Roger A. Vivas

*** **** ********, ******** **** *3206

614-***-****

acxrhu@r.postjobfree.com

OBJECTIVE

A position to utilize my leadership and communications skills to build meaningful relationships and positively impact others

EMPLOYMENT

Le Méridien Columbus, The Joseph Director of Food and Beverage Columbus, OH November 2014-present

- Opened a lifestyle hotel in the luxury sector.

- Created, implemented and executed all Food and Beverage concepts programs.

- Responsible for the financial performance and guest satisfaction in all food and beverage outlets, which includes 8 thousand square foot of banquet space, restaurant, full service bar and room service.

- Business development: creating new menu items to rotate during the seasons, carefully selecting an award winning wine list and focusing on craft cocktails and spirits.

- Concept design and implementation: Created entire beverage program and contributed to food menus for both the outlets and Banquets.

- Created and implemented a profitable minibar program with revenues of over 100k a year.

- Employee Management: supervise, motivate, train, develop, empower employees. Conduct performance and merit appraisals.

- Cost Control and Budget Planning: monitor and report on expenses while maintaining a successful operation. 22% beverage cost and 24% food cost. Vivas Guesthouse, Owner

Columbus, OH August 2012 - present

- Conceived and created a boutique experience guesthouse featuring upscale amenities and excellent customer service to cater to guests seeking accommodations within a local historical neighborhood.

- Cost Control and Budget Planning: Created a profitable operation while fulfilling and exceeding guest expectations.

- Sales and Marketing: Development and execution of key advertising for the operation within the Ohio market and beyond to build and maintain 85% occupancy. G. Michael Bistro, Restaurant General Manager

Columbus, OH April 2013 - November 2014

- Manage all aspects of this upscale award winning customer driven restaurant with annual revenue of 1.9M and a consistent ranking within the city’s top five.

- Implement new and innovative ideas and techniques to both front and back of the house in order to maintain and improve standards for best practices.

- Reduced turnover by 15%.

- Cost Control, Budget Planning and Employee Management: monitor and report expenses, control cost, build budget plans, and supervise train and motivate personnel. Embassy Suites, Food and Beverage Director

Columbus, OH January 2012 - February 2013

- Responsible for financial performance and guest satisfaction of all food and beverage outlets, which included the banquet space, restaurant, full service bar and room service.

- Employee Management: supervised, motivated, trained, developed, empowered a staff of 50.

- Conducted employee performance and merit appraisals.

- Cost Control and Budget Planning: monitored and reported on expenses to maintain a successful operation.

Renaissance Hotel

Columbus, OH November 2005 - January 2012

Director of Restaurants

January 2008 - January 2012

- Managed all food and beverage outlets, which included an upscale restaurant, bar, and room service.

- Revenue Growth: Increased sales at a 12% rate annually from 2008 to 2011.

- Cost Control, Budget Planning and Employee Management: monitored and reported expenses, controlled cost, built budget plans, and supervised, trained and motivated personnel.

Director of Services

November 2005 - January 2008

- Supervised, motivated, trained, and empowered personnel.

- Conducted performance reviews and merit appraisals.

- Budget Control: Effectively lowered budget from $1.5 million a year to $1.1 million

(approximately 3%) while keeping productivity and quality untouched.

- Key player in renovation of 408 rooms, lobby, meeting space, restaurant and bar. The Westin Great Southern Hotel, Director of Housekeeping Columbus, OH April 2003 - November 2005

- Oversaw daily housekeeping and laundry operation in a 4 Diamond Hotel with 186 rooms and maintained 2000 Westin company standards.

- Ensured good guest and employee satisfaction.

- Monitored labor expenses on daily, monthly and yearly basis.

- Hired, scheduled and trained employees.

EDUCATION

In the final stages of becoming a Certified Specialist of Wine and Certified Spirits Specialist thru the world recognized Society of Wine Educators

Bachelors in Hospitality Management and Culinary Arts Hotel Escuela De Los Andes Venezolanos, Merida, Venezuela (1997-2001) Bachelors in Criminology

Universidad de los Andes, Merida, Venezuela (1995-1998) University of New South Wales, Sydney, Australia. (1994- 1995) Certificate of Proficiency in English as a Second Language References Available Upon Request

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