Printing tool Download PDF

Highly enthusiastic, self-motivator with valuable leadership skills.  Extensive experience in resort operations, beverage, training, and private membership.  Valuable analytical skills combined with
an ability to coordinate team efforts. Proven track record to generate top line revenue, minimize
department costs and increase profit.

Job History

JAN 2019present

Director of Food and Beverage

Toledo Renaissance Downtown, Toledo, OH

  • Responsible for overseeing the direction of the entire food and beverage operation of the Marriott Toledo Renaissance Downtown.
  • Total revenue 7.3 million dollars.
  • Total rooms 245
  • Improved Marriott Guest service scores by 30% in first six months of employment. Reached the top ten in both service and food quality in  brand.  
  • Collaborating with property sales and marketing to sell signature food and
    beverage events to generate top line revenue and increase customer awareness to
    the local, regional, and national markets.
  • Increased department profit  by 40% in first two quarters of employment. 
  • Increased micro local partnerships highlighted by creating signature coffee blends with local coffee roaster. 

APR 2018Jan 2019

Director of Restaurants and Bars

Lansdowne Resort and Spa , Leesburg, VA
  • Responsible for overseeing the direction of eight food and beverage outlets.
  • Total revenue 6.1 million.
  • Total Rooms  296.
  • Manage a total staff of 75, including servers, assistant servers, bartenders, and three outlet managers.
  • Improved property restaurant guest service score by 30% in first four months of employment.
  • In first three months brought an additional $20,000 in top line revenue to the department. 
  • Partnered with Catoctin Creek Distillery on a signature rye whiskey blend exclusive to the property.
  • F&B property expert for  property wide Info Genesis installation.

FEB 2017MAR 2018

Assistant Food and Beverage Director

Omni Homestead, Hot Springs, VA
  • Responsible for overseeing the co-direction of eight food and beverage outlets and banquet operations.
  • Total revenue $23 million. 483 total guest rooms.
  • Managed a total staff of 125, including servers, assistant servers, bartenders, and event staff.
  • Instituted new service training for all incoming international staff. 20 in total.
  • Raised  F&B guest experience scores by 20% in first 6 months of employment.
  • Instrumental in creating and organizing auxiliary dining venues during peak transit season.

JAn 2016Feb 2017

Food and Beverage Operations Manager

St. Andrews Country Club of Boca Raton, FL
  • Responsible for overseeing a fine dining room, casual dining outlet, beverage department and providing leadership in the catering and clubhouse operations.
  • Total revenue of $4 million.
  • Membership includes: 700 residential homes.
  • Managed a total staff of 65, including: servers, assistant servers, bartenders and event staff.  
  •  Assisted as training manager for all international staff. 50 in total.
  • Created a new beverage program introducing membership to the craft cocktail culture.
  • Chosen as club representative for all new hire recruiting assignments.
  • Awarded the 2016 CMAA Award of Merit for wine program on behalf of the club.
NOV 2008JAN 2016

Food and Beverage Leadership

Marriott International, Inc.
  • During my eight year tenure with Marriott I assisted and oversaw various operations in both the resort and autograph portfolio's.  Locations included; the Marco Island Marriott Resort & Spa and the Mansion on Forsyth Park, in Savannah, GA.
  • Played an intricate role in leading the operations of Quinn's on the Beach, at The Marco Island Marriott. Annual revenue of $9 million.
  • Provided leadership and design direction during the renovation of the food and beverage facilities at the Hammock Bay Golf and Country Club and The Rookery at Marco.  Combined revenues of $1.4 million.
  • Responsible for helping to oversee the operations of three food and beverage outlets at The Mansion on Forsyth Park, Savannah GA.  Total revenue of $3.1 million. 



  • Certified TIPS® Trainer. Over 400 students passed.
  • Micros Property Expert
  • Info Genesis Property Expert
  • Beverager®️Program specialist. 
  • CMAA Member 
  • Certified Starbucks Barista.
  •  Wine Quest certification. Wine, beer, and spirit knowledge management course. 
  • Cicerone Beer Level 1 Certified.
  • Certified Level 1 and Level 2 Box N' Burn Academy Trainer