Experience

DoubleTree by Hilton Hotel Albuquerque
• United States
• Hospitality
• 1 - 100 Employee
• Executive Chef

  • Jul 2021 - Present


American Liberty Hospitality

• United States
• Hospitality
• 1 - 100 Employee

• Director of Food and Beverage / Executive Chef

  • Jun 2015 - Jul 2021

  Directly responsible for daily operations, budgeting, outside sales, staffing, and HR of food and beverage department consisting of 60 seat indoor restaurant, 70 seat outdoor bar and grille, banquets, and room service. Created SOPs for cash handling and payment processing to properly account for F&B and Rooms revenues. Assisted general manager in daily accounting and audit procedures. Consistently enforced cleanliness and brand standards throughout department leading to exceptional Hilton and local health department inspections. Maintained guest service survey scores above brand average throughout department and hotel. Negotiated with local and national vendors to maintain best pricing possible. Analyzed market trends to implement staffing procedures, menu pricing, and advertising to capture both in-house guest and local traffic business. Utilized social media and CVB advertising to promote business and implemented staff contests to encourage increased sales. Reduced food, beverage, and labor cost YOY in 2016. Despite local downturn in tourism revenue leading to hotel-wide YOY loss, increased food and beverage profit by $88,000 in 2016. Cross-trained and oversaw front-desk operations while serving as primary evening manager-on-duty during busy in-season months. Worked with DOS to examine local trending, STAR reports, potential catering revenue, and group sales. Show less



John Q. Hammons Hotels and Resorts

• United States
• Hospitality
• 200 - 300 Employee

• Executive Chef

  • Oct 2006 - Apr 2015

  Responsible for daily kitchen operations for 230 suite hotel (Embassy Suites by Hilton) and catered food service for multi-million dollar performing arts center. After successful tenure in WV, transferred at the request of Regional VP to FL to oversee 223 room hotel and conference center (Marriott). Supervised culinary operations for three kitchens including room service, 100 seat restaurant, 19,000 sq. feet of banquet space, off-site catering, and signature breakfast service. Total food revenue of over $2.3 million. Main duties include scheduling, ordering, menu development, company standard compliance, and daily training. Directly responsible for employees across two locations. Catered for several high profile guests including Senators John McCain and Jay Rockefeller, Kathy Griffin, Florida Panthers, and the inaugural balls for Governor Joe Manchin III and Governor Earl Ray Tomblin. Assisted in training new recruits at 130th Airlift Wing (Air National Guard) in culinary and sanitation techniques. Represent the company at community and industry events. Research and implementation of innovative banquet techniques, gaining notoriety and market share for the hotel. Work with front of house management on promotional materials and represent culinary operations at management meetings. Show less



Holiday Inn

• United States
• Hospitality

• Director Of Food And Beverage

  • Feb 2004 - Sep 2006

  Responsible for all aspects of food and beverage operations for a 300 room hotel mixing business and vacation travelers. Specific outlets include 110-seat restaurant serving three meals a day, 65-seat Irish-style Pub, as well as room service and 6000 sq. feet of banquet space. Direct supervisor for three managers as well as a service team of 35. Worked diligently to balance financial responsibility with guest service, quality standards, and employee relations. Directly responsible for liquor inventory purchasing and control, POS system updates and service, daily and monthly team meetings, and maintaining all expectations for a national chain franchise. Helped create and maintain yearly budgets, successfully meeting company expectations in liquor, food, and labor cost. Helped coordinate resources during restaurant and bar renovations. Created schedules for line staff, balancing company and employee needs. Responsible for creation and implementation of menus and wine lists, posted policy memos, and participated in weekly inter-department customer service committee meetings. Fulfilled weekly manager-on-duty responsibilities. Charged with representing the property at company-wide conferences and planning sessions Show less