Versatile, focused, and results-driven professional with exemplary qualifications and experience to lead and direct all aspects of day-to-day Food and Beverage and Hospitality operations. Skilled at leading teams, planning and executing strategies, maximizing profits, and ensuring consistent high-quality products and service. Self-motivated and eager to contribute diverse talents toward collaborating with an organization to deliver operational improvements, improve food and beverage quality, maintain regulatory compliance, and control food, beverage, and labor costs. Other skills include public speaking, sales and marketing and inventory control.

• F&B / Operations Management • Motivating Individuals / Teams Employee / Customer Relations

• Catering and Banquet Operations • Operations/ Process Improvement • Analyzing/ Resolving Problems

• P&L / Budgeting / Cost Controls • Employee Training and Development / Menu Development and Costing

• Forecasting • Staff Recruitment/Management New Store Openings

PROFESSIONAL EXPERIENCE

Vice President of Culinary and Restaurant Operations, Westgate Resorts and Spas, Orlando, FL 2011 - 2023

Held directly responsible for demonstrating leadership, strong planning and coordination skills, and extensive industry knowledge to coordinate, direct, and manage all aspects of day-to-day F&B, retail operations and catering and convention operation. Fully accountable for implementing effective F&B strategies to drive sales and profitable financial performance, improving quality of products and customer satisfaction, and recruit, train, develop, and motivate highly productive teams.

• Collaborate with executive team and staff to develop and implement plans for the operational infrastructure of systems, processes, and personnel designed to accommodate aggressive business goals and objectives.

• Monitor, track, and assess overall F&B performance for adherence to the highest levels of all customer service, productivity, efficiency, and quality standards to ensure exceptional guest experience and satisfaction.

• Oversee staffing, hiring, and scheduling needs, ensure the complete training and development of team members, establish individual and team performance expectations, and facilitate a positive/motivating work environment. Uphold a positive image of the company while actively contributing to customer service objectives and quality standards by evaluating results, addressing needs, and analyzing/responding to customer and team feedback.

• Review and analyze key performance indicators, sales reports, operating statements, forecasting, budgets, and expenses to evaluate the attainment of F&B goals and revenue targets and revise as needed based on trends and results.

• Facilitate professional and courteous communications, demeanor, and interactions with customers at all times while seeking ways to add value, improve customer relations, increasing sales, and drive bottom-line results.

• Maintain a strong track record of successfully completing projects through effective team leadership, efficient resource and labor allocation, and by building productive relationships with management and team members.

• Ensure conformance with all health, food safety, and sanitation regulations and company standard operating procedures. Review and implement corporate operating processes and systems to maintain full compliance.

• Negotiate and review all vendor contracts and agreements.

• Responsible for the planning, designing and executing the plans for any new or existing projects.

• Responsible for menu planning and development for the full and quick service outlets in coordination with the location Chefs and Food and Beverage Directors.

ADDTIONAL EXPERIENCES

• Director and Operating Partner, Kee Wee Entertainment, Inc., Winter Springs, FL (2009 — 2011)

• Chef Director of Food Program Services, Orlando Culinary Academy, Orlando, FL (2004 — 2009)

• Director of Food and Beverage, Hotel Denver (currently Crown Plaza Hotel), Denver, CO (2001 — 2004)

• Director of Training and Development, Taco John’s International, Cheyenne, WY (1998-2001)

• Director of Training and Development, Papa John’s International, Louisville, KY (1996-1998)

• Chef de Cuisine, Walt Disney Company, Lake Buena Vista, FL (1972-1997)

Culinary Program Graduate, ACF, Orlando, FL

Certification: Certified Food and Beverage Executive (CFBE) and Certified Executive Chef (CEC) - ACF

Micros POS

Microsoft Office

Chef Tec

Excel

Word

PowerPoint

Outlook