MATTHEW T. HEISS

****-* ****** ***** ****** Alexandria, VA 22310 Cell: 703-***-**** acvs2g@r.postjobfree.com FOOD & BEVERAGE MANAGEMENT LEADER

Sales & Service Catering Event Planning Budget & Cost Control Staff Leadership & Training Enthusiastic and resourceful senior management professional with proven experience in leadership of daily food service and beverage operations, sales, front of house training, event planning, catering, bar, and purchasing in restaurants, hotels, and private club environments. Client-focused and hands-on manager with proven history of successful integration of sales with outstanding service to meet business goals. Collaborative and decisive leader with excellent communication and interpersonal abilities to build rapport with clients, staff, vendors, and others to ensure service focused on quality and excellence. CORE COMPETENC I ES

Food & Beverage Operations Catering Event Planning Creative Problem Solving Purchasing Customer Service Budget & Cost Controls Food Production Inventory Control & Management Staff Supervision/Training/Performance Management Health & Safety Standards Quality Control Sales & Marketing Vendor Management Menu Planning Strategic Business Planning Technical Proficiency: Microsoft Office Suite; POS Systems PROF ESS IONAL EXPER I ENCE

B.F. Saul Hospitality Group – Arlington, VA 2014 – Present Investment group founded in 1892 with ownership of Chevy Chase Bank, hotels and restaurants in five states. O’Malley’s Pub & Fresh Kitchen at Holiday Inn Crystal City Director of Food & Beverage

Provide direction for daily food and service operations for two restaurants, room service and catering events up to 1000.

Key Achievements:

Successfully reduced food costs by two points and beverage costs by three points within a year with effective budgeting and monitoring of costs for the Front of House and Culinary teams.

Revamped the menus for breakfast, lunch, dinner, bar and catering in preparation for the opening of the renovated Fresh Kitchen.

Active Member of Arlington County Chamber of Commerce and Crystal City Business Improvement District to enhance community relations and business development. George Washington’s Mount Vernon Estate & Gardens – Mount Vernon, VA 2002 - 2013 Owned and operated by the Mount Vernon Ladies Association, the 35,000 square foot restaurant and food court pavilion entertain over a million visitors annually. Director of Catering

Provided leadership for sales and service of catering events up to 1500 people within the restaurants or on the estate at Mansion’s Piazza & Lawn, Ford Orientation Center, Smith Education Center & Museum, and the Pioneer Farm Site & Wharf. Key Achievements:

Succeeded in increasing sales by 30% with efficient development of a marketing and business plan for group dining, meeting services, audio visual services, and outside equipment rentals.

Collaborated with Executive Chef, Kitchen Team, Operations and Maintenance departments, and outside vendors to ensure menu proposals, contract preparation, and equipment rentals were accurately completed in adherence to the budget for all catered events. MATTHEW T. HEISS PAGE 2

George Washington’s Mount Vernon Estate & Gardens – Continued

Provided support to General Manager with menu development and wine list for restaurant and food court.

Assisted with staff training and performance management.

Key catered events and menu planning include: Annual George Washington Birthnight Ball, An Auction by George, Annual Wine Festival, the Knights of the Vine Wine Dinner, American Bus Association Night on Tour, the new Colonial Beer Dinner featuring the Ales of the Revolution by the Yards Brewing Company, and Whiskey Tastings.

Cosmos Club – Washington, DC 2001 - 2002

Ranked #1 in Washington, DC among the Platinum City Clubs of America with an 85,000 square foot clubhouse. Food and Beverage Manager

Managed daily operations for a fine dining garden dining room, full-service bar, and catering of events up to 400 people.

Key Achievements:

Introduced a training program for all Front of House staff that included formal dining room service to optimize customer service.

Successfully managed special member events including gourmet wine dinners, galas, holiday brunches, and receptions.

Provided leadership for member relations with chairing of committees meetings and enforcement of club rules.

OTHER PROFESS IONAL EXPERI ENCE

Omni Hotels, Richmond, VA 2000 – 2001

o Director of Banquet Operations

Woodmont Country Club, Rockville, MD 1998 – 2000 o Assistant Clubhouse Manager / Food & Beverage Director / Banquet Manager

Velocity Grill, Verizon Center, Washington, DC 1997 – 1998 o Grand Opening Restaurant Operations Manager

Restaurant Associates, Alexandria, VA & Washington, DC 1996 – 1998 o Catering / F&B Manager

Omni Hotels, Shoreham, Washington, DC 1994 – 1995 o Assistant Room Service Manager

EDUCAT ION

University of Maryland, College Park, MD – Marketing Major

Bishop McNamara High School, Forestville, MD - Diploma