Olympia, Washington
Manage food and beverage operations for a mid-sized casino. Department has 4 venues, banquet facilities and 150 employees.

FOOD AND BEVERAGE DIRECTOR Cahuilla Casino
Anza, California
Started from scratch and rebuilt the department from the ground up. Closed exhisting restaurant and relocated a new restaurant into a different location in the casino. Department went from monthly loss to a monthly profit in 5 months.
HOSPITALITY CONSULTANT Desert Hospitality Consultants
Owner and Operator of a Hospitality Consulting Firm
FOOD AND BEVERAGE DIRECTOR Morongo Casino Resort and Spa

FOOD AND BEVERAGE ASSISTANT DIRECTOR Morongo Casino, Resort and Spa
Cabazon, California
Responsible for all aspects of a 26 million dollar food and beverage operation with 11 venues and 600 employees
http://www.morongocasinoresort.com
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FOOD AND BEVERAGE DIRECTOR Le Parker Meridien
Managed all Food and Beverage Operations for a very upscale boutique hotel and Spa.

http://www.theparkerpalmsprings.com
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GENERAL MANAGER Marriott Desert Springs - Seagrille Restaurant
Created a new restaurant concept for the venue. Increased profit dramatically

http://www.desertspringsresort.com
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GENERAL MANAGER Glover Mansion
Acted as General Manager and chef for a very upscale boutique hotel and restaurant Operation

http://www.glovermansion.com
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CATERING COORDINATOR Clark House Mansion
Assisted in the opening and managing of the banquet facilities of an upscale historical property.

http://www.clarkhouse.com
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CATERING MANAGER Chasen’s Restaurant
Supervised catered events such as Academy Awards Party, Carousel of Hope Ball and the Emmy Awards
Chasen's Famous Chili Recipe