Daniel Salgado Email & Phone Number

Boca Raton, Fl, Us

Boca Raton, Fl, Us

Boynton Beach, Florida, United States

Delray Beach, Florida

Recruited by Mizner Country Club’s General Manager to lead the team’s efforts for improving service, Food & Beverage programing and planning of the new restaurant facilities as part of full rebranding project. Report to General Manager/COO. Direct reports include Director of Facilities, Director of Fitness and Aquatics, Director of Culinary, Youth Activities Manager, Social Events Manager, Catering Sales Manager, Food & Beverage Managers. Develop budgets and, monitor KPIs, and oversee departments’ financial performance.HIGHLIGHTS:** Developed cost projection model for F&B Department to assist in the planning of expenditures within budgeted parameters.** Instrumental in execution of Board of Directors vision of creating the Club For The Future by creating a cultural shift that influenced management, staff, community, members, and the community.** Hands-on in design, concept, and construction updates on all major projects. ** Adapted J1/H2B program in response to challenging labor market and hired/trained employee in the role of Hospitality Trainer to ensure elevated service in dining rooms and to enforce newly developed SOPs.** Developed SOPs to address issues with service contract and deteriorated landscape areas within club grounds which included calendar notifications for routine inspections of irrigation, fertilization, weed control and all services according to contract.

Jupiter, Florida

Requested by CEO of Admiral’s Club to join team as F&B Director. Relocated from San Francisco to spearhead F&B, Catering, Reservations/Concierge, Card Room, and Purchasing departments. Food & Beverage revenue ― 60% ala carte and 40% in Catering. Immediately challenged to rebrand restaurants, bolster team morale, and grow revenue. Managed workforce of 140+ FOH and BOH employees including Managers and Sous Chefs. Created and managed operating budget for F&B and adjusted accordingly.HIGHLIGHTS:** Developed service culture of excellence. Elevated service levels by 30% by recruiting high-performing team members and partnering with a strong trainer to restructure the orientation and training certification process for new seasonal employees and year-round staff, which provided consistency and continuity in expectations and deliverables.** Researched and implemented newly imagined and innovative restaurant concepts. New brands and identities provided restaurants with a “stand-alone feel and appeal” which attracted members and created higher covers.** Strategically marketed and promoted various outlets to members; showcased agreeable hours of operations for ease of member usage and enjoyability, prompting a 10% revenue increase in year one.** Increased service expectations and member satisfaction; measured by extensive surveying. Achieved some of the highest levels of member satisfaction in recent years.** Collaborated in creativity of club events and private parties, which bolstered participation.

San Francisco Bay Area

Oversaw day-to-day operations of all food and beverage services of club. Selected as Director of Food & Beverage specifically to assist in planning and execution of F&B programming for the prestigious America’s Cup Race of 2012-2013, which drew thousands of people to the club. HIGHLIGHTS:** Managed a la carte dining, extensive wine program, catering & social events; supervised all unionized employees, captains, and supervisors. ** Developed SOPs and on-boarding orientation procedures for all food & beverage staff members. ** Negotiated house wine label program with several local wineries consisting of 1600 cases annually in consumption.

Woodfield Country Club

Reported to General Manager. Supervised 6 direct reports. Oversaw all F&B departments. Assumed responsibilities of Clubhouse Manager/Assistant General Manager in the absence of those positions within the organizational structure. Managed budgets, forecasts, and held full P&L accountability.

Manalapan Florida

Gained extensive experience with fine wines, liquors, and beverage programs.** Regularly met and exceeded department budget expectations. Promoted new concept of “lobby lounge” to local customer base and general public.