FOH SOLUTIONS CONSULTANT Los Angeles, CA. **** - Present

Working in conjunction with restaurant owners to improve: Profit Margins, Expense Controls, Internet Marketing, and Service Standards. Also refocused service and kitchen teams to:

Revamp menus, floor layouts, ordering processes, and service delivery.

Improve communications from Front to Back - creating seminars and workshops to significantly increase Food and Beverage knowledge levels.

Significantly reduce waste, create real inventory controls, and give the management team the tools and know-how to run their own operations with success.

HILTON GARDEN INN GENERAL MANAGER Marina del Rey, CA. 2012 - 2014

Responsible for all day to day operations for this completely renovated and converted property in the heart of Marina del Rey.

Fastest ramp-up in Pacifica Hotels history.

Responsible for all pre-opening needs, including supply specifications, purchases, and staffing.

Top 1 or 2 out of 11 hotels on TripAdvisor for Marina del Rey within 2 months of opening.

Exceeded budgeted revenues every month from opening day.

OMNI LOS ANGELES DIRECTOR OF FOOD & BEVERAGE Los Angeles, CA. 2010 - 2012

Led F&B for this four-star downtown property, including award winning, fine dining Noe restaurant. Oversight included Outlets, Banquet/Catering, Room Service, and gift shop.

Revamped menus for all Outlets first year and increased revenues over 30%.

Maintained highest tier guest service scores during major renovation.

LOS ANGELES MARRIOTT DIRECTOR OF FOOD & BEVERAGE Los Angeles, CA. 2009 -2010

Responsible for all F&B operations for this 4 Diamond property, with 25K Square feet of Banquet Space, two restaurants, and 24-hour room service. Also responsible for Union Negotiations.

Generated a profit in F&B for first time in two previous years, increasing to almost 20% within 6 months.

Improved Guest Service Scores from Red to Clear Zones within 5 months of taking over the division.

Directly involved (in absence of General Manager) in transitioning team to new Management Company.

COLONIAL KITCHEN FOODS CONSULTANT Los Angeles, CA. 2007 - 2009

Spearheading various projects with focus on: P&L, Cost Controls, Purchasing, Management Training and Development. Created Budgets and built Spreadsheets specifically targeting clients' needs.

Revamped entire financials for independent restaurants, resulting in significant savings in labor and direct expenses (for one restaurant a 40K a month turnaround.)

Trained managers to understand financials and how to use them as a real tool on a daily, and monthly basis.

HILTON CHECKERS LOS ANGELES GM/F&B DIRECTOR Los Angeles, CA 2001-2007

General Manager (2004 – 2007)

In charge of entire operation for this 188 room, boutique-style hotel in the heart of downtown Los Angeles. Responsibilities included: all day to day Operations, Gross Operating Profit, Flow-Thru, Budgeting, Forecasting, and Sales; all while maintaining lowest employee turnover for Tarsadia Hotels.

Beat comp set for market share for 2005-2007, while increasing RevPar for same period.

Developed partnerships with key organizations in downtown Los Angeles, including the L.A. Convention & Visitors’ Bureau, Downtown Business Development District, as well as the L.A. Music Center and Center Theatre Group; thereby increasing the hotel’s visibility and viability in the market.

Food and Beverage Director (2001-2004)

Directed all Food and Beverage operations for the only true boutique hotel in downtown Los Angeles, including fine dining Checkers Restaurant..

Integral in improving Hotel rating from a 3 to a 4 diamond property.

Oversaw F&B transition from Wyndham to Hilton Brand, including all technical changes and training.

Collaborated on full renovation and concept change for all F&B areas.

Only regular F&B task force member for Tarsadia Hotels.