*** ******* ******, #***, **********, VA *****

Professional Profile:

A dedicated and accomplished Director of Food & Beverage, offering a wealth of experience in fine dining and high-volume environments within upscale resort settings. Recognized for a passion for excellence and a proven track record of delivering exceptional guest experiences.

Director of Operations November 2023 – Present, Winchester Restaurant Group, Winchester, VA

Partnered with Corporate Executive Chef to open two restaurants- The American Bar, a classic French brasserie and Kasbah, a Spanish Moroccan Tapas restaurant.

Developed, expanded, improved and implemented training programs to improve the level of service within the restaurant group.

Created craft cocktail program and trained bartenders to execute it properly.

Created Order Guides and Par Stock Guidelines which resulted in consistent beverage costs(beer 16%, wine 20%, liquor 22%).

Director of Food & Beverage December 2022 – November 2023 Highlander Hotel Radford, VA

Spearheaded comprehensive training initiatives to cultivate a culture of impeccable and refined service among Front-of-House (FOH) staff, ensuring adherence to upscale dining standards within a newly established hotel environment.

Assume accountability for the oversight of diverse food and beverage outlets, including the signature restaurant, banquets, casual coffee shop, rooftop bar, lobby shop, and market, within a 124-room hotel setting.

Manage a substantial team comprising approximately 105-110 employees encompassing both Back-of-House (BOH) and FOH roles, facilitating seamless coordination and operational excellence.

Drive operational efficiency and financial performance, overseeing annual revenues ranging between $7-10 million while meticulously managing costs, including food (22-23%), labor (22-23%), and liquid expenses (wine 19%, beer 16%, liquor 20%).

Director of Food & Beverage Imprint Hospitality, Fort Magruder Hotel and Conference Center, Williamsburg, VA January 2019 - March 2020

Collaborated closely with Ownership, Architects, and Executive Chef to strategize and conceptualize a 150-seat restaurant, distinct lounge, coffee shop, and banquet facilities within a conference center hotel setting.

Formulated and executed comprehensive Standard Operating Procedures (SOPs) for the entire Food & Beverage Department, ensuring standardized excellence in service delivery.

Spearheaded the development of detailed spec sheets and budgets, orchestrating seamless coordination with vendors for the procurement of all food and beverage equipment, ranging from dishwashers to dinnerware.

Led the recruitment, training, mentorship, and professional development of the food and beverage management team, fostering a culture of continuous learning and growth.

Innovated a Bourbon-focused craft cocktail program, enhancing the beverage offerings and enriching the guest experience.

Director of Food and Beverage, Imprint Hospitality, Historic Taos Inn, Taos, NM,

March 2020 – December 2022

Instituted a wine training program resulting in a noteworthy 20% increase in sales, enhancing product knowledge and service quality among staff.

Collaborated with the Chef and Head Bartender to craft a strategic Happy Hour menu, leveraging cross-utilization of products to achieve a 15% reduction in costs and a consistent 10 to 15% uptick in weekday sales.

Fostered partnerships with local musicians to introduce a Sunday Brunch program featuring live performances, enhancing the ambiance and attracting diverse clientele.

Developed an award-winning Tequila-based craft cocktail program, incorporating locally-sourced ingredients such as prickly pears and green chiles, further elevating the establishment's culinary offerings.

Director of Operations LX Group, Richmond, VA December 2016 - January 2019

Directed operations for Kabana Rooftop, Belle & James Restaurant, Banquets, and Off-Site Catering within LX Group, a distinguished lifestyle company anchoring high-profile establishments in the VA and DC markets.

Oversaw a team of 185 line employees and 25 Managers and Supervisors, ensuring efficient day-to-day operations and fostering a culture of excellence.

Managed the rooftop club, achieving annual revenues surpassing 9 million through strategic planning and meticulous execution.

Collaborated closely with the Executive Chef to streamline operations by consolidating the culinary team, resulting in enhanced cost-efficiency, food quality, and consistency across all Food & Beverage outlets.

Implemented a strategic consolidation of the nightclub, signature restaurant, and banquet operations under a unified culinary leadership, leading to significant payroll savings of $50,000 within the first two years.

Centralized purchasing activities under a single account and developed menus that maximized cross-utilization of products, yielding a notable 17% reduction in overall costs.

Established an employee cross-training program, resulting in a 15% reduction in overall payroll expenditure while simultaneously enhancing staff skill sets and operational flexibility

General Manager Church Point Manor, Virginia Beach, VA December 2015 - December 2016

Directed all aspects of marketing, sales, and service operations for weddings, special events, and meetings at Church Point Manor, a meticulously restored 19th-century farmhouse transformed into a prestigious boutique hotel featuring the acclaimed fine dining restaurant, The Cellars.

Collaborated closely with the Executive Chef to spearhead a successful property rebranding initiative and develop innovative menus, enhancing the establishment's culinary offerings and guest experience.

Innovated and promoted new wedding packages, resulting in a substantial monthly revenue increase of $15,000, contributing to the property's financial growth and success.

Implemented a comprehensive staff training program that resulted in The Cellars being recognized as one of the Most Romantic Restaurants in the US on TripAdvisor, reflecting the commitment to excellence in service delivery.

Front of House Manager Williamsburg Winery, Williamsburg, VA October 2013 - December 2015

Established and managed an Events office, driving a remarkable increase in weddings from 12 per year to 85 per year, with an associated annual revenue surge exceeding $250,000.

Implemented an advanced reservation system, resulting in a notable 20% increase in bookings at the signature restaurants, enhancing guest satisfaction and revenue streams.

Strategically marketed wine dinners to local social groups, leading to prestigious organizations such as Chaine des Rotisseurs and Jaguar Collectors of America booking the entire property for week-long events, solidifying the winery's reputation as a premier event venue.

Crafted the winery's inaugural wine list, earning the esteemed Wine Spectator's Award of Excellence, further establishing the property as a distinguished destination for wine enthusiasts.

General Manager J.M. Randall’s Restaurant, Williamsburg, VA January 2010 - October 2013

Collaborated closely with the Executive Chef to conceptualize and promote a farm-to-table low country menu, resulting in a notable 10% increase in dinner revenue during the first year of implementation.

Developed and meticulously curated a wine program showcasing and promoting Virginia wines, enhancing the restaurant's culinary offerings and supporting local wineries.

Established a streamlined delivery system to local hotels, resulting in a significant 10% increase in overall food sales, expanding the restaurant's reach and revenue streams.

EDUCATION AND CERTIFICATIONS

Master’s Degree

Old Dominion University

Bachelor’s Degree

College of William and Mary

Certified Food and Beverage Executive

TIPS Certification

(Training for Intervention Procedures)

SERV Safe Certification

HACCP Certification

(Hazard Analysis and Critical Control Points)

Cicerone Certification

Wine & Spirit Trust Sommelier Certification

Event Service Professionals Association Member

Wedding International Professionals Association Member

Bar Smarts Certification

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