Sales Manager
Resume:
STEVEN ALLEN CRANE
*** ***** **** **, *-*** • Hollywood, Fl. 33021 • *****.********@*****.***
www.linkedin.com/pub/steven-crane/11/609/9ba • 954-***-****
EXECUTIVE FOOD AND BEVERAGE MANAGEMENT
Guest Satisfaction • Product Marketing and Administration • Revenue Enhancement • Team Member Retention and Development
An accomplished Executive able to provide essential vision to Food and Beverage operations; leading by example and maintaining a proactive, hands on management style resulting in the ability to anticipate and identify challenges before impacting guests or operations. Possessing a strong sense of self-initiative and driven to perform with above average output resulting in the ability to multi-task and manage a wide range of activities simultaneously.
CORE COMPETENCIES
Employment Narrative:
General Manager, January 2016 – Present, Villa Rose Pizza, 1114 State Road 7, Hollywood, FL, 33021,
A Hollywood landmark established in 1957 serving Chicago style thin crust pizza and Italian specialties. All products are made in house from scratch.
Developed and implemented training program to improve guest relations resulting in improved sales of 12% over a 4 week period.
Created recipe cards with costs to better monitor food cost.
Developed and implemented opening and closing check lists for servers, cooks and drivers to ensure operation is ready for business and shut down properly.
Developed Excel spreadsheet to interface with POS system to track sales and sales segments to better identify business periods for improved sales.
Created sales incentives for both employees and guests to improve and drive sales.
Director of Food and Beverage, September 2014 – November 2015, Greater Fort Lauderdale * Broward County Convention Center, 1950 Eisenhower Blvd., Fort Lauderdale, FL, 33316
An SMG/Savor managed facility with 200,000 sq. ft. of continuous exhibit space, 2 divisible ballrooms, one at 20,000 sq. ft. and one at 33,000 sq. ft., 32 meeting rooms, 23 covered loading docks with direct access to the exhibit. This property has 6 permanent concession stands and the ability to handle catered events of up to 5,000 for plated functions. The size and layout of the Conference Center make it possible to host one large event or multiple, smaller events at the same time.
Within the first 5 months reversed trend of not meeting budget to meeting or exceeding budgeted margins
Purchased and implemented digital menu boards to improve flexibility and efficiency of offerings.
Costed out all concession and catering menu items to ensure budgeted margins are maintained.
Created new themed temporary concession stands used in the halls, such as, a smoothie bar, Panini station, and several different styles of food courts.
Improved banquet operations through training programs including role playing and virtual simulations
Changed all take out containers to “green” friendly items made out of cornstarch and bamboo.
Implemented an Electrolyzed water system to eliminate many of the cleaning chemicals used in the kitchens and concession stands reducing the environmental footprint and saving on cleaning supply expenses.
Director of Food and Beverage, June 2012 – August 2014, Doubletree Miami Airport Convention Center, 711 NW 72nd Ave, Miami, FL, 33126
In charge of the Food and Beverage operation for this 334 room property with Rioja Grille, Impressions Restaurant, Doubleshot Lounge, 24 hour Room Service, Employee Cafeteria, Banquets with 20,000 square feet in the hotel and Miami Airport Convention Center with 152, 000 square feet of meeting space.
Key Accomplishments:
Revised and updated all training manuals, then retrained staff to ensure they maintained steps of service
Reduced banquet labor cost and increased efficiencies through mapped out schedule of events
Decreased beverage cost from 21% to 17% by using creative specials and promotions, recipes, portion controls, proper purchasing
Upgraded room service to average a 100% guest rating through training, role playing and in room audits.
Improved SALT scores through constant communication with employees during preshift meetings, real time coaching, guest interaction and hands on management
Maintained food cost under 25%
Vice President of Hospitality, November 2011 - March 2012, Cactus Pete's and the Horseshu Casino Resorts, 1385 Highway 93, PO Box 508, Jackpot, NV, 89825,
Responsible for strategic planning and daily operation of 412 guest rooms, 5 restaurants, 4 bars, the Gala Showroom, Bristlecone Emporium and Saguaro RV Park
Senior Director of Food and Beverage, August 2009 – June 2011, Calder Casino and Race Course, 21001 N.W. 27th Ave., Miami Gardens, Fl., 33056, 305-***-****
Opened Studz Poker Room and Calder Casino and also assumed responsibility for Calder Race Track with a total of 5 restaurants, 8 bars and 5 concession stands
Hard Rock Hotel/Seminole Indian Tribe, 2004 – 2009
Assistant Director of Food and Beverage, March 2007 – August 2009, Seminole Hard Rock Hotel and Casino, 1 Seminole Way, Hollywood, Fl, 33314, 954-***-****; 4 Star, 4 Diamond
Food and Beverage Manager, February 2004 - March 2007, Seminole Indian Casino,
4150 N. State Rd. 7, Hollywood, Fl., 33021, 954-***-****
Radisson 1999 - 2004
Director of Food and Beverage, February 2002 - February 2004, Radisson Deauville
Resort, 6701 Collins Ave, Miami Beach, Fl., 33141, 305-***-****; 4 star, 4 Diamond
Director of Food and Beverage, April 1999 - February 2002, Radisson Mart Plaza
Hotel, 711 NW 72nd Ave., Miami, Fl., 33126, 305-***-****, 4 Star, 4 Diamond
Interstate Hotels Corporation, 1991 - 1999
Executive Chef, Ft. Lauderdale Airport Hilton, Ft. Lauderdale, Fl. January 1995- March 1999
Executive Sous Chef, Ft Lauderdale Marriott North, Ft. Lauderdale, Fl. October 1991 – January 1995
Education:
ServSafe Food Protection Manager Certification
TIPS trained
Seminole Fire Department, Fire Extinguisher Training
Dale Carnegie Leadership Training for Managers, Ft. Lauderdale, Fl.
Advanced Standing Program, Culinary Arts, Johnson and Wales, Providence, R.I.
Springfield College, Psychology Major, Springfield, Ma.
Contact this candidate