N A F B
Resume:
*********.******@*****.***
linkedin.com/in/FandB-JonathanWhite
Savannah, Georgia
C O N T A C T
S K I L L S
Service Oriented with guest
satisfaction at highest interest and
priority
Organization and Time Management
Team Building and Team Management
Strong Leadership skills, on the floor
and back of house
Working with POS and Inventory
Systems like Fosse, Micros, Aloha,
Toast, Dinerware, MarketMan, RSI,
Craftable, OKTA, OpenTable,
Hotshop/Birchstreet, Atlas, EMC,
Oracle
Curating Beverage Programs including
Cocktail, Beer, Wine, Juice, and Coffee
Bar
Concept Design and Layout
Management
Supplier and Distributor Relations
High Pressure Decision Making
W O R K E X P E R I E N C E
J O N A T H A N W H I T E
F O O D A N D B E V E R A G E P R O F E S S I O N A L C E R T I F I C A T I O N S
WSET II Wine Education
Court of Masters Introductory to
Sommelier
TIPs Certified
ServeSafe Certified
Responsible for the Operation of all food and beverage outlets at the property including: 2 full-service restaurants; Golf Course Clubhouse; Cocktail Lounge, Pool Bar; Coffee Shop; In room dining Manage front and back of house staff at all outlets, in which I am responsible for hiring, training, scheduling, and maintaining a happy and efficient work environment, including orientation BASE coaching Mentoring and monitoring a management team of 6 direct reports, designing targeted goals for the team to accomplish throughout the year
Introducing Voyagers and J1's into the Westin Brand Program Operating within monthly F&B budget according to weekly P&L - Including Atlas labor budgeting towards best-in-class metrics for the Southeast Region
Implemented Hotshop/Birchstreet property wide - which is an Inventory, Requisition, Checkbook and P&L Budgeting operating system
Curated thoughtful and delicious food, cocktail, and wine menus for all outlets Work closely with Sales team to ensure guest satisfaction with banquets, and future event planning Westin Savannah Harbor and Golf Resort
Senior Food and Beverage Operations Manager
December 2022- Present
Savannah, GA
Revitalized the food and beverage departments protocol making the F&B department profitable, fun, and efficient
Collaborated with distributor partners and local vendors to enact monthly activations to increase sales, customer satisfaction, and foot traffic into the bar Working with sales to create special event/banquet menus to coincide with monthly budgeting Covering all areas of the hotel during staff shortages; Total Hotel Management for a boutique style hotel Hired and trained F&B employees to elevate all to brand standard to ensure guest satisfaction and optimize profitability
Moxy Hotel Cherry Creek
Food and Beverage Director
Januray 2022 - December 2022
Denver, CO
Managed and opened new location
Opening and creating all beverage menus for a new restaurant concept with focus on an agreed profitable COG
Creating a 100-bottle wine list while coordinating with the chef for a fine dining steak and oyster restaurant, while designing a small cellar to maintain correct temperatures and storage capabilities Coordinating ghost kitchen and food truck operations while the second restaurant was under construction Built Restaurant and Bar/Beverage Training Programs for all employees Staff education consisting of food and wine pairings Jack’s Uptown Grill; Jack’s On Pearl
Food and Beverage Director / Assistant GM
September 2017 - January 2022
Denver, CO
Responsibilities included invoice recording, inventory, floor supervising, scheduling, creating menus, purchasing, serving and bartending when needed
9th Door Beauvallon
Assistant General Manager, Shareholder
August 2014- September 2017
Denver, CO
Sullivans
Bartender / Bar Manager
Bartending in a fine dining/ high volume restaurant Weekly inventory and cocktail creations
Daily studies in wine with a focus on U.S. Wine
Weekly meetings with liquor, wine, and beer representatives to curate the best drink menus available October 2012- August 2014
Denver, CO
S U M M A R Y
I am an experienced Food and Beverage
professional within the hotel and
restaurant industry with over 15 years in
hospitality. I have a passion for guest
satisfaction and the comradery of the
industry. Throughout my tenure, I have
mastered menu curation, staff
leadership, training, and events while
always keeping efficiency and
profitability at the forefront of all
decisions.
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