Visionary Operations Executive with solid experience managing all levels of multiple projects including budgeting and administration. Accomplished Executive with demonstrated ability to deliver mission-critical results.
Delphi * Agilysys * Fossi* Excel * Word *Power Point *Micros *Stratton Warren, Aloha, Cater Pro
Building relationships, positive motivator, strong understanding of P&L and revenue driving strategies
Director of Operations, 12/2015 to CurrentGleneagles Country Club, Club Corp － Plano, TX
Gleneagles is a luxury golf and country club located in the heart of Plano.
Gleneagles host two champoion ship private courses and over 22,000 square feet of meeting space.
Named one of the Best Country Clubs in DFW (Avid Golfer, 2015) and a prestigious member of the Plano, Texas, community for more than 30 years, Gleneagles Country Club provides its Members and their guests with the ultimate private club experience.
Director of Food and Beverage, 01/2009 to 01/2015Winstar World Casino Hotel and Resort － Thackerville, OK Spearheaded Tower 2 and 3 expansion, resulting in a 210% increase in revenue.
Generated new business through Opening three additional full service resturants. WinStar Hotel is a property of 1,399 guestrooms managed by Winston Hospitality.
Winston Hospitality has built a reputation in the industry for developing and operating hotels with an emphasis on quality and a focus on long-term financial success.
At the WinStar World Casino Hotel and Resort, I oversaw the success of 8 outlets including: Two Lobby bars, one fine dining steak house, one 24hour café, one coffee shop, one high volume pool bar, 24 hour room service to 1,399 rooms, and banquet operations.
In addition to my role in these outlets, I also oversee the sales department.
While at the head of the food and beverage operation at the WinStar World Casino Hotel and Resort, I have lead an effective management team and maximized financial performance while upholding quality standards and maximum guest experience.
Ensure successful implementation of marketing programs and budgets Successfully balance the needs and expectations of guests, employees, corporate and ownership Compare actual performance to planned performance, identify variances and initiate corrective action Ensure the development of realistic strategic business plan that defines operational goals and profitability.
Director of Food and Beverage, 10/2007 to 02/2009Courtyard by Marriott － Chapel Hill, NC
The Chapel Hill Courtyard is a 295 room property located between Chapel Hill and Durham North Carolina, just miles from the UNC campus.
The property host a wide array of travelers from weekend sports fans to medical and sales professionals.
At the Courtyard I oversaw both front and back of house operations including budgeting, ordering, hiring, and training.
During my time at the Courtyard I monitored compliance of QA standard, state safety and sanitation requirements, never receiving a QA score that was less than a compliance of 96%.
Oversaw the expansion of the Hotel Lobby bar Lead culinary team to create a new attractive and appetizing signature dishes that drove a 25% increase in food sales Conducts staff and employee meetings Cost reduction by eliminating food waste Pinehurst Resort and Country Club * 5-1997-10-207 This Majestic century-old hotel makes you feel as though you have stepped back in time to an era when elegance defined grand hotels and resorts.
Dubbed the "Queen of the South" the Carolina in has 230 four Diamond guest rooms, while the Holly Inn offers an additional 82 Four Diamond guest rooms.
Resort Beverage Director, 04/1996 to 01/2009Pinehurst Resort & Country Club － Pinehurst, NC
During my time at Pinehurst I earned several merit-based promotions from entry level roles to ultimately the position of Resort Beverage Director in 2004.
While at Pinehurst I had the pleasure of serving as the chairman of the Pinehurst International Wine Festival, responsible for the beverage needs of the 2005 U.S.
Open, as well as managing multiple Wine Spectator award winning wine lists throughout the property.
Managed 3 Wine Spectator award winning wine list.
Maintained Resort beverage programs including the needs of 8 golf courses, 8 restaurants and 10 million dollar banquet operation.
Maintained strict inventory and cost controls as directed by corporate to achieve financial success 200* ServSafe trainer * Restaurant Association member.
Education and Training
Bachelor of Science:Business Administration,2003Fayetteville State University － Fayetteville, North CarolinaBusiness Administration GPA: 3.2/4.0
Departmental Operations Management, Event Management, Inventory controls, Staff-Retention, Communication skills, Revenue and Market Expansion, Project Management, Profit and Loss Generation, Problem Resolution, Risk Management
Activities and Honors
Texas and Oklahoma Restaurant, Serv Safe Certified Trainer and Proctor, Dallas Half marathon