Ali Valvo Email & Phone Number

Sarasota, Fl, Us

Michigan City, Indiana, United States

Michigan City, Indiana, United States

Managing everything web that is customer facing

New Buffalo, Michigan, United States

Food and Beverage Manager responsible for 20 - 85 employees depending on time of year. Seasonally expand and contract management outlooks, dining room size, number of employees, and training style. Ensured guest expectations were met and/or exceeded for 110-250 person dining room, depending on season. Also responsible to manage, schedule, hire and oversee on site coffee market. Key Achievements in this role• Directed team in efforts to maximize summer season reservation and walk-in potential, ending in a 12% increase in revenue overall, and 21% increase in seat utilization and reservation handling • Scheduled up to 85 employees across 2 departments and 7 days a week • Serves as the guests point of contact for restaurant guests and events. Handles reservations, manages events and follow-up reports. • Resolved internal and external conflicts with diplomacy, logic and consistency• Built an atmosphere where upward feedback is welcomed and encouraged

New Buffalo, Michigan, United States

• Sole responsibility for social media and marketing, including planning and scheduling emails, content, content creation, graphic design and engagement monitoring between four different outlets, with four individual brand voices.• Coordinated communications between various departments; food and beverage (FOH and BOH), guest services, and outsourced design companies. • Developed and launched Instagram for four different brand outlets, gathered a following of more than 100+ within the first three weeks of launch • Directed internal management and guest services teams of current branding, marketing and engagement strategies with clear and concise communication

New Buffalo, Michigan, United States

Transferred to Terrace Room to be on reopening team of the $3million renovated restaurant. Responsible for creating, publishing and enforcing training guides for all front of house positions (server, bartender, support, expeditor, host). Working closely with Executive Chef and back-of-house to compile menu ingredient guides and training guidelines for back of house staff training. Food and Beverage Manager responsible for 20 - 65 employees depending on time of year. Key Achievements in this role• Head of interviewing, hiring and on-boarding for both restaurants starting summer 2016 with a goal of hiring 30-40 seasonally employees per restaurant• Scheduled and interviewed 200+ candidates for various food and beverage roles • Hired and on-boarded 85+ team members for both Bentwood Tavern and Terrace Room • Directed interviewing, hiring and on-boarding process for three other departments to adopt, follow and utilize • Opened newly renovated restaurant during the busiest time of year working through many challenges with a positive attitude and grace • Directed team in efforts to maximize summer season reservation and walk-in potential, ending in a 20% increase in revenue overall during the seasonal summer months (Memorial Day - Labor Day) • Head of reservation management to ensure dining room maximization and seat utilization • Scheduled up to 65 employees between 6 positions, keeping in mind request off, availability and performance metrics • Serves as the guests point of contact for restaurant guests and events. Handles reservations, manages events and follow-up reports. • Resolved internal and external conflicts with diplomacy, logic and consistency• Built an atmosphere where upward feedback is welcomed and encouraged

New Buffalo, Michigan, United States

Food and Beverage Manager responsible for 20 - 85 employees depending on time of year. Seasonally expand and contract management outlooks, dining room size, number of employees, and training style. Ensured guest expectations were met and/or exceeded for 110-250 person dining room, depending on season. Also responsible to manage, schedule, hire and oversee on site coffee market. Key Achievements in this role• Directed team in efforts to maximize summer season reservation and walk-in potential, ending in a 9% increase in revenue overall during the seasonal summer months (Memorial Day - Labor Day) • Scheduled up to 85 employees across 2 departments and 7 days a week • Serves as the guests point of contact for restaurant guests and events. Handles reservations, manages events and follow-up reports. • Resolved internal and external conflicts with diplomacy, logic and consistency• Built an atmosphere where upward feedback is welcomed and encouraged

Bachelor’S Degree, Business Administration And Management, General

Business Administration And Management, General