Experience

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  Viña Santa Carolina - Carolina Wine Brands

  • New England

  • Northeast Regional Manager

    • Dec 2021 - Present
    • New England

    Regional Manager working with the NE distributor network representing various wines from Chile, Argentina, Italy, Spain, France, and California under the Carolina Wine Brands umbrella that include Santa Carolina, Finca El Origen, Baron De Ley, Finca Museum, Vistorta, Violetta, Le Ragosse, Vina Casablanca, Chateau Saint Roch, and Set in Stone.

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  Hospitality Operations

  • Rhode Island and Massachusetts

  • Director Of Hospitality and Restaurant Operations

    • Feb 2021 - Oct 2021
    • Rhode Island and Massachusetts

    Director of Hospitality Operations at diversified locations during the 2021 pandemic recovery period utilizing my experience to assist them during the reopening period. The operations included: Granite Links- the best golf course in the Boston area consisting of a 27-hole links style course, and facilities including an outdoor patio with multiple bars, live music, event pavilion, ballrooms, and the Tavern at Quarry Hills restaurant.Roof Top at the Providence G / G Hospitality - Providence's premier roof top dining destination with multiple open air fire pits seating 15 people, outdoor dining on the patio, indoor dining under a glass retractable roof surrounded by glass sliding walls and bar. Live music nightly and wedding banquet venue. G Hospitality also included Sardos and G Pub Providence delayed opening due to pandemic.The Reef Newport - one of the few water-front properties in Newport sitting on the marina with 3 bars and 5 dining areas including outdoor patios, sliding glass walls opening to the fresh air and wide-open dining under the tent. Live music throughout the week.

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  Penn National Gaming, Plainridge Park Casino

  • United States
  • Gambling Facilities and Casinos
  • 700 & Above Employee

  • Food And Beverage Operations Manager

    • Jul 2017 - Oct 2020

    Selected to direct all aspects of daily activities and coordination of multiple outlets mentoring, coaching, and developing 7 managers and 80 team members within F&B operations exceeding $9M in revenue.• P&L experience in detail managing Food, Beverage and Labor costs in relation to revenue to meet EBITDA bottom line goal; ability to analyze and understand to discuss numbers• Consistently exceeded revenue to budget goals, profitability to EBITDA, exceeded customer service goals, met, and reduced labor costs using revenue to hours matrix and patron counts• Scope of direction includes the management and leadership of staff operating a live entertainment gaming lounge, a Mutual wagering bar and food operations, Banquet beverage, Casino floor beverage service, two restaurant bars - Flutie's 22 Sports and Slacks Oyster Grill, and 3 QSRs: Smashburger, ‘Grab N Go’, and Slice – Italian & Pizza concept. This included build-out and training for the concepts.• Manage all staff processes including hiring, approval of scheduling to meet labor cost and customer service goals, progressive discipline, coaching, and training using several methods and systems including KRONOS Time Keeping and AVERO Sales and Labor Management matrix programs• Inventory Control and Purchasing expertise utilizing STRATTON-WARREN product management system, work with all vendors discussing new products, pricing, availability, and variety.• MICROS POS property expert programming all POS screen layouts w/product and pricing• Manage Customer Service satisfaction through MEDALLIA EXPERIENCE CLOUD contacting guests who deliver both positive or negative feedback about their visit and expectations• Experience in Cross-Functional management working with Marketing, Promotions, Finance, Facilities, Warehousing, Security, and Human Resources

  • Beverage Operations Manager

    • Apr 2015 - Jul 2017

    Member of pre-opening team completing build out and opening of all Food & Beverage outlets including hiring and training of staff. Completed installation and coordination of all Beverage warehousing systems comprising of 6 liquor, beer, wine and soda inventory control locations; Develop and manage requisition system for all F&B locations; Develop and set up outlets with all liquor, beer and wine selections, product mix, pricing, cocktail selections and all pricing; training of diversified staff on all products to enhance guest experience; MICROS POS programming for all locations; Develop and enhance experience for guests using cross-functional talents working with Marketing, Promotions and Banquet areas; Mentored 6 salaried managers and 55 team members; Manage inspections and maintenance of all locations achieving high scores for each. Consistently delivered positively to the EBITDA bottom line exceeding expectations of sales and service

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  Hilton Providence, TPG Hospitality

  • Providence, RI

  • General Manager of Food and Beverage Operations

    • Oct 2014 - Apr 2015
    • Providence, RI

    Oversee all Food & Beverage operations for the hotel located in the heart of Providence developing relationships with the local community, sporting and convention center venues, businesses, and local college and professional sporting events. Operations included Shula’s 347 Steakhouse, Hilton Room Service, Hilton Breakfast, Starbucks QSR, Event and Banquet operations utilizing all Hilton, Shula's and Starbucks steps of service standard, forecasting, and managing revenues exceeding $2M annually by mentoring and coaching 45 team members.

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  Hilton Mystic

  • Mystic, Ct

  • Director Of Food And Beverage

    • Nov 2013 - Jun 2014
    • Mystic, Ct

    Managed all food service operations including Room Service, Banquet and Catering functions, and 2 restaurants with a staff of 35 including Hilton standards of Hilton Breakfast and Room Service. Position eliminated upon transfer of ownership group and subsequent renovations. Moved to Hilton Providence.

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  Rhody Joe's Saloon

  • Wakefield, RI

  • General Manager of Restaurant Operations

    • Jan 2012 - Aug 2013
    • Wakefield, RI

    Responsible for all functions of a $2M operation within the Chelo's Restaurant Group including purchases, cost control, BOH production, FOH service, product implementation, staff training, marketing, social media, community outreach, menu design, equipment maintenance, payroll processing, human resource management, facilities management, inventory control and POS programming managing 45 team members

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  Mohegan Sun

  • Uncasville, Ct

  • Food and Beverage Operations Manager of Support Service

    • Aug 2001 - Sep 2010
    • Uncasville, Ct

    Food and Beverage Operations Leader for one of the largest Casino and Resorts in North America comprising of 36 restaurants, bars, and lounges, a 10,000-seat arena with multiple concessions, kiosks and hawker program, a 1200 room hotel, room and butler service, VIP service, convention center, banquet & catering, and golf course operation. Managed and worked with multiple outlet supervisors and staff while delivering the best products, with the highest service standards, to thousands of guests each day.

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  Anton Airfood of Rhode Island

  • Food and Beverage Manager

    • Aug 1996 - Sep 2001

    Food and Beverage Manager for Company located in Washington, DC at Reagan International Airport that owned and managed multiple Airport Food and Beverage contracts. Based at T.F. Green Airport in Warwick, was responsible for Beverage Operations for 4 Anton owned properties including a TGI Fridays franchise and the Federal Tavern.

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  Biki Bibo's Rock and Roll Pub

  • Managing Partner

    • May 1992 - Jun 1996

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  Bank of Boston

  • Private Bank Account Manager

    • Oct 1985 - May 1993