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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLEDirector of OperationsA motivated leader with 33 years of hospitality and business development experience. Highly skilled in driving sales through excellent operations and marketing efforts. Hands-on experience in managing restaurants, hotels, and large entertainment venues. Well-versed in analyzing areas of improvement and growth in the hospitality, Entertainment, and restaurant sectors. Over 25 years of training and evaluating employees to create a culture of teamwork and self- motivation. Well-versed in hospitality and business systems management. Consisting of implementation, execution, training, and upgrading.PROFESSIONAL EXPERIENCEGeorge Washingtons Mount VernonDirector of Food and Beverage March 2017 Present Currently oversees a ten million dollar-a-year food and beverage operation Led the food and beverage team through COVID-19, exceeding the 2021-2023 food and beverage budget by over 4 million dollars. Responsible for P&L and budgeting for the food court, restaurant, catering and outside events Oversee and implement SOPs for all levels and departments in Food and Beverage Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies. Create, execute, and track new ideas to enhance the customer experience and create a brand that George Washington would be proud of.Ashkenazy Acquisition Corporation (New York main office) Hospitality, Design, and Financial ConsultantContract Consultant February 2017 July 2017 Oversaw multiple design and construction projects around the country; Bayside in MiamiRiver Center in San AntonioUnions Station in Washington DCFaneuil Hall in BostonOne Grant in San Francisco Created design renderings, financial and operational business plans, marketing and branding materials and timelines. Incubated local restaurant concepts to create a unique experience at each location Created brand standards for each property and implemented standards of adherence for food and beverage tenants Worked with property management to activate unused spaces to create unique visitor experiencesBarrel & Bushel (Hyatt Regency Tysons Corner)General Manager January 2015 April 2017 Worked directly with Hyatt corporate to develop a new restaurant brand for Hyatt Regency Tysons Corner. Worked directly with the finance department and hotel management to develop a business plan and P&L statements. Developed and instituted training standards for all new hires and continual training for current employees. Developed SOPs for room service, grab-and-go, private events, and restaurant operations. Achieved all financial goals, exceeding the first full years budget by 33% and 12% over projected profit. Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships with preferred patrons. Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; and maintaining security systems. Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.The V Eatery & Brew House Ashburn, VABrewery and PubManaging Member/Director of Operations August 2012 December 2015 redesigned restaurant for launch in 30 days Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates. Met restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; and developing and implementing strategies to increase average meal checks. Attracts patrons by developing and implementing marketing, advertising, public, and community relations programs; evaluating program results; identifying and tracking changing demands. Control purchases and inventory by meeting with the account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; and determining and implementing system improvements. Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Accomplished company goals by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments. Vintage 50 Leesburg, VAMicro-Brewery and Casual Dining RestaurantGeneral Manager/Managing Member August 2006 April 2014 Monitor and maintain all cost control centers; further development of cost savings programs and strong follow through on all systems that are in place Analyze monthly Profit and Loss statements, develop accurate plans from them, implement them, and follow through on plans Establish and maintain appropriate staffing levels and remain abreast of any changes which may impact staffing needs Overseeing all aspects of purchasing within the operation Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party Daily walk-through of the operation to determine areas that need attention or repair Worked directly with our clients to communicate our needs as well as ensure the Client needs are met or exceededSKILLSCost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus. Construction project management, Facility Management. SYSTEMS MANAGEMENTMicrosoft 365Adobe SuitsSquirrelPaycomMargins edgeMicrosSquareTacitPN3Great PlanesQuickbooksBentoboxTriple SeatAutocadOpenTableWebExEDUCATIONGeorge Mason University Bachelors of Science 1996 Reference can be furnished upon request |
