Experience

Flagship Restaurant Group
• United States
• Restaurants
• 1 - 100 Employee
• Regional Operations Director

  • Jun 2023 - Present


Fairmont Scottsdale Princess

• United States
• Hospitality
• 200 - 300 Employee

• • Jan 2023 - Jun 2023

  Overseeing the Latin inspired signature restaurants by Chef Richard Sandoval Toro and La Hacienda located at the Fairmont Scottsdale Princess

• • Jun 2021 - Feb 2023



Fox Restaurant Concepts

• United States
• Restaurants
• 400 - 500 Employee

• • Dec 2020 - Jun 2021

• • Dec 2019 - Dec 2020



Neiman Marcus Group

• United States
• Retail
• 700 & Above Employee

• Director Of Food And Beverage

  • Feb 2019 - Dec 2019

  Plan, manage and oversee all hospitality, food and beverage operations • Directly manage complex P&L • Create memorable shopping and dining experiences• Work directly with Director of PR to plan and execute store wide events• Hire, train and coach all hospitality staff• Implement storewide hospitality programs and in-store experiences • Grow restaurant and services business over 40% vs LY while maintaining LY budget Plan, manage and oversee all hospitality, food and beverage operations • Directly manage complex P&L • Create memorable shopping and dining experiences• Work directly with Director of PR to plan and execute store wide events• Hire, train and coach all hospitality staff• Implement storewide hospitality programs and in-store experiences • Grow restaurant and services business over 40% vs LY while maintaining LY budget



ISS Facility Services - North America

• United States
• Facilities Services
• 700 & Above Employee

• Executive Chef- GoDaddy

  • May 2015 - Feb 2019

  • In charge of strategic planning, as well as innovation development within the contract, conceptual design and implementation. • Directly managed 35+ managers and line level staff. • Trained all department staff, which included a large diverse team, and in addition, successfully met all financial objectives. •Executed all state wide recruiting, hiring and onboarding for the department. • Implemented procurement strategy and program that standardized products and services. • Coordinated special events for client and internal company occasions, including potential client sales presentations. • Designed and implemented a completely custom program for procurement, production and services in the largest most profitable department on most recent contract. •Cooked, plated and presented food for executives, special guests, and potential clients Leadership, Program Design, Operations, Procurement, Strategic Planning, Negotiation, Budgeting Show less


Compass Group
• Investment Management
• 1 - 100 Employee
• Executive Sous Chef

  • Feb 2015 - May 2015


Barrelhouse Kitchen & Bar

• United States
• Restaurants

• Executive Sous Chef

  • Jan 2014 - Jan 2015

  • Demonstrated a working understanding of business operations and financials, as well as scheduled and planned daily operations. • Created memorable dining experiences by exceeding guest expectations, through the demonstration of ingredient knowledge and understanding of culinary trends. • Ensured safety practices and sanitation standards in the kitchen, while managing on-the-fly requests with ease and poise. • Trained and led all back of the house staff. • Maintained existing and developed new relationships with local farms to ensure the best quality and best cost of produce was negotiated. • Received, stored and ensured accuracy of all shipments including broad line, produce and specialty deliveries, which resulted in proper inventory and budgeted costs. Training, Inventory, Logistics, Relationship Management, Leadership, Budgeting, Operations, Guest Experience Show less



Liberty Market

• United States
• Restaurants
• 1 - 100 Employee

• Lead Cook

  • Jan 2010 - Sep 2013

  • Assisted in the restaurant being awarded Best Breakfast in the Southeast Valley (2010-2012). • Assisted in the restaurant being awarded Best Breakfast in the Southeast Valley (2010-2012).