Hospitality Management
Resume:
Robin Radcliffe
Williamstown, New Jersey
**********@*****.***
Summary of Professional Qualifications
Skilled in Front-of-the-House Techniques. Adapts quickly to various “crisis” conditions.
Ambitious, resourceful and self-motivated. Skilled in direct communication with the
public. Able to effectively delegate and supervise employees. Excellent knowledge of
sales and servicing the public. Extremely detailed and with a never ending pride and
passion for the profession.
Scotland Run Golf Club Williamstown, NJ
August 2012 - November 2014 Food and Beverage
Manager
• $3,000,000 food and beverage operation.
• Implemented training and standards to improve service levels in the restaurant.
• Reduced food and beverage costs by creating ordering standards, portion control
and tighter systems.
• Reduced payroll by close and careful scheduling and monitoring of all daily
activities.
• Restaurant realized profits for the first time since its inception.
• Raised all levels of food and beverage practices to not only exceed, but anticipate
the needs of our guests.
Doubletree Wilmington Downtown Wilmington, DE
May 2011 - August 2012 Assistant General
Manager
Day to day operation and supervision of food and beverage, front desk
and housekeeping.
Responsible for controlling costs and maximizing profits.
Direct customer contact with a strong emphasis on maintaining the ultimate in Hilton
standards.
Ramada Philadelphia Airport Hotel Philadelphia, PA
July 2008 - May 2011 Director of Food &Beverage
Complete operation of the food and beverage department.
Full service restaurant, lounge, room service and banquets with revenues totaling 3.5
million .
Responsible for controlling costs and expenses with emphasis on bottom line profit.
Established new policies and procedures with ongoing training sessions for the restaurant
and room service.
Created and implemented new menus for all the outlets and catering.
I was brought on as part of a turn-around management team to unite the hotel and
provide leadership and direction with a sense of
teamwork.
Holiday Inn Select Swedesboro, NJ
August 2004 - July 2008 Director of Sales / Assistant
General Manager
Responsibility of overall sales and catering revenues.
Led marketing efforts with the emphasis on local backyard markets.
Day to day responsibilities also included direct customer contact in the role as Assistant
General Manager, with
major emphasis on guest satisfaction and employee motivation and morale.
Hilton Philadelphia Airport Philadelphia, PA
January 2001 – August 2004 Director of Catering
Daily planning, coordination and guaranteed consistency of all catered events.
Annual budgeting process of over $2,000,000.00
Actively involved in the solicitation of new business along with overseeing 2 Catering
Managers
Developed and executed annual catering marketing plan and quarterly backyard sales
efforts.
Worked directly with the Chef in the creation and implementation of new banquet menus.
Aramark Corporation Philadelphia, PA
Sports and Entertainment Division Director of Suite Catering
February 2000 – December 2000
Responsible for the overall operation of 82suites, 14 club boxes, and 2 bistros’ during all
events held at the First Union Center
8,000,000 in sales per year.
Directly involved with the massive pre-planning, organization, and
execution of the 2000 Republican National Convention.
Hotel Atop The Bellevue Philadelphia, PA
January 1992 -May 1995 Director of Food and Beverage
Daily operation of two restaurants, one lounge, 24 hour room service and banquets with
F & B sales totaling $8,000,000.
Food and Beverage costs, revenues, marketing efforts and overall department profit.
Opened Conservatory all -day dining restaurant.
Creation and execution of successful holiday events. I.e. Easter, Mother’s Day,
Thanksgiving and New Years Eve.
Stouffer Valley Forge Hotel Philadelphia, PA
December, 1987 – August, 1991 Director of Food and Beverage
Day to day operation of one restaurant, two lounges, 24hr room service, in-room mini
bars and banquets.
Total revenues of $4,000,000.00 per year.
Accountable for food and beverage costs, revenues, marketing efforts and overall profit.
Brown Palace Hotel Denver, Colorado
January 1984 – October, 1987 Director of Food & Beverage
Day-to-day operation of three restaurants, two lounges and all banquets
with a total $5,500,000 per year.
New menus-special promotional menus, i.e. holidays etc.
Maintenance of a five-star quality food operation.
Food and Beverage costs, revenue, and bottom line profit.
200 Food and Beverage employees.
Country Club of Coral Gables Miami, Florida
Private Country Club – 2,650 Members Director of Food &
Beverage/Assistant General Manager
February, 1982 – January 1984
Daily supervision restaurant and banquet operation.
Back of the house coordination of all food functions.
Created and implemented training manuals for wait staff to improve service and
professionalism.
Established standards for employee appraisals and incentive programs.
Education
Graduate of Montgomery county Community College, Major in Business. G.P.A. 3.56
Personal
Male Married
Excellent Health Two Children
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