Experience

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  Hilton Bonnet Creek and Waldorf Astoria

  • Asstn Director of Banquet

    • May 2014 - Present

    Responsible for the Banquet Operations in both the Hilton Bonnet Creek Hotel and the Waldorf Astoria Orlando Hotel. Combined, the properties consist of 1500 Rooms and over 300,000 of inside and outside banquet space, with revenue in excess of 48 million dollars annually. Oversee a staff of over 13 Captain, 45 Full Time Servers, 200 On Call Servers, 7 Setup Supervisors, and 44 Full Time Housemen. Both properties are joined by two very distinct meeting spaces, where the team is responsible for providing two completely different banquet experiences.

  • Asstn Director Banquets

    • Mar 2012 - Present

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  Waldorf Astoria Orlando

  • Restaurant Manager at Bull and Bear

    • Aug 2012 - Mar 2014

    Managed 130 seat fine dining restaurant with revenues of 4.8 million annually. Streamlined the restaurant reservation processes. Increased the local guest capture ratio by 26%. Helped in positioning the restaurant as an Orlando destination. Received AAA 4 diamond award 1st year of opening, Best Fine Dining In the Orlando dining guide. Top 100 restaurants in America from where the Locals eat

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  Rosen Hotels

  • Banquet Captain

    • Sep 2006 - Mar 2012

    Part of the opening team that was responsible for all hiring, training, strategic planning, and execution of 450,000 square-foot of banquet space. Responsible for the planning and execution of functions up to 7500 guest, that generated in excess of 38 million dollars of annual food and beverage revenue. Supervised and trained 58 full time servers as well as 300 additional on-call servers.

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  The Walt Disney Company

  • Banquet Manager

    • May 2004 - Aug 2006

    Responsible leading the Banquet Setup Team as well as the Banquet Service Teams in this 120,000 square-foot convention hotel that generated 19 million dollars in food and beverage revenue annually. Oversaw a team that consisted of 16 houseman, 19 full time servers, and 120 on-call servers.

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  Cunard Line

  • Restaurant Manager

    • Apr 1985 - 1999

    Department Head responsible for overseeing guest service in both the Fine Dining Restaurant with a capacity of 65 Guests as well as the Main Dining Restaurant that served on average 1150 guest each evening with two separate seating’s. Trained and supervised 117 restaurant staff from 27 different nationalities.Cunard Line - 1985-1999 1991-1999 Restaurant Manager1988-1991 Assistant Restaurant Manager1987-1988 Assistant Food Manager1985-1987 Restaurant Server