I have vested tenure & passion for the hospitality culture & business development operations. Overseeing high profile, high volume, upscale properties and multi unit operations, such as The Citrus Club, Tavistock, American Airlines Arena / The Miami HEAT, Morton's The Steakhouse, always with a team goal of exceeding guest expectations, creating loyal and bonding relationships.
The Citrus Club is a private business club, with a revenue emphasis on membership growth, private events, elevated ala carte outlets, which yields a $9 million dollar annual budget. Ranked #1 business club for membership growth in 2020. Set benchmark revenue growth in private event revenue in 2017 and 2018 as well as record EBITDA growth in each of the last 2 years. Achieved multiple corporate awards in my tenure – Best Business Club, Best Service, Best Bar, Best Food and Best Desserts. Given the Rising Star Award in 2018. 10 direct reporting executive staff and an inclusive staff of 125. The Citrus Club is ranked in the top 5 of 234 Clubs, in every statistical category consistently and is the number one performing business club in the company. Multiple revenue outlets include; formal dining, craft bar and lounge, 8 private event spaces, full athletic facility and spa services. 2018, the club became the training and onboarding club for all new business club general managers coming into the company. Design and plan capital project improvements with a 3 year projection and ROI window.
Timpano, a $6 million dollar steakhouse, with inspired Italian creations, in the heart of Fort Lauderdale. Increased gross sales, 4.6% year over year and increased net profit before occupancy, 3.1% year over year. Redesigned FOH training, steps of service and expectations. Initiated areas of responsibility for all management team members. Redesigned the bar program, products and service standards. Timpano quickly became an east coast training unit for TRC concepts. Led the charge in re-branding the concept and capital improvements. 2015 - Tavistock relocated me to Orlando to open a new concept, Canvas, the first restaurant for TRC in Orlando. Heavily involved in the design & development of the facility, sourcing ff&e, food and beverage research and development. Recruited, hired and trained all management and hourly staff. Executed brunch service within 90 days of opening that became the number one voted brunch destination in Orlando for 2016. Complimenting culinary creations is a full- service craft cocktail bar, complete with locally sourced beer, wines from around the world and distinct liquor selections. In addition to restaurant operations, there is also private dining seating for group sizes 10 – 300 and a cafe market place specializing in grab and go food and beverage selections. 2016 - Trained all opening management team members for the 2nd concept in Orlando - Chroma.
Drove revenue & EBITDA for all courtside seat season ticket holders, high profile guests the owner's suit. Executive Leader for 3 revenue centers. Two full service upscale ala carte properties and in seat service department. Accountable for an inclusive staff of over 160 employees, 2 executive chefs, 7 dept. managers. Total revenue exceeded $13 million annually while driving record profits in 2011, 2012 & 2013. Tested and designed menus with culinary operations. Created all beverage menus, wine and cocktail, including sponsorship support. Developed outside culinary partner relationships with celebrity chefs, to showcase external menu offerings. Negotiated with main stream beverage partners for product placement and sponsorship dollars. Spearheaded reinventions of various departments to maximize productivity. Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives. Directed training improvements to reduce knowledge gaps and eliminate workforce performance inefficiencies. Reviewed daily financial reports and reconciled accounts to keep information current and accurate. Streamlined efficiency, reduced labor hours and boosted profitability to optimize overall productivity.
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