Experience

The National Arts Club

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Director Of Food and Beverage

  • Aug 2016 - Present



Warwick Hotels and Resorts

• France
• Hospitality
• 400 - 500 Employee

• Director of Food and Beverage

  • Sep 2013 - May 2016

  Directed assigned and organized a successful program for the hotel food and beverage program including restaurant, lounge, banquet, minibar and culinary department Responsible for $8 million dollars in F&B revenues, budget preparation, forecast, P+L, and payroll Lead a Team of 4 F&B managers, 3 chefs and 84 union team members Assisted the catering sales with the financials and operation of the department Created yearly F&B marketing and sales promotions Facilitated, developed and approved seasonal food and wine menus Worked together with the hotel sales and marketing team in creating seasonal promotions Implemented consistent inventory and cost controls, stabilizing operation cost Developed a task force to gain/retain NYC health department grades Achieve and maintained guest satisfaction by retraining and recertifying all service personnel Established a fair, achievable goals and measurements for managers and team members



Doubletree Guest Suites Times Square

• Hospitality
• 1 - 100 Employee

• Assistant Director of F&B

  • Jun 2009 - Aug 2013

  In charge of F&B daily operations, including banquet operations. Worked together with the F&B director in creating annual F&B Budget and Monthly Forecasts,seasonal food and wine menus Implement and conduct departmental trainings and measure monthly progress Reduced payroll expenses by monitoring and controlling weekly schedules and payroll expenses Directed and developed food & beverage Managers and 65 Union Team Members Increased guest satisfaction by on hand training of F&B staff Advertised Food and Beverage outlets using social media networks



New York Hilton

• New York, N.Y

• Director of Outlets

  • Jan 2006 - Jun 2009

  In charged of (7) Food & Beverage Outlets with a $12.5M total F&B combine revenues. Directly responsible for food and beverage managers and 165 union team members. Assisted our revenue analyst manager with PNL's, Budgets, Forecast and PNL's reviews In charged of (7) Food & Beverage Outlets with a $12.5M total F&B combine revenues. Directly responsible for food and beverage managers and 165 union team members. Assisted our revenue analyst manager with PNL's, Budgets, Forecast and PNL's reviews



Belvedere Hotel

• Hospitality
• 1 - 100 Employee

• Manager Operations

  • Mar 2001 - May 2005

  Directly responsible for the daily operation of the Housekeeping, Engineering and Food & Beverage Department. Participate in revenue management forecast, able to identify and negotiate rates for Hotel stablished the guide lines and procedures after the hotel became a member of the Collective bargemen Agreement (CBA) for Managers and Team Member Developed catering department contracts, banquet event orders and menus Designed and developed a new restaurant kitchen for the food & beverage operations



Park Central Hotel

• F&B Manager

  • Mar 1995 - Feb 2001



The Plaza Hotel

• Canada
• Hospitality
• 1 - 100 Employee

• Room Service Manager

  • Oct 1993 - Feb 1995