Innovative professional with over 25 years of valuable expertise in the hospitality, hotel, fine dining (multi-unit), catering and marketing arenas with demonstrated initiative, creativity, skilled in negotiation, contract negotiation, start-ups, business development and success. My Story: began my hotel &restaurant career with an internship that led me to numerous countries throughout Europe while earning my degree in hospitality business management. After graduating, I worked at famed restaurants in France, England, Ireland and Bermuda before making the move to New York. In New York, I served as GM of both the prestigious restaurants ORSAY and David Burke’s and Donatella’s before making Miami my home. First opening OPUS 5 in Boca Raton, then DeVito’s South Beach. After teaming up with Chef David Burke once more for David Burke Prime at Foxwoods Casino in Connecticut, I returned to Miami in 2010 to be part of the opening food & beverage team at Fontainebleau Miami, I was tasked with signature dining and began with Chef Alfred Portales’s Gotham Steak During my tenure, I helped to make Gotham one of Miami’s most successful and buzz-worthy steakhouses, garnering an AAA Four Diamond Award and Wine Spectator’s “Two Glass Award”, as well as being Trip Advisor‘s highest ranked steakhouse in Miami. In my five years at Fontainebleau, I was involved in the overall food and beverage program along with grooming general managers for their roles in Hakkasan and Scarpetta, In addition I was able to consult/open 1826 Restaurant and lounge with the Michelin-starred Chef Danny Grant’s celebrated cuisine. Proud to be part of the opening team at Marriott’s new luxury lifestyle brand ‘Edition Hotels’. Integral part of having Marriott’s highest grossing restaurant globally. I was offered the position as Managing Partner at FRG (Farmers Restaurant Group). Highly successful in this role, achieving never seen before financial gains, overall operations. In my tenure group grew from three units to seven, voted best places to work in DC. Financial Brand growth to over $80M yearly. I’m actively seeking a responsible position in the hospitality business, functioning as a VP/Managing Partner within the most dynamic, demanding and challenging environments. I am a highly skilled leader whose ideals and Ethos embodies taking ownership of the guests and business. Experienced Managing Partner focused on improving all aspects of the operation. Entrepreneurial and hardworking mindset. Dedicated to expanding operations, delivering practical solutions and capitalizing on market trends. Results-driven Managing Partner adept at building and leading high-performance teams. Decisive leader and strategic planner with a resilient and forward-thinking approach. Accomplished Managing Partner driven to optimize processes and improve team productivity. Successful background of achievement in investor return, cash flow goals.
Successfully Opened Iconic Fontainebleau involved in one of the most dynamic F&B operations within the U.S averaging $160M net per year. Showed great leadership, which was mirrored by our years of success, multiple awards and great ROI. Had phenomenal guest and Team member engagement. Have completed multiple food & beverage openings and turnarounds, very successful in building teams, service standards, P&L reconstruction which ultimately leads to strong ebitda and Cash Flow, have implemented many systems that drive the bottom line but never take away from a guest’s experience. Have created unusually attractive ambiance that magnetically draws society and the famous Cited for my direct understanding and personal involvement in all aspects of operations Constant goal: To make my employer’s hotel & restaurant the “Crown Jewel” within the community Have always took pride in been a mentor and have had great success in grooming other managers who have gone on to be GM’s and Directors in other identities. I’ve also like to take chances bringing on some team members who may not carry the right amount of experience but can be nourished into greatness. In Edition London we opened with 96% of the entire team who never worked in the business before, Edition London has been one of the most successful hotels in Europe. Part of the opening team at the Edition Miami, we have three Jean-George restaurants on property. I was tasked in making Matador one of the great restaurants in Miami, became the number one restaurant under the Marriott umbrella within the U.S and number two globally. The edition Miami quickly became the highest revenue hotel for Bill Marriott. Edition Miami is the flagship hotel for the U.S and we recently opened NYC Edition and Sanya China, upcoming openings in Bangkok, Abu Dhabi, Shanghai, Barcelona, Times Square NYC, Reykjavik, West Hollywood and many more. The Edition Brand will surpass Ritz-Carlton’s within the next five years. Managing Partner at FRG, Seven locations within the DMV area and PA. All locations reporting record positive numbers. Each location averaged 30K-40K guests every four weeks. FFDC most booked restaurant in the U.S. Plan to open in Regan international, successful in presenting/wining that bid. Involved in many of our proprietary launches, our own distillery, coffee roosting and chocolate program. I was able to highlight my entrepreneurial skills in what may be one of the most challenging times Covid-19 pandemic. FRG pivoted quickly into a virtual grocery & market offering over 500 items, created essential boxes that were a mixture of household items and groceries selling over 30,000 a week, created brunch to-go and curbside This allowed us to feed all furloughed team members and their families during this pandemic, pay 100% health insurance and hit the weekly financial break-even goal for all restaurants at $129K. Operations under my leadership have been identified as and voted “Best New Hotel”, “Most Favorite Hotel”, “Top 15 Hotel in South Florida”. I create image, success, panache and profitability everywhere I go.