Experience

Midcoast Hospitality Group

• United States
• Hospitality
• 1 - 100 Employee

• Director Of Food And Beverage

  • Feb 2021 - Present



Suncadia

• United States
• Hospitality
• 100 - 200 Employee

• Director Of Food And Beverage

  • Sep 2018 - Nov 2020

  Recruited to transform $11M Food & Beverage operation, managing 6 restaurants with 2, lounge venues, banqueting & catering operations. • Accelerated closure and re-start of all facilities due to Covid-19, ensuring compliance with state regulatory requirements. Recruited to transform $11M Food & Beverage operation, managing 6 restaurants with 2, lounge venues, banqueting & catering operations. • Accelerated closure and re-start of all facilities due to Covid-19, ensuring compliance with state regulatory requirements.



Woodstock Inn & Resort

• United States
• Hospitality
• 1 - 100 Employee

• Director of Food and Beverage

  • Nov 2013 - Sep 2018

  Recruited by President and General Manager to drive operational turnaround and increase profitability for $5M F&B operations of regional resort. Managed team of 8 salaried & 70 hourly employees. • Increased revenues, establishing and executing comprehensive food and beverage strategy, managing 600 covers a day across 2 restaurants, room service plus ski and/or golf. • Expanded revenue opportunities across multiple areas including Golf operations, Suicide Six Ski operations along with, Kelly Way Gardens, Woodstock Athletic Club and the Spa, creating innovative and compelling programming/menus. • Delivered YoY improvement in budget allocation and ROI by 5%, evaluating annual performance and establishing concise guidelines and realistic budget forecasts. Show less



La Posada de Santa Fe

• Santa Fe, New Mexico Area

• Director of Operations

  • May 2008 - Oct 2013

  Responsible for overall revenue and profitable growth for 157 room Diamond Resort on six acres in largest metropolitan area of NM. • Promoted in 2009, expanding role from Executive Chef, given responsibility for front and back of house and further promoted to Director of Operations in 2012. • Grew wedding business from 40-60 per year, expanding availability, collaborating with Sales team to develop unique and innovative programming. • Transformed property from corporate owned to privately held, updating, and integrating new systems and processes, tracking COGS, and renegotiating contracts. Show less



Miraval Resorts & Spas

• United States
• Hospitality
• 200 - 300 Employee

• Executive Chef

  • Apr 2006 - Apr 2008

  Selected to manage revitalization of operations including menu selection for Top Rate Destination Spa in the US. • Increased YoY revenue by expanding food programs to including innovative organic food selections and creation of new revenue streams from Chef’s Cooking Dinners, Recipe Rewrites and Chef Consultation with guests. Selected to manage revitalization of operations including menu selection for Top Rate Destination Spa in the US. • Increased YoY revenue by expanding food programs to including innovative organic food selections and creation of new revenue streams from Chef’s Cooking Dinners, Recipe Rewrites and Chef Consultation with guests.



The Equinox Golf Resort & Spa

• Hospitality
• 1 - 100 Employee

• Food and Beverage Director and Executive Chef

  • 2002 - 2006

  Recruited by GM to improve revenue and group capture, elevating food quality, service levels and customer service for 183-room Four Diamond historic Inn. Recruited by GM to improve revenue and group capture, elevating food quality, service levels and customer service for 183-room Four Diamond historic Inn.



Boulders Resort & Spa Scottsdale, Curio Collection by Hilton

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • 1994 - 2002

  Managed all culinary operations for 6 dining outlets, catering facilities, and country club with $9M in annual revenue. Managed team of 70 cooks, 40 stewards and 8 Chefs. Managed all culinary operations for 6 dining outlets, catering facilities, and country club with $9M in annual revenue. Managed team of 70 cooks, 40 stewards and 8 Chefs.



Grand Wailea

• United States
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • 1990 - 1992



Sea Galley Restaurant Company

• Chef

  • 1982 - 1986