Digital Marketing Specialist at Ken's Marketing Pros (2025-08 – Present)
- Provide digital marketing consulting and execution for small businesses and hospitality brands
- Specialize in digital activation, social media strategy, and performance-driven marketing campaigns
Resort General Manager at The Palms of Gainesville RV Resort (Santa Fe Palms RV Resort) (2021-06 – Present)
Annual Sales $2.8M
- Oversee all daily operations ensuring exceptional guest experiences and high service standards
- Developed and executed social and digital marketing strategies, increasing online engagement by 40%
- Manage payroll, human resources, and bookkeeping in coordination with accountants, maintaining a balanced P&L
- Administer reservation and property-management platforms including MySites and CampSpot
- Source and coordinate RV rally groups for the resort; plan banquet dinners, lunches, tours, and party events
- Conducted due diligence on three additional Florida resorts acquired by ownership
- Organized community outreach events including Toys for Tots, Toys for Pups, Dementia awareness drives, blood banks, and the Wounded Warrior Project
- Established group rates for NHRA GatorNationals and University of Florida home football games
- Partnered with local hospitals to accommodate patient families, traveling nurses, and physicians
- Earned Best of Florida two consecutive years and Best of Alachua County recognition two consecutive years
- Led a successful expansion project, enhancing resort facilities and boosting occupancy rates by 25%
Restaurant General Manager at Sagebrush Steakhouse (2020-10 – 2021-05)
Annual Sales $6.9M
- Managed all aspects of operations at a high-volume casual dining steakhouse
- Oversaw food and liquor ordering, weekly inventory, and vendor relationships
- Forecasted weekly budgets and scheduled staff to projected sales targets
- Designed a signature cocktail menu and managed all menu offerings
- Handled hiring, onboarding, staff training, and performance management
- Entered all invoices into C-Tuit and managed daily deposits and financial reporting
- Monitored and responded to all guest reviews on Yelp and Google to protect brand reputation
- Drove local marketing outreach to hotels and neighboring businesses; partnered with EZ Catering
- Improved restaurant morale, built team cohesion, and assigned tasks with deadlines to the management team
- Maintained strong P&L performance through disciplined cost controls and revenue optimization
General Manager & Management Executive at Hotel San Francisco (2018-08 – 2019-06)
Annual Sales $6.5M
- Oversaw operations of a 5-star lounge and restaurant within a luxury hotel property
- Managed financial operations using QuickBooks, ADP, Gather, SeatMe, HotSchedules, and BevAger
- Handled HR at the restaurant level including hiring, scheduling, and employee relations
- Collaborated with the marketing team on event planning and upcoming promotions
- Led the remodel of the lower-level bar and lounge, enhancing guest experience
- Designed the 2019 annual operating budget and delivered P&L analysis to ownership
- Managed daily paperwork, labor tracking, and safe counts; reviewed daily reservations and set floor plans
- Held weekly manager meetings reviewing performance metrics, labor costs, and prior-week results
- Worked with Bar Manager and Executive Chef on menu development, item costing, and pricing strategy
- Planned and executed banquet events using Gather; managed catering sales pipeline
Regional Director at Primo Sports Bar & Grill (2016-03 – 2018-07)
Annual Sales $7.2M
- Transformed Caffe Primo Seafood & Oyster Bar into a thriving Sports Bar & Grill concept
- Increased sales by 60% through an aggressive volume-driven sales program
- Managed all social media marketing across Facebook, Instagram, Twitter, and Alignable
- Redesigned the entire menu and created seasonal promotional menus
- Operated with proficiency in Micros, Restaurant 365, Excel, and Microsoft Word
- Oversaw weekly payroll, invoice processing, inventory management, ordering, and purchasing
- Developed San Diego and Los Angeles locations, leading each through the sports-bar transformation
- Guided, delegated, trained, and mentored staff with consistent positive and constructive feedback
General Manager at Cable Car City Pub & Grill (2010-02 – 2016-01)
Annual Sales $6M
- Increased annual sales by over 47%, growing revenue from $3.5 million to $5.9 million
- Achieved operational goals through strategic planning, action plans, trend identification, and guest-service standards
- Controlled costs by reviewing portion controls, minimizing waste, and ensuring high-quality food preparation
- Maximized bar profitability by enforcing portion controls and monitoring accuracy of charges
- Designed off-site catering menu; booked and executed all on-site and off-site events
- Redesigned kitchen layout to maximize productivity; conducted monthly staff meetings to ensure service excellence
- Partnered with local organizations for fundraising events (Lefty O'Doul's Foundation for Kids)
Director of Food & Beverage at Radisson Miyako Hotel (2001-04 – 2010-02)
Annual F&B / Catering Volume $18.6M
- Hired to re-establish all in-house Food & Beverage operations after the departure of outside contractors at this union property
- Reopened Dot Restaurant and Bar, growing sales from zero to over $1 million in the first year
- Operated Dot Lounge and Dot VIP Lounge; hired and managed live entertainment including bands and DJs
- Managed scheduling for banquet kitchen, banquets, catering, restaurant, and bar staff in accordance with union standards
- Created all advertising and developed effective marketing strategies to drive covers and event bookings
- Worked closely with Unite Here Local 2 on hotel labor negotiations and employee relations
- Acted as Hotel Manager on Duty (MOD) on weekends; maintained Micros POS systems for all outlets
- Analyzed P&L results and developed strategies to bring all line items into budget
- Earned bonus checks three consecutive months for exceeding grand-opening revenue targets
- Solicited and booked social parties and business functions using Delphi; managed room setup and execution
Director of Food & Beverage at Holiday Inn Hotel & Suites Oakland – Airport (1998-08 – 2001-03)
Annual F&B / Catering Volume $8.5M
- Designed and launched Diamonds Sports Bar & Grill for the brand-new Holiday Inn Hotel & Suites property
- Led all food and beverage operations for the hotel opening, from concept through execution
- Managed staffing for banquets, catering, restaurant, and bar operations; adhered to union standards
- Created advertising campaigns and implemented marketing strategies to build guest engagement
- Handled HR for the hotel; designed menus with IHG brand approval
- Acted as Hotel MOD on weekends; maintained Micros POS for restaurants, bars, and banquets
- Participated in P&L meetings, analyzing strategies to optimize all line items
- Collaborated closely with the Director of Sales & Marketing; maintained the catering sales team
- Managed catering event pricing and special-event menu development
General Manager at American Grill (1994-04 – 1998-07)
Annual Sales $4.6M
- Designed and implemented all policies, budget goals, and objectives for a new restaurant opening
- Increased weekly sales from $55K to $75K through strategic programming and guest-experience improvements
- Reduced liquor cost from 32% to 21% by creating and enforcing a new liquor-usage program
- Lowered labor cost from 38% to 27% through consistent scheduling discipline and efficiency improvements
- Created and implemented a staff training manual incorporated into daily operations
- Launched motivational employee incentive programs while fostering a cooperative, upbeat work environment
