Director of Operations, F&B Director Resumes in US-California: Michael

Director of Operations, F&B Director Resume

Contact Candidate

Name:

Michael

Location:

US-California

Experience:

Most Recent Job Title:

Director of Operations, F&B Director

Objective:

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Resume Text:

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HOSPITALITY / F&B MANAGEMENT

Seeking to leverage strong guest relations, service management skills, and budget management

Food and Beverage Management Executive offering over 22 years of combined experience in general management, sales, and marketing for full-service hospitality operations; focus in portfolio management including customer service, budgeting, accounting and financial analysis, operating processes, special projects, ancillary revenue generation, and personnel administration. A catalyst for change, transformation, and performance improvement; respond rapidly and appropriately to changing circumstances. Consistently successful in increasing service standards, quality, and profitability.

Core Competencies:

- Bar and Restaurant F&B Management

- Purchasing and Inventory Control

- Culinary Arts Expertise and Menu Development

- Equipment Maintenance

- Budget Forecasting and Cost Control

- Innovative Marketing Skills

- Growth and Revenue Enhancement

- Event Organizing

- Food and Beverage Financial Management

- Cross-Functional Team Training

- Human Resource and ABC Management

- Staff Supervision and Motivation

AWARDS AND HONORS

- Guest Chef at Yosemite’s Chef’s Holiday Program, January 2005

- Guest Chef for James Beard dinner at Colonial Williamsburg in April 2004

- Awarded Manager of the Year in 2002, Williamsburg Hospitality House

- Received Crystal Pineapple Management Award from the Williamsburg Hospitality House, 1996 and 2001

- Chosen by Johnson & Wales for Internship with Hyatt Regency Team

- Manager of the Quarter Award, Sheraton Tara Hotel

CAREER WORK PATH

J&T Steakhouse LLC Oct 2003-Current

- Managing Partner - Fall Prime Steakhouse, Palm Springs / The Falls Prime Steakhouse, La Quinta / Matchbox Vintage Pizza Bistro

Functioned as Managing Partner for the restaurant group and directed the operations of all three restaurants with 225 to 300 seats, each unit was 7500 to 9000 square-feet and does $2.5 to $3.5 million in food and beverage, dinner only.

- Supervised Management team in each location including accounting and sales team

- Generated monthly P&L’s for partners and yearly budget

- Managed advertising agency and sales manager in promotional and marketing efforts

- Coordinated with chefs and worked on menu and concept development including menu specs and recipe development

- Worked closely with general managers on operations, training, and management development

Highlights:

- Awarded food and beverage contract in 2005 and 2006 for the annual “SKINS” PGA golf tournament; provided food and beverage catering services for 22,000 spectators and numerous sponsor and private events

- Awarded numerous local restaurant accolades for Best Steakhouse, Best Pizza and many others

- Increased revenue from 2003 to 2006 by more than 24% in both steakhouse locations

The Regis Hotel Corporation @ The Williamsburg Hospitality House - Williamsburg, VA (Jan 1995-Oct 2003)

- F&B Director Nov 1997-Oct 2003

- Executive Chef Jan 1995-Oct 1997

Highlights:

- Achieved annual budgeted financial goals in F&B in 1996, 1997, 1998, and 2000

- Awarded first place in Taste of Williamsburg Culinary Competition in 1996

- Awarded first place in March of Dimes Culinary Competition in 1997

- Chairman of 1998 March of Dimes Annual Culinary Competition and live auction

- Opened 415-Grill in March 2003, a contemporary American restaurant; oversaw renovation, procurement, menu planning and training prior to opening

EARLIER CAREER

The Flatley Company, Sheraton Tara Hotel - Framingham, MA

- Executive Chef (375 rooms) Jan 1993-Jan 1995

B. F. Saul Hotel Division (May 1989-Oct 1992)

- Executive Chef - Holiday Inn Airport, Rochester, NY Apr 1991-May 1992

- Executive Chef – Holiday Inn, Gaithersburg, MD Sept 1989-Apr 1991

- Sous Chef – Holiday Inn, Tyson’s Corner, VA May 1989-Sept 1989

Clydes Restaurant Group - Tyson’s Corner, VA

- Sous Chef Sept 1988-Mar 1989

Ponce de Leon Resort and Convention Center - St. Augustine, FL

- Sous Chef Dec 1986-July 1988

CREDENTIALS

JOHNSON & WALES UNIVERSITY, Charleston, SC

- Associate of Occupational Studies (AOS) in Culinary Arts, 1988

Dean’s List and Honor Student; Graduated cum laude

Certifications:

- Certified F&B Executive by American Hotel and Motel Association (AMHA)

- Serve Safe (Sanitation Certificate)

Career Development:

- Alcohol Beverage Service Training, TIP’s

- DDI – Interaction Management Training Program

- One Minute Manager Training Program

- Culinary Intern, Hyatt Regency, Hilton Head, SC

- Hospitality from the Heart Training Program

AFFILIATIONS

- President, Palm Springs Restaurant Association

- Board of Directors, Palm Springs Hospitality Association (PSHA)

- Board of Directors, Palm Springs Business Improvement District (BID)

- Board of Director, Palm Springs Desert Resorts Restaurant Association

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