Derek M. Email & Phone Number

Orlando, Florida, Us

Orlando, Fl, Us

•Aggressively recruit well-qualified applicants from a variety of sources, including job boards, social media, and sourcing on Indeed, CareerBuilder, and LinkedIn.•Actively placed CPhT, RPhT, medical billers, healthcare AP/AR, and healthcare Project Managers. •Conducted comprehensive telephone screening interviews and overseeing the administration of pre-employment assessments.•Aided fellow recruiters in understanding job functions and how to source for the right candidate.•Conducted and oversaw the coordination of first and second interviews; extend employment offers according to established procedures.•Managed the applicant flow through Bullhorn for assigned requisitions.•Assist with new hire orientation.•Work on positions such as .Net/SharePoint/Java/ETL developers, Information Security Engineers, Architects, Analyst, Technical Project Managers and Desktop Support Technicians for large projects with clients.•Screened candidates through a detailed screening process; evaluated compatibility with job order's specific requirements, ensured candidate was a proper fit and was in contact with candidates at all times via phone and emails.•Responsible for interview screening, acting as the liaison between hiring manager and candidate; sending compensation agreement, offer, interview, and acceptance or rejection.•Worked on Security Clearance, Technical and Non-technical requirements.•Help support DOD job opportunities.

Department Head at HemingwaysDepartment Head of In-room dining/The Market/Regency Club• Assisted in evaluating and directing outlets physically, conceptually, operationally and financially• Managed daily responsibilities for all FOH. Responsible for bartenders, servers, bar backs, hosts, concierges and order-takers. Prepared weekly schedules for all FOH employees adhering to labor budget Assisted the Chef in daily operations and nightly food specials. Prepared weekly reporting report that highlighted sales vs last year, labor vs last year, and guest count vs last year. Aided with quarterly menu changes to establish innovative cuisine and beverage specials. Responsible for wine menu reprints also while maintaining inventory and adjusting vintages when needed. Responsible for maintaining Market standards and ordering new product. Also monitoring profit margin in a 24-hour outlet that will do about $1.8 million dollars in 2017. Administered monthly training to ensure all employees were current with all HR related issues and hotel trainings Maintained an exceptional standard for Regency Club, which was a lounge for all of our VIP guests. Assisted in evaluating and directing outlets physically, conceptually, operationally and financially. Responsible for executing all BEO and large party requests for all the outlets Supported food and beverage operations in all locations to ensure guest satisfaction Implemented new beverage program that helped in generating sales for all locations

Us

 Manage daily operations for both FOH and BOH, including hiring and training personnel.  Develop labor, controllable, monthly, and annual budgets in adherence with company guidelines.  Balance P&L ledger, process invoices, and control costs for all areas of restaurants.  Conduct weekly inventory checks and prepare biweekly truck orders.  Negotiate product prices and ensure prep levels and meat yields are maintained.  Perform food and labor cost analyses for entire region. Key Accomplishments: Directed and oversaw roll out for all new promotions throughout region.  Achieved food cost goals for 23 of 24 months.  Assisted with the creation and implementation of new training guide for AGMs in Florida.  Recognized as one of 16 General Managers maintaining exceptional guest satisfaction scores.

 Directed daily restaurant operations, including developing schedules, calculating labor costs, facilitating training, and monitoring adherence to HR policies.  Balanced P&L reports, coded invoices, and maintained $85K wine inventory.  Prepared annual budget for $4 million restaurant and submitted weekly financial reports.  Controlled all aspects of liquor, beer, and wine inventory, including weekly checks. Key Accomplishments: Managed weekly analysis of same-store sales based on previous fiscal year.  Made recommendations to improve revenue growth, increasing overall sales by 15% in 2007