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PHONE NUMBER AVAILABLEEMAIL AVAILABLELINKEDIN LINK AVAILABLESavannah, GeorgiaC O N T A C TS K I L L SService Oriented with guestsatisfaction at highest interest andpriorityOrganization and Time ManagementTeam Building and Team ManagementStrong Leadership skills, on the floorand back of houseWorking with POS and InventorySystems like Fosse, Micros, Aloha,Toast, Dinerware, MarketMan, RSI,Craftable, OKTA, OpenTable,Hotshop/Birchstreet, Atlas, EMC,OracleCurating Beverage Programs includingCocktail, Beer, Wine, Juice, and CoffeeBarConcept Design and LayoutManagementSupplier and Distributor RelationsHigh Pressure Decision MakingW O R K E X P E R I E N C EJ O N A T H A N W H I T EF O O D A N D B E V E R A G E P R O F E S S I O N A L C E R T I F I C A T I O N SWSET II Wine EducationCourt of Masters Introductory toSommelierTIPs CertifiedServeSafe CertifiedResponsible for the Operation of all food and beverage outlets at the property including: 2 full-service restaurants; Golf Course Clubhouse; Cocktail Lounge, Pool Bar; Coffee Shop; In room dining Manage front and back of house staff at all outlets, in which I am responsible for hiring, training, scheduling, and maintaining a happy and efficient work environment, including orientation BASE coaching Mentoring and monitoring a management team of 6 direct reports, designing targeted goals for the team to accomplish throughout the yearIntroducing Voyagers and J1's into the Westin Brand Program Operating within monthly F&B budget according to weekly P&L - Including Atlas labor budgeting towards best-in-class metrics for the Southeast RegionImplemented Hotshop/Birchstreet property wide - which is an Inventory, Requisition, Checkbook and P&L Budgeting operating systemCurated thoughtful and delicious food, cocktail, and wine menus for all outlets Work closely with Sales team to ensure guest satisfaction with banquets, and future event planning Westin Savannah Harbor and Golf ResortSenior Food and Beverage Operations ManagerDecember 2022- PresentSavannah, GARevitalized the food and beverage departments protocol making the F&B department profitable, fun, and efficientCollaborated with distributor partners and local vendors to enact monthly activations to increase sales, customer satisfaction, and foot traffic into the bar Working with sales to create special event/banquet menus to coincide with monthly budgeting Covering all areas of the hotel during staff shortages; Total Hotel Management for a boutique style hotel Hired and trained F&B employees to elevate all to brand standard to ensure guest satisfaction and optimize profitabilityMoxy Hotel Cherry CreekFood and Beverage DirectorJanuray 2022 - December 2022Denver, COManaged and opened new locationOpening and creating all beverage menus for a new restaurant concept with focus on an agreed profitable COGCreating a 100-bottle wine list while coordinating with the chef for a fine dining steak and oyster restaurant, while designing a small cellar to maintain correct temperatures and storage capabilities Coordinating ghost kitchen and food truck operations while the second restaurant was under construction Built Restaurant and Bar/Beverage Training Programs for all employees Staff education consisting of food and wine pairings Jacks Uptown Grill; Jacks On PearlFood and Beverage Director / Assistant GMSeptember 2017 - January 2022Denver, COResponsibilities included invoice recording, inventory, floor supervising, scheduling, creating menus, purchasing, serving and bartending when needed9th Door BeauvallonAssistant General Manager, ShareholderAugust 2014- September 2017Denver, COSullivansBartender / Bar ManagerBartending in a fine dining/ high volume restaurant Weekly inventory and cocktail creationsDaily studies in wine with a focus on U.S. WineWeekly meetings with liquor, wine, and beer representatives to curate the best drink menus available October 2012- August 2014Denver, COS U M M A R YI am an experienced Food and Beverageprofessional within the hotel andrestaurant industry with over 15 years inhospitality. I have a passion for guestsatisfaction and the comradery of theindustry. Throughout my tenure, I havemastered menu curation, staffleadership, training, and events whilealways keeping efficiency andprofitability at the forefront of alldecisions.