Director of Food And Beverage

• Aug 2022 - Present

Consulting Specialist

• Jan 2018 - Present

In this capacity, I excel at providing expert-level R&D end-to-end consultation on a contract basis for independent and chain operators, achieving bottom-line success. I am pivotal in managing and delivering several projects, including recipe ideation, product sourcing, and operations testing and management within time and budgetary constraints. ☛ Reduced budget and generated profits for an operation by establishing new cost-effective procedures. In this capacity, I excel at providing expert-level R&D end-to-end consultation on a contract basis for independent and chain operators, achieving bottom-line success. I am pivotal in managing and delivering several projects, including recipe ideation, product sourcing, and operations testing and management within time and budgetary constraints. ☛ Reduced budget and generated profits for an operation by establishing new cost-effective procedures.

Clubhouse Manager

• Dec 2020 - Nov 2021

In this role, I managed and standardized overall food and beverage functions, including catering, membership, and maintenance for three clubhouses. Along with that, I delivered a strategic financial approach for P&L management, including summarizing revenues, costs, and expenses to ensure net operating profit. ☛ Drove sustainable revenue growth by regaining members and increasing member visit occasions for the club. ☛ Played an integral part in increasing membership by hosting several non-member events, such as Farmers Markets on Sundays, Open house cocktail parties, and kids' events that promoted a new open activity center. Show less

Executive Chef

• Aug 2015 - Oct 2020

I produced exceptional results and secured bottom-line gains as Executive Chef of a $2.0M+ annual food revenue private club with multiple service venues and kitchens. Through the development of daily and weekly specials and seasonal menu changes, I revitalized the business, optimized selling power, and persuaded potential customers. I delivered expert-level leadership and guidance to kitchen staff in successfully implementing food preparation and cooking activities. With the conceptualization and creation of innovative menus, I increased guest satisfaction and retention while overseeing comprehensive kitchen operations. Besides these, I enforced adherence to food safety standards and maintained disciplinary actions. ☛ Secured positive culinary experience and standardized operations for membership by realizing simple ingredients. ☛ Increased member dining occasions and revenue by driving scratch-made kitchens and customized experiences. ☛ Acknowledged for accomplishing budgeted COGs, labor, and controllable cost goals during all financial periods of tenure through outstanding financial performance. Show less

Director of Culinary Operations

• Dec 2013 - Aug 2015

I directed and flourished multi-property, multi-unit F&B department with annual revenue of $3.5M. I monitored and systemized overall operations of fast-casual units to full-service, fine dining locales. I was instrumental in delivering effective training and coaching services as Training Executive Chef for Concert Golf properties, enhancing the performance level of staff and employees. I directed and flourished multi-property, multi-unit F&B department with annual revenue of $3.5M. I monitored and systemized overall operations of fast-casual units to full-service, fine dining locales. I was instrumental in delivering effective training and coaching services as Training Executive Chef for Concert Golf properties, enhancing the performance level of staff and employees.

Food and Beverage Manager / Executive Chef

• Feb 2010 - Nov 2013

I created strong partnerships and collaborations with neighboring communities for generating revenue streams. ☛ Raised revenue by 27% through the restructuring of failing F&B operation with revised menus as per member requirements. I created strong partnerships and collaborations with neighboring communities for generating revenue streams. ☛ Raised revenue by 27% through the restructuring of failing F&B operation with revised menus as per member requirements.

Food & Beverage Manager / Executive Chef

• Feb 2007 - May 2009

☛ Managed large corporate dining accounts to provide guests with best-in-class dining experience. ☛ Implemented a more diverse operational procedure to deliver top-notch services and secure high profits. ☛ Controlled budget worth $2.5M for multiple outlets to align overall operational delivery with budgetary guidelines. ☛ Managed large corporate dining accounts to provide guests with best-in-class dining experience. ☛ Implemented a more diverse operational procedure to deliver top-notch services and secure high profits. ☛ Controlled budget worth $2.5M for multiple outlets to align overall operational delivery with budgetary guidelines.

Executive Chef

• Aug 2005 - Feb 2007

Presided over a multiple clubhouse operation with an operating revenue of 4.5MM. Trained, supervised, and evaluated staff of 65 employees of a 3 clubhouse property. Created and implemented a new course of action to create new revenue streams. Presided over a multiple clubhouse operation with an operating revenue of 4.5MM. Trained, supervised, and evaluated staff of 65 employees of a 3 clubhouse property. Created and implemented a new course of action to create new revenue streams.

Executive Chef

• Jun 2003 - Aug 2005

Managed all F&B operations of a multiplex restaurant with a casual, fine dining and banquet hall. Co-created and implemented a F&B budget of 2.5 million. Influential in all food and beverage activities for the country club. Managed all F&B operations of a multiplex restaurant with a casual, fine dining and banquet hall. Co-created and implemented a F&B budget of 2.5 million. Influential in all food and beverage activities for the country club.

Executive Chef

• Apr 2001 - May 2003

Re-organized small clubhouse operation to be profitable. Increased revenue in the F&B dept with new menu ideas and worked closely with the Catering Manager to increase the banquet revenue on managing wedding and other functions. Improved the quality of food production and educating the staff on new techniques. Re-organized small clubhouse operation to be profitable. Increased revenue in the F&B dept with new menu ideas and worked closely with the Catering Manager to increase the banquet revenue on managing wedding and other functions. Improved the quality of food production and educating the staff on new techniques.

Executive Chef

• Sep 1997 - Apr 2001

I directed day-to-day operations for a member-owned country club. Maintained food revenue of 1.25 million in sales annually. Increased to 2 million in three years and kept labor and food cost within budget guidelines. I directed day-to-day operations for a member-owned country club. Maintained food revenue of 1.25 million in sales annually. Increased to 2 million in three years and kept labor and food cost within budget guidelines.

Executive Sous Chef

• May 1994 - Jul 1997

Trained and supervised all food and beverage staff, 30 person staff from prep cooks to pastry chef. Involved with all ordering, scheduling and inventory of the facility. Formulated computer programs to speed inventory, menu costing and nutritional information sheets for members with certain dietary needs. Trained and supervised all food and beverage staff, 30 person staff from prep cooks to pastry chef. Involved with all ordering, scheduling and inventory of the facility. Formulated computer programs to speed inventory, menu costing and nutritional information sheets for members with certain dietary needs.

Garde Manger Chef

• Sep 1991 - Aug 1994

I worked on the line as well as all the garde manger for private tennis club I worked on the line as well as all the garde manger for private tennis club

Garde Manger Chef

• May 1989 - Aug 1991

Worked in garde manger department for Omni Hotel, downtown Orlando, Fl. Worked in garde manger department for Omni Hotel, downtown Orlando, Fl.

Prep Chef

• Sep 1987 - Apr 1989

Handle all prep work for large resort in Orlando, Fl. Managed five person prep team for banquet, line and employee cafe requests. Handle all prep work for large resort in Orlando, Fl. Managed five person prep team for banquet, line and employee cafe requests.

Sautee Chef

• Apr 1985 - Jul 1987

Sautee chef for 5 star restaruant in Winter Park Fl. Sautee chef for 5 star restaruant in Winter Park Fl.