Task Force F&B Manager for luxury brand hotels

Task Force GM 12-week, Task Force, Front of house Manager for the Ocean Club, a private upscale resort with pool and gym.Assisted with the transition of ownership.Worked close with the Executive Chef to create new menu.Open/closing restaurant.Responsible for daily money report and countSupervised 10-15 employees.Order and maintain all liquor inventory.Comps, voids, resolving any unsatisfied guests.Provided strong communication to implement and improve processes that drives better service for guest.Carry out supervisory roles such as interviewing, training, and scheduling staff members.Table touching to ensure guest satisfaction.Develop, manage agendas, and lead weekly team meetings.Effectively communicate, motivate and interact with all levels within the organization to help build the teamEnsured daily side work had been completed prior to staff leavingEnsured the team is in proper uniform/approved attireAttempted to limit problems and liability related to customers' drinking by following TIPS practices

Task Force GM 4-week, Task Force, Front of house Manager for the Beach Club, a private upscale resort. Open/closing restaurant.Responsible for daily money report and countSupervised 25-35 employees.Order and maintain all liquor inventory.Comps, voids, resolving any unsatisfied guests.Provided strong communication to implement and improve processes that drives better service for guest.Carry out supervisory roles such as interviewing, training, and scheduling staff members.Table touching to ensure guest satisfaction.Develop, manage agendas, and lead weekly team meetings.Effectively communicate, motivate and interact with all levels within the organization to help build the teamEnsured daily side work had been completed prior to staff leavingEnsured the team is in proper uniform/approved attireAttempted to limit problems and liability related to customers' drinking by following TIPS practices

4-week, Task Force, Front of house Manager Flagler's a busy upscale restaurant with full bar, specializing in steaks and seafood.Open/closing restaurant.Responsible for daily money report and countSupervised 25-35 employees.Order and maintain all liquor inventory.Comps, voids, resolving any unsatisfied guests.Provided strong communication to implement and improve processes that drives better service for guest.Carry out supervisory roles such as interviewing, training, and scheduling staff members.Table touching to ensure guest satisfaction.Develop, manage agendas, and lead weekly team meetings.Effectively communicate, motivate and interact with all levels within the organization to help build the teamEnsured daily side work had been completed prior to staff leavingEnsured the team is in proper uniform/approved attireAttempted to limit problems and liability related to customers' drinking by following TIPS practices

Responsible for the day-to-day operation of the Hotel’s restaurants, bars & Events.Manage approved budget, concepts, marketing plans and objectives.Implement and maintain Food & Beverage sales/marketing programsWork closely with leadership to ensure guests satisfactionResolve guests concerns & complaints as appropriate to maintain a high level of customer satisfaction and qualityExercise quality control for both food and beverageMaintain Andaz standards of service and ensure their implementationHire, train, empower, coach and counsel colleagues to reflect Andaz service standards and proceduresDirect the implementation of the payroll, reports, forecasts, inventory and budget for beverage operationsPerform daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standardsCommunicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.This role is highly visible in the operation. Recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons through effective marketing and personal interaction is paramount.

Front of house Manager for busy upscale restaurant with full bar, specializing in steaks and seafood.Open/closing restaurantResponsible for daily money report and countSupervised 25-35 employeesOrder and maintain all liquor inventoryComps, voids, resolving any unsatisfied guests.Provided strong communication to implement and improve processes that drives better service for guestCarry out supervisory roles such as interviewing, training, and scheduling staff membersTable touching to ensure guest satisfactionDevelop, manage agendas, and lead weekly team meetingsEffectively communicate, motivate and interact with all levels within the organization to help build the teamEnsured daily side work had been completed prior to staff leavingEnsured the team is in proper uniform/approved attireAttempted to limit problems and liability related to customers' drinking by following TIPS practices

Responsible for the daily function of the outlet operations in Beacon Social DrinkerEnsure that scheduled functions are complete and are set up accuratelyAssisted in maintaining a motivated, interactive positive teamAssisted with onboarding and training staffMaintained professionalism with team members, managers, and guests.Open and close shifts in accordance with the manager’s checklistGreet guests, initiate conversations with guests, and solicit feedback from guests.Handle daily scheduling of team members and adjust when necessaryImplement proper tools for running shifts: e.g. Schedules, floor plans, reservations, etc.Solve team member issues such as call-outs or any other daily issue that should arise with team membersFound solutions to guest issues such as last-minute changes in reservations, cancellations, etc.Stayed on the floor the entire meal periodMonitored hours and watched the flow of business and made cuts appropriately so as to not negatively affect the service levels.Ensured daily side work had been completed prior to staff leavingEnsured the team is in proper uniform/approved attireAttempted to limit problems and liability related to customers' drinking by following TIPS practicesEnsured team members were aware of all applicable laws regarding alcoholic beveragesMonitored and maintained tablesRotated stations fairlyDemonstrated positive communication with the teamMaintained fair and consistent coaching and counselingCommunicated and maintained positive inter-departmental relationsCheck identification of customers in order to verify age requirements for the purchase of alcoholCommunicated with other managers and next shift-related issuesPerformed other duties as management requests to service our guests

Coordinated daily Front of the House operationsDelivered superior service and maximize customer satisfactionResponded efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganized and supervised shiftsAppraised staff performance and provided feedback to improve productivityEstimated future needs for goods, kitchen utensils, and cleaning productsEnsured compliance with sanitation and safety regulationsManaged the restaurant’s good image and suggestive ways to improveControlled operational costs and identified measures to cut wasteCreated detailed reports on weekly, monthly, and annual revenues and expensesPromoted the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media suggestions)Trained new and current employees on proper customer service practicesImplemented policies and protocols that will maintain future restaurant operations

-I ensure that the highest standards of integrity and professionalism are maintained by self while also implementing any required internal controls. -Maintain Reports for Incoming/Outgoing Materials-Cost/Material Tracking-Windows, Excel, Word, Peachtree Accounting, Payroll-Office Budgets-Billing-Review monthly financial data for accuracy during and after closing of work orders. -Monitor key raw material for monthly forecasting and margin impact analysis-Proactively identifies and implements opportunities for process efficiencies to improve overall business and financial opportunities

Administrative Assistant to On Site Ford SupervisorI was responsible for the financial analysis associated with forecasting, planning fixed costs and profitable analysis. -Tracking all FMC costs using in house computer systems-Maintained Budget Reports and Cost Tracking-Maintain Monthly reports for the -Tracking parts using GPIRS-Windows, Excel, Word

Assist Physician with Physical Exams-Bone Mass Density -Vision and HearingAdminister Medication as directed by and under supervisionPulls, Flags and File Patient RecordsAccounts Payable and Receivable Billing for/to Insurance Companies