General Manager

• Nov 2019 - Present

I took over this long term stay hotel and have found a nice quality of life with the change. I took over this long term stay hotel and have found a nice quality of life with the change.

General Manager

• Aug 2017 - Nov 2019

Quail is a great hotel, but it needs renovations to bring it into the 21st century. Quail is a great hotel, but it needs renovations to bring it into the 21st century.

Director Of Catering

• Sep 2015 - Aug 2017

I transferred with Aramark Coporation from the Cleveland Clinic to Cuyahoga Community College in September 2015. I have the same duties and authority at the College as the Clinic. My team increased Sales by 10% in 2016 and we are on track for similar growth in 2017. I transferred with Aramark Coporation from the Cleveland Clinic to Cuyahoga Community College in September 2015. I have the same duties and authority at the College as the Clinic. My team increased Sales by 10% in 2016 and we are on track for similar growth in 2017.

Director of Catering

• Feb 2014 - Sep 2015

I am currently starting a new position with the Cleveland Clinic as the Director of Catering working for the ARAMARK Corporation. In my new role I will be responsible for overseeing and booking business.I will also manage the operations. I am looking foreword to this new opportunity. I am currently starting a new position with the Cleveland Clinic as the Director of Catering working for the ARAMARK Corporation. In my new role I will be responsible for overseeing and booking business.I will also manage the operations. I am looking foreword to this new opportunity.

Account Manager

• 2009 - Feb 2014

In the 4 plus years I oversaw the account grow by over 200% in sales and the GOP growth in excess of budget by 150% in the same time period. In the 4 plus years I oversaw the account grow by over 200% in sales and the GOP growth in excess of budget by 150% in the same time period.

Director of Food and Beverage

• Oct 2006 - Nov 2008

Directly in charge of all food and beverage activities including three meal restaurant, bar, room service, and banquets. accomplishments: Changed restaurant menu to upscale gourmet with an Asain flair. Brought in new management team to lead food and beverage in 2007. In 2007 increased profit % by 10% over 2006. Improved Food Cost by 2% during the same period. Increased Lunch covers by 30% in 2008 vs 2007. Directly in charge of all food and beverage activities including three meal restaurant, bar, room service, and banquets. accomplishments: Changed restaurant menu to upscale gourmet with an Asain flair. Brought in new management team to lead food and beverage in 2007. In 2007 increased profit % by 10% over 2006. Improved Food Cost by 2% during the same period. Increased Lunch covers by 30% in 2008 vs 2007.

General Manager

• Apr 2004 - Aug 2006

Opening General Manager of the newly renovated Sheraton Hotel. Oversaw the complete 9 million dollar renovation. I ordered all FFE and directly managed the on sight contractor for Focus Lodging. During this period I oversaw the hiring of a complete new staff and took them thru training to open in July of 2006. From April 2004 until January 2006 I was the General Manager of the Clarion Hotel Independence. This hotel was also owned by Focus Lodging. Opening General Manager of the newly renovated Sheraton Hotel. Oversaw the complete 9 million dollar renovation. I ordered all FFE and directly managed the on sight contractor for Focus Lodging. During this period I oversaw the hiring of a complete new staff and took them thru training to open in July of 2006. From April 2004 until January 2006 I was the General Manager of the Clarion Hotel Independence. This hotel was also owned by Focus Lodging.

Director of Food and Beverage

• Mar 2001 - Apr 2004

I was directly in charge of all food and beverage activities at the Sheraton Four points. During my time as F&B Director we became the top performing Banquet department in the Independence area. We improved the lunch and dinner business by 20%, by improving food quality and sevice. Each year we improved food and beverage profit by 10%. Restaurant service scores ranked in the top 10 for all Sheraton Four Points. I was directly in charge of all food and beverage activities at the Sheraton Four points. During my time as F&B Director we became the top performing Banquet department in the Independence area. We improved the lunch and dinner business by 20%, by improving food quality and sevice. Each year we improved food and beverage profit by 10%. Restaurant service scores ranked in the top 10 for all Sheraton Four Points.

General Manager

• 1999 - 2000