Experience

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  Bon Appétit Management Company

  • United States
  • Restaurants
  • 700 & Above Employee

  • Director Of Operations

    • Oct 2015 - Present

    University of San FranciscoResponsible for operating $14M higher education account. Nine units and exclusive catering operation. High volume-main café does 6000 transactions a day. Two C-stores and a gourmet coffee operation.

  • General Manager

    • Feb 2014 - Present

    University of Maryland-Shady Grove, Rockville, MDTransferred to take over challenging account. Account does approxamatly $2M and has two retail outlets and a conference center with 25,000 square feet of meeting and conference space. Bon Appetit handles all food & beverage on the entire campus. USG has approxamatly 5000 students and staff. Johns Hopkins University, Baltimore, MDHired to provide leadership of new account for Bon Appetit. The Homewood campus has seven outlets and a full catering operation. We provide approxamatly 45,000 meals a week and do $15M annually.

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  Howard Community College

  • Columbia, MD

  • Adjunct Instructor

    • Jan 2010 - Feb 2014
    • Columbia, MD

    Teaches various classes within the Center For Hospitality & Culinary Studies ay HCC.- Culinary Basics- Food Prep 1- Food Prep 2- Food & Beverage Purchasing & Cost Controls

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  Marriott International

  • Director of Operations & Director of Food & Beverage

    • Nov 2010 - Oct 2013

    Based on outstanding performance and results role was expanded to include total responsibility for hotel's housekeeping, in-house laundry, health club and pool departments of 750 room full service downtown convention hotel generating $68M in annual revenue.- Earned AAA Four Diamond Award- Housekeeping Cleanliness Scores Consistently at 90% or Above.

  • Director of Food and Beverage

    • Aug 2005 - Oct 2010

    Full oversight of a $25M food & beverage operation. Complete responsibility for 180-seat three-meal dining room, 90-seat bar and lounge, $800K retail outlet, room service, 80,000 square foot catering operation and culinary operation.• Achieved Properties 1st Gold Platter Award from Meetings & Conventions Magazine which showcases Culinary and Service Excellence in Banquets and Events.• Lead Concept and Design of $5.5M Food & Beverage Outlet renovation. 1st renovation in Hotel’s 13-year history. • Achieved highest guest satisfaction scores in Hotel’s history.• Lowered food cost margin year over year since 2005.• Promoted 25 staff into leadership/senior leadership roles.• Spearheaded property’s Green Initiative and lead the hotel-wide Green Committee.• Drove in-house Associate Recognition Program which drastically improved Associate Engagement scores.

  • Director of Food and Beverage

    • Mar 2002 - Aug 2005

    Oversaw food & beverage operation of 376 room downtown hotel with 220 seat restaurant, 120 seat lounge, 29,0000 square feet of meeting space and room service. • Involved in successful negotiation & implementation of Union Contract after opening with Check Card Neutrality Agreement.• Served as Regional Recruiter For Marriott International.• Promoted from Executive Chef to Food & Beverage Director.

  • Executive Chef

    • May 1998 - Mar 2002

    Pre-opening and opening team of the 376 room, full service hotel in downtown Brooklyn with 29,000 square feet of function space. Led Culinary staff of nine managers. Hotel of the Year 1999 and 2000.• Instrumental in achieving a great relationship with the Kosher Community creating a huge business opportunity for Kosher Catering.• Lead culinary implementation of restaurant concept catering to the local community resulting in a very successful Luncheon, Brunch and Private Dining Destination Restaurant.

  • Executive Sous Chef/ Executive Banquet Chef / Sous Chef

    • Oct 1991 - May 1998

    Second in command of culinary operation of 1950 room full service hotel in mid-town Manhattan. -100,000 square feet of meeting space- Seven food outlets and room service- 225 member culinary staff.

  • Sous Chef

    • May 1990 - Oct 1991

  • Banquet Chef

    • Jun 1989 - May 1990

  • Chef-Garde Manger

    • Jan 1988 - May 1989

  • Junior Sous Chef

    • Jul 1986 - Jan 1988

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  Las Vegas Hilton

  • Las Vegas, Nevada Area

  • Sous Chef

    • Feb 1983 - Jul 1986
    • Las Vegas, Nevada Area