Joe Palma Email & Phone Number

Washington, Dc, Us

In my role as VP | F&B Experience at Teton Ridge, I create partnerships to drive consumer engagement and brand visibility, especially to those non-endemic to the Western lifestyle. I develop compelling activations and programming opportunities for brand partners and sponsors, leveraging the universal appeal of food and beverage to enhance the brand's presence and create exponential value for our partners.

At JML Maison Management, we provide bespoke hospitality solutions to select high net-worth private individuals and family trusts. Our scope of work includes staffing, systems implementation, networking operations across properties, budgetary guidance and development, and the streamlining of operations. With a combined history over 50 years of management and leadership experience in the hotel, event management, and restaurant disciplines in the luxury sector, we blend the art of true hospitality with the operational demands of differing staffs across multiple properties to create vibrant, synergistic experiences tailored to the individual desires of our clients.

Bethesda, Md

The Director, Culinary Operations is a key member of the Americas Continent Lodging Service team. This position provides operational leadership and specialized knowledge and skills within the culinary discipline and food & beverage operations. The Director functions as a business partner and supports the VP of F&B Experience for all Marriott Premium & Lifestyle brands in Canada and the Americas. This role also collaborates with the Global Operations Culinary COE and serves as the Americas representative for the Culinary GLT. The primary focus of this role is to drive culinary excellence in the Americas by implementing and sustaining programs that optimize the guest experience and to provide direct support that elevates execution, training, profitability and performance in Americas hotels.Additional, the Director identifies business trends and competitive situations and opportunities that are relevant to all aspects of Food & Beverage by applying research and trend analysis to long and short range strategic planning. Innovates during pilot phases of Culinary / F&B Initiatives to provide feedback for a broader implementation. Leads and focus team members, both internal and external, to design, develop, and execute assigned renovation projects. In that role, the Director facilitates presentations to ownership groups and regional team stakeholders to influence the repositioning of Food & Beverage at specific hotels. Reviews and advises front of the house and back of the house designs to create kitchens that are operationally efficient, on brand strategy, and support market relevant concepts.

Washington D.C. Metro Area

Oversee conception, construction, and execution of a 41,000 sq ft food hall featuring 10 unique culinary concepts and 350 employees, including a $2.5M initial equipment budget for the buildout.Work with the CFO and Founder during the budgeting and buildout phase on staffing and construction allocationsDesign and implement systems for purchasing ($2M+), labor management ($1.5M+), costing and revenue allocation for all conceptsGuide and assist in the permitting process after construction turnover and COO issuance.Oversee all hiring and on-boarding for senior level staff as well as line associatesDevelop and implement an integrated culture statement and the HR practices that will support said statement, ensuring an inclusive, tolerant, and diverse work environment for our associatesCoordinate with KnowPR and Mike Isabella Concepts on messaging and all marketing related activities Direct all menu and recipe development for all concepts using past sales data within budget guidelinesGenerate and implement special events that enhance the MIC brand and Isabella Eatery

Washington D.C. Metro Area

Maintain and strengthen the indentity of Bourbon Steak as a leading culinary brand in the city as well as within Mina Group. Lead a management team of 6, overseeing a staff of 40. Develop and manage a food purchasing budget of $3M annually. Manage and develop a $1.5M labor budget through forecasting and scheduling. Allocate capital expenditures in the immediate, short term, and long term time frames in amounts up to $250,000. Liaison with several different PR agencies to develop, strengthen, and maintain brand awareness across all media. Continue to build and strengthen client relationships by creating a sense of hospitality and welcome. Understand and manage the synergies and goals of the Four Seasons, Mina Group, and our ownership group.Member of 2014 Star Chefs Rising Stars

Charleston, South Carolina Area

Responsible for day to day operations as well as long term planning including all menu development & costing, labor forecasting and management, capital expenditures, public relations across all media.

Washington D.C. Metro Area

Promoted from Le Bernardin to the head position at Westend Bistro by Eric Ripert, I worked with both Ripert Consulting as well as the Ritz Carlton, Washington DC to grow revenues while maintaining strict brand standards as well as compliance with hotel procurement and labor systems. Also continued to develop the cuisine of the restaurant and implement staff training programs to further strengthen the team dynamic. Appeared on NBC's The Today Show 4 times.

Greater New York City Area

Worked with the entire management team to maintain both 3 Michelin Stars and 4 NY Times stars as well as contributing to the continued advancement of the restaurant as world standard bearer in both the culinary and service arenas

Washington D.C. Metro Area

Helped open the restaurant with Chef / Owner Yannick Cam. Developed food costing and labor costing procedures as well as built relationships with local vendors. Restaurant was named to Esquire's 25 Best New Restaurants in America list during my tenure.

Bs Economics, Ba Philosophy, Finance Minor

Activities and Societies: Crew Team, Alpha Kappa Psi founding father & treasurer

Education record