KEY AREAS OF EXPERTISE

Food and Beverage Operations

Hospitality Management

Multi-Unit Management

Franchise Operations

Fine Dining Restaurant Openings

Revenue Generation and Growth

Team Leadership and Mentoring

Performance Development

Project Management

Menu Engineering

Food Planning/Portion Control

Budgeting and Forecasting

Inventory and Cost Control

Profit and Loss (P&L) Analysis

Risk and Waste Management

Quality Control

Vendor and Guest Relations

Contract Negotiations

Contract Management

Food Safety Compliance

Relationship Management

Problem and Dispute Resolution

Excellent Communication Skills

Critical and Creative Thinking

SOFTWARE PROFICIENCY

Microsoft Office Suite

Product Ordering Systems

Proprietary Software Platforms

Time Management Software

EDUCATION

HOUSTON BAPTIST UNIVERSITY

Houston, TX

Bachelor of Arts Marketing

Bachelor of Arts Management

CERTIFICATION

Certified Food and Beverage Executive (CFBE), AHLEI

Visionary Food and Beverage professional with a CFBE certification. Seeking a position where my impressive background can be used to provide executive-level leadership and strategic direction for Food and Beverage (F&B) operations. Adept at developing operational procedures designed to improve business processes, increase revenue, and achieve customer satisfaction. Quickly builds collaborative relationships with key business partners while leading high-performing teams and focusing on the long-term vision.

PROFESSIONAL EXPERIENCE

MOVING UP ENTERPRISES LLC, Las Vegas, NV – 8/2020 to 1/2023

President/Owner

Oversaw the operations of a privately owned franchise business, College Hunks Hauling Junk and Moving

ALIANTE CASINO + HOTEL + SPA, North Las Vegas, NV – 8/2012 to 5/2020

Vice President of Food and Beverage

Directed F&B operations for 5 restaurants, 7 QSRs, 5 bars, showroom, pool, in-room dining, and catering/banquets

Established all F&B infrastructure and rebranding initiatives during the property ownership transition

Successfully rebranded three restaurants in 60 days to include theme, menu development/engineering, sequence of service, and service standards

Provided leadership to an average of 500 direct and indirect reports

Evaluated and provided feedback and corrective action for all direct reports

Developed long-term operational strategies designed to attain maximum operating efficiency

Resolved guest issues and concerns with a focus on win-win outcomes

Served as a member of the Property Planning Committee and participated in the development and evolution of the property’s business plan

Enforced and monitored the contracts of 6 leased restaurants

Operated two franchised Quick Service Restaurants (QSR)

Identified efficiencies and purchasing opportunities to maintain the lowest COS in the corporate region

Provided F&B contributions for the property’s annual budget

Prepared and reported F&B forecasts and period financials to the Property VP/GM and Corporate Executive Team

Maintained amenities and customer service expectations to ensure a continuous AAA Four Diamond distinction

MUCKLESHOOT INDIAN CASINO, Auburn, WA – 12/2008 to 8/2012

Assistant Director of Food and Beverage

Managed over 600 employees in 6 food outlets, 1 retail outlet, and 7 bars

Wrote the approved budget for the $38M F&B operation

Performed menu engineering to achieve the desired cost of sales

Directed the creation of a software platform for manager communication, revenue tracking, cost of sales, labor to revenue, OT, and guests per FTE

Facilitated monthly financial meetings with all managers and chefs to discuss successes, challenges, performance, and strategies

Served as a member of the Casino Executive Committee

Instrumental in the planning, execution, and opening of 3 new concepts

STATION CASINOS, Las Vegas, NV – 12/2005 to 9/2008

Assistant Director of Food & Beverage/Beverage Director

Santa Fe Station Hotel & Casino – 3/2006 to 9/2008

General Manager of Fine Dining

Red Rock Casino Resort & Spa – 12/2005 to 3/2006

As General Manager of Fine Dining, planned all aspects of the opening of T-Bones Chophouse and Terra Rose Italian Restaurant at the Red Rock Casino Resort & Spa

Recruited, hired, trained, and managed the performance of all opening team members

Exceeded opening budget projections with a profitable EBITDA rather than the forecasted initial loss

As Director of F&B/Beverage Director, supported the Director of F&B in the operations of 7 restaurants, 4 bars, concession outlets, and a showroom at Santa Fe Station Hotel & Casino

Led a team of 53 managers/chefs and 500+ employees

Oversaw financial reporting, forecasting, and budgeting for the department

JOE’S SEAFOOD,

PRIME STEAK & STONE CRAB, Las Vegas, NV – 9/2004 to 12/2005

Assistant General Manager

Served as a member of the restaurant’s grand opening management team

Provided strategic direction in the creation of the business operating plan

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