Robert Duran Email & Phone Number

Denver, Co, Us

Chicago, Illinois, Us

Denver, Colorado, Us

Experience in three concepts, Viewhouse, My Neighbor Felix and NRO GM of Wonderyard Garden + TableHigh Volume Operations, Staffing, Training, Development, SOP Implementation, Brand Creation, Concept Strategic Planning, Event Planning, Marketing, F&B Management, Inventory, P&L Management, Budgeting, Forecasting, Grassroots Marketing Engagement

Fort Collins, Co, Us

•Multi-unit, multi-concept (Blue Agave Grill / Vatos Tacos and Tequila) management overseeing operations, manager development and training programs, forecasting and budgeting, marketing, succession and strategic planning, cost analysis and growth strategy•Responsible for implementation of systems, SOP's, policy creation, alternative employee benefits, special projects•Analyze cost of goods, inventories, purchases and controllables ensuring budgetary compliance•Act as brand ambassador and actively participate in trade association memberships•Conduct quality assurance audits for seven locations across four brands ensuring health & safety, administrative and policy standards adherence

Fort Collins, Co, Us

Fort Collins, Co, Us

New Restaurant Opening Team

Fort Collins, Co, Us

• Inventory management of $40K weekly food and beverage product maintaining 31% food cost and overall 21% beverage cost• Manage a $3.5M revenue generating establishment hitting target numbers for growth, sales, labor, and COGS• Schedule, Direct and train a staff of 80+ in both FOH and BOH operations overseeing payroll, accountability, and development of staff• Implemented OpenTable, marketing efforts and strategic planning to increase our weekly covers by 32%• Responsible for an overhaul of all 3 restaurant concepts beverage programs within 4 restaurants, creating new cocktails, improving wine lists, creating an attractive profitable happy hour increasing revenue by 29% between hours of 3-6pm and introducing “Wine Down Wednesdays” to attract a larger share of wine consumers in the Fort Collins market• Integrated new standard of service through creation of quarterly tequila pairing dinners, increasing revenue and guest education

Seattle, Wa, Us

Tabernash, Co, Us

• Managed and maintained $175K monthly inventory including 525+ wine labels, liquor and beer with purchases averaging $50K/Month• Operationally managed 4 outlets, Casual (3-meal a day) and Fine Dining Restaurants, Cafe, and Banquets with revenues exceeding $8M• Contributed to a food and beverage department revenue growth of 32% and a beverage revenue of $1.8M+• Increased beverage revenue year over year by 26% through product knowledge training, enhanced listings and cocktail menus, server and bar education, pricing adjustments to attract target guest, and through accountability of measured pours• Elevated wine list selections, presentation, vertical offerings, vintage depth, and breadth across wine regions to achieve Wine Spectator's second-tier award, "Best of Award of Excellence"for both Heck's Restaurant and Ranch House Restaurant.• Direct manager for bartenders resort wide, led monthly team meetings, empowered bartenders through creativity and contribution, increased retention by 14% • Created and branded all restaurant food and beverage menus using Adobe InDesign• Conducted HR responsibilities including payroll and timecard edits/approval, departmental hiring, performance evaluations, training and staff development, and employee accountability

Tabernash, Co, Us

• Manage and maintain average of $175K in month to month inventory including 525+ wine labels, liquor and beer with purchases averaging $25K/Month• Responsible for reinventing methods of beverage inventory, requisitions and creating new streams of revenue through beverage sales• Increased guest count and revenue during 2 month operation of Ranch House Restaurant as acting MOD by 25% and 28% respectively above 2 year average• Contributed to a food and beverage department revenue growth of 32% and a beverage revenue of $1.8M+• Create cocktail menus, wine lists for 2 Wine Spectator "Award of Excellence" restaurants, catering/banquet bar packages, product lists and pricing as well as organization of the beer program on property• Supervise 8-15 person staff per shift and serve as the direct supervising manager for all F&B bartenders• Conduct the following HR responsibilities including timecard edits/approval, hiring within department, performance evaluations, training, staff development, and employee disciplinary actions(remedial, suspension, termination)• Assist in management of fine dining, casual dining (3 meal a day), cafe, and event operations

Tabernash, Co, Us

• Manager-in training program learning operations and management of Heck's at the Ranch, Ranch House Restaurant, Hallowed Grounds Coffee Shop, and banquet events• Completed training of all hourly F&B FOH positions in order to better understand management, procedures and operations• Served as manager on duty as a closing and opening manager of the restaurants• Created qualitative and quantitative reports of restaurant operations regarding sales, guest covers, service, food quality, glitches, server knowledge, and comment card data compilation

Us

• Managed and coached event staff of 15+ to providing excellence in service by enhancing understanding and needs of events• Ensured preparedness for events upwards of 300+ attendees through delegation, planning and coordination• Provided attention to detail, an open line of communication and flexibility in order to accommodate for unforeseen challenges or needs• Served as the point person for the event contact and remained flexible in my ability to react to situations utilizing Marriott's "L.E.A.R.N." model.Other Positions Held: Front Desk Associate, Banquet Server, Bartender, Room Service Attendant, and Houseperson

Us

As a front desk associate, I was the first point of contact for all of our guests as well as one of the first to be informed about a complaint or issue. First impressions leave a lasting memory, so the role I fulfilled was vital to the experience of each of our guests. I maintained a professional line of communication and relationship with all departments in the hotel and utilized the Marriott "L.E.A.R.N model" and "Spirit to Serve Principles" to handle guest issues and provide outstanding customer service. Understanding and utilizing our antiquated computer systems were a skill I acquired as well and I continue to become more proficient in MARSHA, NGS, PMS, and POS.

Bethesda, Md, Us

• Managed and coached event staff of 15+ to providing excellence in service by enhancing understanding and needs of events• Ensured preparedness for events upwards of 300+ attendees through delegation, planning and coordination• Provided attention to detail, an open line of communication and flexibility in order to accommodate for unforeseen challenges or needs• Served as the point person for the event contact and remained flexible in my ability to react to situations utilizing Marriott's "L.E.A.R.N." model.Other Positions Held: Front Desk Associate, Banquet Server, Bartender, Room Service Attendant, and Houseperson

Charlotte, North Carolina, Us

• Traveled more than 25,000 miles to meet with university administrators, undergraduate members, and alumni while overseeing operations at 19 franchises across eight (8) states with 1000+ student members across the mid and southwest U.S.• Generated qualitative reports that provided feedback, goals, deadlines and action items for franchises• Directed the collection and allocation of $1.5 million for operations, recruitment, retention, leadership and member development• Personally trained and consulted 210 executive officers through 1:1 meetings with topics on leadership, governance, budgeting, operations, recruitment, member development, branding & communication, scholarship, service, involvement and campus engagement

• Served as the direct supervisor for 12 Directors and managed 40 paid and 25 volunteer staff members• Monitored spending for 12 departments contributing to a budget over $1.9 million and conserved $100,000 in rollover for the next administration• Completed all HR responsibilities including payroll approval, hiring, performance evaluations, employee write-ups, training, staff development, and terminations• Created timelines and action items ensuring President and Vice President objectives were met by end of term, 94% campaign objective completion rate• Maintained a relationship with the media and served as point of contact for all inquiries, statements, press releases, and interviews regarding ASCSU*This was only a one year appointment as new administration turns over every May.

Cash Handling, food to order, prep-work, food handling procedural following, customer service

Fort Collins, Co, Us

Customer service through digital and telecommunications, order fulfillment, payment processing, shipment verification

Plano, Tx, Us

Bachelor Of Applied Science (Basc), Hospitality Administration/Management

Diploma, General Studies