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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 increase profit.

Job History

MAR 2019Present

Director of Food and Beverage

Marriott Renaissance Toledo Downtown, Toledo, OH
  • Responsible for overseeing the direction of the following;
    • The Brimhouse
      • Three meal periods; breakfast, lunch and dinner.
      • A mixology driven bar with upscale dining and a local and seasonal inspired menu.
    • The Heights, Rooftop Bar and Restaurant 
      • Two meal periods; dinner and brunch. 
      • Signature craft cocktails, wood fired pizza, and seasonal pub style food. 
    • Banquet Operations
      • 13 event rooms, and 15,792 sq. ft. of event space.
  • Total revenue $7.3 million.
  • Total rooms 245. 
  • Oversee a total staff of 85, including Executive Chef and culinary department.
  • Responsible for department P&L and budget.
  • Increased profit by $250k in 2019. 
  • Created a Lobby espresso bar with partnership with local coffee roaster, Flying Rhino.
  • Reached the top 10 in guest service and food quality in brand rankings.
  • Created a chef table dinner series which generated $30k in top line revenue for 2019.
jun 2018Jan 2019

Director of Restaurants and Bars

Lansdowne Resort and Spa, Leesburg, VA
  • Responsible for overseeing the direction of Coton and Rye, Riverside Hearth,
    Fanny's Garden, Piedmont's, and Turnberry's.
  • Total revenue $6.1 million.
  • Total Rooms 296.
  • Responsible for all restaurants P&L.
  • Managed a total staff of 75, including servers, assistant servers, bartenders, and 3 outlet managers.
  • Improved guest service scores by 20% in first four months of employment.
  • Partnered with Catoctin Creek Distillery on a exclusive signature rye whiskey.
  • Reason for Leaving: Hotel brand was sold to Hyatt Hotels, property retained independence from Hyatt.   
jan 2018Jun 2018

Director of Food and Beverage

Greystone Country Club, Birmingham, AL
  •  Oversaw the direction of the Legacy and Founders Clubhouse's.
    • Assisted in the member food and beverage event's for the 2018 Regions Tradition, a senior PGA tour event.
    • Successfully Implemented new pre prohibition cocktail menu at Cellar 91. 
    • Reason for Leaving: Took new opportunity to work in lifestyle branded hotels.
    FEB 2017jan 2018

    Assistant Director of Food and Beverage

    Omni Homestead, Hot Springs, VA
    • Responsible for overseeing the direction of the following
    • Responsible for overseeing the direction of Jefferson's, Woody's, The Dining Room,
      Kober's, Rubino's, Martha's Market, and the Lobby Bar.
    • Total revenue $23 million.
    • 483 total guest rooms.
    • Codirected a total staff of 100, including 3 restaurant gm's. 
    • Raised guest experience scores by 20% in first 6 months of employment.
    JAn 2016JAN 2017

    Food and Beverage Operations Manager

    St. Andrews Country Club of Boca Raton, Boca Raton, FL
    • Part of management team for The Gallery, The Grille at Lakeside, and banquet operations.
    • Total revenue of $3 million.
    • Membership included 700 residential homes.
    • Managed a total staff of 65.
    • Oversaw clubs beverage program.
    • Awarded the 2016 CMAA Award of Merit for club's wine program
    NOV 2008JAN 2016

    Food and Beverage Management

    Marriott International, Inc
    •  Managed food and beverage 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.
    • Food and Beverage Manager at Quinn's on the Beach, at The Marco Island Marriott. Annual revenue of $9 million.
    •  Food and Beverage Golf Resort Manager at the Hammock Bay Golf and Country Club and The Rookery at Marco. Combined revenues of $1.4 million.
    • Food and Beverage Manager  at The Mansion on Forsyth Park, Savannah GA.  Total revenue of $3.1 million.



    • Member of the Society of Wine Educators.
    • Wine Quest certification. Wine, beer, and spirit knowledge management course. 
    • Certified TIPS® Trainer. Over 100 students passed.
    • Micros Property Expert
    • Culinary Advisory Board Member Owens Community College, Toledo, OH.
    • Beverager®️Program specialist. 
    • Certified Starbucks Barista®
    • Certified Level 1 and Level 2 Box N' Burn Academy Trainer



    • Craig Martin, Vice President of Denehy Club Thinking Partners
      • Cell- 561-662-4379
    • TJ Pierri, General Manager at Noble House Hotels (Formerly of Lansdowne Resort and Spa)
      • Cell- 541-588-2716
    • Carlos Macias, Director of Guest Experience, Bakers Cay Resort, Key Largo, FL.
      • Cell- 704-223-0936
    • Dr. Juandalynn Taylor, Taylor Advocacy Group, San Antonio, Texas.
      • Cell-210-896-8582