B2B Investment Brokerage: Intermediary agency to connect Resorts and Casinos with 3rd Party Investors and Operators; Brands reaching from boutique to international: Restaurants, Bars, even Night Clubs and Water Parks. u4iA customizes F&B and Entertainment Portfolio for maximum appeal to the desired Demographic resulting in increased patronage and profits through the use of 3rd Party Capital. Optimization: u4iA Concepts specializes in custom Hospitality Concepts to fit specific needs within existing Portfolio; authentic ethnic foods or particular Entertainment genres require experience and know-how to maximize out-put. Successful transitions ensure minimized downtime and construction-impact under existing space constraints to morph outdated and underperforming venues into relevant and profitable contributors.

Based at Harrah’s Resort and Casino in Cherokee due to the complexity of the 430 Million Dollar re-branding project; supporting 16 Harrah's Properties totaling 5,000+ Rooms and over 50 Restaurants and Outlets including, Life Entertainment Venues, Night Clubs, Catering and Convention facilities totaling over 14 Million covers a year. Refocus the Restaurants thematically to assure variety as a region; redefine F&B Portfolio and layered price point structure to drive patronage from all customer demographics and guarantee growth in per-visit-spending. Negotiate and contract 3rd Party Agreements for Restaurants, Spa and Entertainment where appropriate. Design and develop architectural plans and designs for Restaurants, Spa and Entertainment venues. Develop standards of service unique and appropriate for each outlet to ensure quality of service and ambiance as well as a fun and relaxed experience. Install Up-sell Program for all restaurants and outlets to create incentive for cashiers and wait staff to drive average-check and Retail revenues while increasing guest interaction and satisfaction

Largest non Casino Resort in the US totaling 2,881 rooms. 21 Restaurants and Food Service Outlets including a full-size Live Entertainment venue for 2,000 Guests, Golf Course Club House, two full service Riverboats and 600,000 Square feet of BQT space totaling 5 Million covers and well over 170 Million Dollars in F&B revenues a year. December 07 set a new record when F&B broke $5 Million in revenues for one monthby implemented “Sling-Shot” and “Menu Matrix” driving Average check and profitability Re-conceptualize the existing Restaurant portfolio to reflect the new, contemporary feel of the Resort; to design the F&B of the new Night Club including Mixology and Molecular Gastronomy as part of the attractions and offerings. Introduced a cohesive strategy for all of F&B based on the principals of “The 4 Disciplines of Execution” and “Six-Sigma” resulting in record financial achievements in revenue, profitability as well as guest & STAR satisfaction scores.

Two Properties total 2267 rooms and 17 Gourmet Restaurants and Food Service Outlets Banquet and Conference Center facility, totaling 3.2 Million Covers per year. Food sales totaling over $120 million dollars per year, produced in 14 kitchens by a Kitchen Staff of 22 Managers and 250+ cooks. Successful opening of Celebrity Chef Todd English’s “bluezoo”, his most profitable Restaurant still today. Opened “Tratoria Il Mulino” and “Picabu” Concept Restaurants. Certified all Chefs in “4 disciplines of Execution”. Received the Six-Sigma Green Belt certification.Re-invention of fine food menus in all Restaurants, Outlets and Banquets; Developing new concepts and inspiring designs to capture not only the guest in house but guests staying in surrounding hotels; diversifying the F&B offering effectively to better serve all guest available for the meal periods and maximize revenues through improved capture ratios. Conceive new ways to control quality while tracking costs; to motivate the Chefs through constant review and feedback; accountability through score-system

16 gourmet restaurants and food service outlets; Room Service and Employee Cafeteria for 1,700 employees; Banquet and Conference Center facility, total capacity for 8,700 guests. Food sales totaling over $21 million dollars per year, produced in fourteen kitchens by a Kitchen Staff of 120 cooks and 90 stewards; I was awarded the title “Executive Chef of the Year” for 2002. Regional Responsibilities: Defining and negotiating a purchasing program for 5 properties (El Conquistador, El San Juan, Condado Plaza & Renaissance, and Wyndham Old San Juan); saving the region 2 million dollars in cost in the first year. Established a labor pool between the five Resorts to share Cooks during peak days and avoid Overtime. Designed a central Butcher operation to avoid high surcharges for portion cut meats further lowering Food Cost for the region. Proposed a central pastry shop to avoid high food cost of purchased desserts, breads and Breakfast bakeries.

Five Star property with 302 rooms; 5 gourmet restaurants, 24 hr. Room Service; Employee Cafeteria (for 1,200 employees).The creation of a truly international Gourmet cuisine and ethnic food festivals; Largest Hotel-Banquet and Conference Center facility in South America; capacity for 5000 guests. Managed the “Conrad d’Or”, an eight week long, and Michelin-Star Chef studded culinary festival. In charge of kitchen Staff of eighty employees, forty stewards and the purchase of goods, quality and price control.Lowered food cost from 45% in 1998 to 25% for 2000.

La Jolla Landmark Hotel with 106 luxury rooms and suites, three gourmet restaurants and banquets; 6 million dollars food and beverage operation; 40 back of the house employees.

Five Star / Five Diamond Property. (Preferred Hotels and Leading Hotels of the World) with 389 elegant rooms. “The Best Hotel in Puerto Rico” by the New York Times.Kitchen producing nine million dollars per year in food and beverage revenue. Food cost at 28% and labor cost at 12%.

Managed all areas in the Culinary Department from Michelin-Star Restaurants to high-profile Weddings, Associations and Benefits in Banquets