Financial Responsibility (Profit/Loss), Budget Preparation & Forecasting, Leadership & Training Programs, Team Development, Project Management, Concept & Menu Development, Marketing Campaigns,Purchasing & Contract Negotiation, Hospitality Consultant, Concept Upgrades & Renovations,Special Event Planning and Event Sales.
I am a proactive, results-oriented Hospitality Executive with over 20 years of hospitality management experience and a track record of increasing profits, reducing costs and streamlining operations. By introducing new menu concepts, banquet areas and in-house catering, I have successfully increased revenue and improved customer service for multiple venues, resorts and restaurants.I have demonstrated my management abilities by overseeing a team of 1200 employees, decreasing payroll 6% and improving employee retention 8%. My extensive experience includes profit and loss responsibilities for up to $45M operating budgets. At a young age, I acquired basic knowledge of the processes within Culinary operations by working with chefs who had German and French culinary training. I later obtained a strong working knowledge of steak and seafood menu offerings, upscale steakhouse menu offerings and catering operations by working in catering with Chef Hernandez for two years. Upon being promoted to Culinary Manager of the Rueben & Coco’s Complex .I managed all culinary operations for the complex which has a total of 465 seats and $6.5M in revenues. In the last 5 years, I have successfully directed food and beverage operations for the Pearl River Resort Silver Star Casino/Resort -Golden Moon Casino/Resort which house approximately 1100 rooms, 149+ VIP suites, 34 bars and restaurant operations, a Conference center, a world-class golf course and a regional water park. Partnering with gaming management, I marketed initiatives to local and regional clients and exceeded client and market expectations. I heightened the Pearl River Resort’s profile through local and regional special events in collaboration with the Marketing team. I have proven my ability to manage large-scale locations, projects and teams and have a history of progressing responsibility. I am fully prepared, exceptionally trained, highly experienced and ready to use my skills and abilities to benefit and contribute to a distinct, extraordinary organization.
Finances with Profit & Loss Responsibility – Responsible for revenues, profit & loss, and administration of $45M operating budgets.
Budget Preparation & Forecasting – Allotted funds, Budgets, managed finances, and forecasted costs & revenues.
Leadership & Training Programs – By instituting Leadership and Departmental training programs, I decreased payroll 6% and improved employee retention 8% in addition to achieving employee consistency throughout properties.
Team Development – Built teams from the front-of-the-house employees to the culinary teams at the resort.
Project Management – Launched $20M in capital-expenditure projects. Develop and renovate 7 restaurants and 3 lounges.
Concept & Menu Development – Introduced 5 different restaurant concepts within the property, leading project from concept to finished venue. Developed new menu concepts for the organization, an ongoing basis.
Purchasing & Contract Systems – Tracked futures market and collaborated with purchasing department to negotiate preferred product pricing with vendors. Maximized all contract renewals within the organization, renegotiating as necessary.
Hospitality Consultant – Worked with 3 different restaurant groups with in the Southeast Region to develop their brand within the regional market.
Concept Upgrades & Renovations – Developed and renovated 7 restaurants and 3 lounges, restructured resort Conference center to include special events catering, by applying policy, procedures and operations training programs.
Special Event Planning – Developed, oversaw operations for, and managed sales of a special events catering company. Special focus in menu development.