Director Of Food And Beverage

• Jul 2021 - Present

Director Of Food And Beverage

• Oct 2019 - Mar 2020

Responsible for the food & beverage program of an 88-guestroom boutique hotel with 2080 sq feet of meeting space. As a member of the opening Executive Committee, helped identify & source FF&E, built and trained a team from the ground floor, and helped champion the brand to the local community. Responsible for the food & beverage program of an 88-guestroom boutique hotel with 2080 sq feet of meeting space. As a member of the opening Executive Committee, helped identify & source FF&E, built and trained a team from the ground floor, and helped champion the brand to the local community.

Director of Outlets

• Feb 2018 - Oct 2019

Oversaw all of 398-guestroom luxury hotel’s food & beverage outlets, including the Preston, the Chase Club, In-Room Dining, and the Pool Bar. Generated weekly forecasts based on occupancy and in-house groups to determine labor budgets. Directed team of managers and 60+ staff members to execute successfully all aspects of restaurants’ operations. Maintained budgets and food & beverage cost with direct accountability for P&L. Oversaw all of 398-guestroom luxury hotel’s food & beverage outlets, including the Preston, the Chase Club, In-Room Dining, and the Pool Bar. Generated weekly forecasts based on occupancy and in-house groups to determine labor budgets. Directed team of managers and 60+ staff members to execute successfully all aspects of restaurants’ operations. Maintained budgets and food & beverage cost with direct accountability for P&L.

General Manager

• Jan 2017 - Feb 2018

Responsible for all aspects of restaurant success, including direct accountability for P&L; crew hiring, training, discipline, and termination; menu execution and accurate costing; and reduction of product waste and/or resources. Supervised and developed Chef de Cuisine and FOH managers. Maintained inventory controls for all product. Responsible for all aspects of restaurant success, including direct accountability for P&L; crew hiring, training, discipline, and termination; menu execution and accurate costing; and reduction of product waste and/or resources. Supervised and developed Chef de Cuisine and FOH managers. Maintained inventory controls for all product.

Restaurant Manager

• Jun 2014 - Dec 2016

Oversaw and managed daily operations for high-volume lunch restaurant. Maintained employee schedule, payroll, inventory, department charges, and vendor billing. Planned and executed special events such as art openings and catered functions for high-level museum donors. Responsibilities grew to include multi-site management of Honolulu Museum of Art, Spalding House Cafe as well as Honolulu Museum of Art Coffee Bar. Continued to production bake for Honolulu Museum of Art Coffee Bar. Oversaw and managed daily operations for high-volume lunch restaurant. Maintained employee schedule, payroll, inventory, department charges, and vendor billing. Planned and executed special events such as art openings and catered functions for high-level museum donors. Responsibilities grew to include multi-site management of Honolulu Museum of Art, Spalding House Cafe as well as Honolulu Museum of Art Coffee Bar. Continued to production bake for Honolulu Museum of Art Coffee Bar.

Coffee Bar Manager

• 2012 - 2014

Designed and opened a boutique coffee bar within the Honolulu Museum of Art. Duties included staffing and scheduling baristas, managing inventory, production baking, and delighting patrons. Responsible for introducing catering options to the Doris Duke Charitable Foundation’s Shangri La tour program. Designed and opened a boutique coffee bar within the Honolulu Museum of Art. Duties included staffing and scheduling baristas, managing inventory, production baking, and delighting patrons. Responsible for introducing catering options to the Doris Duke Charitable Foundation’s Shangri La tour program.