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Work Background
The Culinary Creative GroupSenior Director of Training and Organizational Development
Sep. 2023Denver Metropolitan AreaTraining Needs Assessment:
• Identify training gaps through performance reviews and skills gap analyses across departments, teams, and individual employees.
• Craft targeted training plans based on these assessments.
Career Planning:
• Develop career paths for employees, aligning them with organizational goals.
• Ensure that training programs contribute to employees’ professional growth.
Program Design and Oversight:
• Plan and organize training programs, ensuring alignment with business objectives.
• Oversee learning activities, curriculum, and resource allocation.
• Manage quarterly and annual training budgets.
Evaluation and Improvement:
• Evaluate the effectiveness of learning courses.
• Implement coaching sessions and mentorship programs to foster continuous learning.
• Selected and built course and modules in Opus LMS
Conducting Organizational Assessments
• This includes the current structure, culture, systems, and processes and involves reviewing data, conducting surveys and interviews with stakeholders, and analyzing results to identify areas for improvement.
Developing And Implementing Strategies
• Based on the results of the assessment, responsible for developing and implementing strategies to improve the organization’s performance, efficiency, and effectiveness. This involves designing and implementing new policies and procedures, identifying training needs, developing leadership programs, or redesigning the organizational structure.
Facilitating Change Management
• Involves communicating the need for change to key stake holders, providing guidance and support to employees and management during the change process.
Leadership Development
• Mentoring, coaching, and training programs developed and implemented.
Collaboration
• Works collaboratively with other departments within the organization, HR, Finance, and Operations to ensure initiatives align with the overall mission and goals.
Brown Palace Hotel & SpaDirector Of Food And Beverage (Interim/Taskforce)
Oct. 2021 - Sep. 2022Denver, Colorado, United States
Women's Business Center | Mi Casa Resource CenterSmall Business Consultant & Instructor
Oct. 2019 - Mar. 2021Greater Denver Area• Working with small business owners through every phase of entrepreneurship: start-up, branding, operational systems, marketing and financial wellness
• Partnering with Federal and local grant and loan programs
• Curriculum & Instructional Design: Food Business, Social Media & Marketing, Business Planning 101
• Managed LMS/LMX for multiple adult learning programs.
• Coaching and mentoring over 300 entrepreneurs: Hospitality, Home Health Care, Construction, Cosmetology, Retail/-ECommerce
Autograph CollectionOpening Director of Training & Culture
May. 2018 - Dec. 2018Greater Denver Area• Autograph Collection Hotel
Created and implemented individual department SIPs/SOPS for new ‘one of a kind’ luxury hotel. • Utilizing SCORM and Adobe Captivate: created and delivered training modules for all hotel departments. • Designed Autograph Training: “Mark of Craft”, (Vision/Values/Vernacular/Promise). • Created training programs for brand immersion. • Developed branded “Service Excellence” and “Service Recovery” training programs. • Administered & managed required state & local training requirements. (EX: PCI/Harassment/Human Trafficking/NFRSP/TIPS/CPR) • Assigned, tracked, managed all manager & associate training for Marriott Global Source & L+D • Human Resources: Recruiting, Interviewing, Hiring, Onboarding, Retention, Payroll, HRIS • Developed departmental training teams: criteria & requirements, monthly budget, quarterly training goals, yearly goals
TAG Restaurant GroupDirector Of Training
Jul. 2017 - May. 2018Greater Denver Area• James Beard Award Winning Chef, Troy Guard: 9 Brands within the Denver Market. • Designed and built all hourly training materials-Fast Casual to Fine Dining. • Developed CHEF Education series. Culinary Health Education Financial. • Developed all brand specific Manager in Training Programs. • Developed and implemented Train-The-Trainer programs. • New restaurant openings: Recruiting, Hiring, Training, BOH Development. • Implemented procedures for Menu Roll-Outs, Recipe Distribution. • Sourced and reduced printing costs for menus, training materials, marketing collateral. • Manager and New Hire Onboarding: orientation, training planning, managed development & progress. • Developed SOP/SIPS for new concept and expansion. • Created mentoring team for new hires: orientation, oversee training & progress. • Developed training assistant to administer field training.
Landry'sDirector of Training (International)
Dec. 2011 - Jul. 2017greater denver areaMORTON’S THE STEAKHOUSE |MORTON’S GRILLE | THE OCEANAIRE SEAFOOD ROOM Partnering with, Landry's, Inc. working with legendary culinary programs with world-class chefs & leadership. Curriculum development, E-Learning, Training Videos, New Store Openings. • Solely responsible for all aspects of training & development for: 76 Morton’s | 6 Morton’s Grille | 12 Oceanaire Seafood Room (US & Internationally). • Developed and managed training budget and calendar for each brand and in line with Corporate strategies & initiatives. • Designed, Implemented & Managed all Manager in Training Programs (FOH/BOH), Captains in Training, hourly training programs, and Executive Leadership Development. • Created regional focus groups to review and identify training opportunities. • Identified, selected and led the National Training Team and the International Training Team. Managed 26 FOH & Culinary Trainers. • Responsible for New Store Openings Project Management-from acquisition to openings. Managed Budget, selected training team, hired property teams, provided support after opening. • Collaborated with divisional corporate directors for best practices, KPI, and learning strategies. • Delivered keynote address to corporate directors at yearly Training Summit. 23 Brand Directors + Corporate Team. • Created criteria for Certified Trainer Program, created & administered Certified Trainer Program. • Managed training programs with GM/EC to successfully grow and/or promote 234 candidates. • Identified and selected Regional Training Manager & Training Assistant to provide field training support and corporate liaison. • Partnered and Mentored closely with Vice President of Training on special projects & leadership development.
China Grill dba TurntableDirector Of Training & Operations
Feb. 2010 - Jan. 2011Denver, Colorado• Training and Development; Plan, develop and provide training and staff development for new restaurant concepts. • Develop training materials and manuals. • Recruit, hire, retain both FOH and BOH teams. • Evaluate performance and effectiveness of training programs. • Identify and develop property trainers. (hourly and management) • Prepare P&L, inventory analysis and controls. • Plan and implement sales & profitability strategies. • Insure licensures, lease agreements & vendor contracts. • Human resources, administration, daily operations and management.
Convivial Consulting GroupCEO, Day Maker
Jan. 2010Greater Denver Area• Culture Architect: Branding, Social Media, Guest Experience, Service.
• Food & Beverage: Menu Engineering, Costing, Recipes, Inventory.
• Training & Development: LMS, ISD, SCORM ADDIE, Blended, Classroom and Instructor Led • Human Resources: employee lifecycle, Covid19 Protocol, Performance Management.
• Operations & Systems: Department Operating Procedures & Systems in Place for greater productivity.
• Design & Space Optimization
•. Project Management | Lean Six Sigma
•. Transitions, Acquisition, New Openings, Task Force Ask me how I can energize your employee engagement and training!
Sheraton Denver Downtown HotelFood And Beverage Operations Director
Oct. 2007 - Jan. 2010• Largest Convention Hotel in North America (2007-2019) 1227 Rooms with 144,000 sf of Convention Space, 6 Outlets and Banquet Beverage Operations. • Developed detailed procedure training for food and beverage department to increase food and beverage knowledge & guest satisfaction. • Curated and developed wine and beverage menu, including local spirits & craft beer and specialty cocktails • Coordinated and supervised the 3 meal a day restaurant, ultra-cocktail lounge, banquet beverage, Starbucks, and in-room dining. • Managed and booked Supreme Court Nightclub & Live Music: “Best of Westword” Nightclub/Live Music” • Prepare P&L, inventory analysis, labor and controls within the Sheraton Brand. • Successful planning of Food and Beverage logistics & budget for extensive 12-month property, $83million renovation. • Plan and implement sales & profitability strategies to include bookings, web inquiries, PR/Marketing and community relationships. • Scheduling, administration, daily operations and management.
Sheraton Denver Downtown HotelStarwood Service Culture Training Manager
Feb. 2007 - Jan. 2010Greater Denver Area• Conducted Brand Immersion & Experience Classes, facilitated modules on continual basis to associate and management for associates in 6 brands. • Collaborated with Corporate Training Team and Regional Team to develop: Leadership Toolkit, Service Recovery, Service Excellence, Loyalty Training • Support and Manage LMS, StarVoice, Property Brand Specific & Local/State Required Training • Support New Openings and Transitions • Conducted Brand Immersion & Experience Classes, facilitated modules on continual basis to for all associates, hourly + executive. • Identify, develop, manage “Train the Trainer” and Property Trainers. • Manage property training teams for region
Fat CityFood and Beverage Director
Oct. 2006 - Oct. 2007Daily management & administration of all food and beverage operations for 3.5 acre indoor entertainment and event centre.
Create and implement operating standards and core values to ensure effective operations.
Developed detailed procedure training for food and beverage department to increase food and beverage knowledge.
Responsible for entertainment bookings, PR/Marketing, community relations and special events.
Prepare P&L, inventory analysis, labor and controls.
Plan and implement sales & profitability strategies Associate development through leadership training, mentoring and education.
Lannie's Clocktower CabaretDirector Of Operations
Apr. 2005 - Oct. 2006Daily management & administration of all food and beverage operations for intimate concert and event setting
Create and implement opening menu-wine, spirits and food.
Developed detailed procedure training for food and beverage associates.
Responsible for entertainment bookings, PR/Marketing, community relations and special events.
Prepare P&L inventory analysis, labor and controls.
Phoenix Bar and GrilleGeneral Manager/Managing Partner
Apr. 2003 - Apr. 2005Daily management & administration of all food and beverage operations Create and implement menu-wine, spirits and food.
Developed detailed procedure training for food and beverage associates.
Responsible for entertainment bookings, PR/Marketing, community relations and special events.
Develop budget, P&L, inventory analysis, labor and controls.
Insure adherence for all licensures.
Raindancer ProductionsBrand Manager
Jul. 1999 - Mar. 2003Production & Creative Development Advertising agency focusing on entertainment industry with clients that included The Palms Resort Casino, Volkswagen, Nike to create effective brand campaigns including print and multi-media.
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