The Beverly Hills HotelExecutive Chef
Sep. 2018 - Sep. 2021Beverly Hills, CaliforniaIncreased total F&B revenue from 26 million to 32 million by
driving margin, pricing, and marketing while maintaining an
ultra luxury operating model in the 212 room historic hotel.
➢ Proven and demonstrated leader by increasing employee
engagement to 9.4 from 8.8 through empowerment,
accountability and succession planning, with 135 total reporting.
➢ Successfully restructured the entire department while adhering
to core company values and CA Laws through awareness, buyin,
rollout, and follow up.
➢ Revamped and updated the total hotel F&B program through
menu engineering, consistency in production and recipe,
ordering, vendor relations and extensive training.
➢ Demonstrate an expert knowledge across many cuisines.