Twelve years of success in responsible food and beverage operations management. Proven ability to learn quickly, assess problems and initiate corrective action. Comfortable in fast paced, high-stress situations requiring attention to detail and follow-through. Able to motivate personnel to high performance standards and excellence. I believe in management practice through example, not inJessicaidation.
Skill Highlights
Leadership/communication skills
Business operations organization
Human resources
Budgeting expertise
Negotiations expert
Employee relations
Self-motivated
Customer-oriented
Strong leader
Full service restaurant background
Hiring and training
Operations management
Adaptable
Food cost control specialist
Food cost analysis expert
Ability to handle/resolve problems
Menu development skills
Core Accomplishments
Delphi Property Adminstrator
Squirrel Property Expert
Micros Property Expert
Aloha Property Adminisrator
Marriott Ranked #1 in Customer Service
Professional Experience
Director of Food and Beverage, 02/2015 to Current Hyatt – Morristown, NJ,
Planned and managed the procurement, production, preparation and
presentation of all food in the hotel in a safe, sanitary, cost
effective manner.
Implemented and managed all company programs to
ensure compliance with the SOPs and LSOPs; to include safety and
sanitary regulation, all federal, state, franchise, and local
regulations to ensure opJessicaal levels of quality service and hospitality
are provided to the guest.
Marketed the Food and Beverage outlets; developed and
managed the implementation of menus, package deals, promotions,
displays, decorations and presentations within corporate guidelines to
capture more in house guests and a larger share of the local market to
meet/exceed sales and financial goals and objectives.
Developed, recommended, implemented and managed the
department's business/marketing plan and budget; continually analyzed,
forecasted, monitored and controlled the labor and food costs through various
methods to meet/exceed management/budget objectives
Managed the maintenance/sanitation of the Food and
Beverage areas and equipment in the hotel to protect the assets, complied
with regulations and ensure quality service.
Responded to customer trends, needs, issues,
comments and problems to ensure a quality experience and enhance future
sales prospects.
Recommended, implemented, monitored and controlled the
Catering/Banquet budget (i.e. labor costs, beverage costs, supplies and
equipment) and coordinated with event budgets to maximize revenue and
minimize expenses while providing quality guest service.
Developed and implemented in conjunction with
Catering Sales, special packages and create new menus and themes within
corporate guidelines, while keeping abreast of the competition's
products, strengths and weaknesses to continually improve revenues and
profit margins while maintaining quality.
Implemented departmental strategies and maximized the financial performance of departments.
Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
Consistently achieved positive sales and guest counts year over year.
Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals.
Improved overall operations including food quality, quality controls, employee morale and overall profitability.
Specific Accomplishments: Improved Service scores to be ranked in the top 20 of the brand.
Collaborated with the Chef to develop and implement new menu for restaurant and room service.
Created the In-Room Directory and Menu from scratch.
Developed a new wine menu and cocktail list working with vendors to cover costs by using their products while increasing sales and decreasing costs.
Scored Outstanding during the Hilton Quality Assurance Inspection with a 93.3% on the F&B portion of the Audit.
Restaurant General Manager, 01/2011 to 01/2012 Westgate Resorts – Mesa, AZ,
Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Achieved restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Enhanced department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Specific Accomplishments: Led the bar and lounge team to achieve the #1 bar scores throughout the Marriott Brand (339 hotels) Led the restaurant team to achieve the #1 overall restaurant scores throughout the Marriott Brand.
Held the # 1 spot for the bar and restaurant at the same Jessicae.
Received the Manager of the Quarter Award during the second quarter of my tenure.
Assistant Restaurant General Manager, 01/2007 to 01/2010 Sage Hospitality Resources, Llp – Houston, TX,
Manage Outlet(s) and provide continuous training ensuring high quality of customer service.
Maintain P&L responsibility, including reconciliation and cost controls.
Manage MICROS 9700 computer system, inventory and receivables.
Specific Accomplishments: Part of the team that earned the J.D Powers # 1 upscale hotel in the DFW Metroplex for 2007-2011.
Senior Bartender, 01/2003 to 01/2007 Omni Hotel - Dallas Park West – City, STATE,
Typical duties include the management of the bar area, i.e., ensuring a seamless and Jessicaely process for tending patrons, dealing with customer service issues, accounting for liquor inventories and product pars.
Specific Accomplishments:.
Designed and implemented current SOP's (open and close procedures, PAR information, cleaning schedules), used as the protocol for other bartenders.
Part of the team that earned the J.D Powers # 1 upscale hotel in the DFW Metroplex for 2005 and 2006.
Education
Associate of Arts: Hospitality Management, Expected in 2006 Northlake - Irving, TX GPA:
Certifications
Microsoft Excel Expert Certification, Micros 9700 Property Expert Status, Microsoft Word, PowerPoint, Aloha POS. Serve Safe Certified, T.A.B.C Certified, CPR Certified
Skills
accounting, C, Carpenter, coaching, counseling, CPR Certified, customer-service, customer service, fast, financial, focus, human resource, Inspection, inventory, marketing, MICROS, Microsoft Excel, PowerPoint, Microsoft Word, policies, POS, quality, Quality Assurance, recruiting, sales, scheduling, SOP, strategic plans, supervising, supervision
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