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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 drive profit.

Job History

JAN 2019

Director of Food and Beverage

Ohio Region, First Hospitality Group

  • 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
  • Assigned to provide corporate task force support for vice president of food and beverage .
  • Improved Marriott GSS score by 30% in first six months of employment.  
  • 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. 
  • In charge of hiring and training hourly positions, leadership, and creating and
    implementing department SOP’s.

FEB 2017


JGO Hospitality Consultants

  • Our food and beverage consultation offers practical and innovative solutions to owners and operators in the food and beverage industry.
  • We have the ability to confidently step into management or oversight roles to implement solutions and make necessary adjustments to improve operations and profitability.
  • Focus on full service resorts, country clubs and boutique properties, and restaurant startups. 
APR 2018Jan 2019

Director of Restaurants and Bars

Lansdowne Resort and Spa
  • 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.
  • Left property due  existing management company dissolving.

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.
  • Manage 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.
Dec 2014Jan 2016

Food and Beverage Outlets Manager

Kessler Collection: Mansion on Forsyth Park Savannah, GA
  • Responsible for helping to oversee 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.
  • Chosen as department presenter for new hire orientation.
NOV 2008NOV 2014

Food and Beverage Leadership

The Marco Island Marriott Golf Resort featuring The Rookery at Marco and Hammock Bay Golf Resort Marco Island, FL.
  • During my six year tenure I was promoted through the positions of supervisor, restaurant manager and finally food and beverage manager of the golf resort.
  • Played an intricate role in leading the operations of Quinn's on the Beach. 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.
  • 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. 



  • Certified TIPS® Trainer. Over 300 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