Senior Food And Beverage Manager
Drawing from my expertise, I direct the day-to-day operations of a $80M Food and Beverage division within a casino ensuring alignment of performance with established objectives and regulatory standards. Oversee operations in an $11M Rock n Brews restaurant, $6.7M food court, $5.1M George Lopez’ Chingon Kitchen, a $3.7M Starbucks/Sandwich/Hot Dog venue, a $6.1M steakhouse, a $2.2M BBQ venue, and a $30M buffet. Develop and implement strategies focused on enhanced guest experiences, opening projects, and personnel management. Create training materials for various venues and practices. Facilitate Kaizen events focused on continuous process improvement. My contributions: Championed the development of new menu items stimulating significant increases in revenues including a 14.7 % increase in alcoholic beverage sales. Slashed cost in food by 10.8% and labor by 15% while reducing staff turnover.Selected to lead opening project supporting the addition of a fine dining Asian concept restaurant, three bars, and two high limit gaming rooms.Key contributor to adding 200+ personnel in six months while eliminating the utilization of third-party recruitment agencies. Enhanced operations and compliance by streamlining policies and procedures in cash handling, server banking/tip accounting, and operational practices.