★ I had the opportunity to spearhead the service model, menu design, and overall concept for William B's, creating a unique brand experience that really resonated with guests and enhanced the restaurant’s reputation. ★ On a day-to-day basis, I managed operations across multiple food and beverage outlets, ensuring everything ran smoothly while maintaining high service standards to deliver a memorable guest experience. ★ In addition, I took charge of financial performance, optimized pricing strategies, controlled costs, and focused on reducing waste without compromising quality.★ Within just four months, I advanced to a leadership role overseeing multiple properties—a testament to my adaptability and operational focus. During that time, I helped elevate guest satisfaction at Suncoast, achieving a 4% increase in Medallia scores and reducing customer complaints by 14% through the introduction of an 8-point Service Pillar culture.★ I also rebranded three quick-service restaurants, making strategic cosmetic updates that resulted in a $300K improvement in EBITDA within the first three months. In the 24-hour café, I streamlined labor schedules to boost efficiency, increasing covers per labor hour by 2.4 while improving service speed. ★ Additionally, I redesigned Big Al’s Oyster Bar, revamping recipes and the service model, which cut table turn times by 20 minutes and increased average check value by $4.23—ultimately generating $56K in additional monthly revenue and increasing covers by 610.

★ I led strategic operations for $361M in Food & Beverage revenue across various restaurants, including managing seven high-profile partnerships with Celebrity Chefs. ★ My focus was on enhancing both brand prestige and financial growth. One of my key initiatives was designing a commission incentive program for Group Sales, which targeted underperforming restaurants while reallocating resources to de-emphasize commissions in fully booked venues.★ At Cromwell, I revitalized the Food & Beverage division, transforming a $1.2M loss into a $1.7M profit by aligning operations and improving efficiency. As chair of the Operations Taskforce for Disposable Management, I reduced the enterprise-wide SKU count from over 600 to under 80, cutting costs by $5.5M and transitioning from Styrofoam to eco-friendly products.★ I had the privilege of leading several high-profile restaurant openings, including Dominique Ansel Las Vegas, Amalfi by Bobby Flay, and Hell’s Kitchen Dubai, ensuring their successful launches and long-term operational success. I also launched a multi-restaurant take-out program that brought in $1.2M in incremental revenue without increasing labor costs, turning around a department that had been losing $3.3M annually.★ By analyzing dining room configurations and turnover rates, I optimized layouts to drive a 12-19% revenue increase per restaurant, contributing to an overall $25M annual revenue growth. I also implemented a dynamic pricing strategy for peak buffet days, which added $400K in holiday revenue.★ On the cost-saving side, I negotiated favorable vendor pricing and reengineered minibar setups, leading to a 300% increase in profitability. Additionally, I streamlined payroll and benefits by aligning schedules with demand, reducing costs by 10% while maintaining high service standards.

★ Over a four-year period, I led the pre-opening teams for three Nobu restaurant locations, ensuring each launch was both successful and timely. For Nobu Manila, I designed the kitchen layout and implemented a seamless system to integrate in-room dining with restaurant services. I also developed creative menu specials and sourced local ingredients to cater to both local tastes and international markets.★ One of my key achievements was negotiating pricing and managing third-party ingress for Operating Supplies & Equipment (OS&E), which resulted in over 25% cost savings. I also spearheaded marketing and promotional campaigns at Nobu Manila that boosted post-10pm revenue by 15%.★ In addition, I established and led comprehensive training programs for 97 new staff members overseas, introducing them to specialized techniques, service styles, and unique ingredients to ensure they were fully equipped to deliver the exceptional Nobu experience.

Chef de Cuisine - Luxury Hotel Market & In Room DiningManaged $16.5 Million in food revenue annually with a food cost trend of 20.9%Leader of Quarter Award Winner - 2009 Q3Opened Team for Beijing Noodle 9 and Serendipity 3