Las Vegas, Nevada, United States
Experienced Food & Beverage Operations Manager with a proven track record in revitalizing restaurant operations, increasing profitability, and ensuring guest satisfaction. Adept at executing large-scale events like the F1 Grand Prix and managing diverse food service operations from room service to banquets. Demonstrated expertise in inventory management, menu development incorporating innovative culinary trends, and financial performance optimization through effective pricing strategies. Skilled in staff training, scheduling, and maintaining efficient administrative processes. Known for transforming disorganized operations into seamless, high-performing service environments, fostering dynamic team collaboration, and delivering exceptional guest experiences. Proficient in various POS and inventory systems for optimal business management. EXPERTISE: Extensive Food & Beverage Knowledge Multi-Unit Management New Restaurant Openings Food Safety & Compliance Operations Management Staff Training & Development Budgeting & Financial Oversight Vendor Contract Negotiation Customer Satisfaction Enhancement Strategic Planning & Execution Inventory Management Project Management Beverage Programs Marketing Strategies Quality Control Menu Planning Event & Banquet Management Labor Management Scheduling Problem-Solving & Crisis Management TECH SKILLS: Mymenu Barkeep Aloha Oracle Symphony Jonas UKG Birchstreet
- Oversaw execution of all banquet events, weddings, and meeting spaces, ensuring smooth operations and exceptional guest experiences. - Successfully reopened the restaurant after a three-year closure, revitalizing operations and re-engaging the local community. - Executed large-scale events for the F1 Grand Prix over three days, overseeing five weddings and numerous private events and group meetings. - Updated all food and beverage pricing to align with current market costs, optimizing profitability while maintaining competitive pricing strategies. - Created updated restaurant and pool service menus, incorporating seasonal ingredients and innovative culinary trends to enhance guest experiences. - Managed daily operations of room service, breakfast restaurant, pool service, Marketplace liquor sales, and lounge food and beverage service. - Conducted scheduling, payroll, and gratuity reporting to Human Resources, maintaining accurate and efficient administrative processes. - Prepared daily sales reports and conducted monthly P&L analysis and forecasting to optimize financial performance. - Ordered all beverages for various outlets and events, ensuring inventory alignment with guest demands and occasions.
- Revamped equipment, smallwares, uniforms, menu pricing, and inventory systems to enhance operational efficiency. - Decreased and streamlined inventory, optimizing stock levels and reducing waste while achieving profitable liquor cost percentages. - Programmed and updated the Jonas system for effective inventory management and reporting. - Oversaw and executed all club special events, including holiday brunches, wine dinners, golf tournaments, and banquet events for up to 200 guests. - Conducted interviews, hiring, and training for banquet staff, restaurant bartenders, servers, snack bar staff, and beverage cart staff, ensuring a competent team. - Handled daily payroll and gratuities reporting for HR, maintaining accurate records and efficient processing. - Managed inventory and ordering of all beverages across departments, ensuring alignment with demand and enhancing guest satisfaction. - Administered member wine locker sales and maintenance, providing personalized service and inventory management. - Successfully transformed operations from disarray to optimal functionality, updating systems, staffing levels, and equipment for bar, restaurant, and event services.
- Trained and oversaw nightly staff, ensuring smooth operations and maintaining consistent service quality despite challenging circumstances. - Operated point-of-sale (POS) systems efficiently and assisted with regular updates to ensure seamless transaction processing. - Provided exceptional guest service, maintaining a high level of guest satisfaction even as management challenges unfolded. - Adapted to a dynamic environment following the departure of Master Chef Shaun Oneal, managing team morale and customer expectations. - Contributed to maintaining operations for a year in a challenging environment, demonstrating resilience and leadership in difficult times.
- Managed the fine dining Italian restaurant within the Hotel Ivy, including a cocktail bar and lobby bar, overseeing all operations to ensure exceptional service standards. - Reconciled all daily paperwork for servers and bartenders, ensuring accuracy and timely deposits. - Conducted daily banking deposits and recorded sales, maintaining precise financial records. - Scheduled staff for optimal coverage, balancing operational needs with employee satisfaction. - Oversaw daily food and beverage staff operations, ensuring seamless service and adherence to quality standards. - Ordered all beverages and conducted monthly inventories across all outlets, optimizing stock levels and replenishing supplies.
- Handled all inquiries for groups of 8 or more, including bar buyouts and full restaurant buyouts for a fine dining establishment. - Planned and executed menu and event planning, provided price quotes and created banquet event orders (BEOs). - Conducted BEO meetings with management and the Executive Chef to ensure alignment and execution of event details. - Oversaw event setup and managed operations from start to breakdown, ensuring impeccable service delivery. - Managed regular dining service operations by coordinating seating charts, assigning server sections, and adjusting staff coverage as business needs dictated. - Booked and organized high-profile events during Superbowl 2018 in Minneapolis, including events for the CEO of Reiddell, players, and coaches from the New England Patriots, and planning Carson Wentz's family engagement dinner. - Negotiated with Hyundai's executive staff for a potential full restaurant buyout for a dinner event for 150 people, demonstrating adaptability and client-focused strategies despite the client choosing an alternate location.