Experience

The Equinox Golf Resort & Spa, Vermont
• United States
• Hospitality
• 1 - 100 Employee
• Director Of Food And Beverage

  • Dec 2020 - Present


The Omni Grove Park Inn

• United States
• Hospitality
• 200 - 300 Employee

• Director Of Food And Beverage

  • 2019 - 2020

  Effective leader in operational efficiency, training and profitability for a resort with $52 Million in annual Food & Beverage revenue. Monthly forecasting for all outlets, managing F&B costs to exceed financial goals. Effective leader in operational efficiency, training and profitability for a resort with $52 Million in annual Food & Beverage revenue. Monthly forecasting for all outlets, managing F&B costs to exceed financial goals.



The Woodlands Resort & Conference Center

• Director of Food & Beverage

  • 2018 - 2019

  Introduction of a resort wide wine program and pricing strategy that increased sales by 17%. Detailed training with Freeman Group Solutions to continually evolve the guest experience with management and front line teams. Introduction of a resort wide wine program and pricing strategy that increased sales by 17%. Detailed training with Freeman Group Solutions to continually evolve the guest experience with management and front line teams.



Houstonian Hotel Health Club and Spa

• Wellness and Fitness Services
• 1 - 100 Employee

• Director of Food & Beverage

  • 2011 - 2018

  Resurgence of a private dining venue increased revenue by a quarter of a million dollars annually by restructuring the concept of the food and beverage offerings.Extensive guest experience training with Forbes Travel Guide.

• Executive Chef

  • 2005 - 2011

  Complete redesign of the menus to make the property more competitive with the market which lead to being recognized by local media for putting "The Houstonian back on the map."Participated in numerous food and wine events and benefits to assist in capturing more of the Houston community.



Kor Hotel Group

• United States
• Entertainment Providers

• Area Executive Chef

  • 2003 - 2005

  Championed the success of multiple boutique hotel food operations. Created and implemented new restaurant concepts. Organized and implemented a purchasing consolidation program for the KOR hotel group which lead to cutting costs and increasing profitability. Championed the success of multiple boutique hotel food operations. Created and implemented new restaurant concepts. Organized and implemented a purchasing consolidation program for the KOR hotel group which lead to cutting costs and increasing profitability.



Nine Zero Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef / F&B Director

  • 2001 - 2003

  Part of the pre-opening team for this 190 room boutique hotel, conceptualized Spire restaurant and worked closely with design team. Creation of menus, staff training and implentation of standards and operating procedures. Nationally recognized by Food & Wine magazine as one of "America's 50 Best Hotel Restaurants" and Bon Appetite "Search for the Best." Part of the pre-opening team for this 190 room boutique hotel, conceptualized Spire restaurant and worked closely with design team. Creation of menus, staff training and implentation of standards and operating procedures. Nationally recognized by Food & Wine magazine as one of "America's 50 Best Hotel Restaurants" and Bon Appetite "Search for the Best."