Hospitality Business Professional

Los Angeles, CA



Cornell University School of Hotel Administration, Ithaca, NY       05/11

* Masters in Management of Hospitality (MBA accredited)

Boston University Certificate Program in the Culinary Arts, Boston, MA  12/04

* Basic training in modern and classic techniques of food production

Boston University College of Arts and Sciences, Boston, MA        05/04

* BA in Political Science, Dean’s List 2003



Santa Anita Park, Arcadia, CA      04/14 – present

Director of Dining & Banquets, 12/17 to present

* Manage all restaurant dining operations including 2 high-volume (800+ seat) restaurants, casual breakfast restaurant, 13 luxury suites &

* Manage all catering & banquet operations including corporate functions, fundraisers, weddings, proms, company picnics ranging from 20 to 10,000

* Progressive responsibilities include managing department projects & resources; manage department team to develop new revenue-producing packages, events & programs

* Assemble yearly department budget detailing 8 F & B revenue centers (3 restaurants, bars, concessions, mobile vending, Food Court, catering/banquets)

* Update department YE forecasts & budgets; monthly P & L reconciliation

* Contributed toward 30% increase in EBITDA YoY (2017/2018)

* Acted as Interim F & B Director for 3 months while department head was out of town working on a different project within the company

F & B Manager, 12/14 – 12/17

* Managed operations of 1600-seat restaurant and private dining areas

* Updated restaurant budgets & forecasts according to performance; monthly P & L reconciliation

* Lead team of 150 diverse staff & supervisors including hiring, scheduling, continued development & progressive discipline according to union/labor regulations

* Increased guest satisfaction and reduced labor costs by 25% by changing the flow of restaurant service (moved to food runner system)

* Implemented new hiring cycle strategy after identifying weaknesses in staffing pipeline – created pool of high potential on call workers to eliminate running short-staffed or relying on poor candidates

* Managed renovation & CAPEX projects of service bar and bussing stations from pro-forma proposal & bid process to project completion

* Collaborated with marketing department to develop & execute new promotional ideas for special race days to increase guest patronage and spending; Special promotions increased restaurant revenues by 10% in 2016.

Project Consultant, The Chandelier Room at Santa Anita Park, 4/14 – 12/14

* Assembled & implemented opening budget, SOPs, media & private events decks for high end newly renovated members club & event space

* Designed & executed staff training program: steps of service, training manual, educational materials & rollout


Osteria Mozza, Los Angeles, CA 07/11 – 10/13

Assistant General Manager

* Managed 1-Michelin star, multiple James Beard award-winning fine dining restaurant

* Recruited, trained & developed FOH staff of 60+ employees including creating original content for ongoing education seminars and daily coaching to ensure consistency in delivering a superior guest service experience

* Collaborated with internal sales team to sell and execute special events, onsite and offsite catering

* Monthly reconciliation of P & L’s of $8M operation; developed financial and operational initiatives with cohesive action plans for both FOH and BOH

* Maintained Micros POS: daily programing of menu items and employees, trouble-shooting

* Designed & instituted new scheduling model to minimize labor costs while adhering to updated state labor laws

* Completed weekly financial reports to identify trends, future needs & obstacles to achieving goals

* Mentored floor managers & supervisors to develop high performing and results-driven team

Sugar Café, San Francisco, CA     01/07 – 05/10

Executive Chef/Operations Manager

* Devised and implemented standard operating procedures for brand new café & lounge which opened 2/07

* Developed & refined seasonal menus & recipes including in-house viennoiserie program, breakfast, lunch, brunch, small plates, desserts and catering menus; Created & executed in-house coffee roasting program

* Collaborated with marketing team to create business partnerships to increase business visibility

* Consistently exceeded operational, catering, and private event sales goals through sales training sessions with associates and delivery of superior customer service experience

* Recruited, trained and managed diverse team of 15 employees; indirect management of 50 employees

* Featured on local kron4: Best of the Bay, 2009; in local magazines: 7×7, 944, and SFWeekly; SF Bay Guardian’s Best Café 2008, 2010

The Ritz-Carlton, Grand Cayman, Cayman Islands              2006

Pastry Cook, Opening Team

* Assisted Pastry Chef in creating standard operating procedures in brand new luxury resort

* Prepared high volume banquet function desserts, live action stations, amenities, pastries for multiple outlets, VIP lounge presentations, and chocolate and sugar decorations

* Trained new team members in pastry recipes and kitchen policies

Café Cacao: Scharffen Berger Chocolate Maker Restaurant, Berkeley, CA                                                                                   2005

Assistant Pastry Chef

* Prepared and baked daily selection of pastries, cakes, to-order desserts, and sauces in a busy fine dining restaurant

* Specialized in working with the high quality Scharffen Berger Chocolate

* Trained new assistants, inventory management & recipe development



* Proficient in Microsoft Office

* ServSafe & Alcohol Beverage Control LEADS certified

* Open Table Management, Programming & Reporting

* Salesforce & Avero software: report production, logbook, staff & sales metric evaluation

* Micros & Aloha systems management FOH and BOH: programming, labor scheduler & report production

* Squarespace, Wix website design

  • Updated 3 years ago

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