Professinal Experience 

• Responsible for strategic direction, management and top-line revenues for the restaurant
• Responsible for working directly with the Regional Manager in creating clear and credible vision for the restaurant and bar
• Understanding customer mix and aligning human resources, structures and systems to

achieve strategic goals and maximize revenues.

• Oversee all hiring, training, supervise, develop, discipline and counsel of all food and beverage management team members according to Carrabba’s policies and procedures
• Develop and implement schedules for the operation of the restaurant, bar, and Grab and Go store to achieve a profitable result
• Strong Selling Skills
• Ability to inspire, lead and manage a team by example
• Acts as an owner of the catering/private dining department and communicate a clear sense of strategy and purpose
• Extensive knowledge of food, beer, liquor, wine
• Expert in sales/negotiation/closing process
• High level of creativity, enthusiasm and flexibility
• Well organized, detail oriented with excellent follow-up
• Able to convert vision into specific and tangible actions to benefit the department

• In charge of all operational aspects of Corona Beach House including restaurant, bar and Grab and Go with annual sales up to $4.5M
• Located post-security in the North Terminal on Concourse D, Corona Beach House features hamburgers, signature appetizers, cocktails, beer, and wines offered in a comfortable yet exciting Sports Bar themed environment.
• Assure consistency with the end product related to the company’s standards to maintain high level of food and beverage quality, service and marketing to maximize profits through outstanding sales and exceptional hospitality.
• Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, and promotions
• Insure compliance with all Grove Bay policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
• Oversee all hiring, training, supervise, develop, discipline and counsel of all food and beverage management team members according to Grove Bay policies and procedures
• Develop and implement schedules for the operation of the restaurant, bar, and Grab and Go store to achieve a profitable result
• Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses
• I currently have Dept. of Homeland Security, F.B.I. background clearance

• Oversaw 4 full service operations achieving $14M in sales
• In charge of all operational aspects of Shula’s Bar and Grill with annual sales up to $5M
• Located post-security in the North Terminal on Concourse D, Shula’s Bar & Grill features steaks, hamburgers, signature appetizers, cocktails and wines offered in a polished casual upscale environment
• Supervise all Food & Beverage related to HMS Host to maintain high standards of food and beverage quality, service, and marketing to maximize profits through outstanding guest service
• Insure compliance with all HMS Host policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
• Oversaw all hiring, training, supervising staff of over 300 people. Develop, discipline and counsel all food and beverage management team members according to HMS Host policies and procedures
• Develop and implement schedules for all restaurants and bars to achieve a profitable result
• Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses

Giorgio’s  Grille  is  a  family  owned  waterfront  restaurant  in  Hollywood,  FL  with  up  to  300  seats. Achieved $7M in sales with a staff of over 75.

• Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses
• Oversaw all hiring, training, supervise, develop, discipline and counsel all food and beverage management team members
• Established successful advertising and marketing programs
• Managed and booked live music and acts weekly
• Successfully rose from Bartender to Bar Manager to AGM to the General Manager

Bobby Vans Steakhouse is a fine dining steak and seafood restaurant 1 block from the White House with seating for 200 and 3 separate private dining rooms. 7 million in sales annually

• Oversaw wine list with 450 bottles
• Built detailed reports for accurate sales forecasting
• Booked, sold, and planned private dining events regularly
• Increased efficiency by realigning staff workloads, improving productively