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Click here or scroll down to respond to this candidateCandidate's Name
North Potomac, MD PHONE NUMBER AVAILABLE EMAIL AVAILABLEDirector of Food & Beverage OperationsCost Control Cross-Cultural Communications & Team Building Large-Scale Event Management Dynamic leader with more than 15 years of experience directing food and beverage sales, FOH/BOH hospitality operations, and large- scale event planning and management for industry-leading organizations. Proven ability to build and coach teams of individuals from diverse cultural backgrounds, creating a collaborative culture focused on respect. Expertise in strategic partnership development and government relations. Multilingual in English, German, Spanish, Italian, and French.Sponsorship NegotiationsGovernment AffairsP&L AccountabilityBudgeting & ForecastingMenu DevelopmentGuest Service & SatisfactionGlobal & Multi-Unit OperationsStaff Training & DevelopmentEmployee EngagementPROFESSIONAL EXPERIENCEDirector of culinary and nutrition services (DCNS), Adamstown MD 10/2023 Present Buckingham's Choice, Acts Retirement CommunityIn charge of the overall food and beverage program for the community with over 380 residents. including managing a dedicated team of 70 employees. As their leader, I have been focused on fostering collaboration, ensuring productivity, and maintaining high morale within the team. Complete and launch of new bistro construction projects Demonstrated exceptional expense management, consistently operating under budget throughout my tenure. Provided hands-on oversight of all operations, actively participating during mealtimes, communicating with, and assisting teams to ensure proper food preparation. Exceeded CPM goals by coming under budget by nearly a dollar per month. Increased Restaurant Participation by %40 daily compared to budget. While also increasing overall service ratings from 37% to near 93% Partnered with Head Chef on creating cooked to order menus with a focus on cost controls and budget adherence. Reduced inventory costs by 13% within 6 months through effective analysis of stock changes and trends. We came up first in the Mid-Atlantic region competing with 8 different communities regarding CPM YTD. Same for Participation in the Mid-Atlantic region competing with 8 communities we had the highest Participation YTD. Culinary Service Manager (CSM), Sykesville MD 8/2020 10/2023 Fairhaven, Acts Retirement CommunityEnsure the highest quality of Food and Beverage service, including managing a dedicated team of 50 employees, for a retirement community with over 300 residents. Oversee the operation of five outlets including: a main dining room with 125 pax cap, a fine dine dining room with 70 pax cap, a bistro with 60 pax capacity, in-room dining which demanded more than 200 orders per day during the Covid-19 pandemic, catering, and events. Monitor the operation of the reservation system, maintenance, and overall operation, ensuring safety measures are in place and high-service standards are met, to guarantee a safe environment and pleasant experience for our residents. Manage beverage purchases and deal with providers considering quality and cost control. Coordinate with Executive Chef for food purchases. Lead HR functions, such as recruiting, scheduling, training, and disciplinary actions. Deal with residents inquiries and concerns achieving record 95% customer satisfaction ratings. Worked directly with health inspectors and city officials to ensure that restaurant meets and exceeds local laws and codes: achieved a record rating of 100% focused on continuous staff training and development to ensure policies and procedures are followed. General Manager, Washington DC 6/2019 05/2020Squash on Fire & Upper West Side CafeOverseen F&B Operation including events achieving an $800,000 revenue. Hosted the 2019 Men's World Team Squash Championships. Most watched Squash event in history on the internet. Manage team of 12 employees for the restaurant, bar. Identify opportunities and drive business development for the site. Develop sales and marketing strategies. Oversee inventory control and stock rotation. Lead HR functions, such as scheduling, recruiting, compensation planning, performance reviews, and payroll.Exceeded sales goals, achieving nearly 25% over target for the restaurant,19% and for the Bar while also increasing overall service ratings from 51% to nearly 90%.Partnered with Head Chef on creating menus with a focus on cost controls and budget adherence.Reduced inventory costs by 35% within four months through effective analysis of stock changes and trends. Candidate's Name
Page Two of TwoYOUTH OLYMPIC GAMES, Buenos Aires, Argentina 2/2017 12/2018 Head of Food & Beverage OperationsDirected $15 million food and beverage operation for global sporting event. Coached and mentored a team of 20 direct reports across organizational levels, as well as planned strategy and monitored performance of more than 1K volunteers. Negotiated contracts with sponsors and strategic partners. Supervised operations for multiple sites, including five parks throughout the city. Coordinated catering services for international sports federations, working with liaisons for each account to prepare menus based on the cultural and dietary needs of their athletes. Maintained compliance with EHS regulations and local codes.Identified cost controls and savings to deliver services $2 million under budget.Represented organization with government agencies and during Congressional hearings, addressing budgetary needs, safety and security challenges, and public health concerns.Cultivated relationships with industry-leading sponsors, such as Coca-Cola, McDonalds, and Omega.Served on Executive Committee tasked with maintaining communications with government agencies, various partners and providers, and the Olympic Committee.THE BRICK HOTEL M GALLERY BY SOFITEL, Buenos Aires, Argentina 10/2015 10/2016 Food & Beverage DirectorManaged budgeting, operations, sales, and business development for all food and beverage outlets within luxury hotel. Monitored trends and market changes, identifying strategies for reducing costs and increasing sales to optimize profit margins. Addressed escalated customer complaints and assessed service delivery to ensure customer satisfaction. Ensured adherence to brand standards for customer service. Planned workflow and employee schedules to minimize labor costs and ensure comprehensive coverage for shifts. Maintained EHS standards for all sites. Coached and mentored employees.Introduced policies and systems focused on customer-centric operations, increasing guest satisfaction by 30%.Identified techniques for motivating employees, such as ongoing professional development opportunities and incentive programs, driving staff satisfaction from under 40% to nearly 90%.Reduced food costs from 44% to 28% and beverage costs from 36% to 17% during tenure.Collaborated with Executive Chef on menu development, aligning menus with seasonal resources to minimize unnecessary expenses and reduce food costs.EL PALACIO DE LA PAPA FRITA RESTAURANTS, Buenos Aires, Argentina 6/2014 10/2015 General ManagerOversaw operations for iconic restaurant chain with four locations in the city, maintaining brand standards established more than 65 years ago. Sustained more than $600K in monthly revenue. Developed budgets and forecasts, as well as generated financial reports to drive strategic planning. Created performance guidelines for employees. Monitored costs and expenses. Purchased supplies and equipment for locations, ensuring procurement through authorized vendors.Launched training program for all 200+ employees, including retraining employees who had been with the company for 20+ years to ensure all staff members were following the same policies.Increased covers by more than 5K monthly, delivering an additional $110K in revenue each month.Introduced communications policies to improve collaboration and consistency among team members. UP TOURISM MARKETING, Buenos Aires, Argentina 5/2013 5/2014 Head of Marketing and SalesDeveloped rapport with Commercial division, acting as liaison between internal staff and customers. Negotiated contracts and developed proposals for each customer based on their needs and allotted budgets. Facilitated events to engage and secure clients. Monitored competitive positioning and market trends, using data to define product strategy and sales goals.Drove all digital and print marketing for multiple channels, including social media, websites, and email, to grow brand recognition and reputation.Mentored sales team in building relationships and closing deals. Candidate's Name
Page Two of TwoOSAKA & OSAKAYUKU RESTAURANT GROUP, Buenos Aires, Argentina 8/2012 3/2013 Director of Sales and BanquetLed marketing strategy, sales growth, account management, and customer service initiatives. Monitored employee satisfaction and morale to ensure retention. Prepared short- and long-term forecasts to define sales goals. Oversaw public and media relations. Collaborated with cross-functional teams, including business units leaders, on promotional campaigns.Created customer satisfaction programs and brand vision, ensuring alignment of operations with customer needs. PALACIO DUHAU/PARK HYATT, Buenos Aires, Argentina 4/2011 6/2012 Food and Beverage ManagerManaged team of 40 employees for restaurant, private bar, and in-room dining within hotel. Identified opportunities and drove business development for site. Developed sales and marketing strategies. Oversaw inventory control and stock rotation. Monitored VIP reservations, communicating with prestige guests to ensure their satisfaction. Led HR functions, such as scheduling, recruiting, compensation planning, performance reviews, and payroll.Consistently exceeded sales goals, achieving nearly 20% over target for restaurant, 9% for in-room dining, and 4% for private bar, while also increasing overall service ratings from 70% to nearly 90%.Partnered with Head Chef on creating menus with a focus on cost controls and budget adherence.Reduced inventory costs by 17% within four months through effective analysis of stock changes and trends. Career Note: Additional experience Food and Beverage Manager for Princess Cruises as Food and Beverage management Trainee for Hotel Intercontinental Frankfurt, Bar Manager for Hotel Nikko International and Chef de Bar for Hotel Park Inn by Radisson and Holiday Inn Event Hotels, all located in Dusseldorf, Germany. EDUCATIONBA in Hotel Business, Albrecht Durer Berufsfachschule, Dusseldorf, Germany. |
