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Regional Director of Food and Beverage

Location:
Alexandria, Virginia, United States
Salary:
120000
Posted:
October 24, 2016

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Jacqueline Corcoran

Arlington, VA acw7no@r.postjobfree.com (562) ***-****

Director of Food and Beverage/Operations Manager

Confident and Dynamic Leader * Proficient Training Facilitator * Reputation for Expense Reduction and Revenue Growth * Realign and Plan Marketing Strategies with IM and Web presence * Empower, Train and Fortify Associate Base for Reduced Turnover * Custom Design and Development of onsite signature concepts and national brand outlets * Project Manager with Construction and Renovation experience in On-Site Calendar, Procurement and Readiness to Turnkey * Excellent Communication Skills Written and Spoken * Formidable at Removing Barriers, Evolving Strategies and Practices, Proven Experience at Reducing Conflict and Growing Tolerance and Cultural Diversities * Up to 100K square feet Banquet and Convention space* 10M in F & B Budgets and Revenue Management * Union and Non-Union Experience

2014-Present

B.F. Saul Hospitality Company, Bethesda, MD

Regional Director of Food and Beverage

Crowne Plaza/Holiday Inn, Arlington, VA

Oversee properties with multiple F & B outlets with worldwide brands, Full Service Culinary, Catering and Banquets.

Exceed Guest Service Score benchmarks to achieve top 10% Nationwide of brand standing.

Responsible for all F&B Budgets, Financials, F & B Sales, Catering and Marketing strategies and business plans.

Compose and design collateral for sales of outlets, brands, employment/recruitment and diversification of brand exposure.

Redesign and implement Standard Operational Procedures. Reinvigorate sustainable Policy and Procedures for all F & B operations in conjunction with all Corporate B.F. Saul policies.

Oversee and facilitate all F & B Regional training developments to include all service, culinary, dining, beverage, convention and banquets.

Project Management Expert, Concept Development from construction calendar to turnkey, Menu Engineering, Procurement

Plan and develop marketing strategy for positioning through IM, social media presence and vanity websites

Secured strong position as Regional Director in driving Service Excellence/”Make it Happen” & “One TEAM” concepts/Fanatical Focus on Sales and Profitability.

Sustain and secure Operational Accountability throughout all departments to target guest service, notification of local and hotel activities and events and “what to come” announcements, specials, menus. Daily presence and hands on in all Outlets, Front Desk, Community activities and Corporate celebrated community commitments.

2007-2014

Pyramid Hotel Group /Lane Hospitality/Sage Hospitality and Restaurant Group (SRG)/Remington Hospitality

Task Force Director of Food and Beverage and Operations Manager

Marriott/Sheraton/Hilton/Courtyard/Washington D.C., CA, UT, AZ, CT & MA

Partnered with Owners & Management Companies in Task Force role supporting Food & Beverage and All Hotel Administrative and

operations assignments. Teamed with developers, architects and designers and community leaders on all new builds and

renovations. Oversee and develop replacement teams that implemented key initiatives that drove top line & bottom line revenues

and guest satisfaction scores. Negotiated and implemented preferred vendor programs for F&B Operations with significant rebates.

Conducted regular property and brand audits, inspections to exceed previous years score and engaged follow up and joint action

plans where necessary. Execute property turnaround through Bench Operations within pin-point budget and extreme time

restrictions to improve revenue.

On-Site Project Manager for Renovations/ADA upgrades/Implementation of Signature and Worldwide Brands Concepts.

Managed up to 51,000 square feet Convention/Event space, facilitating events/ conventions under union and non-union rule

Positively impacted Food and Beverage Revenues up to $10M by decreasing payroll, optimizing cross-training, building revenue producing outlets (over amenity outlets) all in effort to put troubled properties back in to revenue success mode

Maintained operations during on-site construction, coinciding with renovation, brand/flag change and unscheduled delays.

Readied properties for potential sale or recovery after purchase.

Effective turnaround and turnover of Executive Team Members while facilitating reassignment/ retraining of leadership team in financial accountability, guest and brand service initiatives and community position/involvement within 30 to 120 days.

Critical devotion to Brand and Customer Service Scores involving daily web meetings to regain compliance within and above brand standards and move properties in to top 15% of related Brands North American operations.

Creative growth and development through Internet Marketing of complacent Sales strategies to obtain and secure greater percentage of market share/visible presence and invigorate brand placement in demographic.

Possess strong communication/ leadership skills for hands on direction to increase Compliance, Risk Management, Control Checkbooks, Reduce Turnover, Menu Engineering in Outlets, Catering/ Banquet Menus, created Catering Sales SOP’s and P & P’s.

Facilitate Action Plans for Continuous and Preventative Maintenance Programs (ServicePro)

Culture and Behavioral adaptation to include Raising Employee Morale, Reduce Turnover and grow employee loyalty

2005-2007

Brinker Corporation, Dallas, TX/ Director Catering Sales

Maggiano’s Los Angeles, CA

Assessed and realigned catering sales manager’s production goals with aggressive yet attainable expectations

Sales efforts resulting in an increase in overall catering sales by 50% within 15 months/Delphi implementation.

Transformed customer service plan for upgraded service techniques, attentiveness, thorough hands-on event presentation, event management and guest accommodation.

Maximized Sales Efforts in Family Style Service through aggressive attention to multi-cultural demographic

2003-2005

Bristol and Brighton Hospitality, Los Angeles, CA/Director of Food and Beverage

Holiday Inn, Torrance, CA

Identified and developed new F & B concepts for property facing a shrinking market share in culturally diverse area.

Realigned brand/model not prepared to receive heavy Japanese Automotive and Airline influence as leading demographic.

Engineered Fusion Restaurant and Market, Catering and Banquets featuring concept and product change

Increased F & B Revenue by 40% in 14 months.

Trained and redefined culinary staff empowering change, accountability and increased multiplicity of inventory

Reset Budgeted allowances for reduced food and beverage costs and all expenses including payroll.

Increase daily P & L and GL activity through analysis by outlet managers by building leadership and growing accountability.

Introduced Perpetual Purchasing and Inventory System.

Breached Cultural Diversity with Re-Training of Catering Management Staff on acceptable levels of Negotiation and Sales Protocols.

Exceeded Owner and Property Management company’s revenue goals for events, reallocated Capital Expenses and overall increase in guest satisfaction scores and specific brand/audit compliance.

1998-2003

Sunstone Hotels, San Clemente, CA/Director of Food and Beverage, Executive Chef and Operations Manager

2002 IOC Olympic Sponsor Hotel,

Hilton/Marriott/Sheraton

Signature Restaurant/Private Club/Cigar Bar Concept development and Project Management.

Introduced Starbucks to Sunstone Hotels as onsite store operator.

Greatly reduced F & B Operations expenses and increase productivity, revenue and exposure in Salt Lake City.

Worked closely with IOC members to secure and incorporate sponsors Coca Cola, NBC, Samsung as 2 month hotel occupants.

Created Multi-Level (3) /Multiple Buffet (6) in Chalet Style dining environment serving 6400 meals daily in 34K square feet.

Hosted WMD Convention for Multi Government Military Services including Army Corp. of Engineers, NSA, FBI, ATF.

Solicited Major Music Talent for Concert Space during off season, Garth Brooks, Faith Hill & Vince Gill.

Endured and succeeded through critical break of 9/11 budget restrictions significantly delaying Olympic development process

Grew staff from 44 to 180 during Ramp Up to games in 40 days without Human Resources Department.

Overall revenue for February 2002 recorded net at $9.6M.

1991-1998 Director of Catering to General Manager of Leased Restaurant, Catering and Banquet Operations

Word of Mouth Catering/Shilo Hotels, Pomona, CA/Executive Chef Training

1985-1988 Financial Analyst in Mergers and Acquisitions /Public and Private Sector Financial institutions

and Federal Reserve Bank

Focus On Management/Physicians Planning Service New York, NY and San Francisco, CA

1980-1985 Flight Attendant / Pan American World Airways / Transamerica Airlines, New York, NY

1977-1979 Mount San Antonio College, Associate Arts Degree /Aeronautics & Flight Service



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