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Executive Synoposis

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.

Work experience


Director Food and Beverage

FITZ Casino/Hotel dba Majestic Star LLC.
Jun 2009Mar 2010

Senior Food and Beverage Director

American Racing & Entertainment LLC.


Senior Food & Beverage Director

·In charge of the overall food & beverage operations of the property.

·Initiated and maintaining training and leadership programs with the staff to increase productivity, revenues and promote a Team atmosphere.

·Administered $12 Mil operating budget for Casino/Racetrack complex.


Executive Director of Food & Beverage

Pearl River Resort/Silver Star Casino/Golden Moon Casino
Executive Director ~ Operations Professional Experience Pearl River Resort: Silver Star Casino/Resort-Golden Moon Casino/Resort, Choctaw MS, 2003- 2008 Full-service resort community, encompassing hotels and casinos, 34 bars and restaurant operations, convention center, world-class golf course and regional water park. Executive Director of Food & Beverage (2004 - 2008) ·Directed Food & Beverage operations across all properties, developing and administering a $45.0M operations budget. ·Restructured Convention Center to include special-events catering and oversaw all such events, including receptions, golf outings, charity functions and Sales. ·Tracked futures market and collaborated with purchasing department to negotiate and lock in preferred pricing with vendors. ·Renegotiated vendors’ contracts. Implemented policies and procedures to maximize quality control, compliance, and process improvements. ·Recruited, trained, and supervised 120 managers and 1,200 indirect reports. Oversaw Human Resource functions. Highlighted accomplishments ·Increased revenues from $29.5M to $45.0M, improved Food & Beverage net profit contribution by 9% through facility and menu renovations and procedural streamlining. ·Reduced food costs from 42% to 28%, contributing to profits of 100% or more on $29M in expenditures. ·Decreased payroll 6% while improving employee retention 8% by restructuring jobs and instituting training programs to achieve employee consistency throughout properties. ·Launched $20.0M in capital-expenditure projects, development and renovation of 7 restaurants and 3 lounges. Assistant Food & Beverage Director, Silver Star Casino (2003 - 2004) ·Led Food & Beverage operations in 11 restaurants and lounges for the resort’s 521-rooms 36 Luxury suites Silver Star Casino. ·Negotiated vendor contracts to decrease food costs and supplies expenditures. ·Managed a 600-person team. Highlighted Accomplishments ·Improved wine revenue 10% yearly by re-cataloguing a $750K wine inventory of 13K bottles and launching a wine-bar concept, including tableside sommelier education for patrons. ·Heightened resort’s profile through local and regional special events. Banquet Operations Manager (2003) ·Oversaw all banquet operations and special events catering property-wide. ·Collaborated with Sales staff to revamp menus offerings and conference space presentations. ·Oversaw employee managed and trained as many as 250 event staffers.

Assitant Food and Beverage Director

Wyndam International Resort


Radisson New Orleans / Wyndham International Property, New Orleans LA1999 - 2003

One of the world’s leading upscale, full-service hotel brands.

Assistant Food & Beverage Director – Interim Food & Beverage Director (2001 - 2003)

·Oversaw all Food & Beverage operations and Convention Services Events property-wide.

·Supervised, trained, & developed employees to maximize client retention in a saturated market.

Highlighted Accomplishments

·Improved catering revenue 23% by aggressively marketing the property and its catering services to local businesses with the sales team.

Director of Convention Operations (2000 - 2001)

·Managed a $16M Food & Beverage operations budget for a 70,000 SF Convention Center- 3 Ballrooms 32 Meeting Rooms containing 6 outlets and banquet events to accommodate up to 2,900 people.

·Streamlined business processes and enhanced operational efficiencies.

Highlighted Accomplishments

·Grew Food & Beverage revenue 11% by adopting Radisson-Wyndham corporate Food & Beverage training and menu engineering programs.

·Introduced and managed banquet set-up crews to facilitate banquet operations team.

·Reduced payroll 9% while optimizing staff by implementing low-level supervisor positions to maximize efficiencies.

Director of Outlets (1999 - 2000)

·Oversaw the renovation of 2 restaurants and 1 Lounge. Applied corporate procedures and operations-training programs to bolster staff and services.

·Improved Food & Beverage sales by introducing regional cuisine.

Career Intiatives-Case Studies

Marriott Frenchman's Reef-Mornin


Certification Hospitality/Tourism Management

Forest Park Community College

2 Year Certification program

Working towards BA degree with ( 93 credit hours) -Forest Park Community College-Meramac Community College-Florisant Valley Community College- Webster College-St. Louis Community College.

Dining at the Pearl


Microsoft Works programs
Outlook,Word,Excel and Powerpoint.
Point of Sale Sytems (Micros-Infogensis)
Stratton Warren Management System
 Can work the Startton Warren Management system (Inventory Control,Purchasing, Arts Reservation System