Forward-thinking, motivated executive leader with a comprehensive background in all aspects of food and beverage operations. Respected and respectful people manager dedicated to leading by example. Exceptional at long-term growth planning, execution of openings and rebrands, and day-to-day problem solving. Known for personal integrity. Calm and prepared in the face of difficulty. Strong track record of achieving sustainable revenue growth.Areas of Expertise:Comprehensive Operations Management • Procurement & Local Vendor Partnership • Staff Selection & Training • Mentorship for Emerging Leaders • Menu Development • Space Design/Remodel • Process Improvement • Cost-Control • Inventory Control • Promotional Events • Food Truck Operations • Sales & Negotiation • Budget Management • Long-Term Expansion PlanningProfessional ExperienceKSL Resorts (07/2020-Present)Vice President, Food and BeverageResponsible for the day-to-day foodservice for Camelback Resort and Blue Mountain. Based in PennsylvaniaOpry Entertainment, Nashville, TN (01/2014-06/2020)Vice President, Food and BeverageFully accountable for day-to-day foodservice operations for the Grand Ole Opry, Ryman Auditorium,5 full-service restaurants and other high-profile venues in Music City. Responsible for food & beverage footprint growth planning, café remodel, and new restaurant opening execution. Drove 40% increase in food & beverage revenue and 100% increase in catering revenue over two years. Planned and managed Café Lula at the Ryman overhaul and reopeningProcured and managed all licensing for establishments and special events.Oversaw day-to-day operation of restaurant, catering and concessions across multiple Opry venues.Developed revenue-building Plaza Parties and backstage catering in downtown Nashville and at the Grand Ole OpryPlayed key leadership role in development and execution of Ole Red Tishomingo theme restaurant and Opry City Stage in NYC.Live Nation, Hollywood, CA (3/2011-01/2014)Vice President, Food and BeverageResponsible for managing all food and beverage operations for 11 House of Blues venues, 18 full-service restaurants (11 casual, seven fine dining), 29 clubs and theatres, and over $130MM annually in food and beverage. Achieved 30% increase in restaurant revenue and 50% growth in catering revenue in less than three years.Reinvented food program across a multi-tier brand and co-sponsored rollout of new SOPs. Redeveloped restaurant and catering menus, bringing a $2.9MM increase in top-line revenue and EBIT growth of $976K over prior year. Managed training on new menus and service standardsReduced food costs and labor by 2.3% and 2.1% respectively, while increasing guest spend by 10% through operational initiatives, labor management, and upsell training.Achieved challenge goals of changing venue management culture to emphasize fiscal responsibility and operational excellence; replaced or promoted 11 management positions and nine executive chefs.Worked directly with sales teams to set budgets, forecasts, goal plans, menu development, and event execution.Updated banquet menus, catering equipment, small wares, etc., in response to sales drivers Knott’s Berry Farm, Buena Park, CA (3/2008-3/2011)Vice President, Food and BeverageOversaw a cross-functional team of more than 40 managers and 1,000 employees spanning all facets of food and beverage activities for Knott’s Berry Farm, Knotts Berry Farm Hotel, three water parks, and multiple franchises. Led initiatives that drove food & beverage revenue up by 15% and increased catering EBITDA by 15%.Trained, mentored, and supervised managers, sales associates, servers, bartenders, and support staff to drive continuous development and top performance.Set operational and sales goals, established priorities, managed resources, and developed targeted strategies to effectively manage $35MM in combined revenue.Oversaw hiring and training of sales team.Developed new banquet menus to increase catering sales and bottom-line results.Updated food and beverage selection, bringing in brands including: TGIF, Johnny Rocket’s, and CinnabonReduced food and labor spend by 5% while achieving 10% per-cap increase.Levy Restaurants, Los Angeles, CA (1/2004-3/2008)Regional Director of OperationsOversaw the food and beverage for 8-10 sports venues including Pepsi Center, Dodger Stadium, Las Vegas Motor Speedway, Hollywood Park Racetrack, Real Salt Lake, Los Angeles Cathedral and Oracle Arena. Directed all concessions, franchises, catering, suite operations, meetings, facility buyouts, fundraisers, and other events. Earned Regional of the Year Award in 2007 and 2008. Increased revenues 25% and profitability 20% by generating multiple new accounts worth $25MM in revenue.Built and directed multiple teams to maximize performance at eight leading sporting venues on the West Coast generating more than $100MM in combined revenue.Hired and trained new staff; tracked individual proficiency to ensure compliance with internal policies and regulations.Allocated annual operating budgets to maximize use of resources while controlling costs.Performed comprehensive market research and competitive analysis to stay current on recent trends.Worked with sales teams on budgets, forecasting and goal setting daily, weekly, and monthly to meet goals per venue; implemented a monthly sales event to showcase each venue’s offerings.Streamlined cost-containment initiatives and adjusted staffing levels responding to seasonal need and business calendar, achieving $300K cost savings Santa Anita Park, Arcadia, CA (3/2002-1/2004Additional Experience: General Manager, Aramark Los Angeles Convention Center, Los Angeles, County, CAArea Manager, Guckenheimer, Los Angeles County, CADirector of Operations, Restaurant Associates, Music Center of Los Angeles County, CAGeneral Manager, Santa Anita Race Track, Arcadia CAGeneral Manager, Topaz Café, Bowers Museum, Santa Ana CAGeneral Manager, Port Royal Hotel, Montauk, NYRoom service manager, La Costa Resort, La Costa, CAHourly employee, Hard Rock Café, Las Vegas, NV, Newport Beach, CA and Honolulu, HiEDUCATION & PROFESSIONAL CERTIFICATIONSBachelor of Arts in Hotel/Restaurant Management, University of Nevada, Las Vegas, NVServSafe Food Handler CertificationTIPS Certification
