Food & Beverage DirectorKings Dominion － Doswell, VA
Oversee operation of 45 food and beverage outlets and onsite accommodations comprised of 260 campsites and 32 guest cabins, including selection, training, succession planning, discipline, and recognition.
Control the performance and productivity of manager and supervisory staff as measured by overall efficiency, appearance and profitability of their departments.
Maximize the level of guest satisfaction, including consistent excellent quality of service and product as well as cleanliness of the facility, through monitoring and employee training.
Review divisional policies and procedures, making specific recommendations to improve service and efficiency.
Maintain excellence in sanitation standards as outlined by Health Department Regulations and Cedar Fair's operating policies, ensuring staff compliance with all local, state and federal laws.
Audit all operational aspects of food service division, developing, and implementing appropriate controls, procedures and policies.
Prepare accurate monthly/annual budgets, including analysis of all operating reports, making adjustments as needed to achieve divisional goals and forecast accurate business trends (attendance, revenues, cost, promotions and weather).
Ensure all labor (percentages, sales per hour worked and payroll dollars), food, beverage, and other direct costs' budget goals are met or exceeded.
Identify and understand practices, in partnership with divisional teams, to drive better margins, improve per caps, and increase revenue.
Seek out new revenue sources for Food and Beverage per cap growth, monitoring and implementing competitive industry trends, identifying best-in-class practices and resources.
Assists Capital Plan, identifying latest equipment, design, and costs.
Develop strategic intent, direction, and planning for owned/managed portfolio, and with the franchise portfolio as required.
01/2001 to 12/2006
Food & Beverage Operations ManagerKings Dominion － Doswell, VA
Oversee all aspects of seasonal employees, including recruiting, interviewing, selecting and training subordinate staff; assign, review and plan the work of others; document employee time worked and training verifications; communicate performance expectations and evaluate results; coach, counsel and discipline employees; develop, coordinate and enforce policies and procedures.
Oversee day-to-day operations of assigned location including; assist developing of and executing a profit maximizing business plan, menus and pricing; tracking of the financial information of location; adjust the operational plan as necessary; review and approve employee work schedules to ensure proper staffing for business levels, while meeting budgetary guidelines.
Oversee operation of assigned franchise locations; staying abreast of current polices and operating procedures; report sales as required.
Oversee assigned concessionaire locations; serve as the primary point of contact for concessionaires; communicate and evaluate adherence to park standards and policies.
Prepare, review, and/or approve forms including; performance appraisals, schedules, training materials, recipe cards, bonus cards, attendance records, employee-counseling forms, break schedules, labor sheets, staffing reports, guest comments forms and financial reports.
Develop, implement, evaluate effectiveness of and recommend adjustments to policies and procedures, equipment manuals, handbooks, checklists, workbooks, etc.
Ensure communication of and compliance with all state and county health regulations and standards, VA ABC laws, as well as industry and park health and safety standards.
Regularly inspect facilities and cart locations to ensure standards are met or exceeded in the areas of: safety, food quality, presentation, guest service, organization and cleanliness.
Stay abreast of food and beverage trends, regulations, technology and products for the restaurant and theme park industries; develop new and innovative operational methods and menu items to improve overall park operations and ensure optimal production, profitability, efficiency and service.
Develop and/or review menus for catered and special events; oversee events including; proper beverage and serving line placement, food preparation, cooking schedules and amounts.
Maintain point of sale database and location cash registers to ensure proper retails and new items are added as needed.
01/1999 to 12/2000
Assistant General ManagerApplebee's International － Glen Allen, VA
Support General Manager in all aspects of operating high volume Applebee's location including full responsibility for BOH operations.
Train and develop new managers for other locations within the region and the entire management team for the first Applebee's location opened in Greece.
Certifications, Affiliations and Community Involvement
Completed FEMA IS-00100.a National Incident Management System Introduction
Completed FEMA IS-00100.b Introduction to Incident Command
ServSafe Allergen and Alcohol Certified
Instructor and Proctor ServSafe Food Safety Courses
Advisory Board for ServSafe Manager and ServSafe Food Handler Revisions - 2017 Release
Board Member and Current Treasurer Virginia Hospitality & Travel Association Education Foundation Board of Directors
Member Retail Merchants Association of Greater Richmond
Judge for Virginia ProStart Student Invitational
Mentor Richmond Public Schools.
B.S: Hospitality & Tourism ManagementVirginia Polytechnic Institute & State University (Virginia TechHospitality & Tourism Management
ABC, budgets, budget, business plan, cash registers, coach, competitive, cooking, counseling, database, direction, employee training, special events, financial, financial reports, Food Safety, forms, General Manager, health and safety standards, inspect, Instructor, Mentor, payroll, performance appraisals, policies, pricing, profit, quality, recruiting, Retail, safety, sales, staffing, strategic, supervisory, training materials