San Antonio, Texas, United States
A 10+ year hospitality operations manager specializing in the food and beverage operation. A passion for understanding emotional intelligence to positively engage with both internal and external consumers in an impactful way, improve collaboration and help drive the company forward.
• Increased revenue from $3.2 to $4.3 million y-o-y, with increased profit by 320 basis points. • Increased productivity to 0.53 from 0.62 hours worked per cover by strategically staffing and reducing labor in alignment with business levels; reducing cost per cover by 24.4%. • Created a par system, managed individual outlet’s liquor cage and conducted monthly beverage inventory in order to close out the year to 18% beverage cost. • Continued training and mentoring of Assistant Directors, Managers, Supervisors, and any other level management. • Continuously working on hiring, onboarding, and training of new colleagues and managers. • Work with local artists and vendors to build out a music program and other activations in alignment with each outlet’s concept.
• Managed team through transition of initial opening, changing of operation hours, implementation of brunch, etc. • Crafted weekly staff schedule, coordinating with different departments to cross-utilize colleagues to ensure proper staffing. • Worked with the Director of Rooftop to build out a payroll processing structure.
• Managed a $3.3 million, 120 seat, 30 employees, pacific northwest cuisine, fast-paced environment • Reviewed monthly financial datasets and contributed analytical support on variances to budget and to previous year at management meetings. • Improve cover count by 10% to 2019, translating to roughly 18k more customers and roughly $300k more in revenue. • Mentored 6 assistant managers, 3 corporate trainees and 2 interns in their leadership development; balancing different priorities from different parties, creating colleague engagement toward goals, and resolving issues around client inquiries. • Crossed-trained a dozen interdepartmental and incoming employees on workplace standards to reduced labor cost. • Improved our annual “Colleagues Experience Survey” scores in multiple categories by double digits to drive an overall improvement of 5% year over year. • Developed trend analysis to create new revenue stream with targeted businesses and event contracts, exceeding our first month’s goal by 120%. • Created requisitions for open positions, reviewed incoming applications and finalized interviews during hiring process. • Created financial reports from Oracle Reporting & Analytic to evaluate item trends based on food cost vs sales for seasonal menu engineering. • Implemented new payroll processing system and identified accurate financial reporting for a new corporate mandated service.
• Managed a $2.8 million, 165 seat, 30 employees, farm-to-table, fast-paced environment • Took sales leads for private parties, drafted contracts, detailed menus, executed on events and consistently surpassed monthly quotas for 3 consecutive quarters. • Consistently managed labor cost to stay below 5% variance to corporate compliance guidelines and saved roughly 20-30k to budget and last years. • Spearheaded new beverage concepts (barrel-aged, bottled cocktails, home-brewed ingredients) to help drive creative and innovative ideas and differentiate our restaurant from competitive set. • Participated in community events, expanded beverage program, collaborated with local breweries, and introduced an independent website that highlighted the locality of concept. • Improved internal yoy scores from 41% to 43.6%, maintained labor cost below 5% variance to corporate compliance guidelines and saved roughly 20-30k to budget and previous years • Led alcohol control presentation for 50+ managers and employees across multiple hotel departments
• Supervised a 20+ banquet and 12+ employee CS operations for 34000sqft, 22 room event space. • Created weekly server and setup schedules, accounting for the variation of events. • Completed payroll reconciliations for 30+ employees across multiple integrated systems. • Effectively executed intimate events (50 people or less) and large conventions (1200+ attendees) while efficiently adapting to clients requests and expectations. • Maintained consistent communication with onsite contacts and event planners before and during event to effectively handle pop up changes. • Arranged for and ensured proper sequence of services for each event in coordination with the client’s agenda. • Conducted regular meetings with event planning managers & director of F&B to review execution strategies for upcoming events on 11-day and 18-day reports • Proper maintenance of back areas, pre-function spaces and storage areas.
•Spearheaded the Terrace seasonal outlets for 2014 -Designed menu with Executive Chef to promote seasonal menu items and increase food sales -Worked with Sam Adams, Barcardi and Wachusett reps for promotions of new and local drinks -Coordinated with Manager and Director on opening and closing responsibilities -Worked with Sales and Marketing to increase exposure to local businesses •Served as co-interim department head -Trained incoming Outlets Manager with F&B operations and software -Trained and managed incoming supervisors to eventually take on leadership roles -Conducted interviews in hiring processes •Participated in a collaborative Assistant F&B project with other Boston Hyatt hotels -Identified ways to streamline responsibilities, eliminate repetitions and restructure processes that we felt could improve our service -Implemented a similar project in our department to tackle our persistent issue of “slow service” and streamlined current processes to increase efficiencies and productivity
• Completed a 6-month rotation through each department of the hotel. • Worked with the different teams to understand how each department ties into the general experiences of the hotel guest. • Completed an in-depth training in the Food & Beverage Division to prepare for entry-level management of the operation.
• Receive, store, and issue sales for floor merchandise. • Stock shelves, racks, cases, bins, and tables with merchandise and arrange displays to attract customers. • Periodically take physical count of stock or check and mark merchandise.