Assistant Director of Food And Beverage

• Oct 2022 - Present

Catering Operations Manager

• Jan 2022 - Jul 2022

The Metropolitan Opera The Metropolitan Opera

Director of Outlets

• Jul 2021 - Dec 2021

The Westin Grand Central The Westin Grand Central

Senior Food & Beverage Manager

• Aug 2018 - Jun 2020

Highgate is the dominant hotel player in key gateway markets, with an expanding presence, including a diverse portfolio representing everything from legacy brands to bespoke lifestyle and independent hotels. Maximized hotel revenue and operational excellence through implementation and oversight of systems and policies related to Food and Beverage Operations Directed all aspects of Food & Beverage staff management including; Interviewing, scheduling, training, conflict resolution, conducting performance reviews, and recommended discipline and termination, as appropriate Supervised the daily operations of the Food and Beverage Department, including; ordering and maintaining supplies, reviewing set-ups of meeting rooms, food and beverage preparation, and safety regulations Devised a new beverage program that delivered 20% increase in bar sales per night, increased revenue 15% and guest satisfaction 25% Increased profitability by 10% by working with sales and marketing teams and establishing new programs for private dining and in-house hotel guests Show less

Director Of Food And Beverage

• Dec 2017 - Aug 2018

Recruited to enhance services, improve morale and grow F&B revenue Implemented new training techniques to ensure consistency and continued growth for service enhancements in all F&B outlets Cut labor cost by 4% for fiscal year through intelligent restructuring of services and eliminating wasteful overtime Revamped entire beverage program and lowered costs from 24% to 20% by purchasing better quality wines, developing cost effective specialty cocktails, implementing dupe system and new beverage control systems Conceptualized new events to attract customers to F&B outlets, such as Jazz Series, Musical Champagne Brunch, Mixology Events, Beer, Scotch and Wine tasting events Show less

Assistant Director of Banquets

• Mar 2016 - Dec 2017

Managed a $13.3 Million Catering & Banquet Department consisting of 20,000 sq. ft. with up to a 700 person head count Controlled Labor Cost and reduced it by 4% ($250,000.00) for fiscal year by reducing overtime through planning and re-educating Group and Catering team in Labor Cost/Structure Collaborated with Executive Chef and Director of Beverage Management to maintain a Food Cost of 17% and Beverage Cost of 14% Supervised the daily operation of the banquet department by communicating objectives, establishing work assignments for wait staff and housemen, daily training and corrective work habits to maintain SOP Managed all purchasing for the department including FFE for food and beverage and maintained all inventory levels and conditions Show less

Banquet Manager

• Mar 2014 - Mar 2016

Managed an $11 Million Catering/Banquet Department with Corporate and Social Events Achieved predetermined profit of $10 Million and desired standards in food, beverage, service and sanitation while receiving an “A” Grade Budgeted and coordinated programs to increase profitability including wine tastings, concerts, lectures and Club Committee Functions Controlled and maintained all inventory and equipment Collaborated with the Catering/ Conference Team to manage successful and profitable events Show less

Director of Banquets

• Aug 2013 - Mar 2014

Managed and developed a team of 3 managers, 2 captains, 62 servers and 25 housemen Strong leadership skills and the ability to manage and motivate staff; excellent team building and interpersonal relations skills including union/non-union environment. Led and managed multiple functions at the same time. Proven abilities in planning, marketing, cost analysis, expense control, staffing, trainingand quality management. Restructured the price point for Events and restructured server ratio for the hotel. Contributed to significant revenue gains and cost reductions and creative solutions. Controlled the labor cost by reducing it to $4% (150,000.00) for fiscal year by restructuring and educating the Sales Team. Show less

Senior Banquet Mananger

• Feb 2010 - Apr 2013

Managed a $10.3 Million Catering/Banquet Department consisting of 110,00 sq. ft. with Corporate and Social Events Managed and directed a staff of 70 employees, including Banquet Managers, Servers and Coffee Break Staff Managed the day-to-day operations including supervising 38 functions in one day. Monitored and maintained Revenue, Profit & Loss reports, budgets and banquet payroll on a day-to-day basis. Maintained a 19% Food Cost and 15% Beverage Cost. Implemented New Policies, Procedures and Standards for Millennium Hotels. Show less

General Manager

• Sep 2006 - Feb 2010

Managed functions by anticipating and executing guests’ needs Oversaw staff of waiters and bartenders for all events Coordinated plans of action for upcoming events with sales managers, culinary and stewarding staff Responsible for daily operations including hiring, payroll and general administration work Managed functions by anticipating and executing guests’ needs Oversaw staff of waiters and bartenders for all events Coordinated plans of action for upcoming events with sales managers, culinary and stewarding staff Responsible for daily operations including hiring, payroll and general administration work

Assistant Banquet Manager

• Feb 2004 - Aug 2006

Banquet Manager

• Feb 2004 - Aug 2006

Scheduled a staff of more than 40 employees Payrolled A-List and B-List waiters as per C.B.A. Oversaw room set-ups as per BEO specification and guest request Ensured Starwood standards in all food & beverage aspects Ensured guest satisfaction from beginning of function until completion Scheduled a staff of more than 40 employees Payrolled A-List and B-List waiters as per C.B.A. Oversaw room set-ups as per BEO specification and guest request Ensured Starwood standards in all food & beverage aspects Ensured guest satisfaction from beginning of function until completion

Room Service Manager

• Oct 2003 - Jan 2004

Ensured excellent and prompt customer service Developed and implemented quality standards for in-room dining Maintained Food & Beverage cost control, budgeting & inventory management Created energetic atmosphere among Food and Service employees Achieved and maintained all F&B performance standards set forth in the Standards Operations Manual Ensured excellent and prompt customer service Developed and implemented quality standards for in-room dining Maintained Food & Beverage cost control, budgeting & inventory management Created energetic atmosphere among Food and Service employees Achieved and maintained all F&B performance standards set forth in the Standards Operations Manual

Assistant Food & Beverage Manager

• Sep 2002 - Oct 2003

Prepared book keeping, payroll, scheduling, inventory control, and other reports Supervised special functions and events; white glove service Increased guest satisfaction survey scores from 60% to 95% Interviewed, hired, and supervised a staff of 30 Trained staff in service, wines, and other functions Prepared book keeping, payroll, scheduling, inventory control, and other reports Supervised special functions and events; white glove service Increased guest satisfaction survey scores from 60% to 95% Interviewed, hired, and supervised a staff of 30 Trained staff in service, wines, and other functions

Assistant Manager

• Sep 2001 - Aug 2002

Food And Beverage Supervisor

• Sep 1997 - Aug 1999