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Manager Service

October 26, 2016

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**** **** **** *. **** A, *****

PHONE 661-***-****


Well-rounded professional with over 20 years of management experience in operations, food & beverage, and training in the hospitality and entertainment industries (including theme parks, sports arenas, restaurants, hotels and golf clubs). Professional experience obtained through a variety of property capacities, venue types and “hands-on” training.


2016 to Present Chief Operating Officer - Sweet Dough Kitchen,

Phoenix, AZ

Responsible for building a start-up baking Company. Including licensing, permits, building production facility, product development, packaging, shipping, purchasing, hiring and SOP development.

Financial responsibility includes complete budget and P&L development.

2013 to April 2016 Director of Food Services, Universal Studios Hollywood

Universal, CA

Responsible for daily operation of park restaurants and food cart locations for a total revenue of $120M.

Director for venue conception, construction oversight, menu planning, staff hiring/training, and successful opening of new restaurants and concepts to accommodate all new attractions. Including all food & beverage venues associated with, but not limited to: The Wizarding World of Harry Potter, Springfield, Despicable Me, (2) Starbucks, Panda Express, and the re-organization of all existing concepts to accommodate the latter list.

Ensuring compliance with all local, state and federal laws regarding safety, labor, employment, Union guidelines, food handling/quality as well as Company policies and procedures.

Analyzing department financial reports to quickly identify and address trends and issue performance. Including cost of goods, shrinkage, variable labor and profitability.

Ensuring department teams maximize sales through upselling, guest service and consistent visual presentation standards.

Assistant Director of Operations, Levy Restaurants

2007 to 2011 - Staples Center, Dodgers Stadium, Los Angeles, CA

2011 to 2013 - US Airways Center, Chase Field, Phoenix, AZ

Responsible for daily operation of the stadium, including $40M from 48 concession venues and $10M from 6 restaurants, 70 luxury suites and group catering sales operations.

Accountable for local and national stadium sub-contractors/franchises which includes McDonald's, Pizza Hut, Carl's Jr., California Pizza Kitchen, and TGI Friday.

Concurrent position titles include: Property Risk Management Coordinator, Responsible Alcohol Trainer and Guests Service Trainer.

In charge of all aspects of inter-company communication, marketing, financial forecasting and reporting, operating expenses, sales and P&L for the property including monthly financial presentations to the board and team ownership.

Develop and maintain strong relationships with clients, team members, union representatives and guests.

Consulting, Training and acting Director of Operations for various Levy Restaurant property projects and events including US Open Tennis Championship (New York, NY), Staples Center Operations (Los Angeles, CA), The GRAMMYs (Nokia Theater-LA Live, Los Angeles), US Airways Center Operations (Phoenix, AZ), Las Vegas Motor Speedway (Nevada), Qwest Field (now Century Link Field, Seattle, WA), MUVICO 14 (premier movie theater in Thousand Oaks, CA), and Convention Center Cathedral Plaza (Los Angeles, CA)

2003- 2007 Director of Food and Beverage, Valencia Country Club

Valencia, CA

Director for all food and beverage related activities within a private club including an elite 18-hole golf course, fine dinning restaurant and 400 pax banquet facility.

Operations management includes budgeting, staff training, inventory control and F&B service.

Market and promote club to increase food and beverage revenue by $120K in 2006. Current 2007 projections show and increase of $65K from January to June.

Decreased expenses by 10% by improving cost of food and beverage sold and planning an efficient hourly labor schedule.

Working directly with the AT&T Corporation and PGA (Professional Golf Association) annually to ensure a quality Food and Beverage experience for approximately 8,000 attendees to the AT&T Classic Champions Tour.

Training and developing a professional staff of approximately 100 to serve all members and guests of the club.

Successful “promotions” and events to include wine tasting, wine pairing dinners, theme nights (ex: sushi night, prime rib night, etc.), holiday and New Year’s Eve parties, member tournaments and member events such as “snow day” and “fishing derby”. All designed and successfully increased the bottom line, customer traffic and awareness by at least 10%.

2001- 2003 Director of Food and Beverage, Robinson Ranch Golf Club

Santa Clarita, CA

Opening director of a $4 million food and beverage operation for a brand new Ted Robinson designed golf facility.

Oversaw construction of the clubhouse, equipping it with appliances, furnishings and small-wares, as well as staffing the operation.

Created and implemented departmental policies and procedures including training manuals and service training for catering staff, banquet managers, sous chefs, wait staff, bartenders, banquet servers, culinary staff, beverage cart attendants and snack shop employees.

Developed purchasing specifications and guidelines for all club-related purchases.

Created, developed and maintained vendor relationships and “vendor list” for front and back of the house product and equipment.

Researched and implemented cutting edge fine dining, banquet and beverage menus.

Conceived and captured $1.1 million of the Santa Clarita Valley wedding market in the first year alone.

1999-2001Food and Beverage Manager, Hyatt Hotels and Resorts

Valencia, CA

Achievements include Manager of the Year Award, year 2000.

Oversaw the daily operation of all Food and Beverage outlets at the boutique Hyatt Valencia property. This includes a fine dining restaurant with a high-end menu, specialized wine bar, fireplace lounge and room service capabilities for 244 rooms.

Managed the banquet/convention services department in preparation of high volume events ranging from 100-950 people including community, social and corporate events, weddings, as well as movie and television film productions.

Maximized the food and beverage profit of the facility while safeguarding standards of operation and quality control.

Scheduled employees under direct supervision and monitored scheduling of indirect subordinates to ensure proper staffing levels.

Trained and provided career development for food and beverage staff, provided feedback for employees and worked in tandem with human resources in providing annual evaluations.

Provided appropriate leadership, direction, supervision and guidance to subordinate management staff in accordance with company culture to promote positive employee moral and performance quality.

Worked closely with Executive Chef under the Director of Operations to achieve an impeccable food and beverage atmosphere that ensured the highest level of service for the guests

1989-1999 Free-Standing Restaurant Management

Northern & Southern California

District Manager & General Manager responsible for the maintenance and integrity of the restaurants’ financial statements and overall daily operations.

Create monthly PNL analysis and reconciliation sheets

Implementation of the companies’ policies and procedures

Hiring and training of all staff



University Level Business Administration / Mathematics

Food Safety and Sanitations- Serve safe

TEAM Alcohol Training.


Certified Airframe and Power Plant Aeronautics from Sierra Academy of Aeronautics

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