Experience

Reliable Property Management Services

• United States
• Real Estate
• 1 - 100 Employee

• Property Manager

  • Apr 2022 - Present

  San Diego Metropolitan Area • Onsite manager at Liberty Station, a 360-acre master plan development converted from the former Naval Training Center. • Ensures owners, tenants, and the master association are abiding by the guidelines set forth in the CC&Rs. • Maintains safety and esthetics of property by coordinating with onsite vendors. • Coordinates request for proposal processes for onsite beautification, equipment upgrades, construction projects, and service enhancements. • Hosts bimonthly Board of… Show more • Onsite manager at Liberty Station, a 360-acre master plan development converted from the former Naval Training Center. • Ensures owners, tenants, and the master association are abiding by the guidelines set forth in the CC&Rs. • Maintains safety and esthetics of property by coordinating with onsite vendors. • Coordinates request for proposal processes for onsite beautification, equipment upgrades, construction projects, and service enhancements. • Hosts bimonthly Board of Directors meetings, presenting association financials, upcoming projects, vendor feedback, and property concerns. Takes detailed meeting minutes for distribution to all community members. • Performs general accounting functions, including accounts payable, accounts receivable, and monthly reconciliations. Show less



Omni Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Manager

  • Oct 2021 - Apr 2022

  San Diego Metropolitan Area • Oversaw daily food and beverage operations for lobby restaurant, pool bar, coffee shop, and room deliveries. • Assisted banquet team with event execution, hosting up to 300 guests for meals and conferences. • Coordinated with outside beverage vendors and submits all beer, wine, and liquor purchases on a weekly basis. • Complied with budget parameters, keeping beverage inventory steady and improving productivity through staff training. • Restructured beverage inventory process by… Show more • Oversaw daily food and beverage operations for lobby restaurant, pool bar, coffee shop, and room deliveries. • Assisted banquet team with event execution, hosting up to 300 guests for meals and conferences. • Coordinated with outside beverage vendors and submits all beer, wine, and liquor purchases on a weekly basis. • Complied with budget parameters, keeping beverage inventory steady and improving productivity through staff training. • Restructured beverage inventory process by redeveloping product spreadsheets and organizing storage areas. Show less



Caribou Coffee

• United States
• Food and Beverage Services
• 700 & Above Employee

• General Manager

  • Jan 2021 - Aug 2021

  St Paul, Minnesota, United States • Oversaw operations and administration of a centrally located St. Paul coffeehouse, with sales averaging $1,300 per day. • Maintained an engaging work environment for staff, promoting the importance of teamwork and customer satisfaction. • Pursued annual profit growth through execution of brand promotions, development of sales techniques, and cost control. • Kept organized record for ease of administrative tasks, including payroll, purchasing, inventory, and employee files.



Omni Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Manager

  • Sep 2020 - Jan 2021

  Eagan, MN, United States • Member of the hotel’s opening management team. • Developed procedures and practices in compliance with company culture and corporate standards. • Managed hotel coffeeshop, lobby bar, sports lounge, and signature restaurant, leading a team of 30 associates. • Maintained floor presence during hours of operation, conversing with guests and creating memorable experiences. • Ensured maintenance of recipe consistency, service guidelines, and cleanliness standards. • Functioned as a… Show more • Member of the hotel’s opening management team. • Developed procedures and practices in compliance with company culture and corporate standards. • Managed hotel coffeeshop, lobby bar, sports lounge, and signature restaurant, leading a team of 30 associates. • Maintained floor presence during hours of operation, conversing with guests and creating memorable experiences. • Ensured maintenance of recipe consistency, service guidelines, and cleanliness standards. • Functioned as a “utility player” within the food and beverage department, flexible to assist in any area when needed. Show less



Omni Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Director of Restaurants

  • Jun 2017 - Apr 2020

  Greater Boston Area • Department head leading daily operations for 110 seat dining room, lobby bar, specialty bar, and in room dining. • Assisted with management of “back of house” operations as needed, monitoring food quality and kitchen cleanliness. • Required high standards of conduct by addressing disciplinary issues and implementing coaching and counseling. • Developed three new managers with focused training on guest service recovery and management in a union environment.

• Assistant Director of Restaurants

  • Jun 2016 - Jun 2017

  Greater Boston Area • Oversaw team of 50 associates, managing daily restaurant, room service, and bar operations. • Responsible for consistent maintenance and refinement of four-diamond service standards. • Completed weekly forecasts, schedules, and payroll. • Developed strategies to improve operational efficiency and uphold quality, service, and cleanliness standards. • Identified opportunities for guest service recovery. • Communicated with other hotel departments to ensure accurate and timely… Show more • Oversaw team of 50 associates, managing daily restaurant, room service, and bar operations. • Responsible for consistent maintenance and refinement of four-diamond service standards. • Completed weekly forecasts, schedules, and payroll. • Developed strategies to improve operational efficiency and uphold quality, service, and cleanliness standards. • Identified opportunities for guest service recovery. • Communicated with other hotel departments to ensure accurate and timely food and beverage billing.

• Food and Beverage Manager

  • Jan 2016 - Jun 2016

  Greater New York City Area • Promoted from Assistant Restaurant Manager after only 4 months • Assisted in hiring process for union restaurant employees • Used hands-on leadership approach to increase service quality and efficiency • Designed promotional media for holidays and events • Increased profit by managing productivity and reducing labor costs

• Assistant Restaurant Manager

  • Sep 2015 - Jan 2016

  Greater New York City Area • Supervised a team of 20 front of the house employees during the daily operations for a 100 seat hotel restaurant and bar • Responsible for operational efficiency and creating a relaxed environment with superior service delivery and product quality • Cooperated with the regulations of the New York City Local 6 Union to maintain cohesion between associates and management • Assisted other hotel departments with management functions to ensure the success of the property as a whole •… Show more • Supervised a team of 20 front of the house employees during the daily operations for a 100 seat hotel restaurant and bar • Responsible for operational efficiency and creating a relaxed environment with superior service delivery and product quality • Cooperated with the regulations of the New York City Local 6 Union to maintain cohesion between associates and management • Assisted other hotel departments with management functions to ensure the success of the property as a whole • Greeted and seated guests and organized table reservations, being highly visible and the face of the establishment • Assisted in completing daily product requisitions, weekly scheduling and payroll functions, and monthly inventories



Holland America/Princess Alaska-Yukon Land Operations

• United States
• Travel Arrangements
• 200 - 300 Employee

• Grill and Sauté Cook

  • Jun 2014 - Aug 2014

  Denali National Park, AK • Began as a prep cook, carefully following recipes to produce components for breakfast, lunch, and dinner service with consistent quality • Rotated through all line stations including pantry, grill, fry, oven, sauté, and expeditor, making items to order and managing ticket times for an 80 seat restaurant • Facilitated training of 2 new employees on the proper preparation of recipes and kitchen procedures • Created, prepared and executed innovative lunch specials • Cleaned and… Show more • Began as a prep cook, carefully following recipes to produce components for breakfast, lunch, and dinner service with consistent quality • Rotated through all line stations including pantry, grill, fry, oven, sauté, and expeditor, making items to order and managing ticket times for an 80 seat restaurant • Facilitated training of 2 new employees on the proper preparation of recipes and kitchen procedures • Created, prepared and executed innovative lunch specials • Cleaned and organized the storage area to allow easier and consistent storage Show less



Bonanno Concepts

• United States
• Restaurants
• 1 - 100 Employee

• Pantry Cook at Lou's Food Bar

  • Jan 2014 - May 2014

  Greater Denver Area • Prepared components for brunch, lunch and dinner service for a 50 seat restaurant and bar • Assisted in making sausages, pâtés, and curing meats • Artfully created classical French pâté, meat and cheese plates at the charcuterie bar • Provided food products by carefully adhering to recipe and presentation standards



The Westgate Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Jul 2013 - Sep 2013

  Greater San Diego Area • Interacted with guests making breakfast items to their specifications during Sunday Brunch • Assisted in the preparation of dishes for lunch and dinner service • Coordinated with the chefs to develop a requisition of needed products • Cooked items to order for the hotel restaurant, bar, room service amenities, and banquets



Johnson & Wales University

• United States
• Higher Education
• 700 & Above Employee

• Storeroom Attendent

  • Sep 2012 - Feb 2013

  Greater Denver Area • Filled requisitions of ingredients and supplies for Culinary Arts and Baking & Pastry Arts classes • Put away orders in an organized fashion, cycling through products by following the FIFO method • Managed front desk, determining the needs of students and instructors • Assisted Chef Instructors and Teaching Assistants with all tasks