Oversaw daily operations throughout the Resort including, but not limited to: Disneyland, Disney's California Adventure Operations Leadership Team, specializing in Large Scale Operations and Project Management. Dedicated mentor and leader, invested in development and employee Relations. Guided and developed multiple Cast Members through inspirational leadership. Strengthened others through consistent coaching and feedback, driving productivity and morale, resulting in the highest Guest and Cast Member satisfaction at the Disneyland Resort Guest Metrics: Quadrupled photos downloaded 42% over PY Highest Cast Experience metrics in satisfaction within the Resort; 63% Cast Metrics: Improved Leadership metrics up to 20 points over PY Reduced separations by 32% over PY Reduced call outs by 30% over PY Employee Relations practices, utilizing resource planning software (S.A.P), reviewing goals and success metrics (Tableau) Fostered collaboration and integration with other lines-of-business across the Resort. Developed and Co-managed a Leadership Development program: Advocated best practices through effective communication, working well with others to create a common goal through teamwork. Supported an environment that encouraged creative thinking and supported risk-taking. Established training programs with an emphasis on team building, morale, and professional development for the department’s Leadership team. Developed tracking system for individual professional development.Inventory control specialist, developed & collaborated the roll out of the new tracking system. Developed daily procedures for distribution, tracking and repair tracking.Responsible for communicating to a 90+ member Operations team to accurately track and distribute assets. Tracking and training resulted in asset retention, maintenance, and performance metrics useful in purchasing and logistics. Resulted in cost savings for the organization in the long run.

My career development with Disney gave me the opportunity to flourish in Employee Relations. I was able to continue fine-tuning my leadership skills and driving business results. Focused on mentoring, collaboration, and integration while protecting the Disney brand, its history and heritage. Oversaw daily operations throughout the resort including, but not limited to: 10 years of Restaurant food & beverage operations for The Walt Disney Company, 6 years at the Disneyland Resort. Managed P&L and staff of over 260 employees in many different roles in Retail, Kitchen and Front of House operations. Creating synergy between departments while averaging over 1,000 covers daily, generating over $16M annual revenues. Focused on strategic thinking while incorporating trends in the evolving market and driving sales. Used forecasting through metrics (P&L) to assess business performance and developed fiscal year plans. Increased sales by 23% by insuring in customer service development, professional practices, safety and strong product knowledge. Increased seating area in restaurant by 8 tables, 40 guests, resulting in additional revenue of 1.3 million in sales. Oversaw and collaborated with Dine Time restaurant seating software. The success of the software has been rolled out throughout the Disneyland resort and Walt Disney World Partnered in the development of strategy and assisted in translating that into specific priorities, objectives, and action plans while controlling expenses. Disneyland Orientations Training point-of-contact responsible for welcoming all new hires into the organizational culture by promoting a higher level of service. Teacher, student, listener and coach that drove day-to-day operations, showing sincere interest in people with the ability to adjust my style of leadership to help foster inclusion throughout a diverse workforce. Created and developed orientation and leadership program

Project Manager, POC from ground breaking to opening day. Responsibilities Developing key performance goals and managing the performance of staffMaintain the highest Yelp score and Guest satisfaction in Orange County for the company with an avg 4.6 starsGoogle rating of 4.5 starsTop 5 in Guest scores for the companyCreating and implementing strategies for business growthHiring new staff for the grand opening and maintaining staff levels during the pandemicEnsuring that both departments (FOH and BOH) deliver quality offerings to GuestsDeveloping new solutions to meet client needsImproving internal processes for better productivityOverseeing projects and interpreting performance reportsManaging the budget and monitoring the financial health of the restaurantCoordinating vendors, tracking cash flow and cost of goods (COGS)Weekly inventory and purchasing

Manage a high volume, full service, family restaurant with over 80 employees. Train and develop crew members. Resolve any customer or business issues. Maintain all Red Robin standards. Schedule expos, hosts, servers, bussers and kitchen to ensure correct shift coverage while managing payroll budget. Involved in all administrative duties including Inventory, purchasing, cash control and human resources. Uphold excellent quality, customer service, cleanliness and safety records. Implemented and directed disciplinary program that resulted in a more compliant and consistent team.

Hired as member of grand-opening team for a new Chili’s bar and grill in Valencia , California . Serve customers while training all new servers and bartenders in a busy restaurant. Trouble shoot and resolve any grand-opening problems. Organize monthly trainer events and motivational meetings. Provide exceptional customer service and set an example of high quality for all employees.

Part of the opening crew for BJ's Valencia, CA.Craft, brew and quality control beers while training in Brewery. Create a memorable and unique dining experience for every customer in a high volume theme bar and restaurant. Co-Manage bar employees, cash control and state law/code enforcement. Train new hires and employees on BJ’s POS system, while trouble shooting issues. Sage Serve - Have the ability to recognize intoxicated or unruly customers and resolve the situation before escalation. Possess an extensive amount of spirits/beer knowledge. Created and conducted mandatory spirits/beer training of all restaurant staff.Cellerman for Valencia location.