PATRICK H. DWYER

**** * ****** ****

Chandler AZ 85224

617-***-****

acuiso@r.postjobfree.com

SUMMARY Successful and experienced professional in the Food & Beverage and Hospitality Industry.

RELEVANT

EXPERIENCE EVOLUTION HOSPITALITY, San Clemente CA

HOTEL MdR, a Doubletree by Hilton Property. Marina del Rey CA

Food & Beverage Manager, July 2014 – March 2016

Head of Food & Beverage Department for 283 room boutique hotel property. F&B Outlets include 90 seat (180 capacity) restaurant & lounge, room service & banquet/catering events. Oversee the hiring & development of 40+ direct hourly associates, Assistant Manager & 2 Supervisors.

Earning over $2.5 million in annual F&B Revenue in Barbianca Local Kitchen & room service, along with an additional $250k+ in catering/banquet sales. Improved monthly Beverage Cost over prior year, maintaining 2015 YTD average of 20% overall beer, wine liquor. Surpass monthly budget goals for Labor Cost for all FOH hourly staff.

Development of monthly sales incentive programs for service staff, including annual Breast Cancer Awareness Wine Program that increased sales while raising a charitable donation for Breast Cancer Research. Worked intimately with Executive Chef, Corporate Chef, & Corporate F&B Director on seasonal menu changes and effective cost/price controls. Developed weekly beverage menu changes with Bar Supervisor for signature cocktail offerings, wine BTG & draft beer selections. Follow monthly budget guidelines for purchases of china, glass, silver & all operating supply par levels. Maintain Hilton Worldwide Standards for breakfast buffet open 365 days a year, in addition to Evolution Hospitality’s SOP for all F&B related steps of service, policies, procedures & guidelines.

Perform weekly MOD shifts of Hotel Property; supporting Front Desk Team, Housekeeping, Engineering, F&B, as well as Hotel Guest complaint resolution.

Hotel MdR Manager of the Quarter, Third Quarter 2015

Hotel of the Year 2015, Evolution Hospitality

Doubletree by Hilton’s Make it Right Most Improved Hotel 2015

TIP’s Train the Trainer Certified 2015

SCARLET OAK TAVERN, Hingham MA

Bartender, May 2013 – May 2014

Enhanced each guest’s experience with knowledge of our craft beer selection, extensive wine glass pours, and seasonal/classic cocktail menu to pair with our Dining menu. Work closely with management and fellow bar team to create fun seasonal cocktail menu changes – using many items grow on our property in addition to other locally sourced products. Developed and maintained a great local following in the Tavern by creating a casual fun atmosphere with professional consistent service. The SOT is a high volume, fine dining establishment offering steaks & seafood along with Chef’s daily features.

Professionally handle volume of 30 seat bar, tavern cocktail area and server drink tickets for entire main dining room as well as private functions. Responsible for daily/nightly cash out of drawer for total bar sales; averaging $1000 during lunch to $5000 during dinner service.

ARVADS GRILL & PUB, Waterbury Vermont

General Manager, April 2012- April 2013

Over-see day to day operations of locally chef owned family establishment in the heart of Waterbury; post “Irene” flooding; grossing over $1.1million annually.

Hired to focus on and bring new life to the beverage program and bar atmosphere while maintaining a family friendly environment. Created new cocktail & wine lists with a rotating draft lineup which includes craft beers from around the world. Developed bar area & cocktail style lounge by promoting live music along with beer & liquor promotional events to high light new drink ideas, new products and enhance bar atmosphere.

Maintained quality profit margins with close watch over costs post Irene, which caused the loss of many local guests do to job relocation and displacement. Established large following through Social Media marketing & advertising. Worked intimately with Chef/Owner on menu development/changes, website design & layout, and staffing guide lines and training.

THE KNOTTY SHAMROCK PUB & GRILL, Northfield Vermont

Bar Manager, September 2011-April 2012

Opening Manager for all FOH operations and back office/administrative duties for NEW

Irish Pub in Central VT. Responsible for hiring, training, and daily management of

All Wait-staff, Bartenders, Barbacks/Security, support personnel. Maintained inventory control and budgeting of 27% (8 month average) Beverage Cost for entire bar program.

Development of table tent drink/cocktail menus, daily drink features, monthly draft program features with raffle/give-away prizes. Bar program produced over 40% of total revenue. Oversee planning and execution of private parties within the scope of the Pub during none traditional business hours. Helped produce a gross income of $385,827 YTD for first 6 months of operation; open only 5 nights a week, with only weekend lunch hours.

PARIMA RESTAURANT, Burlington Vermont

Bartender, March 2011- September 2011(closed)

Provide optimum customer service in a casual dinning atmosphere that transforms into a high volume live music venue Wednesday through Saturday evenings. Responsible for processing all cocktail server drinks as well as bar customer requests for 200 person capacity property. Execute all closing procedures for bar drawer and server cash-outs each shift. Successfully hitting nightly beverage sales figures ranging from $500 to $2,000 from week night to weekend night shifts.

THE BLACK DOOR BAR & BISTRO, Montpelier Vermont

General Manager, November 2010- January 2011

I was hired to become the new General Manager of the bistro during an ownership change in late 2010. I worked intimately with the new prospective owners, Laura & Chef Michael Kloeti of Michael’s on the Hill in Waterbury VT, on menu development, wine list, and employee handbooks-and more. Unfortunately, the business deal was unsuccessful and the ownership change did not occur as planned. I have attached a letter of reference from Laura Kloeti to my resume for further explanation.

RiRa IRISH PUB, Burlington Vermont

Bar Manager, June 2010 – October 2010

Responsible for the day to day operations of Burlington’s one true Irish Pub. Oversee shifts producing net revenue dollars reaching over $20,000 per day.

Conduct weekly beverage inventory to maintain budgeted beverage cost. Process beverage orders with all major distributors each week to maintain established par levels. Support FOH & BOH staff to ensure full customer satisfaction with each RiRa experience. Assist with catering reservations, charity events, and entertainment bookings.

THE SCUFFER STEAK & ALE HOUSE, Burlington Vermont

General Manager, May 2009 – June 2010

General Manager of high volume, family owned restaurant and bar located in downtown Burlington’s Church Marketplace. Responsibilities include scheduling and development of staff, budgeting and pricing, and inventory for entire property serving lunch and dinner seven days a week. The 70 seat restaurant grows seasonally with a 40 seat café patio to help gross over $2 million dollars annually.

Oversee the planning and execution of weekly catering events, including Lake Champlain’s 400th Anniversary & Waterfront Celebration. Redesigned food menu to better showcase lunch and dinner features, during designated hours of operations. Revamped house cocktail and wine lists, to refresh guest selections and reduce beverage cost. Organize campaign to promote and advertise daily lunch and dinner features through new signage and local advertising. Coordinate improved training and steps of service for 28+ person staff to enhance overall guest satisfaction. Responsible for all HR and Administrative duties including; interview & hiring, ordering, payroll, insurance, permits, and licensing.

WINDJAMMER RESTAURANT & UPPER DECK PUB, S. Burlington Vermont

Bar Manager, March 2008 – March 2009

Bar Manager for both upscale dining room and high volume casual pub, in one location, open daily 7 days a week. Personally responsible for the beverage program for entire Windjammer property, including The Windjammer Restaurant, Upper Deck Pub, & Best Western Hotel & Conference Center. Maintained monthly beverage cost within scope of the budget at 28% for entire calendar year with zero price increases. Process bi-weekly ordering of all beer, wine, alcohol & non-alcoholic products with 7 different distributors. Reviewing all monthly cost/price changes with each sale rep to ensure the business is getting the best value for each product. Accounting for both local & national economic times & spending with all new product choices for wine menu, house cocktail menu, and beer selections in both bottle and draft system. Work intimately with GM and Executive Chef to execute two Wine Menu Changes and Pub Food Menu changes. Wine menu consists of 100 wines available in the bottle and 19 available by the glass.

Oversaw hiring, development, and scheduling for 5 fulltime bartenders, 12 servers, and 1 bar-back /food runner. Successfully coached a team to run 85 seat pub efficiently and effectively enough to turn the entire floor over four times on weekend nights, between 3:30pm and 11:00pm. Work closely with the team, on the floor, supporting and assisting with bartending, table service, food running, and guest interaction.

THE CHARLIE HORSE BAR & GRILL, W. Bridgewater Massachusetts

Bartender, July 2007 – February 2008

Member of the front of the house team at a high volume sports bar and grill. Property includes; 150 seat restaurant, 30 seat bar, pool hall & lounge, and large arcade with private function room. Work to provide optimum customer service with each guest interaction. Promote daily food and monthly drink specials to all patrons. Maintain comfortable and casual atmosphere for customers to enjoy.

Perform both opening and closing functions at the bar, which includes weekly organizational side work and assisting with monthly inventory. Responsible for two nightly cash drawers on all closing shifts

THE CRAZY CHEF’S CATERING, Easton Massachusetts

Function Server- bartender- prep cook, November 2006 – January 2008

Assist is all facets of service for private onsite & offsite catering functions. Occasionally help with food preparation, storage & packing. Physical set up for offsite parties, weddings, birthdays, celebrations of any kind. Perform steps of service to coincide with each particular function, casual birthday to formal wedding or business luncheon. Interact with client contact to ensure all guest expectations are met.

STARWOOD HOTELS & RESORTS WORLDWIDE, Phoenix Arizona

SHERATON WILD HORSE PASS RESORT & SPA

Outlet Supervisor, September 2003 – October 2004

Supervisor of the Food & Beverage Outlets within, an AAA Awarded Four Diamond Resort & Spa, producing over $3.2 million in revenue annually. Assisted in the development of the entire 35 plus, person staff for a Three-Meal Restaurant, In Room Dinning, Lobby Lounge Bar, and Poolside Bar & Grill.

Interacted positively with guests, promoting hotel facilities and services to help enhance their entire experience. Instrumental in the organization of special events and private functions, located in the restaurant, bar, and pool deck. Over saw the implementation of two new menus, the Low-Carb Style menu - rolled out Corporate wide May 2004 and the new Ko’sin Restaurant menu as directed by Executive Chef Michael O’Dowd in September 2004. Played a critical role in the increase of the resort’s Guest Satisfaction Index Rating from 7.6 to 9.2 - out of a possible score of 10. Helped drive the Associate Satisfaction Index from 68% to 90%, out of a possible score of 100.

TIPS Training Certified, Sheraton Wild Horse Pass Resort & Spa, Chandler AZ, March 2004

SPOLETO RESTAURANT, Easton Massachusetts

Manager -Wait Staff. December 1999 – October 2002

Maintained quality customer service levels, in an Italian Cuisine, fine dining restaurant. Excelled in high volume scenarios, providing prompt professional service for 100 to 400 patrons per night, during peak season. Enhanced interpersonal and conflict management skills whiling overseeing the daily operations of a 15 to 20 person staff. Personally accountable for nightly cash deposits. Effectively communicated with company sales representatives for purchasing and receiving of goods. Worked intimately with Executive Chef - Owner Operator, Mark Knowlton - on daily features and pricing. Gained strong leadership skills while demonstrating an ability to handle position of authority.

VERMONT NATIONAL COUNTRY CLUB, S. Burlington VT

COMMON MARKET RESTAURANTS, Quincy MA

FOUR WINDS BAR & GRILL PRIVATE EVENTS, Boston MA

CHATHAM BARS INN, Chatham MA

CAPTIN WILLIAMS HOUSE, Dennisport MA

POCARRO’S MARKET & DELI, Dennisport MA

ROYAL’S 121 HEARTHSIDE, Rutland VT

EDUCATION STONEHILL COLLEGE, Easton, Massachusetts B of Arts, May 2000 Economics

Contact this candidate