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VICE PRESIDENT OF HOSPITALITY Resume Example

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VICE PRESIDENT OF HOSPITALITY
Professional Summary

Forward-thinking Vice President of Hospitality with proven record of accomplishment in food, beverage and experiences during 20-year career. Driven and ambitious change manager dedicated to continuous business improvement focused on enhancing revenue and streamlining business operations. Diligent in driving profit maximization through multifaced business approaches. Enthusiastic and eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of business priorities. Motivated to learn, grow and excel while championing company culture.

Skills
  • Hiring and retaining top talent
  • Driven to create exceptional customer experiences
  • Policy and Procedure Development
  • Performance Metrics Analysis
  • Financial Management
  • Analytical skills
  • Business planning
  • Budgeting
  • Will disrupt status quo
  • Classically trained culinarian
Work History
VICE PRESIDENT OF HOSPITALITY03/2019 to CurrentCompany Name, City, State
  • Report to President/COO, provide enterprise leadership to company communities (TX, SC, GA, NV) to accomplish budgeted financial and hospitality experience objectives.
  • Led departmental purchasing negotiations leveraging GPO to maximize NOI.
  • Championed empathetic EQ driven company culture yielding "a best place to work" reputation.
  • Set strategic objectives associated with annual budgets, wage analysis, recruiting, associate performance.
  • Successfully led implementation of best in class regional, hyper local and farm to table menus.
  • Measured satisfaction above (93%) over last 12 months via customer surveys.
  • Currently mentoring 4 associates' personal development with intent of leveling up promotions from front line positions to leadership within next 6 months.
  • Identified and solved issues with production, workforce and material sourcing to drive business objectives.
  • Identified opportunities to improve business process flows and overall departmental productivity.
  • Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
Corporate Food & Beverage Director02/2015 to 01/2019Company Name, City, State
  • Championed company vision, annual strategic objectives.
  • Food & Beverage national regulatory compliance expert.
  • Designed and implemented in house culinary/hospitality school to drive employee skills & resident satisfaction.
  • Conduct Research, compile data for consideration and presentation by executives, committees and board of directors.
  • National team leader, 20 directors, 650-line associates, 53 dining venues.
  • Key stakeholder supporting acquisitions, renovations and new builds.
  • Responsible for design of kitchens and dining rooms creating award winning innovation.
  • Led departmental expenses $19M labor, $25M non-labor, $150M+ revenue.
  • Malcolm Baldrige National Quality Award – Silver.
  • 1st Luxury Living company awarded Forbes Travel Guide excellence award.
  • Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
  • Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
  • Managed all day-to-day operations within budgeted guidelines.
  • Orchestrated positive customer experiences at all stages by overseeing all department operations.
  • Integrated service and team management strategies to boost business profits.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
PRINCIPLE10/2011 to 12/2014Company Name, City, State
  • Develop and maintain relationships within business channel to foster company growth.
  • Expert identifier of key objectives and criteria to provide solutions.
  • Advanced ability to restructure business culture while harmonizing working environments.
  • Business leader of 12 national consultants, 20+ organizations.
  • Develop diagnostic procedures to determine clients' needs.
  • Facilitator for on-site job coaching and case presentation.
  • Partner Clients – Hyatt Hotels, Umami Restaurant Group, Avocado Café Brands, Simply Layered Pastries, Village Greens Food Service, Mothers Markets.
  • Monitored and evaluated educational programs to maintain high-quality performance objectives and standards.
EXECUTIVE CHEF PARTNER01/2000 to 07/2012Company Name, City, State
  • Innovated award-winning food & beverage menus.
  • Oversaw regional and local state corporate chefs.
  • Group purchasing analyst fostering over $300K savings per year.
  • Plan and direct staffing, training, and performance evaluations to develop focused customer service programs.
  • Prepare budgets and approve budget expenditures maximizing NOI.
  • Represent company at trade association meetings to promote brand awareness.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Planned promotional menu additions based on seasonal pricing and product availability.
Education
Culinary Institute of America, City, ST. HELENABachelor of Arts, Culinary Arts, Business Administration , 09/2000
  • Graduated with 3.89 GPA
  • Awarded externship with Hawaii regional cuisine founder, Peter Merriman
Mira Costa College, CityAssociate of Arts, Business Administration And Management, 08/1998
Certifications

Certified CPR and First Aid, Serve Safe Manager, RCFE

Additional Information
  • Chairman's Award 2008 TS Restaurants
  • TS Restaurants Iron Chef Champion, 2011
  • Sustainable Business of Year Award SBC 2011/2012
  • Green Business of Year Award, 56th district awarded by senator Tom Harmon 2012
  • President's Award, Kisco 2018
  • Service Excellence Award presented by Forbes Travel Guide 2018
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Resume Overview

School Attended

  • Culinary Institute of America
  • Mira Costa College

Job Titles Held:

  • VICE PRESIDENT OF HOSPITALITY
  • Corporate Food & Beverage Director
  • PRINCIPLE
  • EXECUTIVE CHEF PARTNER

Degrees

  • Bachelor of Arts , Culinary Arts, Business Administration 09/2000
    Associate of Arts , Business Administration And Management 08/1998

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