Experience

CoralTree Hospitality
• United States
• Hospitality
• 100 - 200 Employee
• Director - Restaurants, Bars and Events (Home Office)

  • Aug 2022 - Present

NoHo Hospitality Group
• United States
• Hospitality
• 100 - 200 Employee
• Executive Director

  • Jul 2021 - Jul 2022

The Club at ArrowCreek
• United States
• Leisure, Travel & Tourism
• 1 - 100 Employee
• Assistant General Manager

  • Jan 2021 - Jul 2021

Marquee Development
• United States
• Real Estate
• 1 - 100 Employee
• Director, Hospitality Asset Management

  • Feb 2020 - Dec 2020

Hickory Street Capital
• United States
• Real Estate
• Director of Food and Beverage Asset Management

  • Sep 2017 - Feb 2020


One Off Hospitality Group

• United States
• Restaurants
• 1 - 100 Employee

• Director Of Food And Beverage, Nico Osteria

  • Mar 2017 - Sep 2017

• General Manager, Nico Osteria

  • Feb 2016 - Mar 2017


Loews Hotels
• United States
• Hospitality
• 700 & Above Employee
• Director Of Food And Beverage

  • Sep 2014 - Feb 2016


The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• EAM, Food and Beverage Director

  • Jan 2013 - Sep 2014

• Assistant Director of Food and Beverage

  • Jul 2011 - Feb 2013

• Director of Banquets

  • Dec 2010 - Jul 2011

• Director of Banquets

  • Jul 2009 - Dec 2010

• Banquet Director

  • 2007 - Oct 2009

• Banquet Manager

  • Apr 2007 - Oct 2008

  Manage daily operations of $8 million operation in a AAA Five Diamond and Mobil Four Star Golf Resort Managed events of 1-600 people Responsible for staff of 35 Ladies and Gentlemen in the areas of Banquet Servers, Conference Concierge and Conference Set-up. Achieved Gallup Meeting Planner goals in all areas and was named #4 in the Company for Traditional OSAT Exceeding budgeted goals of decreasing payroll by 6% overall based upon business influx Constantly seeking… Show more Manage daily operations of $8 million operation in a AAA Five Diamond and Mobil Four Star Golf Resort Managed events of 1-600 people Responsible for staff of 35 Ladies and Gentlemen in the areas of Banquet Servers, Conference Concierge and Conference Set-up. Achieved Gallup Meeting Planner goals in all areas and was named #4 in the Company for Traditional OSAT Exceeding budgeted goals of decreasing payroll by 6% overall based upon business influx Constantly seeking opportunities to innovate buffet presentations while implicating up sell opportunities for Meeting and Special Events Department.

• Executive Steward

  • Jun 2006 - Apr 2007

  Responsible for procuring, maintaining and storing $5 million worth of Company assets with special attention to China, Glass and Silver Standardized requisition processes within the heart of the house operations to increase efficiency in all outlets Increased China, Glass and Silver Pars throughout the hotel to boost assets and increase banquet profitability and minimize hotel rentals Decreased Overtime Percentage by 5% throughout management term Increased Overall Employee… Show more Responsible for procuring, maintaining and storing $5 million worth of Company assets with special attention to China, Glass and Silver Standardized requisition processes within the heart of the house operations to increase efficiency in all outlets Increased China, Glass and Silver Pars throughout the hotel to boost assets and increase banquet profitability and minimize hotel rentals Decreased Overtime Percentage by 5% throughout management term Increased Overall Employee Engagement by 15% throughout management term Initiated Stewarding break-down stations in banquets to increase stewarding and banquet efficiency when banquet operation converted to hand carried service Responsible for overall training and supervision of hotel sanitation program

• Task Force

  • 2007 - 2007

• F&B Supervisor

  • Mar 2005 - Jun 2006

  Supervised employees staff of 10 Ladies and Gentlemen Main outlet of supervision (The Lobby Lounge) produced highest gross revenue of any food and beverage operation in the hotel Strategically increased top-line revenue by approximately 10% in main outlet of supervision Implemented seasonal drink menus and improved overall design of all menus in The Lobby Lounge to increase up-selling for servers Developed and maintained relationships within customer base for local guests in… Show more Supervised employees staff of 10 Ladies and Gentlemen Main outlet of supervision (The Lobby Lounge) produced highest gross revenue of any food and beverage operation in the hotel Strategically increased top-line revenue by approximately 10% in main outlet of supervision Implemented seasonal drink menus and improved overall design of all menus in The Lobby Lounge to increase up-selling for servers Developed and maintained relationships within customer base for local guests in The Lobby Lounge Procured entertainment for weekend live music in The Lobby Lounge Hired and trained new employees within The Lobby Lounge



Johnson & Wales University

• United States
• Higher Education
• 700 & Above Employee

• Teaching Assistant/Fellow

  • Mar 2003 - Mar 2005

  Plan, Coordinate, and Administer Special Events within the College of Culinary Arts Developed menus, procure product and equipment for events attended by up to 150 people Supervise day-to-day operations of fellow Teaching Assistants within department Develop and Maintain relationships with key stake holders in the Food Service Industry Develop schedules for events as well as day-to-day operations Trained new employees (volunteers) daily in planning events and familiarized… Show more Plan, Coordinate, and Administer Special Events within the College of Culinary Arts Developed menus, procure product and equipment for events attended by up to 150 people Supervise day-to-day operations of fellow Teaching Assistants within department Develop and Maintain relationships with key stake holders in the Food Service Industry Develop schedules for events as well as day-to-day operations Trained new employees (volunteers) daily in planning events and familiarized them with daily operations Cover classroom lectures and production kitchens during Instructor absences Developed Standard Operating Procedures Manual for all employees to utilize Show less Plan, Coordinate, and Administer Special Events within the College of Culinary Arts Developed menus, procure product and equipment for events attended by up to 150 people Supervise day-to-day operations of fellow Teaching Assistants within department Develop and Maintain relationships with key stake holders in the Food Service Industry Develop schedules for events as well as day-to-day operations Trained new employees (volunteers) daily in planning events and familiarized… Show more Plan, Coordinate, and Administer Special Events within the College of Culinary Arts Developed menus, procure product and equipment for events attended by up to 150 people Supervise day-to-day operations of fellow Teaching Assistants within department Develop and Maintain relationships with key stake holders in the Food Service Industry Develop schedules for events as well as day-to-day operations Trained new employees (volunteers) daily in planning events and familiarized them with daily operations Cover classroom lectures and production kitchens during Instructor absences Developed Standard Operating Procedures Manual for all employees to utilize Show less

• Culinary Internship

  • Jun 2002 - Nov 2002

  Introduced to Hotel Culinary Operations in the areas of Dana Pool Kitchen as well as Banquet Kitchen Performed prep work and line tasks for upscale resort kitchen operations Worked with Kitchen Chef to ensure sanitation efforts were maintained Received Honors from Johnson & Wales upon completion of Internship with year end project and reviews from Chefs

• Banquet Server

  • Dec 2000 - Jun 2002

  Introduced to Luxury Banquet Service Operation Set-up and conducted service to events of 1-650 people of both plated service and buffet presentations Was a member of a team of 45 Ladies and Gentlemen