Executive Director of Food Services

• Sep 2020 - Present

General Manager/Director of Operations

• Nov 2014 - Aug 2020

Oversaw stabilization and turnaround of unit within one year. Brought consistency, transparency and follow through to client relationship. Reduced management turnover, improving team confidence through support, mentoring and regular feedback. Improved financial results through efficient operation and appropriate cost controls resulting in double digit ebitda growth. Maintained revenue flow through during slow periods, reducing break even by 50%. Oversaw stabilization and turnaround of unit within one year. Brought consistency, transparency and follow through to client relationship. Reduced management turnover, improving team confidence through support, mentoring and regular feedback. Improved financial results through efficient operation and appropriate cost controls resulting in double digit ebitda growth. Maintained revenue flow through during slow periods, reducing break even by 50%.

F&B Operations Consultant

• Sep 2009 - Nov 2014

Food and Beverage consultant focusing on brand positioning, event execution, craft cocktail menu development, bar openings, pricing, purchasing, operations and best practices. Clients included spirits within the Bacardi portfolio, Coffee Bean and Tea Leaf, Figueroa Hotel, and private investors. Food and Beverage consultant focusing on brand positioning, event execution, craft cocktail menu development, bar openings, pricing, purchasing, operations and best practices. Clients included spirits within the Bacardi portfolio, Coffee Bean and Tea Leaf, Figueroa Hotel, and private investors.

Director Of Operations

• Nov 2008 - Aug 2009

Oversaw all aspects of food and beverage operation including 80 seat critically acclaimed restaurant, bar, concert venue and nightclub in LA Live in downtown Los Angeles with an annual budget of 16 million.Hired and trained FOH staff.Established SOPs for all aspects of operation.

Multi-unit Director of Operations

• Jun 1998 - Nov 2008

Managed F&B operations for El Rey Theatre (budget of 1.6 Million), Dolby Theatre (budget of 2.1 Million), Wiltern Theatre (budget of 3.2 Million), Hollywood Palladium (budget of 3.5 Million)Oversaw purchasing, hiring & training of FOH staff, cost management, budgeting, for intermission bars and catered events and back stage catering.