Director Of Food And Beverage
Bernallio, New Mexico
Oversaw millions of dollars in revenue, P&L statements, and developed strategies to improve financial performance; Achieved budgeted food and labor costs for multiple outletsIncreased guest satisfaction by improving kitchen and service quality controls and standards, improving menus, and developing dining incentivesSuccessfully led over 100 team members including food and beverage managers, Executive Chef, line level employees, servers, and bartenders resulting in improved staff retention across multiple venues; Strategies included weekly and monthly team meetings, team building exercises, as well as, structured practices around hiring, discipline, coaching, and measurable goal setting.Planned and executed special events ranging in size from 100-800 guests Evaluated competitive properties to identify trends, opportunities, challenges, and strengths