Manager Assistant
Resume:
Danny Cooper
New York, NY. 10017
Telephone: 917-***-****
**************@*******.***
Linkedin Profile
EXPERIENCE
The Warwick Hotel, New York, NY.
Director of Food and Beverage, May 2016 - January 2017
• Executive Committee member
• Directly responsible for the operation of the Food and Beverage Division consisting of Murals on 54 Restaurant, Randolph's Bar and Lounge, In Room Dining and Banquets (8700 square feet)
• Responsible for operating within budget numbers and for composing rolling monthly forecasts and the 2017 divisional budget
• Redesigned and launched breakfast buffet resulting in an increase of 10% in revenue and increased average check
• Collaborated with Executive Chef to re-concept the bar and lounge menus and worked directly with property ownership and on-site Project Management office on a future re-concept of the restaurant
• Composed and delivered all annual reviews for the Food and Beverage Management team including Personal Development plans and succession planning for career growth
• Introduced new inventory and requisition system for beverage hotel wide resulting in increase of internal controls and reducing beverage cost from 21.8% at mid year 2016 to 17.3% year end 2016 St. Regis Hotel, New York, NY.
Director of Food and Beverage, May 2014 - May 2016
• Member of the Executive Committee responsible for achieving the highest Forbes Five Star Hotel rating in 2015 and reinstating the AAA 5th Diamond in 2016
• Directly responsible for the operation of the Food and Beverage division consisting of Astor Court Restaurant, King Cole Bar, In Room Dining and Banquets (16,000 square feet) with collective revenues of
$42 million
• Increased outlet covers by 25% and revenue by $1.6 million o Implemented rolling PR calendar of events and promotions for the outlets o Planned, strategized and executed new programs for all major Holiday events
• Improved labor productivity from 1.95 to 1.48
• Mentored Food and Beverage Managers for future succession planning. Successes being one Manager receiving a promotional transfer to another St. Regis property and another promoted internally to Department Head
• Launched new restaurant concept including name, menu content and layout, uniforms, linens, table tops, floral pieces
• Property Champion for the installation of upgraded POS system from Micros 9700 to Micros Simphony InterContinental New York Barclay, New York, NY.
Assistant Director of Food and Beverage, January 2013 - May 2014
• Directly responsible for the operation of the Food and Beverage Division consisting of Barclay Bar and Grill, In Room Dining and Banquets (13,900 square feet). Reporting directly to the Hotel Manager
• Worked closely with Executive Chef and Outlet Managers for the hotel's Green Program to remain the #1 Sustainable Hotel in New York
• Composed and delivered annual reviews for the Food and Beverage Management team
• Driving menu concepts and subsequent changes to remain competitive in the market and increase covers and average check
• Planned and organized the closing of the property following the announcement of a full renovation Peninsula Hotel, New York, NY.
Assistant Director of Food and Beverage, September 2010 - January 2013 Salon de Ning Rooftop Bar and Terrace Manager, April 2008 - September 2010
• Directly responsible for the operation of the Food and Beverage Division consisting of Fives Dining Room, Bar at Fives, Gotham Lounge, Salon de Ning Rooftop Bar and Terrace and Banquets (3,300 square feet). Reporting directly to the Resident Manager
• Worked closely with Executive Chef and Department Heads to maximize revenues and minimize costs
• Composed 2013 annual budget for the division
• Set annual divisional goals for the Food and Beverage Managers
• Member of the Manager on Duty portfolio
• Planned and executed the launch of Salon de Ning, the new concept for the hotel's rooftop bar and terrace following a renovation. Including intensive retraining of full time and seasonal team members
• Composed standards of practice training manual and implemented updated service standards
• Created an innovative new menu including cocktail list and extensive wine selection
• Managed operational costs through effective scheduling, beverage control and menu engineering
• Reprogrammed and redesigned the layout of the Mircos POS system for greater efficiency
• Implemented new pricing structure and monthly inventory program for beverage hotel wide Four Seasons Hotel, New York, NY
Bar Manager, November 2004 – March 2008
Assistant Bar Manager, January 2003 – November 2004
• Member of the hotel’s safety committee promoting a better work environment
• Member of the Diamond Defenders – group committee drive to improve standards hotel wide
• Improved service quality through training and intensive internal standards testing
• Strong menu engineering focus – assessment of high moving items to generate cost effective revenues
• Innovative and creative menu planning to maintain an original and exciting cocktail list
• Planned and executed new concept launch following a soft renovation, including input into physical bar layout to maximize efficiency and productivity
St. Regis Hotel, New York, NY
Assistant Food and Beverage Manager, January 2001 – July 2002 The Morrison Hotel (new property launch), Dublin, Republic of Ireland Assistant Restaurant Manager, March 1999 – October 2000 City Rhodes Restaurant - 1 Star Michelin, London, U.K. Assistant Restaurant Manager, January 1998 – January 1999 The Chester Grosvenor Hotel, Arkle Restaurant - 1 Star Michelin, Chester, U.K. Assistant Restaurant Manager, May 1996 – January 1998 EDUCATION
Greenbank Catering College, Chester, U.K. 1991 – 1993 Graduated with National Diploma in Hotel and Catering Management SKILLS
• Excellent knowledge of Microsoft Office
• Experience with Opera, Delphi, Lightspeed, Adaco
• Micros 9700 and Micros Simphony Property Champion
• Strong interpersonal and communication skills
• NYC Department of Health and Sanitation Food Handlers Permit
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