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Click here or scroll down to respond to this candidateCandidate's Name , CCM DIRECTOR OF FOOD AND BEVERAGE
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Growth-Minded Team Member with proven record of exceeding aggressive performance goals within high volume organizations. Dynamic and experienced manager, who implements proven staff and cost management techniques to increase profits. Analytical problem solver, who revitalizes disorganized teams and outdated programs to increase consumer satisfaction. Innovative leader, sought after for ability to implement new promotions and programs and rapidly increase revenue.
A
REAS OF EXPERTISE
 Staff Management and Training  Business Operations  Profit Growth
 Program Promotions  Cost Control  Quality Control
 Sales & Marketing  Collaborative Management  Budget Planning
Consistently able to minimize costs, while maximizing profits.
Devised and deployed
new programs to increase revenue.
Spearheaded the launch and development of high-volume organization.
Implemented innovative policies and procedures to increase staff service quality.
EXPERIENCE & RESULTS
Costa D este Resort Beach and Spa Vero Beach, Florida Feb 2014 July 2014
DIRECTOR OF FOOD AND BEVERAGE
Dynamic team member responsible for exploring alternative revenue sources, implementing budgets for each food and beverage department, training new staff members, supervising current staff members, offering professional development for experienced staff, ensuring all production and services activities, and enforcing adherence to all legal, safety, maintenance, and sanitation regulations., providing guidance for special events, maintaining and securing inventory, and addressing member complaints.
Managed sales, expenses, and profit goals as outlined in operating plans and budgets.
Optimized guest satisfaction with food and beverage while revitalizing a disorganized and challenged staff.
Playing a pivotal role in increasing departmental revenues 30% Year over Year.
Implemented new policies and guidelines.
Brought Market Matrix, which is Benchmark s gold standard, favorable comments and scoring to an all-time high.
Received Open-Table s members #1 restaurant in April, 2014.
Sea Pines Country Club Hilton Head Island, South Carolina March 2006 Feb 2014
DIRECTOR OF FOOD AND BEVERAGE
Dynamic team member responsible for exploring alternative revenue sources, implementing budgets for each food and beverage department, training new staff members, supervising current staff members, offering professional development for experienced staff, ensuring all production and services activities, and enforcing adherence to all legal, safety, maintenance, and sanitation regulations. Implemented policies and procedures, created budgets, and managed their implementation for all departments. In charge of developing wine lists and promotional programs, as well as approving all proposed menus, providing guidance for special events, maintaining and securing inventory, and addressing member complaints.
Managed sales, expenses, and profit goals as outlined in operating plans and budgets.
Researched new products and food preparation techniques and analyzed impact on profit benefits.
Optimized member satisfaction through departmental management and new program implementation, while revitalizing a disorganized staff. Rebuilt staff morale and instituted policies and procedures to promote teamwork.
Minimized waste and food costs, reduced payroll by $40,000, and decreased expenses by $60,000 over 3 years.
Contributed to $400,000 departmental revenue increase over a 4 year period by improving service quality and implementing other strategies.
Instrumental in creating annual and 5-year budgets for food and beverage departments.
Established quantity and quality output standards for personnel in all positions.
Collaborated with directors and committees to find alternative marketing strategies, plan for external and internal marketing, and implement promotional initiatives.
Provided assistance to communications directors in creation of web site presence and online reservation system.
The Inn at Palmetto Bluff: An Auberge Resort Bluffton, South Carolina Aug 2004 Mar 2006
DIRECTOR OF RESTAURANTS AND PRIVATE DINING
Responsible for managing team of 75 associates between 3 meal periods, as well as for private dining and room service. Managed training, cost control, wine certification, team building, payroll scheduling, operational activities for overnight services, and budgeting.
Recruited to explore alternative revenue sources, such as private parties and new goods, and to assist with promotions for a brand new facility.
Successfully achieved projected $2 million in revenue and then exceeded it by $1.5 million in the first 12 months.
Hired and trained a team to deliver professional, personalized service at a brand new facility and to function efficiently within a team environment.
Collaborated with human resources Director to develop and implement innovative training and recruitment program.
Prepared budgets for both restaurants and private dining; effectively maintained budget through cost control.
The Golden Bear at Indigo Run Hilton Head Island, South Carolina May 2004- Aug 2004
FOOD AND BEVERAGE DIRECTOR
Responsible for managing departmental costs, controlling inventory, and revitalizing a disenfranchised staff.
Maintained 32% food and 24% beverage costs.
Formulated and implemented policies and procedures to reinvigorate and improve staff morale, teamwork, and service.
Developed completely new interactive grill concept to engage clientele and increase repeat business.
Instituted new revenue sources and menu concepts, while remaining within budgetary parameters.
The Beaufort Inn Beaufort, South Carolina May 2003 May 2004
FOOD AND BEVERAGE DIRECTOR
Responsible establishing food and wine menus, controlling departmental costs, implementing promotions, and adhering to annual budgets through monthly analysis, as well as recruiting and training new personnel through orientation programs.
Worked extensively with the Chamber of Commerce to provide support for both local and visiting guests.
Generated new ways to increase room revenue through present and alternative methods.
Initiated publication of a newsletter.
Marriott Golf & Ocean Resort Hilton Head Island, South Carolina Jan 2002 May 2003
BANQUET MANAGER
Responsible for managing banquet room set-up, employee training, banquet sales, and coordinating food and beverage operation.
Set and maintained 36% food and 28% beverage cost in banquet sales.
Initiated and implemented new services standard and created proactive atmosphere for service and management staff, while coordinating training with front desk, kitchen, sales, and marketing departments.
Applied new policies and procedures to revitalize a disorganized and challenged staff.
EDUCATION & DEVELOPMENT
Business Management Institute Georgia State University, California Polytechnic State University, Michigan State University
U.S. Navy, 1987-1993, Boston, MA, USS Constitution
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