Experience

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  Carson Valley Inn Hotel Casino and Spa

  • Food and Beverage Director

    • Mar 2010 - Present

    Food and Beverage Director March 2010-PresentOpened CV Steak, new Steak House, worked with Executive Chef in developing menu. Developed Dining Room service standard, set up new Restaurant Reservation system, created the Wine List, implemented new training program for all employees. In addition to CV Steak I am overseeing the bars, lounges, Katie’s 24 hour restaurant, Banquet and Catering . In the last few months I was directly involve in reducing the Beverage cost by implementing proper pouring procedure and setting up standards for all bars. The same was done for the Restaurants taking the cost from 52.6% to 40%. The goal was to reduce waste and set up proper accounting procedures.

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  Tropicana Entertainment Inc.

  • Food and beverage Director for Montbleu and Horizon Properties

    • Nov 2008 - Nov 2009

    Oversee two properties for Tropicana Entertainment Inc. with six restaurants, two night clubs, Catering and Banquet operations and six bars.

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  Horizon Hotel & Casino

  • Food and Beverage Director

    • Apr 2005 - Jan 2008

    Oversee day to day operations of three Lounges, three Restaurants, Catering and Banquets,Room Service, and the Culinary Team. Directly responsible of Food and Beverage cost,sanitation programs, warehouse operation, training, budgeting, and staff management.Report to the General Manager/Regional VP of Operations. Decreased overall inventories offood and beverage to a more manageable level; resulting in the decrease of waste.

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  Caesars Tahoe

  • Food and Beverage Manager

    • Jan 2004 - Dec 2004

    Directly supervise the operation of two Gourmet Restaurants, The Broiler Room, Primavera,The Roman Feast Buffet, Room Service, three lounges, and two Service Bars for totalrevenue of 21 millions dollars. Responsible for food and beverage cost, staffing andproper scheduling. Reinforce company policies and departmental standards. Manage a teamof 13 direct reports and 300 hourly employees.

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  Food and Beverage Manager

  • Catering/Banquet and Gourmet Restaurant's Manager

    • Nov 1995 - Jan 2004

    Responsible for Casino Special Events, Convention Groups, and Outside Catering Create menus, supervise VIP functions, and handle all Food and Beverage for ConventionSales and Social events. Supervise billing and personnel management for Catering/Banquets. Manage a team of (70) employees including Catering Coordinator, Convention Stewards,Banquet Bars, and Gourmet Restaurant Managers.Managed two gourmet restaurants: Primavera and The Broiler Room, total revenues of 10millions dollars

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  Maitre d' Pisces Restaurant

  • Maitre d'

    • Jul 1992 - Oct 1995

    Managed a fine dining room, serving up to (300) guests, focused the team on VIP guest'sservices.Organized a trained team of (13) staff for special functions such as “Wine Maker Dinners”Created menus with Dining Room Chef

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  Marriott Desert

  • Banquet Captain/Banquet Beverage Controller

    • Feb 1990 - Jul 1992

    Requisitioned and controlled beverage inventory. Annual revenues of $2.4 million Executed and managed functions of up to 1,600 guests.

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  Ritz-Carlton

  • Banquet Director

    • Nov 1988 - Jan 1990

    Managed a staff of (60) employees. Set up an in depth training program focusing directly on service standards and customerservice.Responsible of all banquet functions, including outside Catering

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  Meridien Hotel

  • Banquet Captain

    • Oct 1986 - Nov 1988

    Supervised VIP functions, buffets, meeting set-ups, and dinners for up to 600 guestsScheduled waiters, housemen, and developed a comprehensive training program

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  The Regency Club

  • Maitre d'

    • Aug 1985 - Aug 1986