Experience

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  Compass Group USA

  • Novartis Institute of Biomedical Research

  • Director Of Dining Services/Executive Chef

    • Apr 2018 - Present
    • Novartis Institute of Biomedical Research

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  Hotel Management Group Hospitality

  • Mission Valley Resort, 875 Hotel Circle South, San Diego, CA

  • General Manager

    • May 2015 - Nov 2017
    • Mission Valley Resort, 875 Hotel Circle South, San Diego, CA

    20 Acre property with 8 buildings, 202 rooms, two swimming pools and 10,000 square feet of flexible meeting space. Valley Kitchen featuring casual California cuisine for breakfast, lunch and dinner, Valley Tavern featuring local micro tap beers, full service liquor & wine, 24 hour convenience store.Increased total revenue 11.2% from $4,955,189 to $5,578,249Improved IBFC 3% and Net Profit & Loss 5.1%Improved food revenue by 26% & beverage revenue by 36% by reformatting menu pricing and customer serviceLowered liquor cost from 34% to 28% and food cost from 28.5% to 24.8% by locking down and controlling purchasing and inventory.Certified by City of San Diego for recycling and solid food waste composting, reduced monthly trash hauling by $300Recognized at the 2016 Emies Unwasted Food Awards by the San Diego Food Systems Alliance

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  La Casa Del Zorro Resort & Spa

  • 3845 Yaqui Pass Road, Borrego Springs, CA

  • Director of Food and Beverage

    • Jan 2015 - May 2015
    • 3845 Yaqui Pass Road, Borrego Springs, CA

    60 deluxe rooms and 19 casitas with 2 to 4 bedrooms and individual swimming pools. Three food & beverage outlets, winner of the Wine Spectator Award for Wine List and a AAA Four Diamond Award winning property. Hired to manage and improve all aspects of the food and beverage department, reduce food and labor cost, streamline inventory and improve guest’s experience. Designed and printed new menus in all outlets to reduce single menu item use and reduce inventory applying to food, liquor, beer and wine.Reformatted and updated Micro’s POS system for remote terminal and printer capabilities.

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  Crowne Plaza San Diego Hanalei

  • Hospitality
  • 1 - 100 Employee

  • Assistant General Manager/Director of Food & Beverage

    • Nov 2012 - Nov 2014

    Directly involved with the IHG PIP. Worked closely with owners, general manager, engineering, front desk, housekeeping, sales, marketing and food & beverage operation (2 million dollar renovation budget). Conceived and initiated a complete recycling program throughout the hotel, winning the 2014 Intercontinental Hotel Group (IHG) Green Engage hotel property of the year.Processed all food & beverage accounts payable with MAS 90 program.Directed and supervised banquets & catering utilizing Delphi program.Developed, analyzed and coordinated budgets for maintenance, housekeeping, laundry, front desk, communications, parking and food & beverage departments.

  • Director of Food & Beverage

    • Mar 2008 - Nov 2012

    Located in Mission Valley alongside the San Diego watershed has 420 rooms with 14 beautifully decorated suites, 40,000 square feet of flexible meeting space. Islands Restaurant featuring casual California cuisine for breakfast, lunch and dinner, Islands Sushi and PuPu Bar, UTsandiego.com, Best Sushi 2008 & 2012, Kona Café & Market, Room Service, Employee Dining, Banquets and Catering.Reduced food cost by controlling/locking liquor inventory/entrance.Developed, analyzed and coordinated budgets for maintenance, housekeeping, laundry, front desk, communications, parking and food & beverage departments.Streamline self-audit procedures with cash handling employees & reformatted all training manuals and job descriptions.Computer generated with Word & PageMaker all menus, flyers, layouts and promotional material in house.Processed all food & beverage accounts payable with MAS 90 program.Directed & supervised banquets & catering utilizing Delphi program.Conceptualized and implemented Solid Food Waste Recycling Program with the City of San Diego & Miramar Greenery.Conceived and initiated a complete recycling program throughout the hotel, winning in 2014 Intercontinental Hotel Group (IHG) Green Engage hotel property of the year.

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  Golden Acorn Casino & Travel Center

  • Greater San Diego Area

  • Director of Food & Beverage / Executive Chef

    • Aug 2001 - Mar 2008
    • Greater San Diego Area

    Food and Beverage consultant specializing in establishing job standards and responsibilities. Offered permanent position. Improved accountability and profitability by reducing food cost by 12% & labor expense by 10%, transform GOP from a monthly loses to a positive bottom line. Conceptualized and developed the food culture and philosophy of the Golden Grill Restaurant and Buffet, Del Oro Deli and the Casino Floor food & self-serve beverage programs.Planned and initiated a complete recycling program, becoming eligible for California’s WRAP Award in 2002 to 2008.

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  Hilton San Diego Harbor Island

  • Greater San Diego Area

  • Director of Food & Beverage / Executive Chef

    • 1999 - 2001
    • Greater San Diego Area

    Hired by Westmount Hospitality Inc. to direct a $13 million renovation of a Travelodge Hotel into a Hilton property with 211 rooms & 8,000 square feet of flexible meeting space.Conceptualized and developed the food culture of a Pacific Rim, California & Southwest fusion restaurant.Managed and directed all aspects of a 2.5 million Food & Beverage operation including room service, Banquets/Catering and Employee Cafeteria.Worked directly with General Manager to coordinate hotel operation regarding Front Desk, Gift Shop, Maintenance and accounting procedures.Certified and planned all Hilton “Priority One” and “Performance for Excellence” training and classes.

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  Barona Resort & Casino

  • Greater San Diego Area

  • Director of Food & Beverage / Executive Chef

    • 1993 - 1999
    • Greater San Diego Area

    Starting from “Ground Zero” coordinated, analyzed and implemented all financial and operational concerns, which under my direction developed into a $25 million Food & Beverage department with 350 employees and 32 manager/supervisors. Designed, organized, evaluated and implemented Barona’s “Las Vegas Style Buffet” under the “Big Top” averaging over 5,000 covers daily becoming California’s largest and most profitable casino.Conceived and initiated a complete recycling program becoming the only casino to be presented with California’s Waste Recycling Awards Program (WRAP) winner for two consecutive years.

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  Sands Hotel Casino and Exposition Center

  • Las Vegas, Nevada Area

  • Assistant Director of Food & Beverage

    • 1991 - 1993
    • Las Vegas, Nevada Area

    Controlled all financial and operational concerns of a $45 million Food and Beverage department within corporate objectives and guidelines. Reduced departmental advertising and printing expenditures by $50,000 by personally producing restaurant menus, promotional flyers and wine list in-house thus expanding our versatility and cost effectiveness. Conceived and initiated a complete recycling program to reduce maintenance and purchasing expenses, retrieve hotel property and promote general ecological welfare.

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  Trump Castle Casino Resort

  • Atlantic City, New Jersey

  • Assistant Director of Food & Beverage

    • 1989 - 1991
    • Atlantic City, New Jersey

    Accountable for daily operations and hands-on management of a 880 room, 4 Star/Diamond hotel/casino offering four gourmet rooms, 450 seat showroom, two nightclubs and 60,000 square foot casino. Responsible for analyzing and forecasting labor expenditures. Directed management of four gourmet outlets offering all types of cuisine from Italian to French Continental. Host to formal brunch and dinner of the Chaine des Rotisseurs.

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  Sheraton New Orleans Hotel

  • Greater New Orleans Area

  • Assistant Director of Food & Beverage

    • 1987 - 1989
    • Greater New Orleans Area

    Responsible for Food and Beverage operation of a 1,200 room – 72 suite hotel, voted #1 Convention Hotel operation in 1987 & 1988 by the Sheraton Customer Rating Index. Educated in ITT Middle Management and Dale Carnegie Human Relations programs. Recipient of awards for Outstanding Service and Personal Progress.

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  The Peabody Hotel

  • Greater Memphis Area

  • Area Manager

    • Mar 1987 - Oct 1987
    • Greater Memphis Area

    A Preferred Hotel, 4 Star/Diamond property, 460 room – 20 suite hotel, responsible for all operational aspects of Dux’s Restaurant and Mallards Nightclub. Received “Top 5” restaurant award presented by Memphis Magazine/American Cuisine in 1987. Organized James Beard, Robert Mondavi and William Hill, Food and Wine Symposiums.

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  The Monteleone Hotel

  • Greater New Orleans Area

  • Assistant Director of Food & Beverage

    • 1985 - 1987
    • Greater New Orleans Area

    600 Room, 20 suites, and the largest hotel in the French Quarter. Responsible for food and beverage, labor and other expense control, scheduling of the beverage department, liquor ordering, inventory and coordinating operation in two fast food outlets, one gourmet room, four lounges, piano bar, room service, banquets and catering. Conducted cost control study at the University of New Orleans, School of Hotel, Restaurant and Tourism, Fall 1985 & 1986.