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Highly enthusiastic self-motivator with valuable leadership skills.  Extensive hospitality experience in operations, sales and private membership disciplines.  Experience assuming additional department responsibilities due to departure of leadership.  Strong analytical and planning skills combined with an ability to coordinate team efforts.

Work History

mar 2016present

Food and Beverage Operations Manager

St. Andrews Country Club of Boca Raton, FL
  • Responsible for overseeing two fine dining rooms, beverage department, clubhouse and providing leadership in the catering department. 
  • Total revenue of $4 million.
  • Membership includes: 700 residential homes with over 1500 members.
  • Manage a total staff of 100, including: servers, assistant servers, bartenders and event staff.
  • Assumed leadership of beverage department after the position of beverage manager was vacated in the first month of employment.
  • Created a new beverage program introducing membership to the craft cocktail culture.
  •  Training manager for all international staff. 75 in total.
  • Chosen as club representative for all new hire recruiting assignments.
Feb 2015mar 2016

Food and Beverage Outlets Manager

Kessler Collection: Mansion on Forsyth Park Savannah, GA
  • Responsible for leading the operations of three food and beverage outlets and providing oversight in the catering department. 
  • Total revenue of $3.1 million.
  • Manage a total staff of 55, including: servers, bartenders, baristas, banquet servers and event service staff.
  • Assumed additional leadership responsibilities after the positions of food and beverage director and beverage manager were vacated in the first three months of employment.
  • Chosen as department presenter for new hire orientation.
Feb 2012Jan 2015

Golf Restaurant Manager

The Marco Island Marriott Golf Resort featuring The Rookery at Marco and Hammock Bay Golf Resort Marco Island, FL.
  • Provided leadership and design direction during the renovation of the food and beverage facilities at the Hammock Bay Golf and Country Club.
  • Total revenue of $1.3 million.
  • Managed a total staff of 35, including: servers, bartenders, food runners, front line culinary and one kitchen supervisor.
  • Created, marketed and executed specialty dining events for a combined 500 person private golf and social membership. 
  • Planned and executed catering events for resort groups during their conferences and programs at the Marco Island Marriott. 
Oct 2011Feb 2012

Assistant Golf Restaurant Manager

The Marco Island Marriott Golf Resort featuring The Rookery at Marco and Hammock Bay Golf Resort  Marco Island, FL.
  • Directed the golf food and beverage department for the Marco Island Marriott after it's acquisition of a second golf course, Hammock Bay Golf and Country Club.
  • Total revenue of $1 million.
  • Managed a total staff of 30, including: servers, bartenders, food runners, front line culinary and one kitchen supervisor.
  • Instrumental in merging the two golf facilities and creating continuity in service
    standards.
Nov 2010Sep 2011

Assistant Restaurant Manager

Marco Island Marriott Resort and Spa Marco Island, FL
  • Played an intricate role in leading the operations of Quinn's on the Beach.
  • Total revenue of $9 million.
  • Oversaw multiple outlets with a total staff of 75, including: servers, bartenders, food runners and hosts. 
  • Acted as manager on duty in the absence of senior restaurant manager.
Dec 2009Oct 2010

Restaurant Supervisor

Marco Island Marriott Resort and Spa Marco Island, FL
  • Fast tracked by senior management for restaurant supervisor position. 
  • Crafted skill set pertaining to restaurant management.
  • Afforded managerial responsibilities in order to effectively coordinate team efforts and insure guest satisfaction. 

Education

2009

B.A: Communications

Temple University,Philadelphia PA,

Concentration in public relations

Skills

Certified TIPS Trainer

Micros Property Expert

Experience creating department budgets

 

seamless event planning

Brand Ambassador

Passion for working in multicultural environment

Experience in multiple brands

Strong understanding of food and beverage cost control