Experience

• 

  Pinnacle Hotel Management

  • United States
  • Hospitality
  • 1 - 100 Employee

  • General Manager

    • Aug 2020 - Present

  • Assistant General Manager

    • Nov 2019 - Aug 2020

• 

  Radisson Hotel Group

  • Belgium
  • Hospitality
  • 700 & Above Employee

  • General Manager

    • Aug 2020 - Present

  • Assistant General Manager

    • Nov 2019 - Aug 2020

• 

  J.K. Holdings LLC.

  • CEO/Owner

    • Nov 2015 - Present

• 

  Hyatt Regency Long Island

  • Hauppauge, New York

  • Front Office Manager

    • Nov 2017 - Jan 2018
    • Hauppauge, New York

    Lead the Front Desk, PBX, Bellman, and shuttle drivers; totally 15 - 20 team members, on our mission to achieve 100% guest satisfactionRose Medallia scores by 100% after taking over as Front Office ManagerConsistently decreased payroll costs on a year over year basisIncreased World of Hyatt Membership enrollments on a year over year basis by implementing new membership benefits and hotel collateralStrengthened our social media presence by responding to all reviews and questions through revinate

• 

  HYATT Hotels

  • Long Island

  • Assistant Front Office Manager

    • Jul 2017 - Nov 2017
    • Long Island

• 

  Radisson Hotels

  • Hospitality
  • 100 - 200 Employee

  • Assistant Rooms Division Manager

    • May 2015 - Jul 2017

    Oversee the Rooms Division team while averaging 75% occupancy and an average length of stay of 1.5 nights and maintain a year over year index score over 100 for Occupancy, RevPar and ADR on STR reportLeads a team of 30-40 Rooms Division team members trimester, to follow strict brand standards, regulations and guidelines while providing exemplary guest service Responsible for assembly and cost control over Division area forecasting, budgeting and cost control Leadership member of revenue generation team, empowered to control rates, inventory and promotions for direct and OTA bookings via the extranetManage hotel’s social media presence, responding to guest reviews and questions in a timely fashion Designed and implemented a training environment for 15-20 Johnson & Wales University hospitality interns Thrives at multi-tasking in a constantly changing environment with strong organizational and team building skills Hire and train new team members, professional staff, Conducted and assisted in individual and group training sessions, including: STAR training, ‘Yes I Can’ training, and Train-the-Trainer Cross trained in all other areas of the hotel: Accounting, Front & Back-of-the-House Food & Beverage Operations and Sales & Marketing Collaborated with General Manager and was responsible for composing the two model rooms for a full soft goods renovation of the hotel

  • Night Audit

    • Aug 2014 - May 2015

    Check in and out guests daily, while conducting other front desk operations and guest services. Audit accounts for food and beverage operations and rooms management, while utilizing Opera and Excel.

• 

  Johnson & Wales University

  • United States
  • Higher Education
  • 700 & Above Employee

  • Management Development Program (MDP) Participant

    • May 2015 - Jul 2017

  • Teaching Assistant

    • Aug 2014 - May 2015

    Train and supervise interns on front desk operations and night audit, utilizing Opera and Excel.

• 

  Jordan Brenner’s Hot-cha WAA-cha Sauces + Spices Company

  • Assistant, Sous Chef

    • Jan 2012 - Jun 2014

    Recipe development and production of Hot Sauces, BBQ Sauces, Spices Rubs and Chutneys. Production from weighing out ingredients, cooking product, packaging of products. canning, and bottling under proper temperatures and restrictions.Assisted in the organization and operation of the New York Smoke and Fire Food Fest in Provident Bank Park located in Pomona, New York

• 

  Chefs2Be

  • Assistant Culinary Instructor

    • Jul 2009 - Aug 2013

    Taught students various culinary techniques. Setup stations, station schedules, and hands on production activities. Taught and modeled proper kitchen safety. Worked with students in developing recipes in baking and pastry and hot line production.

• 

  Grappa Ristorante

  • Internship

    • Aug 2012 - Nov 2012

    Assisted in preparation of hot and cold food items for lunch, dinner, and desert; as well as development of inventory list and daily special menu items. Enhanced skills in plate presentation, hot line production, breaking down proteins into portion cuts, and knife skills.

• 

  Green Harvest Gourmet

  • Prep Cook, Sous Chef

    • Jan 2008 - Dec 2010

    On site and off site catering of hot and cold appetizers, entrées, and deserts. Menu preparation and production for catering events.