Entrepreneurial leader in food and beverage, event and hospitality management. Launched four successful restaurant/catering/retail service companies with high revenue yields and increasing annual growth. Recruitment, training and management of staff for venues ranging from 10 to 2,500 patrons. Management of commercial property and personnel. Sales and maintenance of corporate catering accounts.
Apr 2007 - Present
High volume, online retail wine shop featuring shipping and local delivery service.
·Supervised website construction and design
·Manage profitable, high volume wine delivery service
·Coordinate, schedule, and stage monthly wine tastings and events
·Introduce biodynamic, sustainable, and small production wines
·Menu creation and pairings for themed wine dinners
·Host private events and instructional workshops
Jul 2005 - Present
Catering and event management
Provide management services for a profitable special event dining room and banquet facility for corporate and private functions.
·Conceived and executed business plan for upscale 90 seat restaurant/bar and 450 guest banquet operation within the newly completed $47 million Figge Art Museum
·Collaborated with the architectural firm of David Chipperfield and Associates (London, U.K.) on the design, construction, and successful completion of a restaurant and banquet facility within the FiggeArt Museum
·Retained by the Figge to transition restaurant space into a profitable special event dining room for corporate and private functions – current responsibilities include:
oPlan and coordinate food and beverage service for a variety of art openings, currently Jackson Pollack’s “Mural”
oManage event bookings and banquets for John Deere, Raytheon Corp., University of Iowa, GenesisHospital, Bituminous Ins. and other entities, large and small
oExpand musical and thematic event programming for facility
oCoordinate culturally diverse weddings and events
oCreate wine events featuring wholesalers and individual winemakers
All aspects of food service operations, staffing and facility maintenance
Jul 1991 - Present
Founder and CEO
SHINE Management Group, Inc.
The SHINE Management Group manages fine dining restaurants, institutional and off-premise catering operations, and retail wine sales with annual revenues exceeding 1.8 million.
Mar 1991 - Present
Fine dining management.
·Responsible for the creation and ongoing success of a fine dining restaurant and bar, specializing in seasonal and local products maintaining 25% foodand 23% labor costs
·Conceived and executed business plan and secured project financing
·Responsible for supervising all functions of day to day operations including management, HR, OSHA compliance, employee/management relations, legal and accounting services
·Authored and implemented employee operations manual
·Managed the original design and build out of a historic 120 year old building. Supervised subsequent building addition for expanded seating
·Built and expanded off-premise catering operations with 9% continued annual growth
·Implemented and marketed the use of sustainable food service practices
·Successfully created unique wine events with winemakers including; Rob Wetzel of Alexander Valley Vineyards and Frans Roskam of Chateau Cantenac and Chateau La Lauzette