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Click here or scroll down to respond to this candidateCandidate's Name
Street Address * PHONE NUMBER AVAILABLE *gbshospitalityinc@gmail.comPROFESSIONAL BACKGROUNDHilton Myrtle Beach Resort, SC February 2014 to PresentDirector of RestaurantsFull responsibility of 2 Restaurants a lounge, pool bar, and room service. There is no food and beverage director at this property since I been there, total revenues over 6 million.Increased sales and profit for food and beverage for outlets every year, food and beverage profit 45%.Review month P&L with Managers for better understanding and better results.Train and provide motivational support to my direct reports.Follow guidelines of Hilton programs such as Flavors of Hilton.In charge of the beverage department from purchasing to special programs cost and staff development.Provide training for managers in wine sales knowledge and selling technics.Create new beverage programs and incentive program.Create sales monthly sales and SALT incentives for[i] servers and bartenders, resulting in greater motivation and increased sales.AwardsWISH Award in 2015 and 2017Vacation Myrtle Beach Company, Myrtle Beach, SC March 2012- January 2014Corporate Food and Beverage DirectorResponsible for managing 11 properties with food and beverage revenues of $6.8 million.Increased revenue, service and implemented a customer service program. Increased the overall score in service by 6 points. Reduced cost of expenses. Implemented job descriptions, standard operating procedures and re-arranged the profit and loss statement by adding P.O.R. Monthly meeting with General Managers to review their profit and loss statement. Implemented systems and procedures for all the Food and beverage departments.Designed the kitchen and purchased all equipment for the Loco Gecko Restaurant. Re-designed many of the outlets to maximize revenues and profit. Participated in the take over team at Crown Reef Resort.By the end of 2012, I added $526,697 in Food and Beverage profits from the prior year.Myrtle Beach National/Brittain Management, Myrtle Beach, SC Jan. 2005 - Feb. 2012Corporate Food and Beverage DirectorManaged 11 properties, 4 Starbucks, and 7 golf courses with revenues of $15 million.Designed 3 restaurant concepts. My responsibilities expanded to the other properties with the promotion to corporate food and beverage director .Out of the 10 Properties 3 properties were losing money. Brought AVENDRA one stop shop to the company and reduce the overall cost. Increased sales by and profits by 25% Compass Cove alone brought $1.8 Mil increase in revenue and 33% profit.Marriott Richmond, Richmond, VA Aug. 2004 - Jan. 2005Contracted by the Procaccianti Group as a Task Force Food and Beverage Director.Food and Beverage Revenues of $5.5 Million. Increased Service Score 16% in 3 weeks.GSS in September 80.9%. October Food and Beverage profit and loss statement results were 52%.Sea Turtle Inn, Jacksonville, FL Apr. 2004 - Aug. 7, 2004Contracted by Remington Corporation to take over this hotel. Instituted all corporate systems and procedures in the food and beverage department and trained all managers to introduce the philosophy of the company. Food and beverage revenues of $4.0 million a year. My contribution in found revenue was $225,000 for the 4 months that I had spent working at the property.Marriott Waterford, Oklahoma City, OK Feb. 2004 - Apr.2004.Hired as a Task Force Food and Beverage Director. Set all systems and procedures, cost control, payroll and all recipes for food and beverage. Created special marketing concepts to increase food and beverage revenues. Implemented all Marriott programs for service, sanitation and product standards. Set sanitation levels to Marriott standards obtaining a 92% on the inspection.Radisson Barcel, Orlando, FL Mar. 2001 - Jan 2004Food and Beverage Director/Director of Operations.522 Rooms Resort with 12,000-sq. ft. of meeting space.Radisson Plaza, Orlando, FL 1999 to 2001Food and Beverage Director355 rooms, responsible for the day to day operations including management development, purchasing, inventorying, and budgeting.Radisson Resort Parkway, Kissimmee, FL 1997 to1999Food and Beverage Director718-room hotel just acquired the Radisson flag in January 1997. I improved the quality of service and food, set systems and procedures, and trained the management team.Buena Vista Palace, Disney World Village, Orlando, FL 1994 to 1997Food and Beverage Manager - Senior Food and Beverage Manager. $28 million a year inF & B. revenue. Responsible for Arthurs 27 and the Outback Restaurant. As a Manager I provided creative leadership to the Palace F&B operations, builded revenues by creating a concept for the outlets that resulted in increased revenues. Developed the Food and Beverage management team. I also increased the product and service standards to accomplish high guest satisfaction through training.EDUCATION and TRAINING* The Leadership Challenge, Kouzes, Posner* The Little Big Things, Tom Peters* Be our Guest, Theodore Kinni* 7 Habits of Highly Effective People S. Covey Seminar* Sexual Harassment Seminar Kennedy Law Firm* Beringer Seminars Food Pairing, Wines* Holiday Inn University, General Manager Program. 1991* American Hotel and Motel, Yield Management. 1990* Behavioral Interviewing, Holiday Inn, 1988* Interaction Management Skill. DDI Seminar 1988* Computer Concepts, Southern College 1987* Profit & Loss Analysis Seminar 1987* Hotel Systems Training, Holiday Inns 1986* Holiday Inn University, Food and Beverage Program. 1985* Bucks County College Pa. Business Administration Marketing. 1976Computer SkillsProficient in: Microsoft Office Professional, Lotus, Hotel Software Applications, Fidelio, Delphi, Holidex, Micros, IQware.REFERENCESBrad Boland Paul WilliamsManaging Director World Resorts General ManagerPHONE NUMBER AVAILABLE Myrtle Beach ResortsPHONE NUMBER AVAILABLE PHONE NUMBER AVAILABLEScott Livchak Nancy McDonald Chris DixonRegional Director Human Resources Manager Regional V.P.Regional V.P. Buena Vista Palace at Disney Village PHONE NUMBER AVAILABLEPHONE NUMBER AVAILABLE PHONE NUMBER AVAILABLEPHONE NUMBER AVAILABLE/pre> |
