Sandals Lasource Grenada Resort & Spa

2014 – 2015
Directed dining and luxury service operations for 225 rooms, 10 Five Star Restaurants, 8 Bars, Weddings, and Special Events. Daily Operations and Standards, Food and Labor Costs, Staff Training with the HACCP Procedures, and new culinary trends. Responsible for product and goods planning partnering with Purchasing Manager to buy all products one month in advance. Created comprehensive business plans and financial projections strategies, as a Member of the Executive Committee of the Hotel Board. In charge of the Main Kitchen, Pastry Department, Staff Cafeteria, Stewarding, and 10 restaurants in the Resort (Steakhouse, Italian cuisine, Japanese Tappanyaki cuisine, Caribbean cuisine, French cuisine, Sushi cuisine, Mediterranean seafood cuisine, French Patisserie, Neapolitan Woodstone Pizza, Pub Irish). Budgeting, P&L analyses, Capital Expanses, and involved partnership with HR in the Hiring process.

Executive Chef Opening Sandals La Source Grenada Resort & Spa: Grenada West Indies with the Butch’s Steakhouse with Six Diamonds.