Description
PROFILE: HOSPITALITY MANAGEMENT Career committed hotel professional with 20 years of management talent within the hospitality industry. * Dedicated to professional loyalty and commitment, and improvement. * Creative and results-driven executive. * Demonstrated record for translating historical data into effective change. * Established programs and processes in each management role that have served to upgrade service, standards, and control throughout the entire hotel. Span of experience includes: staffing and operations, budgeting, sales, food & beverage, P&L and financial control public relations and customer service involvement administrative management of multiple complex projects developing budgets and establishing the business direction to meet the joint mission statements and goals of both corporate management and private ownership. Background Summary: Food Menu Development Bar Menu Development Inventory Control Menu Cost Analysis Marketing Strategies & Programs Safety & Sanitation Operational Cost Analysis Policies & Procedures Development Organizational Effectiveness.Professional Accomplishments Operations and Logistics Management Improved product handling process to reduce Food and Beverage cost. Analyzed receiving, requisition processes throughout the Food and Beverage operation to determine the best practices. Standardized processes and procedures throughout the organization. Results: Reduced the cost of product movement, as measured by bottle for bottle and steak for steak improving food cost by 12.25% and beverage cost by 10.5% Developed method to determine root causes of inventory variances and controlling high cost items. Reviewed and analyzed all factors affecting management of inventory. Instituted procedures and policies to eliminate systematic causes of errors. Results: Improved total F&B profitability by 3.5% or $87,749 Standardized procedures and policies for the entire Food and Beverage operation. Instituted a process to improve existing guidance found in different formats. Developed and incorporated new requirements into a standardized methodology. Results: Streamlined the overall operation of the property, reducing errors, and improving performance. Implemented property specific training program. Reviewed and analyzed existing training program to determine deficiencies in staff service. Implemented new training standards and procedures to create a higher employee retention and better guest service experience. Results: Employee turnover down by 50% and Trip advisor score moved from #350 out of 3,650 restaurants to #49 out of 4,048 restaurants. Implemented new food and beverage menus. Analyzed product mix sales to determine what guest demand was and developed a menu based on that data and current industry trends and specific market demographics. Results: Increase of guest covers by 5% over budget and increase in revenue. Conducted market analysis and developed strategies to increase guest capture ratio. Analyzed existing marketing strategies within the property and the surrounding areas. Implemented new strategies to target specific groups to increase guest traffic. Results: Increase of guest covers by 5% over budget.
Accomplishments
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