Description
Accomplishments Operations Management: * Managed F&B Operations and Revenue/Yield Management * Handled all functions related to Hotel Operations. * Staff Development, launched professional development courses for all staff, standards of service, safety and the highest level of guest satisfaction. * Provide monthly reports, Star Reports, F&B revenues and expenses. * Review market trends locally and globally. * Maintenance and programming of all F&B systems. * Ensured HAACP and food safety certifications required. * Increased annual F&B revenue by 29% through opening banquet rooms on special holidays. * Led successful property-wide effort to reduce energy and water consumption. * Filled in as an interim F&B Director for regional east coast. * Responsible for coordination of up to 500 plus F&B staff. * Familiar with ECOTELS and OSHA Compliance and Requirements * Efficiently operated fine dining and a high volume restaurants. * Key role in obtaining restaurant's liquor license and expanding the bar area, thereby increasing overall sales by 19% from previous year. * Recognized as one of the top twenty restaurants in the metropolitan area. * Engineered menus in accordance to local produce, local farms and sustainable fish. * Drove food cost down by 13% by effectively improving inventory procedures and reducing spoilage levels Responsible for the entire F&B dept. "Relais & Chateaux Property" * Led operations of the F&B dept., managed sales/marketing and oversee the staff, establishing their schedules and performances. * Management duties includes daily operations of the lounge, restaurant, private dining stewarding and catering/banquets. * Managed the food, beverage, and supply procurement and vendor negotiations. * Reviewed and managed the financial reports to determine how the F&B is performing against budget. * Contributed to the hotel's overall financial performance. Managed financials sales/marketing personnel quality customer service inventory and P/L revenue management performance. * Created various financial statement reviews and devised the budget for fiscal years. * Improvised a critical path to openings of four brand new F&B outlets. * Stellar knowledge and direct experience with F&B financial inventories payroll management and experience with menu creation and planning costing and development of banquet menus. * Experience in beverage program development including wine liquor beer selections and in creating specialty beverage menus. Lead the hotel risk management team. Support the General Manager and Director of Communications. * Troubleshooting F&B operations team: East Coast division.
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