Devon Daley Email & Phone Number

Portland, Maine, United States

Complete oversight and responsibility for the functions, programs, systems, procedures and operational performance of a three-meal restaurant, cocktail bar, small patio bar, coffee shop, room service, banquet department, and kitchen of a full-service hotel. Achieve marketing, sales, and profitability goals by developing and implementing sales and marketing strategies. Establish procedures and manage consistency for delivery of food and beverage service that meet goals related to guest experience, brand standards, and revenue generation. Meet food and beverage financial objectives through forecasting, budgeting, managing CapEx, analyzing variances, planning and implementing action plans, and implementing event calendars . Responsible for hiring/firing, writing and posting positions, developing and managing SOPs, scheduling and schedule reviews, product ordering, consistently managing communication about F&B to all departments, menu design and implementation, managing staff discipline and accountability, designing and implementing marketing and sales strategies, monitoring and responding to guest feedback, training staff, and creating a new outlet concept.

San Antonio, Tx

Responsible for creating and maintaining an exceptional work environment by building a strong team, cultivating a healthy and safe workplace culture, and empowering associates to showcase their passion and skill through high quality food and beverage offerings. Worked to develop Assistant Management team by assigning tasks and responsibilities and coaching them on essential operational processes.  Responsible for overseeing the bar operation to ensure compliance with food safety, sanitation, and alcoholic beverage regulations. Worked closely with the F&B Director on financial management of business operation including budgets, key performance indicators, financial reporting, and capital expenditure to ensure effective cost control and profitability.  Established procedures and managed consistency for food and beverage service operations that met all goals related to budgets and KPI matrices for revenue, cost, guest capture optimization, guest satisfaction, staff engagement, audits, and safety. Responsible for recruiting, hiring, onboarding, training, scheduling, coaching, and counseling employees. Controlled beverage costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation. Developed positive working relationships with all external vendors and reps as well as all internal hotel associates. Prepared cost estimates for menus. Performed a product margin analysis to ensure that the products offered are in line with departmental profit goals. Responded to guest feedback and resolved any guest issues submitted to us through our Guest Survey Platform. Frequently audited team for 5-Diamond metric compliance in guest interaction and overall service. Managed weekly payroll for department.

San Antonio, Tx

Provided leadership and direction to the bar staff to ensure an extraordinary experience for guests at a five-diamond boutique hotel. Responsible for coordinating, supervising, and directing outlet food and beverage operations, while maintaining a profitable F&B department and high-quality products and service levels. Developed craft cocktail, beer, and wine menus and maintained a diverse and well-stocked bar to ensure Sternewirth’s place as an industry-leading cocktail bar and culinary destination. Planned for and scheduled manpower, equipment, and supply requirements for the beverage operation and maintained accountability for the cost, utilization, and performance of employees and equipment. Managed, developed, and trained a team of qualified servers, bartenders, barbacks, and door people at a five-diamond hotel level to ensure guest satisfaction and brand retention.  Developed relationships with key suppliers, industry professionals, hotel guests, and world class staff.

San Antonio, Texas, United States

This position was created for me specifically to bring leadership and accountability to the banquet beverage team. Worked with banquet captains to create and implement “craft bar experience” for use in banquet events, including craft cocktail menu, upgraded wine offerings, and expanded local craft beer options. Directed and motivated team of 15+ associates to execute events at the highest level of service. Updated beverage education program and built relationships with local reps and businesses to drive knowledge and sales. Implemented craft beverage program that increased sales by 8% in first quarter. Introduced accountability tracking system that increased efficiency on both set up and break down of events and increased AES (Associate Engagement Survey) satisfaction scores by 5+ points in both Accountability and Fair Balance of Work metrics. Fostered education opportunities with local businesses that contributed to both menu expansion and increased AES scores by 11 points in employee Job Learning and Job Satisfaction metrics. Identified and resolved deficiency in cash handling processes by coordinating with accounting department to implement audit procedure to ensure safe and accurate cash handling from bar staff.

San Antonio, Texas, United States

Responsible for managing front and back of house operations for pool bar and grill servicing a 7-acre waterpark and up to 3200+ guests. Hired, trained, scheduled, and motivated team of 50+ associates including creating job requisitions, training programs, weekly and monthly forecasts, and scheduling guidelines for peak and off-seasons. Created new guidelines and accountability tracking for inventory intake and proper rotation of products. Processed payroll for all associates. Gathered statistics to create monthly Profit and Loss reports.  Implemented inventory tracking and accountability that resulted in reducing beverage cost from 18.6% to 14.1% YOY (year over year). Created forecasts, optimized scheduling, and ran promotions including sales competitions to push total sales for July 2014 to final 9.82 million; a record setting accomplishment for our hotel and a 4% increase YOY. Redesigned floor plans and increased floor presence to increase quality of service, positively impacting GSS (Guest Satisfaction Survey) scores by 2 points in the first 3 months. Promoted environment that increased AES scores in Overall Job Satisfaction by 14 points through establishing team rapport and developing an employee recognition program. Assumed Job Safety Training responsibilities to ensure 100% compliance in restaurant.