MONTICELLO, NY 12701
MOBILE : 831-***-****
Director of Food and Beverage Operations, with experience in multi-unit and single property operations ranging from 3 Diamond to 5 Diamond hotels, seasonal resorts, restaurants, concessions, casinos and private golf clubs. Expertise in: financial management, culinary, ensuring guest and employee satisfaction, streamlining operational procedures and property openings. Possess the unique ability to determine establishments operational needs to define and deliver appropriate solutions in a timely and cost-effective manner.
• Food & Beverage Concept Development • Diplomatic Agent of Change
• Balancing Profitability to Standards • Budget Management
• Competitive Positioning & Industry Trends • Leveraging Vendor Alliances
• Coaching, Mentoring & Team Development • High Standards of Ethics & Integrity
STRATEGIC SOLUTION PARTNERS Chappaqua, NY
Contractor June 2012 to
On call Food & Beverage Consultants
I formed a group of colleges who had worked with me in resorts, golf operations, restaurants and casinos. The group consists of Chefs, Purchasing Agents, Restaurant Managers and Directors of Food and Beverage.
BRICKHOUSE FOOD & DRINK Nyack, NY
General Manager June 2019 to Dec 2019
Assigned to improve menu offering and service procedure.
COLONIAL COUNTRY CLUB Cordova, TN
Director of Food & Beverage July 2018 - Febuary 2019
Troon Prive Managed Private Club. New contract to manage through a renovation and reopening
early 2020. Two restaurants and large private banquet rooms. The turnover of ownership was to take place 12/22/18 and still no change so payroll cuts made.
HOPKINSVILLE GOLF & COUNTRY CLUB Hopkinsville, KY
Interim Director of Food & Beverage January2017 to July 2017 0ne hundred-year-old Club.
Berry Hill Resort & Conference Center South Boston, VA
Interim Director of Food & Beverage July to October 2016
Independent upscale resort
MARIN COUNTRY CLUB Novato, CA
Interim Director of Food & Beverage Nov 2015 to Jan 2016
Troon Prive Managed Private Club
TAPENADE RESTAURANT Santa Monica, CA
Consultant July 2012 to June 2013
I advised the Chef Owner on all aspects of the FOH from the opening of the fine dining restaurant to a very successful start
MONTICELLO CASINO RACEWAY Monticello,NY
Director of Food & Beverage Dec 2013 to June 2014
The current slot casino will be replaced with a class three casino, hotel and golf course in 2017. My responsibility was to manage the existing casino offering a food court, buffet, bars, private dining and a restaurant along with developing staffing guides operating supply lists, budgets, uniform program, menu concepts for four restaurants, banquets, golf grill and a refreshment cart.
THE OLD LYME COUNTRY CLUB Old Lyme, CT
Club Manager Jan 2010 to Feb 2012
Responsible for a one-hundred-year old private club offering golf, tennis, paddle, pool, and food and beverage operations for a grill, special events, à la carte and private dining.
THE LODGE AT PEBBLE BEACH Pebble Beach, CA Director of Food and Beveage July 2007 to May 2009
Responsible for the management of two golf course grills and refreshment carts, four restaurants and bars, an upscale market, in-room dining and honor bars, banquets and special events including the Pebble Beach Food & Wine, ATT Invitational, Concours d’Elegance and the Walmart First Tee. The staff was unionized. The financial disaster caused a major loss in group business, nine million dollars. I was cut along with many others.
FESS PARKER’S DOUBLETREE RESORT Santa Barbara, CA
Director of Food and Beverage Jan 2006 to July 2007
Responsible for the management of a high volume, 4 Diamond Resort food and beverage operation with substantial banquet revenue, fine dining steakhouse, three meal café, pool grill, bar and in-room dining for a 360 room property.
THE PONTE VEDRA LODGE & CLUB Ponte Vedra Beach, FL Director of Food and Beverage 2003 to 2005
Developed, implemented and managed concepts and standards for this boutique, luxury oceanfront resort and private club.
CONCEPTS BY STAIB INC.
Associate 2002 to 2003
Off-site consultant assisting Walter Staib in documenting concepts, customizing front-of-the-house procedures, developing beverage lists, financial analysis and personnel search.
PGA TOUR GOLF COURSE PROPERTIES Ponte Vedra Beach, FL
Director of Food and Beverage Operations 1997 to 2001
Charged with developing and maintaining quality-oriented food and beverage operations within the Tournament Players Clubs under ownership or management by PGA Tour Golf Course Properties. I opened nine Clubs. Of the twenty-two Clubs, nine had PGA Tournaments. Portfolio of properties produced food and beverage revenue of $27 million. The financial disaster in 2001 caused a loose of seven million in revenue, I was cut along with many others.
PRINCESS HOTELS INTERNATIONAL New York, NY
Corporate Director of Food and Beverage 1992 to 1997
I was accountable for the management of food and beverage operational performance in 10-owned resort hotels (2 Five Diamond) and 1 casino. Portfolio consisted of properties in Bermuda, Barbados, Bahamas, Mexico, Scottsdale and Palm Springs with combined annual revenue of $110 million. Company Sold
CARLSON COMPANIES, INC.
Corporate Director of Food and Beverage 1984 to 1992
Colony Hotels and Resorts 1990 to 1992
Scope of duties focused on developing and maintaining profitable food and beverage operations under management contract with total food and beverage revenue of $47 million. Organized and administered the opening of resorts in Thailand, Spain, Israel and Jamaica. Colony sold to Mariott
Radisson Hotels International 1984 to 1990
Organized and administered the opening of over 30 hotel food and beverage programs worldwide during an eight-year period. I was responsible for sixty-seven hotel Food and Beverage programs. I was promoted to Colony Hotels and Resorts to manage the resorts division. Colony was sold to Mariott.
SHERATON HOTEL CORPORATION 1979 to 1984
Area Director of Food and Beverage
I was responsible for overseeing the food and beverage operations for six properties in the Southeast along with managing the Atlanta Hotel. We were preparing for the takeover of the Westin Peachtree Plaza which did not happen.
Food and Beverage Director
Managed through a renovation of the hotel. Developed new concepts for the outlets.
Food and Beverage Director
Responsible for opening the Food and Beverage Department in a eight hundred room hotel with three restaurants, a disco, two bars, flexible banquet space and ninety meeting rooms. The specialty restaurant was voted by the LA Times to be one of the five top restaurants to open in 1981. The Chef was Roy Yamaguchi, his first management position as Chef de Cuisine.
Vice President, Jumer Castle Lodges, Peoria 1976 to 1979
Responsible for six unique hotels offering family style service, German couisine food and beverage programs.
General Manager Luchow’s Restaurant, New York City 1974 to 1976
A famous 100 year old, two story opetation capable of seating over 1200 guests offering German couisine and numerous world style beers.
Brennan’s Restaurants “Breakfast at Brennans” 1969 to 1974
Back of the House Manager at Brennan’s Restaurant, New Orleans, LA
General Manager at Brennan’s. Dallas,
Carson Long Military Academy
New Bloomfield, PA
Hotel and Restaurant Management
SUNY, Delhi, NY