Anthony Roberts Email & Phone Number

Provide leadership and oversight for 3 restaurant outlets for this high-end resort location with over $3.4MM in combined annual revenue. Instrumental in leading a major overhaul and revitalization effort to dramatically improve customer engagement and satisfaction results, leading to increased repeat business and immense improvements in visibility, reputation and revenue results.

Provide leadership and oversight for 3 restaurant outlets for this high‐end resort location with over $3.4MM in combined annual revenue. Instrumental in leading a major overhaul and revitalization effort to dramatically improve customer engagement and satisfaction results, leading to increased repeat business and immense improvements in visibility, reputation and revenue results. — Oversee daily operations for the Aqua Terra Restaurant, Sushi Bar and Back Nine Café, and in addition, all room service activities for this full‐service hotel. — Partner with Catering and Events department to drive outreach, customer engagement and bookings for over $7MM in weddings annually; create a one‐of‐a‐kind, personalized experience for brides and grooms to enjoy food tasting sessions to solidify commitment to purchasing a wedding reception package. — Lead a major restructure of the management and food preparation teams to drive improvements across the operation; reduced negativity, enhanced employee morale and revitalized culture to focus on individual accountability, teamwork and empowerment. — Through vendor relations, negotiations, food selection and improved menu planning, reduced food costs by 17%; restructured wine dinners and club member programs which improved quest frequency results. — Bring cohesion, continuity, quality control and streamlined planning for menu development; redefine restaurant identify and focus, reposition organization as a purveyor of fine steaks and seafood. — Create and launch training and development programs for all staff members; reenergize team commitment to service excellence and implement stringent quality control and performance requirements. AP ANTHONY ROBERTS

Revitalize restaurant and bar operations for this underperforming location catering to high‐end clientele from NYC, NJ and CT. Eliminated staff complacency, invigorated commitment to service excellence and delivered solid revenue growth from $1.6MM to $2.2MM annually. — Introduced new menu ideas incorporating local flavors and fares; developed a “daily menu” program to expand menu offerings and create excitement and anticipation among repeat guests. — Spearheaded cross training efforts and educated staff on wine pairings, menu recommendations and food preparation techniques so they could communicate ideas with guests; partnered with Sommelier to expand wine purchasing within a $3MM annual wine inventory. — Collaborated with internal Resort Management teams to expand restaurant visits by resort guests; developed co‐marketing strategies and build a high performance, dedicated and polished team of servers and kitchen staff. — Dramatically reduced turn‐over through smarter hiring and training initiatives.

Revitalize restaurant and bar operations for this underperforming location catering to high-end clientele from NYC, NJ and CT. Eliminated staff complacency, invigorated commitment to service excellence and delivered solid revenue growth from $1.6MM to $2.2MM annually.

Drove marketing, partnership development and networking strategies to bring a new flow of business to the hotel; worked with Anaheim Convention Center to co‐market property for travel lodging for show and convention attendees and built a new incremental revenue stream through targeted marketing initiatives showcasing the location as the “best place for luncheons” among local businesses. — Grew revenue to $2.5MM annually; developed patio lounge and bar & grill concept to expand services and offerings. — Overhauled and launched new room service standards to increase customer satisfaction indicators. — Maintained oversight for all sales forecasting, labor scheduling, order management, inventory and vendor relations; implemented strict controls for buying/purchasing activities as well as kitchen management standards to reduce waste and optimize revenue and profitability results.

Drove marketing, partnership development and networking strategies to bring a new flow of business to the hotel; worked with Anaheim Convention Center to co-market property for travel lodging for show and convention attendees and built a new incremental revenue stream through targeted marketing initiatives showcasing the location as the “best place for luncheons” among local businesses.

Fine Dining Provided management oversight for 3 full service restaurants and bar locations within this resort casino locale, catering to high‐end clients within the Indio region. Increased profits through organizational development, staff hiring and training programs that revitalized customer satisfaction, reputation and visibility within the marketplace. — Analyzed and reduced operating costs, purchasing strategies and vendor agreements to control costs; increased overall restaurant and bar profit by 80% through staff restructure, training and performance improvements. — Worked with Executive Chef to design new menu selections, create wine pairings and increase check totals across the board. — Capitalized on PROP A legislation to expand resort into a full‐scale entertainment venue with a mixture of fine dining, bar and casino offerings.