WORK EXPERIENCE

September **** to Present – Sheraton Reston, Reston V.A

FOOD AND BEVERAGE DIRECTOR

Responsible for: establishing quality operation plans to ensure growth and profit for the Food and Beverage Department; overseeing the selection, purchasing, storage, inventory, maintenance, and usage of all food and beverage supplies; developing new and analyzing existing procedures and special promotions that improve guest patronage under hotel policies; personnel management of the Department, including work schedules, and hiring and termination of employees; job training programs, and observing rules and regulations for the department; effectively addressing guests and employees complaints; obtaining maximum results in the utilization and appearance of all food and beverage areas, quality control, and maintaining a high standard of service; ensuring effective communication between all operational departments; and coordinating all food service operations of the hotel, namely, banquets, room service, kitchen, and Signature restaurant and bar.

March 2021 to Sept 2021– Lauderdale Yacht Club, Fort Lauderdale, F.L

Director of Operations

Responsible to manage the daily operations of all areas of the club includingCatering, Front Office, Housekeeping, Food and Beverage and Safety and Security. Coordinate and communicate with relevant Department Heads and Construction Department for planning, budgeting, building and maintenance. Effective partnering with Marketing department to ensure consistency and unity through all departments. Market the Marina effectively to drive occupancy and rental revenues while maintaining the quality of product and services as expected by the board Leading by example and following the company’s code of conduct, policies, and procedures at all times.

June 2018 to March 2020 – Westin Crystal City, Arlington, VA

FOOD AND BEVERAGE DIRECTOR

Responsible for: establishing quality operation plans to ensure growth and profit for the Food and Beverage Department; overseeing the selection, purchasing, storage, inventory, maintenance, and usage of all food and beverage supplies; developing new and analyzing existing procedures and special promotions that improve guest patronage under hotel policies; personnel management of the Department, including work schedules, and hiring and termination of employees; job training programs, and observing rules and regulations for the department; effectively addressing guests and employees complaints; obtaining maximum results in the utilization and appearance of all food and beverage areas, quality control, and maintaining a high standard of service; ensuring effective communication between all operational departments; and coordinating all food service operations of the hotel, namely, banquets, room service, kitchen, and Signature restaurant and bar.

June 2012 – June 2018, Blackstone Grill, Christiansburg, VA

GENERAL MANAGER

Managed all operations of the property, including supervision of staff and customer relations; responsible for work schedules and payroll for all restaurant staff; developed effective strategies to optimize and streamline labor and food costs; developed strong promotional and advertising strategies with local entities and organizations, and through social media and received top awards for the restaurant; maintained excellent relations with Corporate owners and vendors (Sysco, US foods, Blue Ridge Beverage, and many more)

March 2010 – June 2012 – Sheraton Roanoke Hotel & Conference Center, Roanoke, VA

FOOD AND BEVERAGE DIRECTOR

Established quality operation plans that resulted in long-term growth and profit for the Department; managed the selection, purchasing, storage, inventory, maintenance, and perishable supplies; developed processes to strengthen special promotions and deals to make the property attractive; was responsible for personnel management of all employees within the Department, including hiring, terminating, payroll, and work schedules; Effectively managed utilization and appearance of food and space with high standards of service; developed effective communications with other departments of the hotel, and coordinated food service operations, including room service, banquets, and restaurants.

October 2008 – March 2010 – Westin City Center, Washington D.C.

December 2007 – October 2008 – Sheraton City Center, Baltimore, MD

FOOD AND BEVERAGE DIRECTOR FOR ABOVE PROPERTIES

July 2005 – April 2007, Woodmont Country Club – Rockville, MD

CATERING DIRECTOR

Managed all catering events, including but not limited to weddings, bat mitzvahs, bar mitzvahs, fund raisers, holiday gatherings, and golf events; responsible for guest relations, managing food and labor costs, payroll, and hiring and training employees.

September2002 – June 2005, Park Hyatt Hotel, Washington DC

BANQUET AND CONFERENCE SERVICES DIRECTOR

Collaborated with the Food and Beverage Director to ensure proper control of food and beverage costs; personnel management, responsible for inventory, storage, and usage of all food and beverage supplies; guest relations; and managed all aspects of big events.

January 1996 – June 2002, Willard Intercontinental, Washington DC

BANQUET DIRECTOR

August 1991 – December 1995, Westpark Hotel, McLean, VA

ASSISTANT GENERAL MANAGER

FOOD AND BEVERAGE DIRECTOR

December 1984 – July 1996, Taj Mahal Hotel, & Taj Flight Kitchen, New Delhi, India

MANAGER

Managed all aspects of Bakery and Confectionary Units; and supervised food quality control for major international airlines.

EDUCATION

Hotel Management Diploma - PUSA Institute of Hotel Management,

New Delhi, India – 1982

Service Leadership – Intercontinental Hotels – 1997

Tips Program Trainer – 1997

Trainer certification, Intercontinental Hotels – 1998

Serve Safe Certification Expires 2/26/2023

Northern Virginia Food Manager Certification Expires 02/26/2023

References available upon request

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