• Direct operational management of all aspects of Food & Beverage operations, including: restaurant, in room dining, and meetings and catering among 5,000 square feet of meeting space. Generates over $1.1 million in annual revenue; exceeds budgeted revenue and profit goals with consistent focus on service, consistency, food and beverage quality, cost of sales and labor cost controls.• Extensive profit and loss experience in standardization of portions, codes and documents end-of-month, daily and weekly invoice transactions; prepares bi-weekly payroll; performs monthly food and beverage inventories; monitors and maintains cleanliness of all food and beverage areas daily.• Performs overall direction, coordination, and evaluation of all Food & Beverage employees; interviewing, hiring, and training; scheduling, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing and resolving guest challenges.• Development and execution of long term and short term food and beverage sales goals; coordinates catering sales and marketing strategies; develops and maintains managerial oversight of all operations; conducts daily walk through of all F&B areas; participates in all BEO, pre-convention and client meetings.

• Performs daily operational management of both FOH and BOH; implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll; performs monthly food and beverage inventories, weekly schedules, and maintains an innovative, continuous service training program.

• Directed sales and profitability of a high volume, full service restaurant, generating over $4.3 million in annual revenue.• Specialized in innovative, classic and “Southern Comfort” cuisine serving breakfast, lunch and dinner offerings seven days a week; hosting up to 750 guests per meal period and managing 90 associates.• Directly managed 20 associates of an In Room Dining operation servicing 510 rooms for breakfast, lunch, dinner and late-night dining, generating over $1.1 million in annual sales.• Extensive profit and loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll; performs monthly food and beverage inventories.• Recognized for cultivating long term, stable management and associate staff with team-player philosophies; credited with increasing revenues by 21% over two years by maximizing profitability, improving check averages, enhancing associate knowledge of food, wine, spirits, up-selling and providing continuous training.• Developed and implemented internal and external advertising, marketing, promotions and local hospitality community relations.• Orchestrated menu engineering and recipe development based on guest trends, preferences and seasonal considerations; sourced local farms for fresh food products and negotiated inventory costs.• Created, developed and implemented new formalized operational systems and procedures including a new departmental employee handbooks, flow charts, daily operations forms and check-lists, supervisor development plans and associate sales incentive programs.• Developed and directed up to $175,000 in annual capital purchases and refurbishment projects involving improvements to both dining room and kitchen with a distinct focus on ROI and improving the guest’s experience.

• Gained comprehensive knowledge at the Operations Level of direction for all Food & Beverage outlets including Banquets, three full service restaurants, Room Service, Spa Café, Magnolia Lounge, Pool Cabana, and two bar operations as a direct report to the Executive Director of Food & Beverage.• Developed divisional proficiency by working alongside each General Manager in daily operation, business forecast, schedule, payroll, profit and loss control, inventory, hiring, and associate disciplinary action for all Food & Beverage outlets of the Resort.

• Supervised and directed the efforts of 15 associates in a fine dining, French Service operation seating 80 guests and generating over $1.3 million in annual revenue.• Responsible for maintaining AAA Five Diamond Award standards for service, food, wine and spirits. Completed the operation’s annual application for and ensured receipt of The DiRōNA Award, Best of Wine Spectator Award of Excellence, and Santé Wine Hospitality Award.• Developed proficiency in daily operations, training, menu development, business forecast, schedule, payroll, profit and loss control, hiring, and associate disciplinary action as the direct report to the General Manger.• Maintained perpetual inventory (FIFO), ordering, planning wine futures purchases, and created monthly by the glass and by the bottle features for a wine list of over 790 offerings.