Andrew Beck Email & Phone Number

Debary, Fl, Us

Orlando, Florida, United States

Orlando, Florida, United States

• Lead a team of three managers and 50 full time staff in the largest non-hub Delta Sky Club

Cincinnati, Ohio, United States

Orlando, Florida, United States

Returned to The Dr. Phillips Center during the COVID-19 Pandemic to oversee all Food & Beverage operations for one-of-a-kind Frontyard Festival at the Dr. Phillips Center for the Performing Arts. Frontyard Festival• Created innovative system of in-seat delivery for COVID-safe pod seating• Utilized Bbot & Toast for cashless and online ordering• Recalled nearly 100 full time staff while hiring, training, and coaching 30 new employees• Created new safety and sanitation guidelines for the comfort and security of guests and associates• Hosted multiple concerts and catering events for 2,500 seat venue

Bethel, New York

•Lead a team of 150+ part-time concessions and banquets employees including managers, full-time supervisors, bartenders, warehouse workers, and banquet servers•Assumed financial responsibility including: budgeting, P&L, WOR, EOM, and payroll•Ensure service excellence are exceeded for all guests•Meet with vendors to discuss existing purchases and any new products or promotions•Collaborate with Executive Chef to create unique concessions and banquet menus•Travel to other venues within the company to assist with large events and turnkeys

Orlando, Florida Area

•Led a team of 60+ part-time concessions and banquets employees including managers, full-time supervisors, bartenders, warehouse workers, floor leads, and banquet servers•Create job postings, interview, hire, and train new employees •Coach and counsel all employees and document and discipline as needed •Scheduled based on estimated show attendance and anticipated event guest count•Oversaw all aspects of purchasing, including creating purchase orders, ordering, receiving, preparing end of month inventory •Ensured service excellence are exceeded for all guests, including members, donors, and high-end clientele•Programmed and maintained Bypass point-of-sale system•Reviewed Guest Satisfaction Surveys with management and staff •Met with vendors to discuss existing purchases and any new products or promotions•Created craft cocktails and signature drinks to surprise and delight guests•Worked with events & production teams to exceed client expectations•Collaborated with Executive Chef to create unique concessions and banquet menus•Traveled to other venues within the company to assist with large events and turnkeys•Served as manager on duty for performances and banquets

Orlando, Florida

•Led a team of 60+ part-time employees including bartenders, warehouse workers, floor leads, and full-time supervisors •Created job postings, interview, hire, and train all new employees •Scheduled and created floor plans based on estimated show attendance and forecast revenue •Oversaw all aspects of purchasing: creating purchase orders, ordering from vendor, receiving, coding invoices, and preparing end of month inventory •Financial accountability including: vault supervision, deposits, end of day paperwork, payroll, tip reporting, and P&L review •Responsible for ensuring Member Bar, Hospitality Suite, and Donor Room set up for philanthropic patrons •Programmed and maintained ByPass point of sale system and ensure proper menu maintenance •Reviewed Guest Satisfaction Surveys with management and staff •Met with vendors to discuss existing purchase and any new products or promotions •Served as manager on duty for all performances •Assisted banquets and craft services as needed

Port Orange, Florida, United States

When the entertainment and hospitality industry took a downturn due to COVID-19, I had searched for part time work in areas that had not been afflicted. Because I believe that we should never stop learning, I have picked up and enhanced the following skills during this time of transition:- Adobe Illustrator and Photoshop graphic design work - Novice level- Bookkeeping, including P&L, invoicing, and creating a customer database from scratch- Creating pricing models and estimates since every job is a customized job- Printing, cutting, and installing vinyl material on a variety of surfaces, including automotive, sea craft, outdoor signage, and interior walls- Working with clients to determine what images best suited their vision(s)

Richmond, Ky

• Led a team of 25 in all daily activities & kitchen operations to coordinate multi-event operations for a 750k+ catering account • Oversaw implementation and execution of all on campus catering events, including executive and departmental events for Eastern Kentucky University: President, Board of Regents, Foundation Board, Deans and Administration• Oversaw implementation and execution of all off campus catering events including University Club at Arlington, Mayor of Richmond, local business and private residences.• Oversaw concessions and bar sales and backstage catering for 2100 seat EKU Center for the Performing Arts and Touchdown Terrace at 12,000 seat Roy Kidd Stadium• Collaborated directly between Client, Culinary, & Catering team to ensure memorable events that exceed expectations • Continually created new & innovative catering menus that reflected a higher value of service while maintaining budgeted food and labor costs• Created custom menus that went "off menu" to fit clients' themed events and/or budgets• Utilized social media to promote catering events and showcase setups• Responsible for hiring, training, supervising and developing staff and providing growth opportunities

Mobile, Alabama Area

• Manage 20 in house employees, one Assistant to the Director, 3 supervisors, and temporary staffing for four diamond establishment• Oversee details pertaining to all events from large wedding receptions to small luncheons• Responsible for employee training and development; and mentoring of two supervisors into management positions• Implement BEOs, draft diagrams, create menu and manage employee scheduling• Maintain operation’s check book and create P.O’s for operational needs• Proficient in excel, ADP Time Saver, Audio Visual Technology and TIPS trained

Jacksonville, Florida Area

* Multi-venue Food & Beverage manager for the Times Union Center for the Performing Arts, Ritz Theater & Museum, & Prime Osborne Convention Center* Leader to over 50 hourly employees including concessions workers, chefs, banquet servers, warehouse workers, and supervisors in a large scale theater and convention center* Crafted unique and enticing drink specials based on performance events* Complied with all company, local, and state standards for food preparation, storage and presentation are followed* Directed concessions operations for multi-day trade shows from 500-10,000 plus people and create unique menu items that correspond with the show theme* Ensured catering success for galas, banquets, & pre & post show receptions* Create diagrams, build/setup rooms, and caterer events ranging from 10-3000 people

Worked both front of the house and kitchen operations at multiple locations. Participated in an A-Team opening of a store.