RICKY VAN TWEST

Director of Food & Beverage

*** ****** ****, *** *********, LA 70030

Phone: 504-***-**** Email: acw7ip@r.postjobfree.com

PROFESSIONAL EXPERIENCE ( OVER 10 YEARS OF FIVE STAR HOTEL EXPERIENCE )

8 years of fine dining experience with luxury properties throughout the world. Including opening of six Ritz-Carlton hotels, in addition to complete overhaul of Restaurants, Lounges, In-Room Dining, and Banquets. Dynamic, results-oriented Operations Executive with exceptional background in sales, business operations, finance, and customer service within the hospitality, and food & beverage service industry. Proven expertise in directing operations, implementing comprehensive training programs and driving revenues to meet golds and objectives in the restaurant industry. Expertly analyzes every facet of hospitality operations to identify opportunities to cut costs, enhance productivity and maximize profits. Strong knowledge of financial systems management, Inventory management systems, strategic planning, technology and customer service initiatives.

2013 - 2016 CHASE PARK PLAZA HOTEL ST, LOUIS, MO

Four Diamond, One of America’s historic properties in St, Louis, Mo.

Director of Food & Beverage

• 518 Guests Rooms 44 Meeting Room

• 65,000 square feet of Banquets Space 45,000 and 24,000 square foot Ballrooms

• Managed 161 staff members Including 11 Managers, 10 Supervisors, 5 Captains, 25 Set up crew

• Revenue of $13 million in food and beverage operations

• Exceeded AAA Hotel service standards

• Re-Opened the hotel after a $40 million renovation Including three Restaurants and three bars

• Managed seven outlets with $18.8 Million in Sales Banquets operation with $8.4 Million in Sales

• Created and implemented the 100 top wines in the U.S. program

• Implemented the Afternoon Tea program

• Created the Food & Beverage Manuals for the Hotel

2011 – 2013 SHERATON DALLAS CONVENTION CENTER Dallas, TX

Director of Banquet Operations

• 1800 Guests Rooms 137 Meeting Room

• 230,000 square feet of Banquets Space 40,000 and 24,000 square foot Ballrooms

• Managed 185 staff members Including 7 Managers, 14 Supervisors, 10 Captains, 55 Set up crew

• Revenue of $28 million in food and beverage operations

• Exceeded Sheraton Hotel service standards

2009– 2011 EARNEST N. MORIAL CONVENTION CENTER New Orleans, LA

Director of Banquet Retail Operations

• One million square feet of meeting space (Up to 3,000 person seated dinners)

• Atrium Restaurant 900 seats

• Food Court Restaurant 400 Seats

• Jazz City Restaurant 240 Seats

• 70 Bars

• Two Starbucks stores

• Managed 145 staff members Including 14 managers

• Revenue of $34 million in food and beverage operations

• Outlet revenues of $8 million $2 million in Concession Booth catering

2007 –2009 WALDORF=ASTORIA HOTEL New York, NY

Landmark of New York

General Manager of Restaurant and Banquets

•General Manager of the high profile fine dining restaurant: Peacock Alley Restaurant and Bar with $6.5 million in Sales

• Managed eight banquet rooms with sales of $4.5 million annually

• Supervised five Managers and 120 staff members

• Created all menus with the Executive Chef

• Restaurant renovation of 5 Million

2004-2007 FORT HARRISON HOTEL Clearwater, FL

Where the Rolling Stone band wrote the song “I can’t get no satisfaction”. This hotel is where L. Ron Hubbard started the camp of Scientology.

Director of Food & Beverage

Opened the hotel after a $50 million renovation Including six Restaurants and Banquet Center

Managed seven outlets with $14.Million in Sales Banquets operation

Created all menus with the Executive Chef

Restaurant renovation of 5 Million

1994 – 2003 RITZ-CARLTON HOTELS ( Hotel Opening Trainer )

Ritz-Carlton Hotel Marina Del Ray, CA

Food & Beverage Manager / Director of Outlets (2002 – 2003)

274 Rooms 5 Star 5 Diamond rating

• Managed restaurant operations, in-room dining and honor bar departments

• Trained and developed 60 staff members

• Moved property in Gallup score from 14 to number 5

• Team leader recipient of Malcolm Baldridge award for quality standards

• Utilized as a Trouble-Shooting F&B Manager after 16 weeks of additional training in Atlanta

Ritz-Carlton Reynolds Plantation (New Opening) Atlanta, GA

Fine Dining Manager (May 2002)

248 Rooms 5 Star 5 Diamond rating

• Five F&B outlets, 81 holes of championship golf, a 26,000 square foot spa

•the Successfully set up and opened restaurant, in-room dining and honor bar in less than one month

• Created all menus with the Executive Chef

• Restaurant renovation of 2 Million

Ritz-Carlton Hotel (New Opening) Sarasota, FL

Food & Beverage Manager / Outlet Director (2001 – 2002)

366 Room 5 Diamond rating

• 5 Food and Beverage outlets, and 18,000 square feet of meeting space

• Responsible for opening the Restaurant, In-room Dining and Honor Bar departments

• Implemented accurate set up for the operations and exceeded Ritz Carlton service standards

Ritz-Carlton Hotel (New Opening) St. Thomas, U.S.V.I.

Fine Dining Manager / In Room Dining Manager (1999 – 2001)

200 Rooms 5 Diamond rating

• Responsible for Overall In-room Dining and Honor Bar departments

• Moved Gallup score from number 34 to number 12

Ritz-Carlton Hotel Dubai UAE

Director of Banquets (1996 - 1999)

152 rooms 5 Diamond Luxury Hotel

• Trained under opening director of French In-Room Dining who is still at the Ritz Carlton in Paris

• Responsible for opening both In-Room Dining and Honor Bar departments

Ritz-Carlton Hotel (New Opening) Dubai UAE

Director of Outlet / In Room Dining

152 rooms 5 Diamond Luxury Hotel

• Trained under opening director of French In-Room Dining who is still at the Ritz Carlton in Paris

• Responsible for opening both In-Room Dining and Honor Bar departments

EDUCATION

University of Melbourne Melbourne, Australia

Bachelors Degree Hospitality 1996

OTHER

Server Safe Certified 2019

CPR Certified 2017

Tips Certified 2019

Culinary School / Training Certified

Wine & spirits Certification UK

Starbucks Outlet Management Certified

PROFESSIONAL DEVELOPMENT SKILS

Social Media Website Planner

High Volume Restaurant Management Experience

Recruitment, Training & Development Expert

Multi - Unit Fast Pace Restaurant Experience

Menu Development Management

Extensive Wine Programs

Restaurant Facilities Management

P&L Analysis & Management

Bar / Beverage Operations

Restaurant Marketing & PR

Open Table Systems Expert

Computers / POS Systems Expert

ADP Payroll System Expert

INTERESTS

Cricket Swimming Rugby and NBA

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