Accomplished hospitality management professional with over 20 years of experience leading restaurants, bars, and spas. Expertise in driving revenue growth and optimizing profitability while enhancing customer satisfaction. Proficient in inventory control, employee training, and strategic cost management, coupled with certifications in Bookkeeping, Food Handling, and ServSafe. Demonstrates exceptional leadership and operational acumen to maximize resource utilization and support scalable operations.
Overview
23
23
years of professional experience
1
1
Certification
Work History
General Manager
Drift Modern Coastal Cuisine and Casino Beach Bar & Grill
Pensacola Beach, FL
03.2023 - 12.2024
Oversaw workflow execution while ensuring staff efficiency, exceptional guest experience, and optimal profitability.
Led initiatives to reduce costs, achieving substantial operational financial improvements.
Developed strategic business plans to increase revenue.
Developed and sustained productive relationships with vendors, clients, and suppliers.
Enhanced inventory processes to maintain appropriate stock levels.
Designed optimized scheduling frameworks to enhance workforce efficiency during high-demand times.
Ensured rigorous enforcement of health and safety protocols through regular inspections.
Proactively tackled and solved concerns, enhancing overall customer experience.
Partnered with finance teams to devise and oversee budgets, maintaining compliance with financial goals.
Delivered tailored educational initiatives to boost staff competence in servicing customers, mastering products, and refining selling methods.
Bargained effectively with vendors, leading to notable cost savings.
Restaurant Manager
Bubba’s 33
Pensacola, FL
10.2021 - 03.2023
Directed daily operations of a high-volume restaurant, ensuring seamless service delivery and operational efficiency
Led and mentored a team of 75 staff members, providing comprehensive training, coaching, and performance evaluations
Optimized staffing levels through strategic scheduling, effectively meeting fluctuating business demands
Managed and controlled inventory procurement for food, beverages, and supplies, ensuring uninterrupted operational flow
Developed and implemented a cross-training program for front-of-house staff, enhancing operational flexibility during peak periods
Executive Chef at Trick Bar & Kitchen - By 10 Downing Street (Modern Indian Cuisine)Executive Chef at Trick Bar & Kitchen - By 10 Downing Street (Modern Indian Cuisine)