Dedicated purchasing professional specializing in logistics coordination, vendor relations, costing and inventory management.
Organized and proactive with focused project management, communication and planning abilities.
Achievements include waste reductions, quality improvements and delivery streamlining. Proactive and hardworking with in-depth understanding of JW purchasing operations.
Resourceful beverage manager experienced in high-volume, dynamic purchasing environments. Dedicated to exceeding expectations and bringing exceptional business results.
Extensive hospitality background
Trained in food and beverage service and purchasing
Training for Intervention Procedures (TIPS) Certification
Overseeing cost control
Working closely with vendors to maximize purchases and lock in lowest prices available on bulk items.
Familiarity with inventory management systems
Scheduling and payroll
A key contributor in a three year construction project including the opening of three new restaurants to include menu concepts and beverage design.
Scoring a 100% on brand standard audits
Handling accounts payable for purchases over $1 million a month
Achieved a YTD beverage revenue of over $16 million year to date compared to a budgeted $13,646,592 resulting in a 17.1% beverage cost YTD in 2019.
Closely monitor costs by reviewing daily sales vs. daily usage for all outlets and update costing tools accordingly to track monthly outlet costs.
Managed inventory needs for thirteen locations on and off property including banquets, for a total of over $500,000 worth of total beverage inventory.
Created cost analysis documents for all products on property complete with selling prices to streamline sales of beverage products
Successfully transitioned the opening of three new outlets complete with menus, pricing and multiple new products. In the process gained a wealth of knowledge including a high understanding of draft line and soda line expertise including but not limited to basic trouble shooting, repairs and instillation
Managed and planned a transition and set up of the liquor room to a new location twice in three years.
Trained staff in ordering, processing and payment systems.
Transitioned into food purchasing overseeing over $3 m in sales as well as over $800 k in food purchases my first month.
Oversaw both food and beverage purchasing departments throughout a three month period in the absence of a director of purchasing.
09/2019 to 03/2020
Purchasing ManagerJW Marriott Hotel － Marco Island, FL
Oversaw and restructured the food and beverage purchasing department in the absence of a director of purchasing for five months
Determined recurring business needs and maintained necessary inventory levels.
Organized shipment paperwork, managed file systems and updated tracking spreadsheets
Oversaw all accounts payable for food and beverage purchases.
Obtained quotes from various suppliers to determine most cost-effective purchasing options.
09/2014 to 09/2019
Beverage ManagerJW Marriott － Marco Island, FL
Tracked beverage cost for all thirteen outlets on property on weekly basis and reported out to the leaders.
Was a key player in the opening of three new restaurants as well as re-branding two during a $300 million dollar renovation and expansion
Revamped menus for eleven existing restaurants over a three month window during a construction shutdown.
Sourced new vendors for purchasing needs as well as built strong relationships with existing vendors.
Executed successful events and trade shows.
Attracted, recruited and trained new employees.
Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Organized shipment paperwork, managed file systems and completed and led property wide monthly beverage inventories using the beverage inventory system Clearsky
Oversaw and or handled all ordering, processing and payments of beverage orders
Became a TIPS certified trainer and trained new and existing staff
09/1998 to 09/2014
Sous ChefMarriott － Marco Island, fl/ 34145
Worked closely with all kitchen operations including but not limited to banquet events, buffet lines, room service, hotel restaurant kitchens to ensure accurate preparation and food quality.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
Worked closely with the staff building a strong trust and fostering teamwork to ensure the highest guest experience.
High School DiplomaNordonia High school － Macedonia , Ohio, USA
culinary artsIUP Academy of Culinary Arts － Punxsutawney, PAUSA