Max Scherff Email & Phone Number

United States

Stockbridge, Massachusetts, United States

Lenox, Massachusetts, United States

Lenox, Massachusetts

Daily management of operations for 4 iconic restaurants, IRD for 594 guest rooms, and a Banquet department with 45,000 square feet. Annual F&B revenues of $21 million combined.Met all yearly and monthly forecasting and budgeting timelines, with positive growth achieved to both budget and previous year. Implemented and oversaw training regimen for junior leaders to simulate forecasting and budgeting strategies.Responsible for developing LIDS, assistant managers and department heads through weekly trainings, performance reviews and daily feedback.Ensured compliance to all corporate standards and reporting, resulting in increased audit scores in all F&B operational departments.

Pittsburgh, Pa

Increased Associate Engagement scores by .32 for two straight years (second highest growth in the hotel) through regular staff meetings, attention to requests for supplies, fair policy enforcement and consistent communication.Weekly reviews of Medallia and social media scores and indexes led to increases in friendliness, quality of F&B and timeliness scores.Assisted in creating and rolling out new concepts and menus for outlets, highlighting local producers while bringing offerings more relevant to local competitors. Highlights include: new brunch concept in three meal period restaurant and ongoing evolution of Speakeasy cocktail program.

San Francisco Bay Area

Oversaw all daily operations of F&B department – 56,000 sq. feet of meeting space, three restaurants, 24-hour IRD with yearly revenues exceeding $33M.Directly managed six department heads, 16 managers, and over 200 colleagues.Strong union experience, including contract negotiation, grievance and arbitration proceedings.Increased Colleague Engagement scores by 15% YOY through regular meetings, attention to safety issues as well and clear communication.Focused attention to JDP scores and indexes led to increase of 28 points YOY.

San Francisco

Oversaw the daily operation of banquet department with 56,000 square feet of meeting space and annual revenues of $23M.Created and implemented development plans for leaders and colleagues with strong focus on superior guest service while managing expenses and driving strong financial performance.Developed new banquet concept and presentation resulting in increased MPSI scores of 3%.Responsible for monthly forecasting for division, yearly budgeting and monthly performance reviews with ownership.

San Francisco, Ca

Directly responsible for all operational aspects of hotel outlets – three restaurants and 24-hour rooms service.Led a team of three department heads, eight managers and over 100 colleagues.Maximized revenue through on-line marketing campaigns, menu engineering and space utilization.Through daily, weekly and monthly staff meetings and trainings focused on service standards and guest interaction, service scores increased 12% YOY.Awarded Leader of the Quarter for strong financial performance, growth in guest service scores, and colleague satisfaction results.

Most recently as the Outlets Manager for Fairmont Hotel, I directly oversaw two restaurants, two bars, a coffee shop and the in-room dining department which also included managing all VIP Penthouse events for Heads of State, dignitaries, celebrities, and weddings. I supervised, trained and coordinated the daily activities for 95 employees and four assistant managers.Reduced beverage cost annually by 2% through strict inventory control and intensive staff training on proper pour techniques.Created a personalized in-room dining menu for our frequent and long stay guests that drove loyalty and guest satisfaction.While managing VIP events in the Penthouse, I designed personalized menus, floor plans, and table arrangements to compliment each unique event.Managed cocktail program for all bars, with an emphasis on fresh juices and fruits. Created signature cocktails highlighted on Delish.com and Fairmont internal cocktail lists.Drove revenue in outlets 20% over the course of two quarters through menu engineering, colleague trainings, and changes to product mixes.Increased Guest Satisfaction indexes (JD Powers) by 8%.Expansive experience in forecasting and budgeting, P&L and capital projects.Oversaw the successful renovation of the Laurel Court Restaurant and Bar, which included both the design and construction phases, as well as post-completion alterations.Recognized as Star of the Month for outstanding customer service and committed teamwork.

Marlin Financial Services, a privately held startup that provided stored value card solutions for payroll, money transmittal, commission payments and retail applications. With annual sales nearing $10M, Marlin Financial Services was acquired by Visa.Aggressively identified, targeted and successfully cultivated relationships in new vertical markets, yielding largest single sale to date of $800K.Responsible for hiring, management and growth of Northern California territory and team, surpassing sales targets by 50% within second year. Forged relationship with the Farm Labor Contractor's Alliance and finalized strategic partnership that increased overall sales by more than 300%Active daily projects included project and team management, lead generation, forecasting and closure, status reports, customer and account service.

San Francisco, Ca

Managed daily restaurant operation and service, while overseeing ordering of supplies and related inventory management.Maintained tight liquor control and inventory, including weekly ordering, created new signature drinks and menu items.Responsible for hiring, training and continuing service improvement among waitstaff.

Managed team of six to actively prospect and qualify leads for outside sales team. Responsible for hiring, training and continued development.Focused attention to specific market verticals with an increase in closed business of 20% in first year.Developed new strategies for targeting Beta prospects that resulted in our single largest Beta site and subsequent closed lead.Recognized as Leader of the Year

Worked to create extensive selection of fresh, hand made cocktails, utilizing local and seasonal produce as well as super premium liquors. Ensured guest satisfaction through dynamic customer service, attention to detail, and a focused commitment to excellence.Responsibilities included daily stocking of bar and supplies, intimate knowledge of menu and dishes, tight inventory control, and cash drawer management.