Food and Beverage Director

Seeking a challenging position which will utilize acquired skills, expertise and experience in food service and hospitality management, meeting planning, event coordination, sales/marketing and human resource development.

HIGHLIGHTS OF EXPERIENCE

First Colonial Inn – Dining Services Director – December 2015 to December 2016

Oversee all areas of food service, dining and culinary, servicing over 200

residents of both independent and assisted living. Create and maintain budgeted

goals through detailed hiring and continuous training of staff, menu planning,

purchasing and inventory control. Improvement of resident satisfaction through

compassionate, exemplary service, promoting teamwork throughout all areas of dining services and other departments.

Virginia Beach Public Schools Office of Food Service – Floating Manager – September 2013 to December 2015 – Provide assistance to public school cafeterias throughout Virginia Beach managing staff, coordinating production, inventory and ordering, training with all sanitation and safety measures utilized and documented.

Senior Care Provider – Virginia Beach, VA – September 2012 to 2014 -

Coordinate in home nursing care, menu design, purchase and preparation of meals.

Transport patients to required destinations while coordinating all medical needs with

in -home nursing staff.

Harmony Hospitality – DoubleTree Hotel by Hilton – Virginia Beach, VA

Food and Beverage Director – April 2011 to September 2012

Oversee 1.75 million dollar banquet and restaurant operation. Upgrade and coordinate Hilton Honors standards. Strong knowledge of food and catering trends with a focus on quality, presentation, sanitation and cost control. Excellent leadership, management and coaching skills. Managed total food and beverage arena while property underwent market repositioning, targeting group and leisure markets.

Landmark Hotel Group – Crowne Plaza Hotel – Virginia Beach, VA

Food and Beverage Director – 2003 to 2010

Reorganize and oversee a full service conference facility with over 12,000 square feet of meeting space. Develop, prepare, train and carry out conversion to an IHG property. Opening of Candlewood Suites while creating and implementing budgets, forecasts and purchasing specifications for both properties. Responsible for all areas of the food and beverage department – banquet and catering, Tines Restaurant, Aqua Lounge, room service and culinary staff. Renegotiated Prime Vendor Program on a company wide scale to encompass all Landmark properties. Timely budget creation with full P&L accountability. Proven leader successfully ensuring the satisfaction of the guests, owners, community, associates and management.

Interstate Hotels & Resorts – Doubletree Hotel – Norfolk, VA

Food and Beverage Director – 1997 to 2003

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits. Describe, assign and delegate responsibility for the operations of the various food and beverage sub-departments (room service, restaurants, kitchens, stewards. etc.) Develop, implement and monitor schedules. Creation of banquet, restaurant and room service menus. Implement effective control of food, beverage and labor costs.

Armed Forces Reunions–Norfolk, VA

Convention Meeting Planner 1994 - Expediter to facilitate the smooth operation of every aspect of major national conventions including meeting planning, events, curriculum, hotel arrangements, banquet facilities, entertainment, multi-city bookings, and negotiations with convention bureaus.

Victor Management Co.–Best Western Skyline Inn– Washington, D.C.

Food and Beverage Director/Assistant General Manager 1993

Detailed to investigate problem areas in management and staff. Executed controls to lower food, liquor, and labor costs, increasing profitability. Motivated, set goals and implemented team-building skills for a staff of 20+ key personnel. Created purchasing and receiving process for the food and beverage department. Set in place methods for achieving goals through individual effort, and increasing the profit margin.

Victor Management Co.–Radisson Hotel – Virginia Beach, VA

Food-Beverage Director/Assistant General Manager 1991-92 Developed and executed revenue generating strategies, and oversaw a $1.5 million food/beverage operation for a 295 room hotel. Monitored cost controls, service/product quality, profitability, labor relations, management training, policy compliance, health and sanitation, safety, and customer satisfaction matters. Coordinated employee staffing, implemented disciplinary actions as required, and enforced high standards of cleanliness and sanitation. Presided over full hotel operations during multiple General Manager absences.

Service America Corp.–Blue Cross Blue Shield – Washington, D.C.

Food Service Director 1991

Directed a $2 million food and beverage service operation in a 1,000 seating capacity dining facility catering to 3,800+ employees. Initiated a private dining and catering service. Handled all promotions, daily menu planning, production, staffing, all areas of cost control, training and customer service functions.

Service America Corp.-U.S. House of Representatives–Washington, D.C.

Director of Catering U.S. House of Representatives 102nd Congress 1990-1991

Directed an upgrading of all areas of food preparation, training, service, and personnel in a $9 million food service operation. Provided service of committee rooms and four House Office buildings including the Capitol, Longworth, Cannon and Rayburn House Office Buildings. Serviced senior U.S. and foreign dignitaries including the President and his staff, cabinet members, and diplomats representing worldwide interests. Managed total operations including food cost controls, staff supervision, sales and production. Opened House Private Dining Room.

Virginia Beach Resort Hotel and Conference Center–Virginia Beach, VA Director of Conference Services 1986-90

Opening Team, liaison between meeting planners and hotel personnel, to plan and implement all meeting, food and beverage and leisure activities.

EDUCATION AND TRAINING

OLD DOMINION UNIVERSITY – Norfolk, VA

Management/Marketing

VIRGINIA POLY-TECH INSTITUTE & STATE UNIVERSITY – Blacksburg, VA

Chemical Engineering

CULIINARY INSTITUTE OF AMERICA – New York

Professional Chef’s Skills Development; Operations and Administration

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