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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.

Work History

July 2018January 2019

Director of Restaurants and Bars

Lansdowne Resort and Spa
  • Responsible for overseeing the direction of a total 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.
  • Operated two pop up outlets during first two months of employment.  Café in lobby area and outdoor venue focused on farm to table cocktails.
  • Partnered with Catoctin Creek Distillery on a signature rye whiskey blend exclusive to the property.
  • Partnered with Two Roads Vice President of Beverage on implementing beverage service standards property wide. 
  • F&B property expert for  property wide Info Genesis installation.

JAN 2018June 2018

Interim Director of Food and Beverage

Greystone Golf and Country Club, Birmingham, Alabama
  • Responsible for overseeing the direction of the food and beverage and catering departments in a interim capacity. 
  • Helped build the department's leadership structure and transition new leader successfully into the operation.
  • Guided the operations team for the 2018 PGA Regions Tradition Championship.  A major championship of the PGA Tour Champions.
  • Total revenue $3 million.
  • Membership of 500. 
  • Two Private Clubhouses with 36 holes of Golf.
  • Manage a total staff of 50, including servers, assistant servers, bartenders, and event staff.
  • Improved membership dining satisfaction in first three months of employment.
  • Created new programming for membership including; Sunday jazz brunch, signature wine events and tastings.
Apr 2017Jan 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.
Mar 2016Apr 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.
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.
  • Interim department leader for six months  while Food and Beverage Director and Beverage Managers positions were vacant. 
  • Chosen as department presenter for new hire orientation.
NOV 2009Jan 2015

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 
  • Micros Property Expert
  • Info Genesis Property Expert
  • Completed Wine Quest certification. Wine, beer, and spirit knowledge and management course. 
  • Cicerone Beer Certification (Process of completing)
  • Associate Professional in Human Resources Certification Course.  (Currently Enrolled)