Experience

Casino Fandango

• United States
• Gambling Facilities and Casinos
• 1 - 100 Employee

• General Manager | DUKES Steakhouse

  • Apr 2022 - Present

  • Improving efficiency and increasing departmental profits while managing the company overall operations. • Responsible for different tasks such as marketing strategies, recruiting and hiring restaurant staff, Training, overseeing food quality. Developing menus as well as maintaining health department regulations. • Responsible for suggesting, recommending and educating guests according to their personal wine needs. Responsible for wine pairing, selecting wine, creating drinks and managing costs and inventory systems. • Monitoring and handling Associates Compliance tasks Payroll Records, Overseeing yearly budget and handling Human Resource relations. Show less



Grand Sierra Resort

• United States
• Hospitality
• 500 - 600 Employee

• General Manager | RIM BISTRO

  • May 2021 - Apr 2022

  • Revamped to elevate all menu offerings, Service and Profitability. • Re constructed a new bar menu to include Sake and craft cocktails intended to pair with our new menu. • Created and implemented a new FOH training manual. • Added table side tea service as an added element to the restaurant. •Involved in all reconceptualization projects. IE: Stable scapes, Redesigning Service, Food and Beverage Menus. • Revamped to elevate all menu offerings, Service and Profitability. • Re constructed a new bar menu to include Sake and craft cocktails intended to pair with our new menu. • Created and implemented a new FOH training manual. • Added table side tea service as an added element to the restaurant. •Involved in all reconceptualization projects. IE: Stable scapes, Redesigning Service, Food and Beverage Menus.



Atlantis Casino Resort Spa

• United States
• Hospitality
• 300 - 400 Employee

• GM/Restaurant Opening. | RED BLOOM

  • Oct 2020 - May 2021

  • Responsible for all aspects of Front of The house Operational start up. This included Bar And Wine Menu development and costing. Established and documented all standard operating procedures, Full involvement in training of all team members prior and during store opening to ensure a smooth launch. Monitored the team's performance and recommended any changes as if pertained to efficiency with compromising quality of product and or service. Worked directly with the Chef to create authentic regional flavor profiles from my extensive studies in Asia. Show less



Harrah's & Harveys Lake Tahoe

• United States
• Gambling Facilities and Casinos
• 1 - 100 Employee

• Food and Beverage Manager

  • Aug 2018 - Oct 2020

  •Managing and Overseeing Multiple Outlets. ie Steakhouse, Buffet, Restaurant Cafe, Coffee shop and Bars. •Working closely together with Chefs on menus, Food Allergy, Training Material as Pertains to Service Staff • Assisting customers with inquiries, complaints, and training new staff members • Maintaining labor cost, scheduling, forecast and Conducting Staff Training. •Managing and Overseeing Multiple Outlets. ie Steakhouse, Buffet, Restaurant Cafe, Coffee shop and Bars. •Working closely together with Chefs on menus, Food Allergy, Training Material as Pertains to Service Staff • Assisting customers with inquiries, complaints, and training new staff members • Maintaining labor cost, scheduling, forecast and Conducting Staff Training.



Walt Disney World

• United States
• Entertainment Providers
• 700 & Above Employee

• Food and Beverage College Program Specialist and Trainer

  • Feb 2012 - May 2018

  • Develops, Coordinates schedules, and maintains all training courses and programs for College Disney Program, H2Bs Students, and International Internships. • Expertly handle Customer accounts, payments, refunds, and Theme park account receivables. • Responsible for counting sales, balanced sales bank, and vault daily. • Prepares and documents procedure for new cast members and interns who are appointed for training. • Assist with greetings, Maps, location, and evacuation exit of the Theme Park. Show less