Robert Buckley Email & Phone Number

Hilton Head Island, Sc, Us

Denver, Colorado, United States

San Antonio, Texas, United States

Nashville, Tennessee, United States

Nashville, Tennessee, United States

-Managed the dining, retail, and kitchen operations of the Kissam Market dining facility during the fall semester of 2020 and the dining and kitchen operations of the E. Bronson Ingram dining facility during the spring semester of 2021-Collaborated with Vanderbilt’s Dietician and Senior Leadership to improve and implement changes to the Allergen Meal program during the Coronavirus pandemic-Assisted with the implementation of the GET Application, a mobile ordering system, in the Kissam Market and eventually in the E. Bronson Ingram dining facility-Facilitated numerous training sessions with the hourly Campus Dining associates including ServSafe and culinary training-Learned proper ordering procedures and menu management through the utilization of the CBORD Fusion menu management system-Conducted weekly inventories and assisted in maintaining and adjusting inventory, food and paper ordering, and menus to achieve our budgeted Cost Per Meal

Bethesda, Maryland

Within Marriott's Continent Lodging Services - Americas organization, Operations Support Resources offers a comprehensive, sustainable and flexible team of operations managers who deploy into task force assignments based on properties’ management vacancies and short-term staffing needs. While on assignment, team members foster operational excellence by providing technical and business acumen, sharing best practices, encouraging associate training, serving as subject-matter experts for continent and brand initiatives.Assignments-Greenbelt Marriott: April 2018- May 2018-The Mayflower, Autograph Collection: June 2018- July 2018-Monterey Marriott: July 2018- September 2018-JW Marriott Nashville: September 2018- October 2018-St. Regis Princeville: October 2018- November 2018-Marriott Union Square, San Francisco: November 2018-December 2018-Gaylord Rockies Resort & Convention Center: January 2019- March 2019-The Courtyard by Marriott Downtown, San Francisco: March 2019- May 2019-New York Marriott East Side: May 2019- June 2019-W Bellevue: July 2019-San Ramon Marriott: July 2019- August 2019-San Antonio Marriott Rivercenter & Riverwalk: August 2019- November 2019 -JW Marriott L.A. LIVE: November 2019-Renaissance Birmingham Ross Bridge Golf Resort & Spa: November 2019- December 2019-Waikoloa Beach Marriott Resort & Spa: December 2019- January 2020-The Ritz-Carlton Denver: January 2020- February 2020-W Dallas-Victory: February 2020-Anaheim Marriott: March 2020-Sheraton Philadelphia Downtown: March 2020

San Antonio, Texas Area

-Managed the operations of Crooked Branch Lobby Bar, a $2.6 million department with20+ associates and two supervisors-Exceeded guest satisfaction goals by improving outlet score by 1.3 points over theprevious year-Developed and implemented new scheduling guidelines resulting in $23,000 in laborsavings and staffing efficiencies-Fostered associate development through the facilitation of departmental beveragetrainings-Achieved a 96% on the 2017 Brand Standard Audit for operations lobby lounge serviceand a 100% on both branded lobby lounge service and outlet cleanliness-Surpassed budgeted department profit by over $78,000 resulting in a 1.9% profit marginincrease-Learned staffing and operational efficiencies through involvement in Carpedia project

San Antonio, Texas Area

-Supervised a staff of 70+ associates and assisted in managing the operations of CiboloMoon, the busiest restaurant in terms of covers, in the JW Marriott brand-Learned upscale, golf, and spa food and beverage service techniques while assisting inmanaging the operations of 18 Oaks Steakhouse-Developed procedures for tracking outlet meal break compliance to meet hotel KeyPerformance Indicators-Created new Daily Recap documents for all outlets to better track food and beveragerelated metrics-Utilized Marriott’s MyLearning training website and other tools to facilitate personal andprofessional growth within my role

Blacksburg, Va

-Managed a staff of 5-10 employees during restaurant dinner services -Gained practical experience in supervising staff and restaurant operations-Utilized beverage knowledge to make suggestions for enhancing the restaurant’s beerprogram

Blacksburg, Va

-Gained experience bartending, serving, hosting, and supervising in a formal restaurant setting.-Evaluated restaurant labor cost and assisted in managerial tasks

Blacksburg, Va

Lead Sunday Brunch Cook-Responsible for creating and executing the menus for Sunday brunch at The Inn at Virginia Tech and Skelton Conference Center. Restaurant Expediter-Responsible for communicating between the waitstaff and the restaurant line. -Calling tickets for the restaurant line. -Making sure food gets to guests in a timely and efficient manner. Banquets Cook-Responsible for executing menus for weddings, parties, and business conventions at The Inn at Virginia Tech and Skelton Conference Center.

Hershey, Pa

-Worked in all of the restaurants on the hotel property.Harvest Restaurant-Worked Sauté StationThe Circular -Worked Sauté, Grill, Hot Apps & Sides, and Garde Manger Stations.-Experience on Expediter Station using a computerized restaurant ticket system. Trevi 5-Worked Grill Station

Hyde Park, Ny

-Gave tours around The Culinary Institute of America's campus to prospective students, tour groups, and the general public.

Hershey, Pa

-Completed internship required by The Culinary Institute of America's curriculum.-Worked in the Banquets Department as well as Harvest Restaurant as a cook. -Learned and honed culinary and communication skills necessary to be an essential member of a restaurant and a banquets team.

Fairfax, Va

-Worked while attending high school full time. -Made batters, buttercreams, garnishes, ganaches, and fillings for daily bakery use. -Made and decorated cupcakes to be sold in the bakery and for special orders. -Experience opening and closing the bakery.

Bachelor'S Degree, Hospitality And Tourism Management

Associate'S Degree, Culinary Arts