. OBJECTIVE

. Seeking Director or Vice President of Food and Beverage position with

a progressive Gaming Resort organization where I am able to reduce

costs while delivering quality food & beverage products, provide

excellence in guest services; improve overall operations, continually

train and develop team members, protect assets and increase ROI for

owners.

. QUALIFICATIONS

. More than 20 years senior level experience in Culinary Arts including

Casino, Hotel and Restaurant management for casino resorts.

. 14 years Food & Beverage and Hospitality Director level leadership

experience with Indian Gaming & Resorts

. 7 years Executive Chef experience

. Experience with Food and Beverage, Hotel, Front Desk, Housekeeping,

Engineering, Spa, Golf and PBX departments.

. Participated in the design and construction, as well as the successful

opening of Four Winds Casino Resort located in New Buffalo, Michigan

in August of 2007 and of Red Hawk Casino in Placerville, California in

December, 2008

. Experienced with Food sales up to $18M annually and management of more

than 225 team members

. Experience with menu oversight-development and continuous food &

beverage improvement strategies.

. Experienced with creating the corporate food and beverage budget and

review of financials

. Experienced with oversight, implementation and maintenance of Point of

Sale systems and inventory control / ordering programs

. Certified and train - 7 Habits of Highly Effective People

. Professional Ice Carver

. Software Experience: MS Office, Excel, Power Point; Micros and

InfoGenesis for POS; Crunchtime and Foodtrax for inventory; and Opera,

Fidelio and Maestro for property management.

EXPERIENCE

Lakes Entertainment Minnetonka, Minnesota Jun 2007-

Present

Corporate Vice President of Food and Beverage

. Corporate management position with oversight of many properties across

the United States, all with multiple venues from quick service

restaurants to gourmet steak houses, buffets, and coffee shops.

. Responsible for overseeing the day to day operations of Cimarron

Casino's food and beverage operations located in Stillwater, Oklahoma

. Participated in the design and construction, as well as the successful

opening of Four Winds Casino Resort located in New Buffalo, Michigan

in August of 2007 and of Red Hawk Casino in Placerville, California in

December, 2008.

. Responsible for continued ongoing corporate management of all three

operations with monthly financial reviews, menu oversight and

development and continuous food and beverage improvement strategies.

. Additional responsibilities include creating the corporate food and

beverage budget, oversight of the implementation of all three

properties Point of Sale systems and inventory control / ordering

programs as well as ongoing maintenance.

. Served as Interim General Manager twice at Cimarron Casino during

General Manager Executive Search processes, overseeing all casino

operations.

. Served as Interim General Manager during transition from Crestline

management to Lakes management for Rocky Gap from August to January

2012

Assistant General Manager of Rocky Gap Casino Resort

. Responsible for the transition of Rocky Gap resort to Rocky Gap Casino

Resort.

. Responsible for overseeing the transition from Crestline management to

Lakes management as well as all licenses, permits and state / local

requirements.

. Oversaw the new construction of the Administrative and Golf cart barn

additions.

. Directly responsible for the Food and Beverage, Hotel, Front Desk,

Housekeeping, Engineering, Spa, Golf and PBX departments.

. During the course of the casino construction responsible for

remodeling all hotel rooms with new paint, furniture, top of the bed

and lighting.

. Oversaw the renovation of Signatures Bar and grill and the Front Desk

lobby.

. Oversaw the design and implementation of a new Casino Bar, On The

Rocks and quick a service outlet, A Little Munch.

Marcus Theatres - Milwaukee, Wisconsin Feb 2007 -

Jun 2007

Food and Beverage Director

The Majestic is unique as it has traditional vending found in any theatre

as well as in theatre full menu dining and two caf dining options. The

first caf offers Zaffiro's thin crust pizza, a Milwaukee favorite and the

other serves Stone Creek Coffee, Chocolate Shop Ice Creams and Fun Factory

Candies.

. Responsible for the successful opening of the new Marcus Majestic

Theatre's Food and Beverage operations in just nine short weeks.

. During the final phases of construction I redesigned all kitchen and

restaurant operations, purchased all food and beverage equipment as

well as planned all menus, recipes, and work flows.

. Established relationships with vendors hired opening staff and

coordinated final construction tasks.

The Northland Inn Executive Conference Center- Brooklyn Park, MN

May 2006 - Jan 2007

Director of Food and Beverage

Food and beverage outlets included Americas Harvest Buffet, Wadsworth's

Restaurant, The Atrium Bar, In Room Dining, Employee Dining and catering

for a 33,000 square foot Conference Center.

. Responsible for overall operation of the Food and Beverage Department

including The property focused on Conference business weekdays and

incredible social business on weekends generating in excess of $14M in

revenue.

. Responsible for overall property management of this 231 room

conference center hotel in the absence of the General Manager.

. Conducted all Guest Service Training, TIPS Training and Mixology

Training.

. Involved in all revenue management, marketing and operations efforts

and ongoing property development and direction.

Prairie's Edge Casino Resort - Granite Falls, MN May

2003 - May 2006

Director of Hospitality

Food and beverage outlets included Meadows Buffet, Cottonwoods Restaurant,

Banquet and Catering operations, Firefly lounge and the Wotapi Deli.

. Plan, budget, direct and oversee all Hospitality Department day-to-day

operations.

. Responsible for all non-gaming, revenue generating operations

including front and back of the house hotel operations, the

Pejuhhutazizi Smoke / Gift Shop and the Prairie's Edge Convenience

Store.

. Responsible for the overall development and success of the Tour Bus

sales program and the banquet / hotel sales team.

. Oversaw 225 employees working in nine departments generating over $10M

per year in revenue.

. Responsible for all Hospitality Department training including:

T.I.P.S. training, food safety and sanitation training, Serve Safe

Training, C-Store / Liquid Fuel Safety and creating / implementing

guest treatment training.

Radisson Hotel and Conference Center - Green Bay, WI Feb

2002 - May 2003

Executive Chef

. Responsibilities included the overall operation of the food and

beverage department for a major North East Wisconsin / Native American

operated Casino Convention Center.

. Assisted in the design and implementation of the newly constructed

Thee Clans Conference Center as well as the new Bakery, Commissary

Kitchen, Purchasing Department and Banquet Kitchen.

. Responsible for training / cross training the culinary management

staff including: three Sous Chefs, one food buyer and one Executive

Steward.

. Day to day responsibilities include menu development, food cost,

inventories, cost controls, payroll, budgets, disciplinary procedures

and overseeing banquet functions and restaurant activities.

. Food sales average $9M annually.

Treasure Island Resort Casino - Red Wing, MN Jan 1999 -

Feb 2002

Executive Chef

Nine cost centers: Java's ala Carte restaurant, Tradewinds Buffet

restaurant, Mongo Bay short order grill, Blue Lagoon snack shop, The Spirit

of the Water Dinner Cruise Boat operation, Team Member Oasis, Banquets /

Catering on and off premise, Mt. Frontinac Golf Course / Ski hill and

concessions sales at the Prairie Island Sports Complex.

. Responsible for overall food and beverage operations at a major

Midwestern Native American operated casino / resort.

. Responsible for overhauling all Kitchen operations from and menu

development and ordering to execution and uniting them under one

central management brigade.

. Conceptualized and implemented food and beverage operations for The

Spirit of the Water Cruise boat's maiden year and three successful

seasons thereafter.

. Successfully designed and participated in the implementation of a

total remodel of Tradewinds Buffet restaurant.

. Responsible for training / cross training five Sous Chefs, two food

buyers and one Executive Steward.

. Day to day responsibilities include menu development, food cost,

inventories, cost controls, payroll, budgets, disciplinary procedures

and overseeing all banquet functions and restaurant activities.

. Food sales average $18M annually.

Cactus Pete's Casino, Resort, Hotel - Jackpot, NV Jul

1996 - Jan 1999

Executive Chef

Five Food and Beverage outlets include one buffet restaurant, 290 seats,

one fine dining restaurant, 42 seats, two casual restaurants, 275 seats /

125 seats and one show room dinner theater, 290 seats.

. Responsible for all day-to-day food and beverage operations at a major

Northern Nevada casino. Responsibilities included training / cross

training three Sous Chefs one Butcher and one Pastry chef.

. Day to day responsibilities includes menu development, food cost, cost

controls, payroll, budgets, disciplinary procedures and overseeing all

banquet functions as well as all restaurant activities.

. Responsible for overseeing Culinary Institute of America's 16 week

Internship Program.

. Worked and trained with Certified Master Chef Hartmut Kuntze.

. Food sales average $12M annually.

Menominee Casino, Hotel - Keshena WI Aug 1994 -

Jul 1996

Executive Chef

. Opened the newly constructed Forest Island Restaurant and Banquet

facilities, hiring and training new staff, planning and implementing

new menus, setting up relationships with purveyors, implementing cost

controls for food as well as payroll costs and budgets.

. Set up inventory system for all food items as well as conducting

monthly inventories.

. Responsible for overseeing all operations of the Forest Island

Restaurant as well as all Bingo Snack Bar operations, and banquet /

catering functions.

CERTIFICATIONS

. Certified Hospitality Supervisor - American Hotel Motel Association

. Certified Mixologist - Horry Georgetown Technical College - Myrtle

Beach South Carolina

. Certified - T.I.P.S. Trainer

. Training for Intervention Procedures - Health Education Foundation -

Arlington, VA - Trained over 250

. Certified - Serve Safe - American Hotel Motel Association

. Certified and Trained - 7 Habits of Highly Effective People

PROFESSIONAL ASSOCIATIONS - AWARDS

. Active Member of American Culinary Federation - National Chapter

Member

. Active Member National Ice Carving Association - Award Winning

Ice Carver

o NRA Ice Carving Classic 2001 - Chicago Ill.

. 1st Place Ice Giants

. 3rd Place Overall

. Professional Ice Carver

o Three time first place champion at St Paul Winter Carnival - 20 Block

Ice Giants Competition

. Marketplace Productions Trainer - Effective Food and Beverage Buying

LICENSES

. Gaming License - Iowa Tribe of Oklahoma, OK

. Gaming License - Pokagon Band of Potawatomi, MI

. Gaming License - Shingle Springs Band of Miwok Indians, CA

. Gaming License - State of Maryland

. Gaming License - Prairie Island Community of the Mdewakanton Sioux, MN

. Sherriff's Card - Jackpot, NV

PERSONAL

I enjoy Golf, Skydiving, Mountain Bikes, Fishing, Green Bay Packers,

Traveling and Cooking.

Contact this candidate