Experience

Mill Town Capital

• United States
• Venture Capital and Private Equity Principals
• 1 - 100 Employee

• VP of Hospitality

  • Oct 2022 - Present



The Red Lion Inn

• United States
• Hospitality
• 1 - 100 Employee

• General Manager

  • May 2020 - Aug 2022



Canyon Ranch

• United States
• Hospitality
• 700 & Above Employee

• Hotel Director

  • Mar 2019 - Apr 2020

• Director Of Food And Beverage

  • Oct 2016 - Mar 2019



Omni Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Assistant Director of Food and Beverage

  • Apr 2015 - Oct 2016

  Daily management of operations for 4 iconic restaurants, IRD for 594 guest rooms, and a Banquet department with 45,000 square feet. Annual F&B revenues of $21 million combined.Met all yearly and monthly forecasting and budgeting timelines, with positive growth achieved to both budget and previous year. Implemented and oversaw training regimen for junior leaders to simulate forecasting and budgeting strategies.Responsible for developing LIDS, assistant managers and department heads through weekly trainings, performance reviews and daily feedback.Ensured compliance to all corporate standards and reporting, resulting in increased audit scores in all F&B operational departments. Show less

• Director of Outlets

  • Aug 2014 - Apr 2015

  Increased Associate Engagement scores by .32 for two straight years (second highest growth in the hotel) through regular staff meetings, attention to requests for supplies, fair policy enforcement and consistent communication.Weekly reviews of Medallia and social media scores and indexes led to increases in friendliness, quality of F&B and timeliness scores.Assisted in creating and rolling out new concepts and menus for outlets, highlighting local producers while bringing offerings more relevant to local competitors. Highlights include: new brunch concept in three meal period restaurant and ongoing evolution of Speakeasy cocktail program. Show less



Fairmont San Francisco

• United States
• Hospitality
• 1 - 100 Employee

• Assistant Director of Food and Beverage

  • Sep 2013 - Jul 2014

  Oversaw all daily operations of F&B department – 56,000 sq. feet of meeting space, three restaurants, 24-hour IRD with yearly revenues exceeding $33M.Directly managed six department heads, 16 managers, and over 200 colleagues.Strong union experience, including contract negotiation, grievance and arbitration proceedings.Increased Colleague Engagement scores by 15% YOY through regular meetings, attention to safety issues as well and clear communication.Focused attention to JDP scores and indexes led to increase of 28 points YOY. Show less

• Director of Banquets

  • Jan 2013 - Sep 2013

  Oversaw the daily operation of banquet department with 56,000 square feet of meeting space and annual revenues of $23M.Created and implemented development plans for leaders and colleagues with strong focus on superior guest service while managing expenses and driving strong financial performance.Developed new banquet concept and presentation resulting in increased MPSI scores of 3%.Responsible for monthly forecasting for division, yearly budgeting and monthly performance reviews with ownership. Show less



Palace Hotel, a Luxury Collection Hotel

• Hospitality
• 100 - 200 Employee

• Director of Outlets

  • Sep 2011 - Dec 2012

  Directly responsible for all operational aspects of hotel outlets – three restaurants and 24-hour rooms service. Led a team of three department heads, eight managers and over 100 colleagues. Maximized revenue through on-line marketing campaigns, menu engineering and space utilization. Through daily, weekly and monthly staff meetings and trainings focused on service standards and guest interaction, service scores increased 12% YOY. Awarded Leader of the Quarter for strong financial performance, growth in guest service scores, and colleague satisfaction results. Show less



Fairmont Hotel

• Outlets Manager, Restaurant Manager

  • Jan 2007 - Aug 2011

  Most recently as the Outlets Manager for Fairmont Hotel, I directly oversaw two restaurants, two bars, a coffee shop and the in-room dining department which also included managing all VIP Penthouse events for Heads of State, dignitaries, celebrities, and weddings. I supervised, trained and coordinated the daily activities for 95 employees and four assistant managers. Reduced beverage cost annually by 2% through strict inventory control and intensive staff training on proper pour techniques. Created a personalized in-room dining menu for our frequent and long stay guests that drove loyalty and guest satisfaction. While managing VIP events in the Penthouse, I designed personalized menus, floor plans, and table arrangements to compliment each unique event. Managed cocktail program for all bars, with an emphasis on fresh juices and fruits. Created signature cocktails highlighted on Delish.com and Fairmont internal cocktail lists. Drove revenue in outlets 20% over the course of two quarters through menu engineering, colleague trainings, and changes to product mixes. Increased Guest Satisfaction indexes (JD Powers) by 8%. Expansive experience in forecasting and budgeting, P&L and capital projects. Oversaw the successful renovation of the Laurel Court Restaurant and Bar, which included both the design and construction phases, as well as post-completion alterations. Recognized as Star of the Month for outstanding customer service and committed teamwork. Show less



2004 - 2007 Marlin Financial Services

• Regional Sales Director

  • 2004 - 2007

  Marlin Financial Services, a privately held startup that provided stored value card solutions for payroll, money transmittal, commission payments and retail applications. With annual sales nearing $10M, Marlin Financial Services was acquired by Visa. Aggressively identified, targeted and successfully cultivated relationships in new vertical markets, yielding largest single sale to date of $800K. Responsible for hiring, management and growth of Northern California territory and team, surpassing sales targets by 50% within second year. Forged relationship with the Farm Labor Contractor's Alliance and finalized strategic partnership that increased overall sales by more than 300% Active daily projects included project and team management, lead generation, forecasting and closure, status reports, customer and account service. Show less



The Last Supper Club

• San Francisco, CA

• Restaurant Manager

  • Jan 2002 - Jan 2004

  Managed daily restaurant operation and service, while overseeing ordering of supplies and related inventory management. Maintained tight liquor control and inventory, including weekly ordering, created new signature drinks and menu items. Responsible for hiring, training and continuing service improvement among waitstaff. Managed daily restaurant operation and service, while overseeing ordering of supplies and related inventory management. Maintained tight liquor control and inventory, including weekly ordering, created new signature drinks and menu items. Responsible for hiring, training and continuing service improvement among waitstaff.



Storactive

• Software Development
• 1 - 100 Employee

• Inside Sales Manager

  • 2000 - Jan 2002

  Managed team of six to actively prospect and qualify leads for outside sales team. Responsible for hiring, training and continued development. Focused attention to specific market verticals with an increase in closed business of 20% in first year. Developed new strategies for targeting Beta prospects that resulted in our single largest Beta site and subsequent closed lead. Recognized as Leader of the Year Managed team of six to actively prospect and qualify leads for outside sales team. Responsible for hiring, training and continued development. Focused attention to specific market verticals with an increase in closed business of 20% in first year. Developed new strategies for targeting Beta prospects that resulted in our single largest Beta site and subsequent closed lead. Recognized as Leader of the Year



Wild Onion

• Bar Manager

  • Jan 1998 - Jan 2000

  Worked to create extensive selection of fresh, hand made cocktails, utilizing local and seasonal produce as well as super premium liquors. Ensured guest satisfaction through dynamic customer service, attention to detail, and a focused commitment to excellence. Responsibilities included daily stocking of bar and supplies, intimate knowledge of menu and dishes, tight inventory control, and cash drawer management. Worked to create extensive selection of fresh, hand made cocktails, utilizing local and seasonal produce as well as super premium liquors. Ensured guest satisfaction through dynamic customer service, attention to detail, and a focused commitment to excellence. Responsibilities included daily stocking of bar and supplies, intimate knowledge of menu and dishes, tight inventory control, and cash drawer management.