2728 Hood St. Apt. #618
Dallas, TX 75219
(832) 877-8247
Experience
Senior Food and Beverage Manager 2015Renaissance Dallas Hotel, Dallas, TX (February 2015–Present)
Responsible for leading the food and beverage leadership team, ensuring that they effectively supervise daily food and beverage (F&B) shift operations and ensures compliance with all F&B policies, standards and procedures. Manages overall day-to-day operations, monitors quality, and standards and meets the expectations of the customers on a daily basis. Maintains the operating budget, and verifies that standards and legal obligations are followed.
Kitchen Manager & New Store Opener 2014
LYFE Kitchen, Dallas, TX (May 2014–February 2015)
Responsible for managing the day-to-day operations of the restaurant while ensuring a
strong focus on food and guest satisfaction. While performing the role of a new store opener
I am responsible for implementing structured learning plans and completing validations of
skills and knowledge for all new team members in order to ensure a successful and on time
opening.
- Assisted in the successful opening of two stores, as the back of the house lead, in the Dallas market and recently opened the flagship store in New York. Part of a team that has built the brands name recognition in a new market which has enabled revenues to increase by 80% per store within three months.
Dallas/Plano Marriott at Legacy Town Center, Plano, TX (August 2011–May 2014)
Responsible for supervising food and beverage/culinary daily operations for three outlets.
Responsibilities include ensuring guest and associate satisfaction while maintaining the
operating budget. Ensures standards and legal obligations are followed.
- Consistently ranked in the top 3 in quality of food and service for the Dolan Market each year. Able to generate an additional $30,000 annually in beverage sales throughout the three outlets by analyzing and improving the beverage program across a variety of areas including pricing, product diversity and menus.
The Woodlands Waterway Marriott Hotel, The Woodlands, TX (January-August)
Rotational program that allowed me to work with the various departments inside the hotel
operation in order to gain an understanding of how the hotel operates successfully.
- Able to gain valuable experience in various departments throughout the hotel with an emphasis in event/banquet and restaurant departments.
Renaissance Hotel, Houston, TX (February-December)
Directed all incoming communications in the proper direction. Provided guests an efficient and informative check in process and answered general questions for any hotel patrons.
- Part of a team effort that brought our Guest Satisfaction Scores (GSS) up to the company standards for the first time in three years.
Silverado Resort,Napa Valley, CA (June-December)
Rotated through various areas of the kitchen operation. Main responsibilities included daily food preparation and operation of kitchen line throughout both lunch and dinner services.
- Promoted to the members lounge for breakfast shifts where I was in charge of making items that met the member’s distinguished palates.
Cook 2 / 2006
Gaidos Seafood Restaurant,Galveston, TX (July-December)
Accountable for the operation of the sauté station which ranged from properly storing all necessary ingredients for the night and cooking the dishes to the restaurants standards in a timely manner. After gaining the confidence of the management staff I was able to rotate through various stations.
Cook / 2006
Jimmy Walker Room, Landry’s, Kemah, TX (January-July)
Food and Beverage Supervisor / 2005
Palm Beach, Moody Gardens, Galveston, TX (May-September)
Cook 2004
Pizza Hut, Friendswood, TX (January-November)
Education
Cornell University, On-line eCornell Certificate Course 2011- Certificate in Hospitality Revenue Management
- B.S. Hotel and Restaurant Management
- Completed wine immersion course to become a
Culinary Institute of America, (NY) Hyde Park Campus 2008
- A.O.S. Culinary Arts