Experience

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  Caesars Entertainment Corporation

  • Kansas City

  • Executive Chef/Food and Beverage Manager

    • 2000 - 2020
    • Kansas City

    Facilitated daily operations and food quality for eight food and beverage outlets with combined gross annual revenue of $27,000,000. Oversaw environmental services and stewarding. Maintained communication with other organizational departments as well as local health department. Reviewed all food recipes on regular basis, ensuring maximum quality and profitability. Developed menus for holidays, special events, and promotions. Planned quarterly banquets for VIP players, fostering peak loyalty and excitement. Coordinated and developed profit maximization strategies for entire property in tandem with organizational vision. Facilitated growth and development of 100-plus full-time employees. Administered inventory, ordering, scheduling, budgeting, capital planning, and equipment maintenance.

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  Station Casinos

  • United States
  • Gambling Facilities and Casinos
  • 700 & Above Employee

  • Food and Beverage Manager/Specialty Room Chef

    • 1994 - 2000

    Oversaw grand opening of $25,000,000 and 650-seat buffet concept located within active gaming environment. Managed three specialty restaurants, supervised and managed front- and back-of-house teams, and administered days off and vacation time for staff. Opened largest buffet in Kansas City, hiring and training staff of 120 cooks, six chefs, 45 servers, and five supervisors.

  • Food and Beverage Manager/Specialty Room Chef

    • 1995 - 1996

    Served as part of grand opening team. Facilitated opening of Galveston Bay Seafood Restaurant and Oyster Bar. Won the honors of best buffet in Las Vegas by “Las Vegas Review-Journal

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  Play it Again Sam's

  • Las Vegas, Nevada, United States

  • Assistant Food Beverage Manager

    • 1992 - 1995
    • Las Vegas, Nevada, United States

    Managed all food and beverage inventory, employee scheduling, menu development, and quality control. Awarded best jazz club in Las Vegas in 1994 and 1993.

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  Anthony's Restaurant and Lounge

  • Las Vegas, Nevada, United States

  • Kitchen Manager

    • 1989 - 1992
    • Las Vegas, Nevada, United States

    Oversaw inventory, employee scheduling, recipes, and quality control. Realized reduction in food cost of 10% and labor cost of 8%. Increased food revenue by $150,000 annually.

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  Italian Grotto Restaurant and Lounge

  • Scottsdale, Arizona, United States

  • Restaurant Manager/Executive Chef

    • 1987 - 1989
    • Scottsdale, Arizona, United States

    Managed white tablecloth Italian restaurant in downtown Scottsdale. Drove reduction of food cost by 5% and lowered beverage cost by 6%, both resulting in increased annual revenue of 15%. Achieved best Italian restaurant in Scottsdale.

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  Gregory's Restaurant and Lounge Located in Granada Royal Hotel

  • Scottsdale, Arizona, United States

  • Kitchen Manager

    • 1984 - 1987
    • Scottsdale, Arizona, United States

    Implemented fresh bread and pastry program, resulting in organizational savings of $120,000 annually

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  Mount Charleston Lodge

  • Mount Charleston, Nevada

  • Pastry Chef

    • 1982 - 1984
    • Mount Charleston, Nevada

    Started as Baker and worked my way up to the Pastry Chef