Roy W. Herbert

EMAIL: ac25po@r.postjobfree.com

Cell Phone: 614-***-****

ACCOMPLISHMENTS:

Evaluated management training candidates for franchisee ownership restaurants/properties:

Direct experience with goals and target setting for both management and staff on a weekly basis:

Monitored and reviewed daily restaurant performance vs company standard.

Experienced and Effective in Inventory, Purchasing, and Cash Control Management.

Experience in planning and coordinating with strong emphasis on guest relations and satisfaction including leveraging purveyor relationships.

Handled all AP processing and audit daily sales.

Over 20 years of experience in Fine Dining and Hospitality Industry.

Cost Accounting, Accounts Payable, Accounts Receivable, Auditing, SOX, P&L Analysis, Budgeting, Forecasting, and Price Negotiation.

Regional Trainer, Supervised, Trained, coached and evaluated new hires to become Food & Beverage Managers.

Assisted with regional implementation of new cost accounting systems Menu Link

Audited and performed physical inventory counts in compliance with Saber Oxley.

Acquired Skills:

Franchise Management

Store Management

Property Management

Supervisory skills

Operations Budgeting

Vendor Development

Training (Franchisee)

Auditing

Communication

Fiscal Management

Goals Setting

Microsoft Office Proficiency.

Food and Beverage Manager, Embassy Suites-Dublin, OH- April 2017-August 2017

Reduced overall labor in first three months by 1.75%, by consuming labor personally and sending staff home early during slow time’s volunteers first.

Attained budgeted beverage cost for four months straight, two months exceeded plan

Increased employee retention by altering scheduling and hiring procedures.

Managed and ordered all beverage items for various departments with no outages.

Performed monthly inventory counts in addition to a monthly beverage efficiency analysis.

Assisted in developing new menu items as well as removing costly slow moving items.

Implemented a new POS system M3, trained all staff in its operation and performance.

Food and Beverage Director, Sheraton Suites-Columbus, OH- OCT 2015- April 2017

Improved total food and beverage costs by 4% through menu engineering and instituting new inventory control measures.

Developed and managed food and beverage annual budgets including capital expenditures.

Forecasting and budgets, deposits and payments, reduced and controlled expenses to surpass revenue goals.

Hired and managed a team of 20+ employees.

Implemented innovative programs to increase employee loyalty and reduce turnover.

Worked closely with managers and staff to focus on best practices to provide the best possible work environment and foster growth.

Improved overall operations including food quality, quality controls, employee morale and overall profitability.

General Manager / Corporate Training Manager, Tim Horton’s-Columbus, OH 2013- 2014

Assist with US restaurant transitioning for investors and franchisee owners.

Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.

Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness.

Utilizes labor effectively to meet budgets while ensuring high quality of Quality, Service and Cleanliness.

Develops and executes business plans (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. Achieves results by planning, communicating, delegating and following up. Maximize financial performance and profit.

Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.

Food and Beverage Director/Area Trainer, Morton’s of Chicago, – Columbus, OH & Miami, FL 1994 – March 8, 2013

Extensive experience in controlling food, wine and liquor inventories for over 19 years.

Analyzed inventory levels weekly to determine necessary product requirements.

Handled all AP processing, verified receivables with EDC deposits, audited daily sales and made daily cash deposits.

Optimizes financial performance and productivity by conducting operational audits and ensuring execution and compliance.

Establish and support systems and procedures for ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development.

Coordinates and supervises personnel regarding production, merchandising, quality, cost control, labor management, employee training and coaching, and document employee files, handled interviewing, promotions, disciplinary actions and terminations as required.

Ensure daily staffing needs are met to provide, “unparalleled hospitality to every guest."

Education:

Bachelor of Accountancy, Accounting, Walsh College, Troy, MI,

Associate in Liberal Arts, Macomb County Community College, Warren, MI

Certifications/Training:

ServSafe Certified through 2019

Management and Alcohol Certification

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