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Food Management

Location:
New York, New York, United States
Salary:
$65K - $95K
Posted:
January 30, 2018

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MIKE GLYNN

* *** **** **, *********, NY *****

MOBILE : 831-***-**** EMAIL : ac39gv@r.postjobfree.com

SUMMARY

Director of Food and Beverage Operations, with experience in multi-unit and single property operations ranging from 3 Diamond to 5 Diamond hotels, seasonal resorts, restaurants, concessions, casinos and private golf clubs. Expertise in: financial management, culinary, ensuring guest and employee satisfaction, streamlining operational procedures, property openings and management of casino and golf operations. Possess the unique ability to determine an establishment’s operational need to define and deliver appropriate solutions in a timely and cost-effective manner.

• Food & Beverage Concept Development • Diplomatic Agent of Change

• Balancing Profitability to Standards Requirements • Budget Management

• Competitive Positioning & Industry Trends • Forming & Leveraging Vendor Alliances

• Coaching, Mentoring & Team Development • High Standards of Ethics & Integrity

PROFESSIONAL EXPERIENCES ACCOMPLISHMENTS

STRATEGIC SOLUTION PARTNERS Chappaqua, NY

Contractor August 2017 to present

On-call Food & Beverage Consultant

FOOD & BEVERAGE OPERATIONS CONSULTING GROUP Chappaqua, NY

President 2012 to 2017

Launched a consulting firm comprised of former colleagues from resorts, golf operations, restaurants and casinos. The group consists of Chefs, Purchasing Agents, Restaurant Managers and Directors of Food and Beverage.

HOPKINSVILLE GOLF & COUNTRY CLUB Hopkinsville, KY

Director of Food & Beverage January to July 2017 One hundred-year-old Club, brought into modernize and improve food and beverage operations.

BERRY HILL RESORT & CONFERENCE CENTER South Boston, VA

Interim Director of Food & Beverage July to October 2016

Independent upscale resort

MARIN COUNTRY CLUB Novato, CA

Interim Director of Food & Beverage November 2015 to January 2016

Troon Prive Managed Private Club

TAPENADE RESTAURANT Santa Monica, CA

Consultant

July 2012 to June 2013

Advised the Chef Owner on all aspects of the FOH from the opening of the fine dining restaurant to a very successful start.

MONTICELLO CASINO RACEWAY Monticello, NY

Director of Food & Beverage December 2013 to June 2014

The current slot casino will be replaced with a class three casino, hotel and golf course in 2017. My responsibility was to manage the existing casino offering a food court, buffet, bars, private dining and a restaurant along with developing staffing guides operating supply lists, budgets, uniform program and brief menu concepts for four restaurants, golf grill and refreshment cart and banquets.

THE OLD LYME COUNTRY CLUB

Club Manager 2010 to 2012

Responsible for a one-hundred-year old private club offering golf, tennis, paddle, pool, and food and beverage operations for a grill, special events, à la carte and private dining.

THE LODGE AT PEBBLE BEACH 2007 to 2009

Director of Food and Beverage

Responsible for the management of two golf course grills and refreshment carts, four restaurants and bars, an upscale market, in-room dining and honor bars, banquets and special events including the Pebble Beach Food & Wine, ATT Invitational, Concours d’Elegance and the Walmart First Tee. The staff was unionized.

FESS PARKER’S DOUBLETREE RESORT 2006 to 2007

Director of Food and Beverage

Responsible for the management of a high volume, 4 Diamond Resort food and beverage operation with substantial banquet revenue, fine dining steakhouse, three meal café, pool grill, bar and in-room dining for a 360 room property.

THE PONTE VEDRA LODGE & CLUB Director of Food and Beverage 2003 to 2005

Developed, implemented and managed concepts and standards for this boutique, luxury oceanfront resort and private club.

CONCEPTS BY STAIB INC. 2002 to 2003

Associate

Off-site consultant assisting Walter Staib in documenting concepts, customizing front-of-the-house procedures, developing beverage lists, financial analysis and personnel search.

PGA TOUR GOLF COURSE PROPERTIES

Director of Food and Beverage Operations 1997 to 2001

Corporate Director charged with developing and maintaining quality-oriented food and beverage operations within the Tournament Players Clubs under ownership or management by PGA Tour Golf Course Properties. I opened nine Clubs. Of the twenty-two Clubs, nine had PGA Tournaments. Portfolio of properties produced food and beverage revenue of $27 million.

PRINCESS HOTELS INTERNATIONAL

Corporate Director of Food and Beverage 1992 to 1997

I was accountable for the management of food and beverage operational performance in 10-owned resort hotels (2 Five Diamond) and 1 casino. Portfolio consisted of properties in Bermuda, Barbados, Bahamas, Mexico, Scottsdale and Palm Springs with combined annual revenue of $110 million.

CARLSON COMPANIES, INC.

Corporate Director of Food and Beverage 1984 to 1992

Colony Hotels and Resorts 1990 to 1992

Scope of duties focused on developing and maintaining profitable food and beverage operations under management contract with total food and beverage revenue of $47 million. Organized and administered the opening of resorts in Thailand, Spain, Israel and Jamaica.

Radisson Hotels International 1984 to 1990

Organized and administered the opening of over 30 hotel food and beverage programs worldwide during an eight-year period. I was responsible for sixty-seven hotel Food and Beverage programs. Promoted to Colony Hotels and Resorts

SHERATON HOTEL CORPORATION Boston, MA 1980 to 1984

SHERATON ATLANTA

Area Director of Food and Beverage

I was responsible for overseeing the food and beverage operations for six properties in the Southeast along with managing the Atlanta Hotel.

SHERATON O’HARE

Food and Beverage Director

Managed through a renovation of the hotel. Developed new concepts for the outlets.

SHERATON LAX

Food and Beverage Director

Responsible for opening an eight hundred room hotel with three restaurants, a disco, two bars, flexible banquet space and ninety meeting rooms. The specialty restaurant was voted by the LA Times to be one of the five top restaurants to open in 1981. The Chef was Roy Yamaguchi, his first position as Chef de Cuisine.

EDUCATION

College Preparation

Carson Long Military Academy

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AAS Degree

Hotel and Restaurant Management

State University of New York



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