Worked with the General Manager on the yearly budget and P&L from opening and continued to operate the hotel in-line with the set budget and in my time there I saved the company $1000’s in unnecessary labor dollars and improved moral. Managed the food and beverage department, created business marketing plans and forecasts that met or exceed management expectations. Consistently met food and beverage financial objectives by analyzing the forecast daily and weekly, tightening up scheduling, analyzing variances and initiated corrective actions. Responsible for all day to day management of the Food and Beverage Department which included recruiting, hiring, Training and Development, and enforcing policies and procedures.

Responsible for assisting with the yearly Budgets and P&L’s. Worked with our corporate team and daily operations team to create better processes with formula driven excel spreadsheets for inventory control and COGS analysis. I used the COGS analysis to take a deeper look at our total inventory throughout the restaurant and how we could deliver a great product and cut expenses. Managed operations while ensure customer satisfaction at the highest level.

Worked with the corporate and daily operations team in the restaurants to create better processes with formula driven excel spreadsheets for inventory control and COGS analysis. Worked with the Corporate Food and Beverage Manager in using the COGS analysis to take a deeper dive into the total inventory throughout all of Topgolf’s around the country and ensured a great product within or less than budget. Managed the profit analysis to determine what programs would be most effective when submitting the finalized plan. Managed the Daily Operations of resource schedules and problem solving to resolve any issues and find the best solution for the customer as well as Topgolf.

Oversaw a live P&L and presented weekly to the corporate team to ensure the budget was on track. Created the opening year budget working with the GM and corporate team on financial. Responsible for equipment and product procurement. Responsible for managing and coding all accounts receivable and payables. Created an inventory tracking system using advanced excel for profit analysis and inventory tracking. Worked with the chef throughout hiring and training to build the menus and train the staff all in 2 weeks before our soft opening.

Managed Food and Beverage employees to include recruiting and hiring. Effectively administers beverage preparation and production. Ensured beverage cost control procedures were followed. Worked with the General Manager and Marketing & Entertainment departments in determining the type of advertising campaign/promotional events/theme parties that will be most effective; developing a budget and implementing the program. Enforced alcohol compliance awareness laws and procedures within guidelines established by Texas Alcoholic Beverage Commission and Hilton Hotels. Establish methods of inventory control and follow proper ordering procedures for just-in-time purchasing. Enforced all Food & Beverage department rules/policies and procedures. Working with department heads to maximize revenue through total asset management.

My primary responsibility was customer service. Duties included operational fluidity, manager assistance, and ensuring our customers enjoyed their evening. This 4-star wine bar and restaurant expanded my working knowledge of the hospitality industry. I garnered an understanding of property management systems in the food and beverage industry; as well as learning up-scale management techniques including personnel management and human resource activities. Directed the recruitment, interviewing, hiring, training, motivation and evaluation of crews. Coordinated work schedules, ordered food and supplies, and developed restaurant team. Ensured a safe workplace and pleasant customer service experience. Maintained customer relations and coordinated promotions to drive new business.