Was responsible for the overall operation of the hotel, including food and beverage cost, labor budget, hiring, interviewing, and implementing new and current menu.
Oversaw all aspects of banquet operations including: 2 Sous chefs, two stewards, 2 HR assistants, and Executive Chef and catering team.
Managed all aspects of restaurant operations including: A fine dining Steakhouse, a full service 5000, and a full P&L, and a year-end budgets.
In charge of scheduling, payroll, and monthly labor cost reports for the department. Created a weekly food and beverage budget for the owner.
Implemented training and development of culinary staff for the Corporation to serve as a food and beverage Director. Created a new concept menu that was Used in over 40 million dollars in annual sales.
Developed new menu items and specials with a focus on fresh local ingredients. Created a variety of seasonal menus and recipes.