Chief Operating Officer

• Jan 2022 - Present

Covid-19 Reopening Taskforce Lead

• May 2020 - Jan 2022

• Developed and implemented COVID-19 related policies and procedures for all departments • Designed and implemented on-site property changes to allow for operations to continue under COVID-19 restrictions •Oversaw the install and creation of over 8,000 sqr ft of outdoor gaming and dining tent operations •Designed and manufactured COVID-19 compliant gaming equipment

General Manager of Food and Beverage

• Dec 2016 - Jan 2022

• Reports directly to Vice President • Manage a team of 250 Food & Beverage Department employees, including the Directors of Food and Beverage and the Executive Chef• Drive the restaurant operations and sales for the company; increased revenue by 25% within two years• Collaborate with the Human Resources team on enhancing the company culture, employee engagement initiatives, hiring decisions, employee relations, and associate investigations• Work with designers on multiple outlet renovations, construction, and proposals to make processes more efficient and save cost on operations• Lead the event planning division; increased event revenue from $52K to over $680K annually by updating the price structure, improving the space, and enhancing the quality of events• Strategize with the marketing team around advertising efforts for on social media, television, print, and radio • Build and maintain relationships with local vendors• Oversee the training and development for new hires in collaboration with the HR leadership team Show less

Casino Shift Manager

• Mar 2011 - Dec 2016

• Oversaw up to 450 Gaming Department employees and ran daily gaming operations• Assisted in the opening of Casino M8trix and developed/implemented new company culture training• Recruited and developed a new gaming floor management team resulting in increased revenue

Interim General Manager / Consultant

• 2010 - 2011

• Managed a staff of 30 employees and the restaurant operations, Created and implemented policies adhering to the HR laws • Developed a catering program for local businesses; rebranded and supervised the marketing materials and advertising including social media, the website, direct mail, and internal signage • Oversaw the accounting, sales, and payroll operations for the hotel’s employees and financials • Managed a staff of 30 employees and the restaurant operations, Created and implemented policies adhering to the HR laws • Developed a catering program for local businesses; rebranded and supervised the marketing materials and advertising including social media, the website, direct mail, and internal signage • Oversaw the accounting, sales, and payroll operations for the hotel’s employees and financials

Assistant General Manager

• 2006 - 2009

• Managed the daily operations for a 250-seat fast-paced and high-volume restaurant • Supervised the payroll, weekly financials, employee scheduling, invoicing, and inventory strategies • Implemented food, beverage, and liquor control protocols • Managed the daily operations for a 250-seat fast-paced and high-volume restaurant • Supervised the payroll, weekly financials, employee scheduling, invoicing, and inventory strategies • Implemented food, beverage, and liquor control protocols

Loan Consultant

• 2003 - 2006

• Originated residential mortgages for the needs of the consumer that suited their requirements • Created marketing materials and strategies to increase the business and client base • Maintained high sales in a challenging market; delivered positive customer service to retain clients • Originated residential mortgages for the needs of the consumer that suited their requirements • Created marketing materials and strategies to increase the business and client base • Maintained high sales in a challenging market; delivered positive customer service to retain clients

Training Server

• 2002 - 2004

• Opened a 140-seat fresh seafood restaurant; assisted in the training of all new employees to ensure consistent processes and efficient operations • Led servers regularly in the overall average of nightly sales • Opened a 140-seat fresh seafood restaurant; assisted in the training of all new employees to ensure consistent processes and efficient operations • Led servers regularly in the overall average of nightly sales