James Dole Email & Phone Number

York, Maine, United States

The Cliff House Resort and Hotel

*Pioneered overall operations of the Hilltop Restaurant, Tova’s Tavern and 3 free-standing outlets; total food and beverage revenues exceeding $1.8 million dollars and catering revenues of $700,000+ dollars.*Spearheaded the strategic planning, CRM, compliance, financial reporting process and analysis, forecasting, budgeting, analyzing profitability and operating expenses, and performing month-end close activities.*Drove revenue growth of $500,000+ in six years; financial budgeting accuracy within 2% of P&L yearly and 100% score on all state and local board of health inspections.*Optimized increased revenue generation through new staff upsell training method.*Coached and mentored employees through leading and influencing, improving employee satisfaction and reducing turnover - average tenure was 7+ years; dramatically exceeding hospitality averages.

*Maximized the overall leadership and management of 15 year-round communities consisting of assisted living, independent living, correctional, conference center and 3 summer camp programs; cross-functional team management, quality assurance, cash controls/data analysis, menu procurement and development, financial IT controls, purchasing, training, HR management, workplace safety, financial modeling and analysis, customer relations, stakeholder KPI reporting, community transitions, IS training, and overall integrated and collaborative systems management.

*Responsible for operations of 140 seat restaurant and nightclub with a capacity of 800; orchestrated strategic planning and leadership - including financial maximization, sales positioning, leverage, and market share to dominate performance in the area.*Orchestrated all customer service training, staff and guest safety, food and beverage sanitation training, weekly audits, menu design, budgets, food and beverage quality/presentation, marketing and advertising, purchasing, catering sales, time and attendance management, liquor controls, cash handling, security, and weekly food and beverage inventories. *Coached and mentored employees through leading and influencing, and improving guest and associate member satisfaction while simultaneously exceeding all optimum financial targets.*Spearheaded all training and development for associate members as well as administering all annual performance reviews.*Ensured adherence to corporate policies and procedures while engaged in effective communication with corporate leadership teams and stakeholders.

*Spearheaded operations of 240 seat restaurant, lounge, and banquet facility.*Pioneered all branding, marketing, social media, strategic planning, fiscal administration, human resources, menu design, logistics, and operational standards.*Ignited and exceeded all P&L accountability measures through persistent strategic planning and the analysis of new client growth in increasing market share. *Drove key sales and marketing strategies that propelled year over year sales growth.*Optimized staffing levels within the payroll budget and productivity metrics as well as exceeding hiring goals through a rigorous selection process.*Coached and mentored employees through leading and influencing, improving employee satisfaction and dramatically reducing turnover.*Piloted all training and development for team members as well as administering all annual performance reviews.

Aos: Culinary Arts, Culinary Arts: Aas

Certified – Chef De Cuisine