As a Food & Beverage Director, I am driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with vendors and service providers. I am also an ambitious director who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals.
Implemented a new product inventory tracking system for beverage which reduced monthly beverage costs by 18%.
Also played a key role in increasing corporate site inspections by making sure all corporate guild lines where being followed to a tee. Eliminated restaurants' loss from $90,000 to breaking even with in a fourteen months period; by cutting cost, controlling payroll, and increasing revenue.
Accountable for all areas related to food & beverage, banquet areas, restaurant, and executive lounge including overall customer satisfaction. Generated new business through implementing guest rewards program, new advertising strategies, and implementing a new cost efficient menu. Managed team of fifty-three professionals. Developed and maintained exceptional customer service standards. Optimized profits by controlling food, beverage and labor costs on a daily basis. Built sales forecasts and schedules to reflect desired productivity targets.
Managed accounts payable, accounts receivable and payroll. Regularly updated computer systems with new pricing and daily food specials. Worked closely with the chef and cooks to determine menu plans for special events or occasions. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees. Carefully prepared weekly payroll to keep up with projected revenue for the week. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Responsible for management and day-to-day operations of the Inn, Restaurant and Pub. Created, developed and implemented all formalized operational systems, hired and trained entire staff. Proficient team builder, special events coordinator, and responsible for guest relations, finances, payroll, marketing and advertising, as well as implemented budgets and cost controls.
Coursework in Business, Restaurant and Hotel Management Concentration in Resort and Hospitality Management, as well as took four years of hospitality accounting.
Courses in Hospitality and Restaurant Management
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