Robert Chambers Email & Phone Number

Philadelphia, Pennsylvania, Us

- Build and maintain Table, Canvas (Detailed Reporting and Advanced Reporting), Tiles, Dashboards, and Story Reports within SAP SuccessFactors Report Center, - Evaluate and improve processes and procedures to enhance team efficiency and operational effectiveness.- Manages and updates the Reporting Standard Operating Procedures (SOP) database, ensuring all documentation is accurate and current.- Collaborates with cross-functional teams to design and implement databases, macros, and reporting tools tailored to the organization’s efficiency and standardization needs.- develops specific measures, metrics, KPIs, and reporting tools for various business areas.- Design, build, and maintain data models for comprehensive analytics and reporting capabilities.- Assist in hiring, training, and developing team members, ensuring they have the necessary resources and knowledge to exceed performance expectations.

Charlotte, North Carolina, Us

• Developed tools that increased operational visibility, resulting in approx. 15% improvement in budget.• Optimized Food & Labor costs, leading to approx. 1.2 million reduction in expenses via data analysis.• Analyzed current and past trends, focusing on revenue and expense patterns.• Conducted in-depth trend analysis to identify revenue growth and cost reduction opportunities.• Facilitated communication & collaboration between Procurement Systems, IT, Finance, & RCOE teams• Acted as a liaison to ensure seamless coordination and alignment across multiple departments.• Maintained current data utilized in key reports and tools to ensure accuracy and relevance.• Analyzed month-end results to identify trends, anomalies, and opportunities for improvement.• Contributed to future data and systematic projects• Identified, troubleshot, & communicated issues promptly, collaborating with teams to test & implement solutions.Tools: Microsoft Excel, PowerBI, SQL, Snowflake, Python, Agile, SharePoint

Austin, Texas, Us

Talent recruitment and acquisition professional with experience in managing all phases of full-cycle recruiting, from initial sourcing and screening through offer negotiations, placement, and onboarding. Creatively source high-caliber candidates by leveraging recruiting software, social media, cold calling, and employee referrals.• Researched, analyzed, and presented data-driven insights on candidate profiles to stakeholders, effectively communicating findings to non-technical audiences.• Led end-to-end recruitment process, sourcing and screening, negotiations, placement, and onboarding.• Managed concurrent projects for timely delivery of results, maintaining a 90% fill rate.• Optimized recruitment process using advanced software tools, reducing time-to-fill by 20%.• Implemented strategies to attract and retain exceptional talent, ensuring a high-quality workforce.• Exceeded placement targets by 15% and achieved a 30% increase in client satisfaction scores through effective relationship management and communicationPerformed professional, technical, executive, and managerial recruiting in areas including:• Software Engineers & Developers • Creative Engineers • HR Roles • Project Managers• Admin Support• Marketing & Sales• Department Heads• Senior ExecutivesRecruiting Tools:HiringThing CRM | LinkedIn Recruiter | Indeed Resume | Dice | GreenHouse | G SuiteRecruitment Skills:• Talent Assessment & Acquisition• Candidate Sourcing & Screening• Advanced Boolean Searches• Executive Recruiting• Placement & Onboarding• Exempt & Non-Exempt Staffing• ATS & Recruiting Software• Social Media Recruiting Tools• Client Relationship Management

Santa Monica, California, Us

• Oversaw all aspects of the organization's food and beverage planning and service which generated approximately 18 million in annual revenue • Responsible for the overall performance of all F&B outlets: Restaurants, Bars, Room Service, Pool, Minibar, Banquets, & Events• Managed and budgeted food sales, beverage sales, labor costs and profitability• Completed monthly forecast for food sales, beverage sales, labor costs and profitability• Performed comp set analysis to insure menu pricing matched market standards & budget • Responsible for development and maintenance of all department control procedures• Coordinated with group meeting/banquet planners on their specific group requirements• Confirmed all details relative to group functions with meeting/banquet planners• Lead weekly F&B and Department Head meetings• Oversaw weekly payroll input • Assured completion of monthly F&B inventories • Contributed in maintaining a high employee retention environment• Responsible for the personnel selection, staff training, and development

• Oversee daily operations of all outlets: Club House Restaurant, Hacienda Restaurant, Lake Club, Bev Cart, Locker Room, Banquets, and Events• Manage daily operations of all outlets generating approximately 3 million in annual revenue• Conduct ongoing budget projections, payroll, and scheduling• Implementing staff training program and restructuring of front of house staff• Restructuring of F&B Management to improve service standards and accountability • Reorganize staff working spaces to help improve efficiency and communication • Engineer menu to align with budget goals and increase revenue • Organize unique member events using vendor partnerships

Santa Monica, Ca, Us

• Oversee daily operations of all outlets: Coast, Room Service, One Pico, and Living Room • Manage daily operations of Coast Café generating approximately 8 million in annual revenue • Conduct ongoing budget projections, payroll, and scheduling • Engineer menu to align with budget goals and increase revenue • Redesign outlet menus to enhance guest experience and promote positive revenue growth • Create promotional menus and events, collaborating with vendors to promote F&B outlets • Assist with beverage program including implementing new products • Create departmental policies to uphold the standards of Leading Hotels of the World • Mentor and train assistant managers in daily operations to result in promotions • Reorganize staff working spaces to help improve efficiency and communication

Santa Monica, Ca, Us

• Responsible for assisting in the oversight of daily operations of all outlets • Resulted in a promotion to General Manager

Toronto, Ontario, Ca

• Complete oversight of daily operations of Japanese restaurant ONYX • Generated over 2 million per year in revenue • Responsible for overseeing and scheduling staff of 20 people • Coordinated restaurant promotions using ConejoDeals and TravelZoo • Responsible for menu designs including special events • Increased scores of department’s employee satisfaction survey • Organized monthly staff meetings • Performed cost analysis and menu engineering reviews • Completed payroll for all front of house restaurant staff • In charge of maintaining beverage program including implementing new products • Responsible for managing of multiple F&B outlets including Onyx and The Bar • Completed forecasting for weekly projected sales and revenue

Toronto, Ontario, Ca

• Managed daily IRD & Private Bar operations which included 431 rooms, 4 external villas • Increased Private Bar revenue by $20,000 in 2015 due to menu engineering • Responsible for managing multiple F&B outlets (Bars, Restaurant, IRD) • Lead project for new menu design and content for IRD • Approved scheduled to ensure proper labor cost relative to revenue projections • Completed payroll for a staff of 35 employees • Implemented HotSos, IRD HotSos Champion • Trained J1s, College interns, and new staff on current Four Seasons Standards

Toronto, Ontario, Ca

• Managed daily operations of Restaurant & Bar generating 5 million per year in revenue• Responsible for overseeing and scheduling a staff of approximately 50 employees • Created Bar and Restaurant promotions to drive sales and increase average checks • Responsible for Bar beverage program including product mix and pricing • Conducted staff trainings to promote product offerings and enforce service standards • Participated in new hire interviews and employee evaluations • Designed and implemented new Bar menu • Collaborated with various hotel departments on hotel projects • Performed cost analysis and pricing reviews on menu items for multiple outlets

• Responsible for opening and closing of the restaurant • Performed reconciliation of cash outs for all staff • Oversaw training of all new hires to ensure proper service techniques • Met with and followed up on event inquiries • Scheduled and planned special events and private functions • Coordinated with Chef to create menus for all special events and Holidays • Ordered inventory of all goods • Scheduled and supervised front of house and back of house staff • Collaborated with owner and executive chef on menus and nightly specials • Worked and expedited over 300 covers in a 100 seat restaurant

Boca Raton, Florida, Us

Gained experience in both fine dining and culinary departments including but not limited to: Banquets Garde Manager Saucier Room Service Kosher ServiceWorked and participated in VIP banquets with up to 1000 guests

Bethesda, Maryland, Us

Worked as bartender and server for weddings and private parties

Bethesda, Maryland, Us

Grill CookFunction cook For weddings, conferences and special events

Bachelor'S Degree, Hospitality Management

Associate'S Degree, Culinary Arts/Chef Training

High School Diploma