Summary

Helped to Develop, implement and design customer loyalty programs

Experienced with Staff Development including Staff Education and the Coaching and Training of Team Members including Management.

Diverse hospitality experience including; Multi Unit Management, Team Building, Customer loyalty programs, Hotel, Fine Dining, and Restaurant Sales and Marketing as well as staffing and management training.

Educated in wine, its varietals, fermentation process, presentation, food pairing and service

Dynamic and professional individual, with strong sales, interpersonal and organizational skills.

Broad base of loyal clientele developed over my 8+ years in the bay area.

Intimate knowledge of Delphi, Micros, and Aloha systems.

Highly effective communicator who interacts well with the public and co-workers at all levels.

Previous union/hotel management experience.

Professional History

October 2018- Present

Estate Manager Kendall Jackson / Jackson Family Wines, Santa Rosa CA

Manage all aspects of the estate and tasting room

Manage all Hospitality and Trade requests, experiences, and groups

Create and manage new and innovative guest experiences

Hire and manage team of 20+ employees

Manage budget and capex of 10+ million

Work with Marketing on innovative concepts to drive business to the estate and raise consumer demand

Manage culinary experiences at Kendall Jackson

Sales training for all associates and work with team to exceed goals

July 2014-October 2018

Director/ General Manager Restaurants Neiman Marcus San Francisco, CA

Manage both San Francisco Restaurants with the highest volume in the company at annual sales exceeding 9 million

Implemented new catering procedures and processes

Training of all management and staff in regards to day to day activities, events, event materials, Continuously exceeded all sales Exceeded all goals for sales and profit plan.

Demanding environment requiring multitasking and prioritizing under intense pressure in this fast paced and demanding atmosphere.

Working with multiple levels of management to ensure guest satisfaction

July2013-May 2014

Director of Catering Business Development Mandarin Oriental San Francisco, CA

Worked with Catering team to ensure and exceed all goals.

Implemented forecasting system to accurately predict future revenue.

Training of all management and staff in regards to events, event materials, rewards program and retention of clients.

Exceeded 3 Million in catering sales

Extremely demanding environment with multiple streams of catering revenue to track, predict, staff, and sell.

Working with operational management to ensure proper staffing levels for events.

January2010-July 2013

Director Sales and Marketing, 5A5 Restaurant/Scott Alley Associates San Francisco, CA

Developed all current Customer loyalty, Sales, Marketing, and e-marketing programs.

Implemented loyalty rewards with clientele and VIP client programs to ensure continued growth.

Training of all management and staff in regards to events, event materials, rewards program and retention of clients.

Continuously exceeded all sales goals and restaurant growth by more than 20%.

Exceeded 1.25 Million in private dining sales last year comprising of 20% of the restaurant revenue.

Demanding environment requiring multitasking and prioritizing under intense pressure in this fast paced and demanding atmosphere.

Working with operational management to ensure proper staffing levels for events.

Responsibilities (included but not limited to):

Development of sales department. As well as Customer Loyalty program. Overseeing both inbound and outbound sales involving in regards to private events, group meetings, happy hours, late night events, and board dinners. Met and exceeded sales goals to ensure restaurant revenue and longevity. Hire and manage, and train, all levels of staff as well as maintain community relations and continuously strive for new markets.

January 2004-January 2009

Director of Business Development, Ducca Westin San Francisco Market Street San Francisco, CA

Developed sales and business development for Ducca as a new restaurant.

Trained extensively with Starwood Hotels Award Winning Starwood Preferred Guests Program both in training and for marketing purposes.

Developed processes for all banquets and large events from the initial client contact through set up through closing out.

Worked with Rising Star Chef Rick Corbo on development of menus, and keeping on the cutting edge of restaurants and banquets to attract clientele.

Extensive Delphi Training

Both outbound and inbound sales in regards to private events and banquets utilizing extensive client data and loyalty program to market to specific groups.

Worked with local 2 to ensure compliance with staffing and hotel management with the union.

Responsibilities (included but not limited to):

All Sales and Marketing. Worked closely with Starwood Preferred Guest Program to market to guests and train staff. Working with Rivera PR and with fellow hotel management on keeping up with latest in restaurant and hotel marketing. Ensure sustained growth through marketing and sales and development of loyal clientele.

February 2003-January 2004

Director of Sales and Operations, Emporio Rulli San Francisco, CA

Operational management of all 7 locations overseeing 5 store managers and directly responsible for over 60 employees

Development of extensive training program for management and staff

Coordination of sales and marketing for all 7 store locations.

Implemented and worked on Customer retention and loyalty.

Responsibilities (included but not limited to):

Increase sales for all stores through marketing and customer loyalty program. Worked with management to coach, and develop staff to ensure consistency in service and to build a dynamic team. Worked directly with ownership to ensure steady growth and margin.

January 2002-February 2003

Director of Food and Beverage, Hotel Majestic San Francisco, CA

Development of wine and beverage program.

Service of private events for several high-end local clients.

Event set-up, food service, cocktail and wine service.

Manage all aspects of food and beverage operations ensuring growth and cost control.

Worked with hotel chefs to ensure cost control and growth.

Responsibilities (included but not limited to):

Development of all aspects of staff training, and company policies. Worked with sales and marketing professionals to help re-launch restaurant and hotel. Worked with hotel and restaurant staff at all levels to ensure new policies were followed and communication channels were being utilized. Development of wine and beverage program and staff training in these areas.

Education

Buena Vista University, Storm Lake, IA

BA in Finance Major: Finance. Minor: Marketing

Volunteer Experience

Volunteer, North Liberty Food Pantry North Liberty, IA

Preformed Food Needs Assessment for community of North Liberty, IA.

Distributed food at food pantry, and provided labor as needed.

Volunteer, ‘Service Project’ at SOS Children’s Village Port Louis, Mauritius

Participated in a community clean-up project.

Helped work in the village garden, and educated children about gardening.

Skills:

Extensive Staff training experience

Customer loyalty development

Vast Experience with Sales and Marketing

Basic Spanish.

M.S. Windows; 98-XP, Office & Works.

Multi-tasking & time management.

Leadership & Team participation.

Communication & Public Relations.

Fully trained in Delphi

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