Jason Lipp Email & Phone Number

Concord, Ca, Us

San Francisco, California, United States

As Director of Food and Beverage, I oversaw a team of 90 union associates in implementing high standards of service and luxury amenities, resulting in notable improvements in guest satisfaction. Here, I led Capital Expenditure projects aimed at enhancing hotel amenities, demonstrating our dedication to continual enhancement and innovation.One of our key achievements was optimizing team performance and efficiency by strategically deploying manager roles based on business demand, leading to increased Event Satisfaction ratings in 2024. Collaborating with corporate partners and external consultants, we implemented initiatives such as the Bar Refresh program, which resulted in strengthened offerings and improved guest experiences.Furthermore, leading a diverse team of managers and associates, we achieved significant sales growth, reflecting our commitment to delivering exceptional experiences and maintaining operational excellence in the hospitality sector. These achievements highlight our focus on providing guests with memorable stays and ensuring that our establishment remains at the forefront of the industry.Key Highlights◉ Strategically deployed manager roles based on business demand, resulting in optimized team performance and efficiency during key operational periods, achieving a 9.5-point increase in Event Satisfaction ratings in 2024.◉ Partnered with corporate Marriott Beverage team and external consultants to implement a Bar Refresh program, resulting in strengthened spirit and beverage offerings, improved bar displays, and top-tier glassware; Achieved increased revenue in beverage sales and a improvement in guest satisfaction with the modernized bar program◉ Headed a multifaceted team of 12 adept managers and 85 dedicated associates across F&B, orchestrating a strategic approach that led to a significant sales escalation from $8.7 million in 2022 to an impressive $10.2 million, reflecting anotable 17.2% growth.

Chicago, Illinois

During my time as the Director of Restaurants, my role involved overseeing the strategic planning and management of a diverse array of Food and Beverage (F&B) outlets, encompassing Fine Dining, Room Service, and Casual Dining establishments. Here, I focused on fostering operational excellence and driving revenue growth across our portfolio. Central to these efforts was the development of a strong team comprising managers and associates, ensuring that service standards remained consistently high while also contributing to the overall success of our operations.An essential aspect of my role was spearheading the adoption of organizational systems to streamline alcohol sales and inventory management, resulting in improved compliance and operational effectiveness. As Director, I prioritized enhancing employee engagement by collaborating closely with outlet leaders on resource allocation and maintaining a visible management presence.Another key focus area was optimizing the guest experience across our venues. This involved restructuring service delivery models, streamlining operations, and implementing innovative approaches such as expedited line service to improve customer satisfaction, ensuring that our guests consistently received exceptional service and enjoyed memorable dining experiences.Key Highlights◉ Directed strategic planning and oversight of eight diverse Food and Beverage (F&B) outlets, including Fine Dining, Room Service, and Casual Dining, achieving a revenue milestone of $11.4M in 2019.◉ Increased Summary Risk Assessment from 60 to 96 by spearheading the implementation and training of Marriott’s organization system for alcohol sales and inventory across all outlets, surpassing budgeted goals significantly.◉ Enhanced guest satisfaction by 10 points at the Chicago Burger Company restaurant by restructuring the service delivery model, streamlining operations, and implementing expedited line service, resulting in enhanced customer experiences.

San Francisco, California

Reorganized business functions and executed turnaround strategies across all F&B outlets and events, while improving overall F&B Service Score by 6 points.Collaborated with Front Desk to create a new Group Housing Coordinator position focused on increasing assistance to the Event team and customers. Revitalized the bar and lounge “Whispers” by upgrading ambiance with music, lighting, and accents while partnering with bar staff to create an upgraded cocktail menu and hire experienced associates, increasing revenue by 13.5%. Worked with Starbuck’s Regional Management to improve the customer’s ordering process as well as increase service standards, by adjusting staffing levels, focusing Starbuck’s method of food and drink preparation, and reinforcing positive associate attentiveness to our guests.Created new communication standards for management to review all weekly Event Orders, making sure to summarize the event, the client’s expectations and needs, and staffing levels, to ensure a successful event.Constantly sought to enhance the guest experience and effectiveness of F&B outlets through innovative solutions and problem solving in pairing with strategic acumen, improving overall F&B Service 6 points. Led a complete rebuilding of Starbucks employee relationships after a refusal to complete an engagement survey in FY16 to an associate engagement score of 86 in 2017 to a score of 100 in 2018 and thereafter.Developed and executed a strategic plan to adjust hours and offerings during a multi-week strike, navigating a high-pressure environment while maintaining continuity of banquet and guest services with limited staff.

San Francisco, Ca

Oversaw day to day operations of the The View Lounge, a premier bar and event space, leading 35 associates and creating new networks with the Marriott Sales team, improving sales from $4.8M FY14 to $8.1M in 2016.Increased profit margin from 55% in FY15 to 58% in FY16 by partnering with sales team to utilize space for events, and managing View Lounge staff and Banquet teams to execute private events.Demonstrated exceptional leadership in motivating and exciting new and seasoned personnel to achieve a 96 for Associate Engagement in FY15 and FY16 Associate Opinion Survey. Collaborated with liquor and beverage distributors to continually update cocktail list in accordance with trends and consumer demand, while reducing beverage cost from 19.9% in FY15 to 18.6% in FY16.Served as the lead contact for MICROS Symphony Point-of-Sales System as well as working closely IT and cross-functional outlets to ensure up-to-date information and a seamless operation.

Long Beach, Ca

Served as the Department Lead for F&B outlets improving revenue by 10% from FY13 to $2.4M in FY14; created programs to maximize guest satisfaction by working with local music talent, artists, and the Executive Chef to produce consistent and engaging live events.Achieved substantial results during tenure including improving Guest Satisfaction in SIP Lounge from 70.2 FY13 to 80.9 FY13, and improving Promenade Cafe Guest Satisfaction from 78 FY13 to 83 FY14.Operated as ATLAS payroll system champion during new system roll-out; attended training, maintained communications with Marriott team and assisted management to ensure a seamless transition.Spearheaded successful MICROS Symphony Point of Sale System rollout in partnership with local IT and management teams. Cultivated stronger associate relations by working closely with the team finding their day-to-day needs and supplies to assist them accomplish their duties, improving Associate Engagement from 82.5 FY13 to 93.5 FY14

San Francisco, Ca

Managed daily operations over restaurant “Level III,” Room Service, Mini Bar, and Banquets while monitoring budgets and performance to achieve productivity and sales goals. Drove improvements including implementing new service standards such as the JW Marriott breakfast standard, partnering with vendors and procuring new equipment to enhance wine offering and quality, and initiating a new lunch program to achieve 87.8 in Event Satisfaction—second across the brand in FY12.

San Francisco, Ca

Run daily restaurant operations.Maintain the restaurant's and room service's budget.Make sure associates are following appropriate guidelines.Payroll and scheduling of restaurant and room service employees.Develop new plans to be more effective and raise guest satisfaction.