Experience

Vino Volo

• United States
• Retail
• 100 - 200 Employee

• General Manager

  • Jun 2019 - Present

  New Orleans, Louisiana, United States Opening a newly constructed full service wine bar with attached quick service market



Hyatt Regency New Orleans

• United States
• Hospitality
• 1 - 100 Employee

• Event Services Manager

  • Jan 2018 - Mar 2019

  Greater New Orleans Area Responsible for managing event room set-ups, service, and maintenance of all banquet functions of a 1,200 room hotel with 200,000 sq ft. of meeting space that generates 45 million in revenue annually. As well as 1718 Catering, the outside catering company affiliated with the hotel, which contributed an additional 1.8 million in revenue from varied venues across the city. Oversaw 50+ full time employees as well as rotating international interns and temporary staff that could rise to 250+… Show more Responsible for managing event room set-ups, service, and maintenance of all banquet functions of a 1,200 room hotel with 200,000 sq ft. of meeting space that generates 45 million in revenue annually. As well as 1718 Catering, the outside catering company affiliated with the hotel, which contributed an additional 1.8 million in revenue from varied venues across the city. Oversaw 50+ full time employees as well as rotating international interns and temporary staff that could rise to 250+ employees a day during high volume periods. Selected for an intensive Six Sigma initiative that resulted in 24 method changes across the events department to streamline processes and increase effectiveness. Show less



Taos Ski Valley, Inc.

• United States
• Travel Arrangements
• 1 - 100 Employee

• Food and Beverage Resort Manager

  • Nov 2015 - Jun 2017

  Taos Ski Valley, NM Managed 3 outlets during season, overseeing 75 employees and 2 managers Redesigned these outlets with their own unique concept that included updated menus, new decor, and a re-imagined beverage program which increased profits by almost 10% Organized and facilitated orientation and training for all Food and Beverage staff as well as developed a formal new-hire training process that produced an increase of 17% in customer satisfaction scores Aloha POS system expert for the… Show more Managed 3 outlets during season, overseeing 75 employees and 2 managers Redesigned these outlets with their own unique concept that included updated menus, new decor, and a re-imagined beverage program which increased profits by almost 10% Organized and facilitated orientation and training for all Food and Beverage staff as well as developed a formal new-hire training process that produced an increase of 17% in customer satisfaction scores Aloha POS system expert for the property; Rebuilt menus, add-ons, and discounts for 7 outlets to increase profitability and efficiency Show less



Hyatt Hotels Corporation

• United States
• Hospitality
• 700 & Above Employee

• Assistant Executive Steward

  • Jun 2015 - Nov 2015

  Hyatt Regency New Orleans Enforce the highest possible cleanliness, hygiene, and safety standards in all food processing facilities as well as all BOH areas while maintaining compliance with all State Health Board and OSHAA standards. Supervise a team of 50+ employees composed of full-time and temporary staffing associates to ensure proper set-up, breakdown and maintenance of all banquet functions and outlet operations in a hotel generating more than 36 million annually. Organizes and executes all… Show more Enforce the highest possible cleanliness, hygiene, and safety standards in all food processing facilities as well as all BOH areas while maintaining compliance with all State Health Board and OSHAA standards. Supervise a team of 50+ employees composed of full-time and temporary staffing associates to ensure proper set-up, breakdown and maintenance of all banquet functions and outlet operations in a hotel generating more than 36 million annually. Organizes and executes all operational ordering for the Food and Beverage as well as Culinary departments of the hotel with an annual budget of over $200,000 building relationships with suppliers to ensure best prices/delivery options.

• Operations Manager

  • Jun 2014 - Jun 2015

  Hyatt Regency New Orleans An extensive year-long rotational training program in a 4-Diamond property with 1,200 rooms and over 200,000 sq. ft. of meeting space covering all operational departments. Had all responsibilities of an Assistant Manager in Housekeeping, Front Desk, Outlets, Banquets, and Stewarding. I learned skills such as payroll, ordering operational/china, glass, and silver supplies, writing and executing training plans, guest recovery, redesigning seasonal menus, etc.