Rick Vititoe Email & Phone Number

United States

9/2022 - PresentSpearhead all aspects of F&B operations and 6,500 sq. ft. of banquet space within 7 rooms for this 8-story, 220-room full-service hotel in the heart of the Windward Business District, including financial management/P&L, staff administration, management of a $2.5M department budget, and service management. Lead a large team of 23+ staff and partner with corporate teams to develop strategies and ensure alignment of services with the property.• Exceeded the 2023 food budget by $446,236; achieved a QA score of 94.79%, a facilities score of 97.46%, an EcoSure score of 95%, and an associate engagement survey score of 94.83%.• Analyze and resolve issues or areas of weakness to facilitate maximum profitability, guest satisfaction, and retention; maintain a food and beverage capture rate of 30%.• Received Hilton 2023 Award of Excellence; hotel finished in the top 6 Hilton Hotels under 500 rooms for Overall Experience and Quality Assurance. • Directed the interviewing, hiring, training, scheduling, supervision, and performance of 40+ staff to ensure high levels of performance in compliance with company policies and industry regulations.• Slashed contract labor to 0 via the hiring and training of on-call banquet staff; led the interviewing, hiring, training, and coaching of 20 staff and 3 captains to assist with all events.• Establish and maintain all vendor partnerships including negotiating contracts, terms, and pricing; successfully reduced average contract expenses through aggressive negotiations.

Hyatt Regency Atlanta Perimeter At Villa Christina

Managed all aspects of daily hotel F&B operations with 3 onsite outlets grossing over $1M annually, including team building/management, training, menu development, F&B offerings, P&L, financial management, events management, and oversight of 17,000 sq. ft. of banquet space for three months while recruiting a Banquet Manager. Supervised the activities and performance of staff.• Managed full accountability for sales, profit, guest satisfaction, food preparation, menu offerings, operations, and stock management in a luxury hotel environment.• Led the interviewing, hiring, training, coaching, scheduling, supervision, and performance of 30+ food service staff; oversaw scheduling to ensure proper coverage of all venues/events.• Filled in as the front desk manager on duty as needed and assisted the task force manager for 3 months as the acting Director of Operations.• Developed and implemented strategies to increase sales and profitability, such as upselling techniques or promotional events; earned an employee satisfaction score of 98%

Alpharetta, Georgia

● Managed F&B outlets with a combined gross of over $1.6 million a year● Push to increase business revenue and lower business cost● Interview, hire, train, schedule, supervise, and evaluate food service staff of 20 to ensure high levels of performance in compliance with company policies and industry regulations.● Maintained a 35% capture rate ● Increased overall average check from 18.65 to 23.88● Set a record high for the GSS feedback (76.5% excellence) over 1 year.● Improve process efficiency by cutting costs and ensuring inventory levels.● Verify incoming shipments of products, check specifications and quantities reject damaged goods and arrange for supplier return. ● Oversee schedules for proper coverage of all associates managed.

Houston, Texas Area

Accountable for overall operation of the front of the house, restaurant, room service, bar and banquets, including; customer service component, maintaining service delivery, service areas and quality standards. Manages employees and assures proper training, implementing procedures and monitors feedback and performance to assure fulfillment of customer satisfaction. Accountable for delivery of presentations and classes surrounding TIPS alcohol training, order taking, sanitation, guest greeting and assuring employees interpersonal communication is reflective of brand standards. Serve as a role model instilling integrity in subordinates, front line managers and supervisors.

Rotary House

 Managed 1 Supervisor and 12 Associates in daily operation of hotel retail outlets including: Starbucks, Grab and Go, Market Best and Fuzion’s Frozen Yogurt Assured proper branding and representation for event Invitation via e mail, mail and telephone, during rebranding event  Managed $1.5M outlets budget for a 240-room hotel Coordinated staff and guests to ensure overall satisfaction of services, maintained 90.1% composite guest satisfaction  100% employee satisfaction survey results 2 years’ in a row through exemplary leadership  Two Task Force assignments to FT. Worth, Texas, training new B&F Manager, assisting new Director of Events in transition

Holiday Inn Reliant, Houston, Texas

Managed $1.5M budget for an 80-seat restaurant and 55-seat lounge along with room service.Increased food and beverage per occupied room (POR) from $13.69 to $16.31 in 2 years.100% employee satisfaction survey results 2 years’ in a row through exemplary leadership. Oversaw 20 team members in daily operations obtaining a 59.8% capture rate. Director of events for parties up to 300 guest in a 3,000 sq. foot facility for a $220K full banquet service with a 98% guest satisfaction score.

Rotary House, Houston, Texas

Supervised team of 31 in daily operations of 250-seat restaurant and 75-seat lounge. Organized yearly Super Bowl Party for hotel guests, increased guest satisfaction scores in Food and Beverage lounge.Attentively addressed all guests request for overall customer satisfaction.Weekly associate scheduling to ensure proper coverage, productivity tracking , and meeting profit margins. Directly led team of servers for dinner, lunch, and meetings; Banquet Captain is the contact for all banquets.

Houston, Texas

Houston, Texas Area

Maintained liquor supplies and ordered restock as needed; oversaw bar and food prep areas for sanitary cleanliness in compliance with State laws and regulations.Provided fast, friendly and professional service for all patrons.Presented menus and served meals to customers.Banquets for parties up to 500 people.

New Orleans, Louisiana

•Demonstrated strong leadership skills and sharp business acumen in successfully steering operations of a $400K annual revenue company; provided consultative services.•Proficiently managed human resource operations ranging from staffing to payroll processing and benefits administration.•Effectively steered bidding process and oversaw contracts and subcontractors through fulfillment.

Accounting And Computer Science

High School, Business