Experience

The Iron Horse Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Executive Director of Food & Beverage

  • Oct 2021 - Present



Hospitality Industry Solutions

• St Petersburg, Florida/Los Angeles, California

• Owner/Director

  • Jul 2009 - Present

  Hospitality Industry Solutions is a multi-layered company that has a track record of successful results. Our extraordinary team of professionals provides solutions from concept creation, pre-development planning, staffing/HR guidance, corporate training, inventory and cost control. We can even handle branding, social media, event coordinating, and turnkey investment. Our team specializes in restaurant and nightclub openings with a combined resume of over 30 properties. As most of us are aware, 60% of restaurants fail in the first three years. Our company provides the education and knowledge to give clients significant tools necessary for success. HIS specializes in preopening management services, including timelines, staffing, and opening checklists. We also have relationships with a variety of vendors and service contractors. HIS will also provide daily opening and closing checklists, closing reconciliation for financials and daily sales, POS systems, corporate handbooks, and training manuals. Our hospitality restaurant consultants will create an overall marketing strategy and budget for your restaurant or nightclub. We specialize in all aspects of social technology including email marketing campaigns, social media, gift card marketing, and mobile messaging to name a few.



Nueva Cantina

• Saint Petersburg, Florida

• Managing Partner

  • Oct 2016 - Dec 2020

  Managing Partner that executed the creation and launching of two successful locations in the Saint Petersburg/Tampa areas offering a full dining experience for patrons. Drove remarkable business transformation with the introduction of a food truck and a line of hot sauces. Positioned the company for profitable sale by eliminating inefficiencies in the sales organization, strengthening customer relationships, and making smart labor decisions. Managing Partner that executed the creation and launching of two successful locations in the Saint Petersburg/Tampa areas offering a full dining experience for patrons. Drove remarkable business transformation with the introduction of a food truck and a line of hot sauces. Positioned the company for profitable sale by eliminating inefficiencies in the sales organization, strengthening customer relationships, and making smart labor decisions.



Hilton Palm Beach Airport

• United States
• Hospitality
• 1 - 100 Employee

• Hospitality Consultant

  • Dec 2015 - Oct 2016

  Hospitality Consultant Instrumental in curtailing decline in revenue performance with a Sunday brunch program launching it on Mother’s Day, creating a memorable culinary experience for over 400 guests. Cultivated strong relations with vendors saving the property 15% in annual purchases. Came in and immediately lowered food cost by 13% along with liquor costs by 7% during the first three months of tenure. Hospitality Consultant Instrumental in curtailing decline in revenue performance with a Sunday brunch program launching it on Mother’s Day, creating a memorable culinary experience for over 400 guests. Cultivated strong relations with vendors saving the property 15% in annual purchases. Came in and immediately lowered food cost by 13% along with liquor costs by 7% during the first three months of tenure.



Sea Salt Restaurant

• Saint Petersburg, Florida

• Opening General Manager

  • Dec 2014 - Sep 2015

  General Manager/Consultant Project Manager and Consultant in the timely launching of the $5M dollar property build out. Delivered business strategy and development systems and procedures that improved the quality and efficiency of operations. Capitalized on current market trends by offering a unique cocktail program capturing additional revenue opportunities. Enhanced operational success through effective staffing, training, adherence to OSHA regulations that ensured client satisfaction. Slashed liquor and food costs down to the recommended industry PAR levels of 18% and 24%. Designed cutting-edge menus that tapped into an unmet need in the market and scaled priceless word of mouth.



Cicero Hospitality Group

• West Palm Beach, Florida/Chicago, Illinois

• Regional Director of Food & Beverage

  • Oct 2012 - Nov 2014

  Innovative corporate leader that brought expert level knowledge in food and beverage in conjunction with Hospitality Industry Solutions. Clients Included: Hilton Palm Beach Airport and Grand Hotel in Porto Cervo Orchestrated every aspect of launch and smooth running of the business and delivery of consistently exceptional experiences for guests. Maintained a loyal, high-caliber team capable of realizing the vision consistently. Crafted a fit-for-a-king, creative menu for clientele, adhering to strict cost requirements. Perfected the way to maximize financial performance without compromising quality bringing down food and liquor costs by 10%. Showcased the grand opening by securing celebrity chefs along with a fashion show exceeding opening day revenue expectations.



The Culver Hotel Los Angeles

• Los Angeles, California, United States

• Food and Beverage Director

  • Jan 2013 - Nov 2013

  Recruited as Director of Food and Beverage of a 4-star boutique hotel and restaurant with six different banquet spaces spanning over 8,500 square feet of a $4.5 million dollar food and beverage operation. Lowered food cost by 15% and liquor by 5% within four months on property. Formed a new Banquet department and increased sales from $10,000 per month to $100,000+ per month. Built and opened an additional 145 seat seasonal outdoor bar within four weeks of the 4-diamond Smyth debut. Achieved #1 ranking out of 986 Milwaukee area restaurants on Trip Advisor after 3 months of grand opening. Launched a fine-dining restaurant & lounge focused on international cuisine & six banquet facilities with annual revenues of $4.2M.



Z Ocean Hotel/Front Porch Cafe

• Ocean Drive, South Beach, Florida

• Food and Beverage Director

  • Dec 2011 - Dec 2012

  Hired to rebrand and relaunch dinner program at The Front Porch Cafe/ Z Ocean Hotel. Areas of responsibility include: social media, website, marketing, menu creation, staff hiring/training and creation of a new wine list as well as, promotions, drink list and bar menu. Overhaul of room service and happy hour also part of AOR's. Hired to rebrand and relaunch dinner program at The Front Porch Cafe/ Z Ocean Hotel. Areas of responsibility include: social media, website, marketing, menu creation, staff hiring/training and creation of a new wine list as well as, promotions, drink list and bar menu. Overhaul of room service and happy hour also part of AOR's.



The Iron Horse Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Director of Food & Beverage

  • Dec 2010 - Dec 2011

  •Opening Director of Food and Beverage of a 4-star boutique hotel and restaurant with six different banquet spaces spanning over 8,500 square feet of a $4.5 million dollar food and beverage operation •Created and oversaw the implementation of SOP, hiring and training of a 73 associate staff and 11 managers •Launched the progressive restaurant concept Smyth in the Iron Horse Hotel •Lowered food cost by 15% and liquor by 5% within four months on property •Formed a new Banquet department and increased sales from $10,000 per month to $100,000+ per month •Built relationships with vendors in each city and negotiated pricing and accounts for two start-up restaurants •Built and opened an additional 145 seat seasonal outdoor bar within four weeks of the 4-diamond Smyth debut •Achieved #1 ranking out of 986 Milwaukee area restaurants on Trip Advisor after 3 months of grand opening •Opened a fine-dining restaurant & lounge focused on international cuisine & six banquet facilities with annual revenues of $4.2M