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Driven, focused, and knowledgeable Food and Beverage Director with 20+ years of experience in high-stress environments in addition to a strong background within the hospitality industry. Experienced in leading successful cross-functional teams, designing strategies focused on increasing productivity, leading internal programs, and diffusing escalated customer service situations. Equipped with a significant level of communication and interpersonal abilities in addition to a strong background in effectively fostering positive relationships with others.

Operations Management Food & Beverage Operations Process Improvement Staff Training/Coaching

Attention to Detail Business Development Complex Problem Solving Operations Strategy Development

Team Leadership Payroll/Scheduling Budget Development Cost Reduction Streamlining Processes

• Demonstrated background in succeeding within leadership roles which has resulted in surpassing employee engagement levels and promoting several staff members to management roles

• Successfully increased holiday season revenue from $650 thousand in 2010 to over $1 million dollars in 2015 in addition to reducing payroll by $150 thousand over a period of 2 years

• Oversaw logistics related to the grand opening gala at InterContinental Boston hotel, attended several industry specific conferences, and coordinated several events with over 1000 attendees

• Direct day to day operations within a fast-paced hospitality environment with a concentration on increasing productivity, efficiency, and guest satisfaction
• Supervise a team of over 260 staff members which requires creating schedules, processing payroll, and diffusing escalated employee relations issues
• Instrumental in the management of a budget valued at over $13 million in addition to designing streamlined policies aimed at improving daily operations
• Played a lead role in the re-opening of a 3 meal restaurant within the hotel, successfully switched food inventory to locally sourced products, and held various theme nights within the restaurant
• Achieved a 3 Star Green Restaurant Certification for Top of the Mark

• Managed banquet operations within a 4 Star-4 Diamond property which required supervising a team of over 90 staff members, providing training, and overseeing recruiting
• Created detailed employee schedules in order to ensure adequate staffing levels, facilitated various large-scale events, and implemented standard operating procedures
• Identified departmental needs and/or risks and implemented appropriate policies, designed a maintenance program for banquet spaces, and ensured SOP s were consistently followed

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• Coordinated banquet related logistics for a 4 Star-4 Diamond property which included managing employee staffing, creating schedules, and processing payroll
• Facilitated the successful management of approximately 47 Boston Wine Festival events, assisted banquet wait staff, and oversaw a budget valued at $12 million
• Led the completion of a large-scale wedding in September 2015 which had a budget of $275 thousand and required significant time management abilities

• Directed banquet administrative and logistics operations which required supervising staff members, diffusing escalated client situations, and managing financial operations
• Provided TIPS training to staff members, implemented comprehensive operational programs within the space, and oversaw a departmental budget of $5 million
• Successfully increased Guest MPSI scores from 3.89 to 4.24 within the span of 1 year