Robby D. B. Email & Phone Number

Jacksonville, FL, US

Pembroke, BM

• President and General Manager - Uniquely Bermudian Hospitality (Rosedon Hotel & Huckleberry Restaurant)
• Lead the charge to implement practices, processes, and solutions to further differentiate Uniquely Bermudian Hospitality against competitors in the market place
• Participate in defining best practices to improve system-wide consistency and synergy throughout operations
• Build and develop organizational talent to support company growth and drive culture
• Align and execute stakeholder and owner vision while upholding high standards in service and guest experience across the enterprise

Pembroke, BM

• Brought on to advance hospitality and F&B operations of the only historic building in the country. Successfully directed expansion strategies that evolved the small-scale B&B into a full-scale hotel with a fine-dining.
• Secured a Relais & Château membership in 2018, overseeing the complete buildup of F&B operations and elevating Huckleberry’s food and service levels to match membership standards while aligning aesthetics with owner.
• Navigate Bermudian law and obstacles impacting development and daily operations, fostering strategic relationships with Government Ministers, delegates of the Bermuda Hotel Authorization (BHA), Bermuda Tourism.
• Bolster guest satisfaction through continuous improvement initiatives; implemented and integrated SevenRooms to streamline operations and track guest information that has enhanced overall guest experience and retention
• Support sales and revenue generation, developing plans to achieve consistent growth within F&B; boosted financial performance 15x between 2017 and 2022, with even higher 2023 projections
• Maintained 100% of restaurant operational throughput while protecting the bottom-line by reconfiguring services during COVID-19 restrictions, introducing new bakery items and takeaway, simplified by Shopify integration

Took some time off to explore & research different Hotels & Restaurants around Asia!

Chicago, IL, US

• 245 ft. glass-enclosed yacht capable of accommodating 600+ patrons per cruise. Full-scale high-volume fine dining restaurant concept.
• Spearheaded all areas of restaurant operations, such as quality assurance and inventory control, while championing customer relations and vendor relationship management
• Oversaw labor management, including hiring processes, contract terminations, and the training of 100+ associates
• Coordinated weekly with all management staff to develop schedules, monitor food and liquor costs, arrange repairs and maintenance, analyze and improve upon overall operations, and set actionable goals
• Reduced inventory costs by an average of 23% through assessing and streamlining vendor selection processes
• Slashed food and labor costs month-over-month while boosting food and service quality and guest satisfaction

Savannah, GA, US

• AAA Four Diamond awarded 400+ room property linked with an 18-hole PGA Championship golf course, six primary F&B retail offerings, and 36,000 sq. ft. of meeting space.
• Directed operations of six outlets, including but not limited to entire inventory control and ordering procedures, managing personnel, training 60+ staff, and mentoring six supervisors
• Helped facilitate renovation and repositioning projects across three retail venues comprising $700K that resulted in returned revenues exceeding $230K year-over-year
• Exceeded F&B top-line records with a 53% transient increase in 2013, breaking all previous hotel records
• Revamped Sunday Jazz Brunch and holiday brunch services to maximize revenue, yielding a 32% incremental increase year-over-year
• Interfaced weekly with the Director of Finance and General Manager to review and assist in all F&B costs, employee cost trends, budgeting, and P&L management

• Managed, planned, and coordinated all aspects of banquets, weddings, birthday parties, showers, bar mitzvahs, and other social gatherings
• Managed and oversaw personnel for all outlets; grew volume 38% versus previous year
• Responsible for hiring, training, contract terminations, and overall management of 25+ employees
• Created and implemented the “Drink of the Month” program that significantly grew bar revenue by 22% YTD
• Responsible for inventory control, product procurement, and receiving

Tybee Island, Georgia, US

• Managed, planned, and coordinated all aspects of banquets and weddings with guest counts ranging from 25 - 250 people
• Responsible for inventory control, product procurement, and replenishment across all bar facilities
• Strong knowledge of service standards, food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Managed and directed a working staff of 15 - 20 employees while developing a strong and efficient team dynamic
• Responsible for all aspects of opening and closing the restaurant and bar facilities

Arlington, Virginia, US

• Deployed to Iraq as a Cavalry Scout Team Leader: 1/30/2005 – 1/14/2006
• Led and supervised a team of 12 soldiers while serving in Iraq.
• Coordinated tasks and missions.
• Trained, delegated and assigned tasks to soldiers to ensure mission success.
• Counseled soldiers monthly on positive and negative actions.
• Prepared materials for Senior Officers Presentations.