General Manager

• Apr 2023 - Present

Chef De Cuisine

• Jan 2023 - Apr 2023

Executive Chef/Director of Food and Beverage

• Jan 2004 - Jan 2023

• Promoted to Executive Chef and Food and Beverage Director for consistently exceeding organizational deliverables and KPIs and creating a comprehensive and inviting member experience • Facilitated 21 perfect scores across Department of Health food inspections, maintaining a sanitized and professional environment that complied with both internal and external standards and regulations • Reduced overall labor costs by 31% without sacrificing quality control or service in products and services provided, analyzing organizational deliverables, and performing all strategic planning • Reduced food costs from 43.5% to 41.5% in one year and maintained these metrics for 8 years through comprehensive inventory management and vendor negotiations to ensure that mutually-beneficial contractual agreements were consistently present • Perform comprehensive operation management across all food and beverage operations spanning three full-service restaurants, 16 Har-Tru tennis courts, all events, the spa and gym, and the 18-hole golf course. • Facilitate consistent communication with four sous chefs, an executive pastry chef, four dining room managers, a bar manager, and a catering director to maximize value-added impact provided to all clients, enhancing sustained satisfaction with the organization • Oversee Catering and Special Events, the Main Dining Room and Lounge, the Grand Cafe and Bar, the Freshe Pointe Cafe, as well as Prep Kitchen, Pantry, Line, Pastry, Baking, Garde Manger, Stewarding, Dishwashing, Purchasing, and Receiving and Reservations • Continuously improve the member experience through meticulous menu design and club function and buffet support to promote breadth and depth of product availability to exceed client expectations. • Performed comprehensive operation management within the kitchen and across the front-of-house, leading 105 employees and communicating all deliverables and daily objectives Show less

Sous Chef/Executive Chef

• 2002 - 2003

• Reduced the overall cost of food by 10% in one month through exceptional inventory analysis and strategic planning • Decreased labor costs by $1K per week in one month without sacrificing the quality or timeliness in service delivery to all clients, maximizing staffing levels through consumer trend analysis • Facilitated the reception of many diverse awards, including but not limited to the Golden Spoon Award and Top 100 Restaurants in Florida (Wine Spectacular), creating an innovative and unique guest experience with diverse food and beverage items and options • Performed comprehensive operation management within the kitchen and across the front-of-house, leading 8 employees and communicating all deliverables and daily objectives Show less

Executive Chef

• 2002 - 2002

• Performed inventory management across the number of supplies and products, analyzing and forecasting organizational needs to ensure that the most effective amounts of inventory were consistently present to minimize gaps in service delivery • Created all specials and led all menu and strategic planning, assessing and evaluating external feedback and recommendations to support informed decision-making in addition to overseeing the rush opening of three locations, ensuring that all objectives occurred seamlessly • Prepared diverse menu items and food to clients’ specifications, complying with any and all allergies and dietary restrictions to preemptively resolve and reduce issue occurrence • Trained and scheduled employees, confirming that individuals received up-to-date information concerning daily operations and tasks to promote client satisfaction and ensure that daily operations and KPIs occurred seamlessly • Opened purveyor accounts, facilitating consistent communication with all account holders while confirming that all documentation and record keeping was accurate Show less