
Commission Expires 12/31/2027
I have dedicated my life to hospitality. It is something that goes far beyond my education and skill set. Hospitality is in my blood, and it transcends generations in my family. My parents owned 4 restaurants, a toy store, a t-shirt shop, and a ski shop in Breckenridge, Colorado, where I had the fortune of growing up. I was working in restaurants and the stores at age 5, and the passion never subsided.
I received my BSBA from the University of Denver with a Hotel Restaurant and Tourism Management focus. I was recruited directly out of college by the Palm Restaurant, where I dedicated 21 years. I was in Dallas, Texas, first, where I was an assistant manager. I quickly started to rise through the ranks and became the youngest GM in a company history dating back to 1926. As the GM, I was responsible for all day to day operations, budgeting, marketing, managing my team, and being the hospitality leader for my guests. I was also selected as the Palm training manager and trained all new managers who came to work for the Palm Restaurant Group.
I then went on to become GM for STK Steakhouse and was quickly chosen as the training manager for the One Group. I was able to help develop and train all new managers that came to work for the One Group. I was then approached about going into Recruiting and opened my Recruiting and, Consulting business. I was still part of the hospitality industry but was able to help many restaurant groups find their next great team member. I learned more about other restaurant groups and found out what they are looking for in new employees. This has helped me with enhancing the industry's training and education, career development, and the overall well-being of the industry and its workforce.
In the 15 years that I have had the honor to be associated with the CRA, I have been a board member, served as President for 3 years, and the treasurer for eight years for the Mile High Chapter. I have successfully executed a multitude of fundraising events for the Mile-High Chapter Hardship Fund and have been a big champion in getting other restauranteurs involved with the CRA. I have sat as a director on the State Board for 8 years and now am the Treasurer on the Executive committee. I attended the National Restaurant Association Public Affairs Conference twice and was a contributor to the CRA's 5-year strategic plan. I am a judge for the State ProStart Competition.