A top-performing hospitality, sales, and operations director, not to mention advanced certified Sommelier, who exudes success by optimizing revenue streams and delivering exceptional costumer service. A well respected, hands on manager highly renewed for consistently improving process and implementing revolutionary initiatives. An engaging and articulate communicator with the ability to put customers at ease and quickly establishing rapport with vendors and prospects. Committed to exceeding goals while spreading an organizational climate brimming with positivity, productivity, and passion. Qualifications
• Highly motivated and dedicated professional with efficiency and experience.
• Demonstrates a record of exceptional reliability and perfect attendance.
• Resourceful and knowledgeable about the hospitality and public relations industry.
• Strong interpersonal skills and positive work ethic.
• Great customer service skills with ability to adapt high paced unpredictable environments.
• Ability to leverage outstanding organizational and analytical skills to elevate workflow. Education
Le Cordon Bleu/ United States Sommelier Association 2006 Completion
Sommelier Level 1 Certification
Court Of Masters
United States Sommelier Association
Advanced Sommelier Level 3 Certificate
The Art Institute of Ft Lauderdale
Culinary Arts Program
Hospitality Management Program
George Washington High School, Charleston W.V.
High School Diploma
Responsible for overseeing all of opening procedures of the restaurants operations, from the buildout to day to day purchasing and billing. Implemented all maintenance and upkeep of premise; scheduling staff; decisions regarding menus and marketing; accounting, payroll; and all other financial matters. Provided all advertising materials in addition to website building and dealt with all legal and regulatory issues within the restaurant. Provided ownership concise standards of the whole business; including better POS systems and inventory tracking for F&B cost to better maintain profits. Royal Blues Hotel & Chanson/ Relais & Chateaux
Managed and supported the restaurant and hotel with the Relais & Chateaux standards of 60 years of elevated hospitality. Creating a desire for authenticity in relationships with clientele, as well as a global friendship to Napa Valley, French Polynesia, and the beaches of Indian Ocean. Being a local anchor within this Boutique Hotel through the human aspect and sharing memorable experience through tasting menus and a wide era of events. In charge of buying a winning wine list by wine spectator and keeping true to the uniqueness of the hotel translated into the wine list as well. In charge of the income statements and overall budget of F&B outlet. Providing upper management with financial performances and earnings throughout the year.
The Eau Resort & Spa – Palm Beach, FL
Position managed beverage outlets and implemented a standard service and management philosophy. Controlled all beverage costs and budgets, given revenue and upholding menu standards and controlling inventory. Overseeing the management of staff and addressing any issues that lower management levels of management were unable to resolve. Created all menus for each outlet in addition to specific menus for occasions such as banquets, conventions and catered meetings. Maintained budget and P&L of all beverage aspects of Hotel.
The Greenbrier Hotel America’s Resort – White Sulphur Springs, WV Beverage Director
Collaborated with the Food & Beverage Director Richard Rosedale, C.M.C USA Captain Bocuse d’ Or 2013 on key food and wine pairings for the tasting menus. Managed all areas of dining rooms and boosted coaching to regain the Forbes 5th Star. Key Accomplishments
Built an award winning wine list of 1,800 + labels and increased wine sales by 18.5 % Y/Y
Organized staff trainings for 70+ servers in 600 + seating dinning area. The Grateful Palate Wine Bar – Fort Lauderdale, FL Head Sommelier/Assistant Manager
Responsible for the wine program of 300+ wine by the bottle and 100 by the glass, including ordering and selecting all wines. Assisted in GM with daily logistics such as payroll, employee scheduling, staff training, and overall service needs. Key Accomplishments
Conducted 5+ wine tastings a month, with additional weekly wine education offerings for guests.
Maintained and managed all food menu items and food cost while staying original and innovative.
Trulucks – Boca Raton, FL
Bartender/Trainer/Private Dining Coordinator
Provided bartending and training services while also coordinating VIP private dining experiences. By partnering with management on weekly inventory assessment, reduced cost while maintaining quality.
Rustic Cellar Wine Bar – Boca Raton, FL
Managed all areas of establishment (including) Inventory on a weekly basis and team meetings
Supervised staff and providing them with appropriate training manuals. Ordering and receiving three hundred wines by the glass and facilitating new food and menu items.
Always insuring that each guest receives the highest quality and memorable experience.
Club Cinema – Pompano Beach, FL
Managed over fifty employees (including) Bartenders, Bar backs, Cocktail, servers Security, Chefs, Lighting and Production.
Executing all office and managerial duties.
Gained experience in management of sales, administration and marketing in the entertainment industry.
Maxwell’s Chop House – Boca Raton, Fl
Bartended to an upscale and high paced environment, with regular guests. Serviced food and drinks in the lounge area of restaurant with knowledge of daily specials and food menu.
Created a regular base of guest that loved and enjoyed drinks and our established References available on request