Benjamin Mccarney Email & Phone Number

Orlando, Florida, Us

Orlando, Florida, Us

Raleigh, Nc, Us

Raleigh, Nc, Us

Orlando, Florida, Us

-Coordinates, supervises and directs all property food and beverage operations while maintaining a profitable FB department and high quality products and service levels. -Markets ideas to promote business, reduce turnover and maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with 4-Diamond standards.-Monitors and control payroll and other expenses -Creates and adhere to budgets -Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.-Develops the FB business plan-Implements production, productivity, quality and guest-service strategies, designing systems that solves problems-Implements food and beverage financial strategies by anticipating requirements, trends and variances -Developing budgets and capital expenditure plans-Works on menu plans with the executive chef, restaurant manager and banquet manager-Maintains safe, secure, legal and healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation and service standards and procedures-Establish rapport with potential and actual customers and other persons in a position to understand guest service requirements

Ponte Vedra Beach, Fl, Us

As the Director of Food and Beverage, I've been responsible for many pieces of the food and beverage department at TPC Summerlin and the TPC Network. I have created the national beverage program for the full TPC Network. I've created departmental budgets for sales, labor, variable costs and fixed costs. Over my years in the TPC Network, I have been creating member and employee action plans to increase satisfaction within the club.Lastly, one of my main goals and key assets is being responsible for training all new staff on steps of service, as well as, daily and weekly job duties. I am a part of the national programming SPIRIT facilitator and co-creator of our in-house SMILE program.

Within 6 + years, I have operated 3 properties in the Atlanta market and 2 properties in the Chicago market. I am responsible for sales of 4.2 million dollars annually. Some of my day to day operational tasks include: ♦ Preparing and tracking sales budgets and consistently meeting a weekly sales volume of $55,000 (in just alcohol sales)♦ Controlling of liquor costs to maintain a consistent 18%.♦ Creating and tracking all promotions and events.♦ Responsible for profit and loss reports for Whiskey Park and Living Room - both currently in the Atlanta area.♦ Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.Another key piece of my job is effectively leading and motivating employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. I am responsible for training all new staff on service standards and job duties for all positions.Gerber Group is a hospitality and nightlife leader encompassing 21 iconic venues under such brands as Whiskey Blue, Living Room, Stone Rose Lounge, THE LCL: Bar & Kitchen, Kingside and The Roof. It has a full portfolio of nightlife and restaurant properties and continues to revolutionize the industry, working to re-define the ‘hotel bar’ and consistently innovating dining concepts and nightlife venues. Gerber Group’s brands have established the company as a pre-eminent tastemaker, with a unique ability to create classically timeless bars with a sophisticated allure, as well as destination-worthy restaurants. The vision continues to expand with bars, lounges and restaurants around the world as a preferred partner to Starwood Hotels & Resorts, Host Hotels & Resorts, W Hotels Worldwide, Westin Hotels & Resorts, Related Companies, Noble Investment Group, Viceroy Hotels and Resorts and American Realty Capital.

Atlanta, Ga, Us

As a bar manager, I developed an inventory system and cost analysis to track beverage cost of sales. I worked closely with vendors and brands to drive sales of new products. I assisted in managing a bar that generated $250,000 a month in alcohol sales with a 17% liquor cost. In this industry, making sure you have a trained staff is key to customer service, so this was a high priority task at hand. I worked with the company to train all front of house staff to ensure the highest service standards for top tier ultra-lounge.

Us

Hotel Revenue Management

Bachelor'S Degree, Political Science And Government

Level I Certification

High School