Show less

Marketshare is a distributor of food products specializing in high quality: Appetizers, Breads, Desserts, Pastas, Gelato & Ice Cream, and other products. The company pride itself in providing exceptional service and products at a fair price.

Owner Operator of a Gourmet Food Market in the Tampa Bay Area•Directed and implemented start up of a Food Market Operations, including, hiring, training, marketing and menu development. •Responsible for daily operations, decision-making, and financial concerns•Catering to the consumer: Restaurant Quality Meals for the Home.•Featured on the Local Fox TV Morning Program.

In charge of all the F&B at 4 Diamond Resort including 40,000 sq ft Banquet Meeting Space, Travel Center, Ski Area, Golf Club & Retail.•Built the foundation of the F&B Operation for 14 day cycling of Nations (Las Vegas style Buffet) to improve guest satisfaction and enhanced EDR through crossover of menu items.•Put in place F&B cost controls and systems and upgraded the organization chart.•Developed a 28 day cycle for EDR increasing employee satisfaction and improving nutrition… Show more In charge of all the F&B at 4 Diamond Resort including 40,000 sq ft Banquet Meeting Space, Travel Center, Ski Area, Golf Club & Retail.•Built the foundation of the F&B Operation for 14 day cycling of Nations (Las Vegas style Buffet) to improve guest satisfaction and enhanced EDR through crossover of menu items.•Put in place F&B cost controls and systems and upgraded the organization chart.•Developed a 28 day cycle for EDR increasing employee satisfaction and improving nutrition without cost increases.•Developed a mentoring and training program for 3 tribal and local employees.•Improved consistency in cost of goods from venue to venue and monthly.•Improved the chart of accounts with Foodtrak. Show less

Accountable for all the Food and Beverage operations for Ultra Caribbean All-inclusive 524 Room Hotel and Villa, 110 acres Resort and Spa. 8 Gourmet Restaurants, 3 Beachside Bistros, 3 Swim-up Pool Bars, 6 Bars and Banquets over $7 Million in Food and Beverage Purchases Responsible for 350 Team Members including 12 Managers.

Accountable for all F&B at 75,000 Sq Ft Casino with overall Casino Revenues of over $335 million.•5 Food Outlets, 6 Beverage Outlets and a 200 seat Banquet Room. Food and Beverage Revenues of $26.5 million of $12 million in complimentary F&B.•Responsible for 350 employees including 3 Managers and 20 Supervisors.•Provided Superior Guest Service and focused on solutions to all guest’s issues•Developed a strong positive partnership with purveyors.•Conceptualized and designed… Show more Accountable for all F&B at 75,000 Sq Ft Casino with overall Casino Revenues of over $335 million.•5 Food Outlets, 6 Beverage Outlets and a 200 seat Banquet Room. Food and Beverage Revenues of $26.5 million of $12 million in complimentary F&B.•Responsible for 350 employees including 3 Managers and 20 Supervisors.•Provided Superior Guest Service and focused on solutions to all guest’s issues•Developed a strong positive partnership with purveyors.•Conceptualized and designed the coffee shop restaurant and the banquet room.•Steak House was Voted Best of Detroit 4 years in a row.•Made Food and Budget Goals every year.•Reduced Employee Turnover by 10%.•Maintained 80% fewer union grievances then other Casinos in Detroit.•Developed and designed all menus.Helped in the planning of the Food and Beverage areas in the Future Permanent Property with 100,000 Square Foot Casino, 400 Room Hotel, 50,000 Sq Ft Convention Space, 400 Seat Buffet. Show less

Defined and executed F&B operational procedures, controls, and quality within the field.Responsible to optimize profitability of Food & Beverage for over 50 Hotels with F & B Sales over $50 Million.Evaluated Food & Beverage Budgets and Forecasts.Review Profit and Loss Statements to maximum profits.Assisted the General Managers of the Hotels in Hiring and Training of F&B Management.Assisted and executed training guidelines to meet franchise requirements.Helped in opening… Show more Defined and executed F&B operational procedures, controls, and quality within the field.Responsible to optimize profitability of Food & Beverage for over 50 Hotels with F & B Sales over $50 Million.Evaluated Food & Beverage Budgets and Forecasts.Review Profit and Loss Statements to maximum profits.Assisted the General Managers of the Hotels in Hiring and Training of F&B Management.Assisted and executed training guidelines to meet franchise requirements.Helped in opening of new properties.Redeveloped existing concepts and menus to drive dollars on both top and bottom linesImproved and Implemented Lodgian Food & Beverage Standard Operation Procedures Manual.Maintained purchasing guidelines for properties within the products from the Product Matrix. Show less

Responsible for 125 employees, four outlets with revenue of over 4 million dollars; created banquet department from start up; coordinated administrative duties and handled customer concerns which ensured quality customer service.

Responsible for all management duties for high volume casino coffee shop and bar, including customer service, staff training and supervision, computerized financial tracking and reporting, and overall bar and restaurant sales. Also supervised bar operations in casino.