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Service driven professional with over 30 years of workplace experience. Exceptional knowledge of workplace operations combines with interpersonal skills.  Strength in management and customer service with a proactive approach to drive results.


A leadership position to implement technical skills and enhanced knowledge in the workplace industry.


Uber Technologies
August 2016Present

Workplace Manager

  • Create and maintain a philosophy for the food program and facilities, while being parallel to HQ sites in the Bay Area
  • Fiscally responsible for workplace budget, data track all costs, spend rate, and forecasting.
  • Analysis and execution of MSA/SOW/SLA form various vendors and managing multiple programs simultaneously.
  • Acting in a strategic manner, innovating, implementing/working with HQ partners and vendor partners in completing projects.
  • Overseeing daily operations of all areas foodservice and facilities ensuring quality, consistency, and innovation are met.
  • Created a productive workplace environment with health and safety compliance on state and local levels.
American Express Centurion Lounge San Francisco
Oct 2014may 2016

General Manager

  • Supervisory responsibility in accordance with American Express policies and applicable local laws.

  • Responsible for the operation of the airport lounge in accordance with the approved budget while providing the client with the maximum value for the dollars spent.

  • Ensure that Food & Beverage offered to the client, customers, and employees of the operation is of uperior quality.

  • Maintain excellent relationships with employees, guests and client as well as other departments within the operation.
  • Ensures that all staff are trained and performs their duties in accordance with the service standards.
  • Conducts service meetings to discuss trainings, expected passenger counts, food specials, promotions, and relevant information that may impact the daily lounge operation.
King & Spalding LLP Atlanta, Ga
Sep 2011Oct 2014

Food Service Manager

  • Create strategies designed to motivate the management team for overall customer satisfaction.
  • Maintain excellent relationships with customer, guest and clients as well as other departments.
  • Communicate with staff and managers to ensure food programs reflect the vision of the company.
  • Prepare quarterly reports for client presentation and also weekly financial reviews.
  • Manage P&L and yearly budget in corporate dining account with achieved financial goals.
  • Ensure HACCP procedures are followed and maintained for state and third party inspections.
Equifax Alpharetta, Ga
Jul 2009Sep 2011

Chef Manager

  • Oversee full culinary operations and foodservice activities of the facility, along with creating weekly menus in café and implement full catering services.
  • Responsible for the financial goals and budget strategy for client including forecasting and fiscal reporting. 
  • Successfully launched various culinary programs in conjunction with Flik Int. and culinary teams.
  • Ensure HACCP procedures are followed and maintained for state and third party inspections.

King & Spalding LLP Atlanta, Ga
Mar 2006Jul 2009

Food Service Manager

  • Directly supervises employees in the food service department and responsible for interviewing, hiring, and training employees.
  • Accountable for short and long term client and financial and operational plans.
  • Maintain profitability, performance and service quality in all foodservice operations.
  • Communicate effectively to establish stellar service with a quality product.
  • Assume all General Manger duties including catering and cafe responsibilities. 
Carole Parks Catering Atlanta, Georgia
Jan 2003Mar 2006

Executive Dining Room Manager

  • Coordinate and monitor catering aspects of the firm and supervise dining room along with pantry staff to assure quality service.
  • Liaison between conference center coordinator, service staff, and firm personnel.
  • Maintain daily, weekly, and monthly spreadsheets and compile all charges for billing.
  • Ensure product delivery with HACCP standards and quality food assurance. 
Carole Parks Catering Atlanta, Georgia
Mar 2001Jan 2003

Sous Chef

  • Participated in intensive menu production in a high volume catering facility.
  • Develop and implemented menu ideas for diverse clientele and maintained an elevated level of creative versatility.
  • Coordinated menu production at on-site catering events throughout the Atlanta Metro Area
  • Supervise all aspects of on-site catering including set-up, service and post production. 


Art Institute of Atlanta School of Culinary Arts
Sep 1999

Associate in Arts Degree

Learn classical principles of cooking along with modern techniques and trends. International cuisines are introduced throughout the program. Both theory and practical applications are taught in professional kitchens and through internships. The culminating class in Culinary Arts is the à La Carte class, in which students prepare all courses for a “dining lab” open to the public. All culinary classes are taught by professional, industry-experienced chefs in a hands-on setting that allows the students to learn the best.


  • Food and beverage management of high quality facilities 
  • Proficient in food service financials 
  • Intimate and large scale catering events 
  • Fine Dining
  • A la Carte 
  • Creative menu development 
  • Safety and Sanitation 
  • Quality control
  • Inventory and Purchasing 


International Facility Management Association
May 2019

Facilities Management Professional

The International Facility Management Association’s Facility Management Professional (FMP) credential is an assessment-based program aligned with IFMA’s global task analysis.  FMP credential holders demonstrate a proven comprehension of the foundations of facility management in operations, project management, finance, leadership, and strategy. 

National Restaurant Association
Dec 2007

Food Management Professional

The Foodservice Management Professional (FMP) certification recognizes exceptional managers and supervisors who have achieved a high level of knowledge, experience, and professionalism that is most valued by the food service industry.