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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLEHospitality Management Executive DirectorAccomplished and customer-focused F&B Director with extensive experience in directing full spectrum of food and beverage operations to deliver substantial revenue growth in highly competitive business markets.Stellar track record of developing strategic business and plans, uncovering new business opportunities, leading and coaching teams, optimizing customer satisfaction, exceeding financial targets, and delivering recommendations for process improvement. Strong background in food and beverage operations, public relations, business development, general administration, quality standards, and controlling food budgets with an eye on cost and stock control. Adept at creating winning menus, conducting wine tastings, and facilitating clients to develop food and beverage lists based on their menus.Areas of ExpertiseStrategic Planning & ExecutionTeam Building & LeadershipOperational ExcellenceHospitality ManagementRevenue & Business GrowthProject ManagementContinuous Process ImprovementExceptional Customer ServiceHealth & Safety RegulationRelationship BuildingStaff Training & DevelopmentGrand Bohemian Hotel Birmingham, Al. 2023- 2024Delta Airlines/Sodexo Atlanta, GA. 2014 2022Director Food and Beverage PortfolioCrafted food offerings with unique regional flair to meet and exceed customer expectations. Devoted appropriate attention to all responsibilities for conducting audits of all clubs and establishing inventory/par system. Steered efforts toward management of $20M portfolio. Led activities involved with buildouts and designing of Sky Club lounges. Displayed exceptional skills in creating corpus orate cocktail and training program. Developed potential beverage strategies and confirmed attainment of long-term goals and growth. Organized numerous special e agents in liaison with wine and liquor companies for JFK, LGA, LAX, SEA, SFO, and ATL.Honored with Best Airport Lounges 2018.Enhanced productivity and performance of associates through effective training and guidance.Exhibited expertise in developing beverage portfolio including cocktails, wines, and beers for 50 clubs in U.S. and food selections.Nurtured and fortified relationships with food and beverage suppliers through effective communication and negotiations on national pricing and continuity.St Regis Princeville, HI 2012 2014Food and Beverage DirectorHeld accountability for purchasing and inventory of all food and wines/spirits, aligning wine list and daily selections and managing beverage program including new monthly cocktails. Delivered effective training to associates on service procedures and wine knowledge. Directed end-to-end food and wine & beverage program for five outlets. Provided support by forecasting Food and beverage budgets, cost of goods, and purchases for $5M operation. Sourced local and imported musicians to perform at lounge as director of entertainment.Awarded LRA Starwood and GEI's; recognition for best beverage program among 32 St Regis worldwide.Gained in-depth knowledge and expertise by working under Chef Jean George, Michelin Three Star awarded chef at Kauai Grill.Additional ExperienceFood and Beverage Director St. Regis Bahia Beach Resort PR (Opening Team Member).General Manager Mezza Luna Restaurant Atlanta, GA.Beverage Director Pricci Restaurant Atlanta, Ga.Sommelier Nikolais Roof Hilton Hotel Atlanta, GaEducationMaster of Wine Candidate Institute of Wine London, England.Bachelor of Arts Georgia Southwestern University Americus, Ga, |
