Director Of Food And Beverage Resume Example MGMRI, Excalibur Hotel

DIRECTOR OF FOOD AND BEVERAGE

Summary

Director of Food and Beverage with more then 15+ years of experience.
Executed strategies to exceed financial goals, generating $240 million of revenue.
Directed 40 managers, overseeing 2000 employees, 23 food and beverage outlets.
Directed Continuous Improvement Taskforce to identify inefficiencies with processes and procedures resulting in an increase with financial performance.
Executed several new restaurant openings collaborating with restaurant partners and celebrity chefs.

Experience

09/2016 to Current

Director of Food and BeverageMGMRI, Excalibur Hotel

Implemented strategic planning and budgeting to achieve an annual budget of $17million.
Executed strategies increasing operating income by 3% yoy, 2.5% to the budget.
Collaborated with marketing to increase volume through intensive social media campaign.
Directed team of 40+ managers and 400 employees in achieving divisional goals.
Cultivated a culture of employee and guest engagement to ensure that employees feel valued and guest have an exceptional experience.

11/2014 to 09/2016

Director of BeverageMGMRI, Mandalay Bay Hotel － Las Vegas , NV

Executed menu engineering for all bars, lounges, and restaurants to maximize profit margins.
Created new mixology program focusing on beverage trends to enhance sales and being current with guests demands.
Implemented pricing strategies to increase revenue and improve the cost of goods sold percentage from 19% to 14%.
Directed management team of 10 managers as well as 300 beverage employees.

03/2015 to 11/2015

Executed menu engineering for all bars, lounges, and restaurants, utilizing the newest beverage trends.
Implemented extensive mixology program along with a large focus on Craft Beer.

Improved the cost of goods sold percentage from 19% to 16% for the beverage department.
Collaborated with the bartender/culinary union fostering a positive working relationship.
Implemented pricing strategies to increase revenue and analyze its affect on volume.
Directed management team of 10 as well as 250+ beverage employees.

01/2013 to 03/2014

Director of RestaurantsMGMRI, MGM Grand Hotel

05/2011 to 01/2012

General ManagerPool Operations

11/2010 to Current

MGM Resorts International

11/2010 to 01/2012

Room Dining Manager

Directed operations of 23 restaurants, bars and lounges within the MGM Grand Campus Collaborated with restaurant partners, celebrity chefs Robuchon, Colicchio, Michael Mina, Wolfgang Puck, Emeril Lagasse to reach the financial goals of the property as well as the partnerships.
Executed strategies and tactics to 40 managers, achieving excellent customer service, financial targets.

09/2009 to 11/2010

General ManagerMandarin Oriental Hotel Group, City Center － Las Vegas

Created training plan for new restaurant, sequence of service, Standard Operating Procedures, menu matrix.
Implemented inventory levelsfor China, Glass, silver, beverage Awarded Forbes 5 Diamond, Michelin Star.

Education and Training

2003

Barsmarts Certified,University of Nevada, Las Vegas, HospitalityGPA: 3.3/4.0

2015

and Cicerone, Beer Server Certification

Skills

inventory levels, pricing strategies

Resume Overview

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Degrees