Description
During my Hospitality Management career I have led teams ranging from 50-150 staff members, and resided over Budgets and P&L's from $500,000 to $5 million, always implementing precise disciplines in all costs and labor expenses. I have also managed and created Beverage Programs and Wine Lists ranging from 25-100 wines BTG, 70-250 wines BTB, along with specialty cocktails and premium spirit lists. There are so many moving pieces in our Dining Rooms and Hotels, that for everything to be ideal we must all work with the same goal of excellence, and to inspire and lead that charge we need dedicated and caring leaders who lead by example and teach with a passion. You are only as good, as how Well you Lead.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Truluck's Prime Seafood & Steakhouse | Beverage Manager Supervisor John Wyner General Manager 954 547 7228 | 1/2020 - 5/2020 |
| Los Fuegos | Assistant General Manager | 10/2019 - 1/2020 |
| The Faena Hotel | Supervisor Tiberiu Toma Gm Of Los Fuegos | 4/2019 - 10/2019 |
| Fleming's Prime Steakhouse & Wine Bar | Wine & Beverage Manager | 6/2017 - 4/2019 |
| Restaurant Manager | Juvia Assistant General Manager | 11/2015 - 6/2017 |
| Perricone's Marketplace & Cafe | Manager & Sommelier | 10/2013 - 6/2015 |
| Cvi.Che 105 Restaurant | General Manager | 11/2012 - 9/2013 |
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