Experience

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  JW Marriott Las Vegas Resort & Spa

  • Las Vegas, Nevada Area

  • Vice President Food Beverage

    • Jul 2018 - Present
    • Las Vegas, Nevada Area

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  Renaissance Montgomery Hotel & Spa at the Convention Center

  • United States
  • Hospitality
  • 300 - 400 Employee

  • Director of Food and Beverage

    • Jun 2015 - Jul 2018

    Responsible for daily Food and Beverage operations for the Hotel, Convention Center and Theater of Preforming Arts. • 160,000 sq. ft. of meeting space. Banquet functions of over 2,000 covers. • Concerts and events of more than 2,000.• Four outlets

  • Area Director of Food and Beverage

    • Apr 2014 - Jun 2015

    Oversee all Food and Beverage related operations for “two Four Diamond Hotels”, Renaissance Riverview Plaza and The Battle House Renaissance Hotel and Spa. Responsible for Culinary, Catering, Event Management, Audio Visual, Banquets (70k sq. ft.) and eight outlets

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  Presque Isle Downs and Casino

  • Erie, Pennsylvania Area

  • Director of Food and Beverage

    • 2010 - 2014
    • Erie, Pennsylvania Area

    Created cost controls and procurement systems. Lowered food cost 5%. Increased profits 8%. Designed and launched new restaurant concept, increased covers 20%. Involved in Union negotiations and contract that benefited the employees and organization.

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  The Homestead Resort

  • Hot Spring, VA

  • Director of Food and Beverage

    • 2008 - 2010
    • Hot Spring, VA

    Four Diamond propertyImplemented cost controls growing profits sixty percent. Developed and Implemented service training for all Food and Beverage areas. Increased service scores from mid- seventies to the high eighties and nineties.• Direct and coordinate the management-related activities of fifteen food and beverage outlets, three golf courses, convention services and banquets with 75,000 sq. ft. of meeting space, 24 million in annual food and beverage sales.• 80% work force on J1 visa• Responsible for 2 million capital improvement budget.• Menu development and implementation.

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  Vail Cascade resort

  • Vail, CO.

  • Director of Food and Beverage

    • 2006 - 2008
    • Vail, CO.

    • Four Diamond property• Designed, organized and successfully opened new outlet concept.• Implemented new service standards ensure a Four Diamond Restaurant rating. • 70% work force on J1 visa.• Managed banquet events for over 1000 guests.

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  Ameristar Casino

  • Vicksburg, MS.

  • Director of Food and Beverage

    • 2003 - 2006
    • Vicksburg, MS.

    • Awarded Ameristar Food and Beverage Best Performance Team of the Year 2006.• Responsible for overseeing 10 million dollar renovation.• Developed and implemented Sequence of Service training in all venues, increasing J D Powers service scores from 700 to 920. Maintained Number One service scores in the company 21 months in a two year period.• 380 food and beverage team members. Responsible for Fine Dining Restaurant, 480 seat buffet, Express Café, 200 seat Blues Bar, Subway Store, all Casino Beverages, Banquets and Catering, Team Member Café, and Hotel F&B; ultimately generating over 17 million in revenue.• Designed developed new restaurant concept.

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  Marriott Bay Point Resort

  • Panama City, Florida Area

  • Director of Food and Beverage

    • 2001 - 2003
    • Panama City, Florida Area

    • 356 room hotel, 40,000 sq. ft. meeting space. 4 Restaurants.• Re-engineered department to achieve 15% increase in profit.• Redesigned sports bar, increasing revenue by 10%.• Lowered food cost by 3%.• Lowered beverage cost by 2%.• Developed new specification for banquet breaks and theme buffets.

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  Crowne Plaza® Hotels & Resorts

  • Houston, Texas Area

  • Director of Food and Beverage

    • 1999 - 2001
    • Houston, Texas Area

    • Increased 1999 profit by over 300k vs. prior year 60k loss. • Manage all day-to-day operations of F&B department.• Designed new menus with specifications to ensure consistency and cost.

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  Wyndham Hotel Group

  • Houston, Texas Area

  • Director of Food and Beverage

    • 1997 - 1999
    • Houston, Texas Area

    Responsible for all food and beverage of a 10 million dollar operation.Managed 2 million budget for capital improvements.Designed and budgeted new outlet to increase revenues.Wyndham Warwick Hotel, Houston TexasDirector of Convention ServicesResponsible for all conventions for a property with 30,000 square feet of meeting space. Submitted all Banquet and Catering reports to Corporate.Converted new Wyndham hotels, training F&B department on standard operating procedures.

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  Sheraton Hotels & Resorts

  • Greater New Orleans Area

  • Independent Business Unit General Manager of Food and Beverage Outlets

    • 1995 - 1997
    • Greater New Orleans Area