Uwe Roehricht Email and Phone Number
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Food and Beverage Expert of Deluxe European & American Hotel Experience with Sold Training Skills,Financial Management Expertise, Operations & Business Acumen with a Hands-On Leadership StyleHighly creative contributor who consistently delivers strong outcome and maintains a superior level of customer satisfaction. Proficient in all facet of front of the house operations. This includes P&L Management, multimillion dollar budget development and administration, quality control, policy creation, process improvement, new concept and menu development, purchasing and vendor selection, marketing and staff trainingCore Competencies / Signature Strengths at a Glance:Detail Oriented, Hands-On Motivator, Innovative, Pre-Opening Planning, Team Builder | Team Player, Concept Management, Brand Management, Sales & Marketing, Cost Conscious, Strategic Planning, Market Assessment, Financial Administration, Quality Assurance, Contract Negotiations, Union Relationship, Project Management, Pre-Opening, Concepts & Promotions
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Director Of Food And BeverageBiltmore Hotel May 2022 - PresentCoral Gables, Fl, Us
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Director Of Food And BeveragePivot Hotels & Resorts Dec 2020 - May 2022Atlanta, Georgia, Us615 room complex Nobu Eden Roc Miami Beach features 85K ft2 of indoor and out meeting space, Ocean Social, 4 Pools, Beach, In-Room Dining, Minibar, Café Inez $25M in F&B revenues, 250 associates. Innovated and implemented a multi-faceted approach for the overall improvement of the F&B operations including finance, internal / external marketing, purchasing, staff planning.Complete overhaul and structure of Food and Beverage Operations including Culture, systems and proceduresImplementation of System and Procedure and various new Platforms, such as Craftable, Beachy, AveroAssistance in various Marketing and Activation effortsImproved Overall Food Cost and Beverage Cost Streamlined financial responsibilities by implementing checkbooks, forecasting and purchasingRe-Concept Ocean Social a complete overhaul, including Concept, Staffing, On-Boarding, Branding -
Food And BeverageSage Hospitality Group Nov 2018 - Dec 2020Denver, Co, UsImplementation of System and Procedure based on Sage Hospitality StandardsAssistance in Marketing effortsImplementation of Foodager & Bevager Purchasing and Control System, Company-WideImproved Food Coast by 8% and Beverage Cost by 10%Streamlined financial responsibilities by implementing checkbooks, forecasting and purchasingRe-Concept Mane & Rye Dinerant as a complete overhaul, including Concept, Staffing, On-Boarding, BrandingTransition 3 properties – Alexandrian Hotel, Morrison House (both in Alexandria VA) and Hutton Hotel in NashvilleDuring COVID-19 Food and Beverage Taskforce on various properties. -
Director Of Food And Beverage/Food And Beverage TaskforceTwo Roads Hospitality Mar 2017 - Nov 2018Englewood, Co, UsLansdowne Resort and Spa has nearly 476 acres in wine country, managed 296 rooms, 55K ft2 meeting space, 7 restaurants, in-room dining and 45 holes of golf. Ventana Big Sur, a 59 room Alila property, 5 Star and #7 by Travel and Leisure in California.Organizational Impact | Contributions:$18M in F&B revenues, 236 associates. Innovated and implemented a multi-faceted approach for the overall improvement of the F&B operations including finance, internal / external marketing, purchasing, staff planning.Create effective strategies to source a highly qualified workforce. This includes training programs for local and global (J1’s).Reduced Beverage Cost by 1.5% through streamlining beverage program.Re-structuring and Re-Organization of Food and Beverage Operation -
OperationsCrescent Hotels & Resorts 2015 - 2017Fairfax, Virginia, Us445 room convention hotel features 55K ft2 of meeting space, Brix and Ale Restaurant & Bar, Starbucks Link, Club Lounge, Fitness Center and Indoor / Outdoor Pool. Union Property.Organizational Impact | Contributions:ADR for this union property was $153.39 with a 76.8% occupancy with $8M F&B. 90% employee satisfaction. -
Eam/Director Of Food And Beverage & Hospitality ConsultantThe Reefs Hotel And Club 2012 - 20151 year, engaged by 3 clients to streamline operations, improve customer experiences and lift profits. Overhauled The Reefs Hotel & Club.Organizational Impact | Contributions:For The Reefs Hotel & Club, an 83-room luxury resort was voted by Travel & Leisure as the “Best Hotel in the Caribbean” and in the Top 100 in the World. The property has 64 resort accommodations and 19 “Club” condominium units, a full service spa, a private beach and the Ocean Echo Restaurant, Roystons Restaurant and Coconuts Restaurant.As a consultant, engaged by Lansdowne Resort & Spa, Orange Lake Resorts (time share on 1,500 acres, 24.4K accommodates with 3 restaurants & bars, 3 pool bars, 2 concessions and 54 holes of golf, and returned to The Reefs Hotel & Club.
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Director Of Food And BeveragePrism Hotels & Resorts 2010 - 2011Hired to re-brand 721-room hotel with 3 restaurants, 2 bars, room service and 50K ft2 meeting spaceOrganizational Impact | Contributions:For Prism Hotels & Resorts, managed $8M F&B operations including culinary department and purchasing.Overhauled F&B operations of 712 room property, enhancing communications, organization, teamwork and profitability.
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Director Of Food And BeverageNoblehouse Hotels And Resorts 2009 - 2009Director of Food and Beverage for Noblehouse Hotels at the Riviera Resort & Spa in Palm Springs. This legendary luxury resort property features 406 rooms, Circa 59 Restaurant, Sidebar, Starlite Lounge, Bikini Bar and 50,000 square feet of indoor and outdoor meeting space.
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Director Of Food And BeverageHilton Hasbrouck Heights 2006 - 2008355 rooms in a suburban areaBistro 650 Restaurant, Room Service and 24,000 square feet of banquet facilities, which includes the IACC approved Conference Meeting CenterOversee the Hotel Operation during the absence of the General Manager and acted as General Manager for 4 monthsOrganizational Impact | Contributions:Managed $8M of F&B revenues. Negotiated sales contracts with the NFL and pharmaceutical companies. Streamlined operations resulting in 36.5% F&B profitability. $153.39 ADR with 76.8% occupancy with market segment mix of 40% group and 60% transient business. Scored 94% quality assurance rating.
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Director Of Food And BeverageThe Madison 2004 - 2006A Member of The Leading Hotels of the World, luxury Hotel with 353 rooms, Three restaurant and 14,000 square feet of banquet facilities
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Resident Manager/Director Of Food And BeverageHotel Kura Hulanda 2003 - 2004A Member of The Leading Small Hotels of the World, 5-star luxury resort with 80 rooms, six outlets, and 30,000 square feet of meeting spaceOverseen the daily Hotel Operations, 120 Employee's and 15 ManagersOrganized weekend wedding gala for 200 people from inception to execution
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Director Of Food And BeverageTremont Suite Hotels 2002 - 2003325-Room property, three outlets, including sister hotels, and on-premise deli/retail shop
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Director Of Food And BeverageHarbor Court Hotel 1999 - 2001203-Room property, Mobil 4-Star, AAA 4-Diamond, three restaurants and 10,000 square feet of meeting space
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ManagerRitz-Carlton Hotel 1991 - 1998worked at various location within Ritz-Carlton. Kapalua, Dearborn, Pasadena and Boston. Held positions as Director of Food and Beverage, Food and Beverage Manager, Executive Steward, Lobby Lounge, Manager, Beverage Manager, Restaurant Manager, Management Trainee
Uwe Roehricht Skills
Uwe Roehricht Education Details
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Kaethe Kollwitz Schule MarburgHotel Management
Frequently Asked Questions about Uwe Roehricht
What company does Uwe Roehricht work for?
Uwe Roehricht works for Biltmore Hotel
What is Uwe Roehricht's role at the current company?
Uwe Roehricht's current role is Director Of Food And Beverage, Biltmore Coral Gables.
What is Uwe Roehricht's email address?
Uwe Roehricht's email address is uw****@****ity.com
What schools did Uwe Roehricht attend?
Uwe Roehricht attended Kaethe Kollwitz Schule Marburg.
What skills is Uwe Roehricht known for?
Uwe Roehricht has skills like Pre Opening, Hospitality Industry, Resorts, Food And Beverage, Hospitality Management, Hotels, Hotel Management, Banquets, Restaurants, Catering, Menu Engineering, Hospitality.
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