Krisztina G. Little
Owner: www.sipandroll.com
C: 202-***-****
Emai: addcde@r.postjobfree.com
Beverage Program Developer – Pernod Ricard Portfolio
Republic National Distribution Company – Trade Marketing -Remote
12/2018 – 04/2020
Create Complete Beverage Programs for national sales markets
Create and distribute marketing material for local and general market
Conduct market research, create consumer insight reports, analyze current trends, incorporate findings in beverage programs
Plan strategically based on product focus, events, seasonal market changes, different bar concepts, and sales team expectations
Conduct Spirit and Industry Trainings at seminars, trade shows, and specific accounts supporting local markets
Represent excellent public speaking abilities, create PowerPoint presentations
Work closely with market managers, sales representatives, and trade marketing teams
Survey market segments, specific local accounts to be able to increase portfolio presence
Build relationship with suppliers to be able to implement programs effectively
Manage fiscal year budget for activation programs
Director of Food and Beverage
B.F.Saul Hospitality Group – Crystal City, Arlington VA
10/2017 – 12/2018
Set goals for exceeding overall Food and Beverage experience
Met and exceeded benchmark for guest services scores
Monitored and responded all guest review alert generated by Revinate
Created, implemented and enforced departmental standard operational procedures
Created training plans, for management, and all hourly employees. This included onboarding for new hires, and hospitality trainings related to further development of staff
Built team by hiring qualified candidates for each position needed to fill
Directed and oversaw two outlets, room service, all catering banquet events, meeting spaces and retail store in a profitable way
Managed budgeted food cost, beverage cost, labor cost, and expenses
Oversaw all Food and Beverage related purchasing, receiving and inventories
Created outlet and catering food and beverage menus focusing on quality and presentation
Planned and organized all outlets activation and promotion events
Submitted P&L statements, flash reports, created YTD budget for both revenue and expense
Beverage Director
The Willard Intercontinental – Washington DC
05/2017 – 10/2017
Managed historic Round Robin Bar, and oversaw Café Du Parc Restaurant up to 40 staff, developed beverage programs throughout the luxury property
Trained, and developed staff based on Forbes standards, controlled labor cost, created departmental SOP’s, trained multiple departments as certified TIPS Trainer
Created new permanent specialty cocktail project inspired by The Willard 200 years history, which is expected to raise YTD revenue by 20% in 2018
Extremely focused on details in each project. Researched unique spirits, infusions, hand crafted ingredients, combined unexpected flavors, showcased new glass ware, developed ice program, introduced dehydrated and flamed garnishes
Built further relationship with distributors and vendors throughout the US
Successfully managed liquor cost, maximize revenue, minimize inventory and dead stock
Followed and responded each guest reviews to be able to further develop my team to the luxury standard
Outlets Manager/Beverage Manager
Marriott International – Renaissance Downtown Washington DC
05/2016 – 05/2017
Oversaw 4 outlets in a large convention hotel up to 60 staff
Implemented successful beverage programs, beverage policy and procedures throughout multiple outlets, acted as creative beverage manager
Created specialty alcoholic and nonalcoholic beverages for seasonal menus for all 4 outlets and for client’s requests, created F&B menus for all outlets
Researched unique new products, local small crafted spirits, wines, beers
Held presentations of cocktails in front of large audience, sales events
Constantly trained bar staff, controlled labor cost, trained all F&B staff as TIPS trainer
Built strong relationships with distributors
Corrected and enforced proper liquor cost control, including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
Reduced dead stock from 30K to 2K
Increased YTD revenue over budget in Mixx Lounge by 2.3%
Increased overall Guest Services Scores from 75% to 89%
Bar Supervisor
Delta Lounge – Reagan National Airport
12/2014 – 05/2016
Created beverages which are high quality but less time consuming considering the fast paced airport environment
Researched local beers, wines, spirits to offer for the travelers
Implemented premixed cocktail program to save time in service, which doubled the beverage revenue also lowered the cost
Suggested cost savings methods for management.
Lead Bartender
IHG Hotel Group and Crestline Hotels
07/2010 – 12/2013, 02/2007 – 09/2007
Supervised and trained bar staff on steps of service based on company standards
Created successful beverage programs, added signature cocktail list to the menus
Researched high quality ingredients, new techniques, created alcoholic and nonalcoholic beverages to target different group of guests based on market analysis
Implemented successful happy hour program, created seasonal menus
Bar Management Trainee
Carnival Cruise Lines – Miami FL
01/2004 – 01/2006
Followed the training program put forward on board by the Food and Beverage Manager and Cruise Director.
- In order to train in all areas of the food and beverage department; galley, bars, storeroom and restaurants as the F&B Manager Trainee I was under the supervision of various managers within the department - Food and Beverage Manager, Assistant Food Manager in preparation areas of crew galley and crew mess, Assistant Food Manager in the main galley, assistant food manager in the buffet area and Inventory Manager.
During the period of training I have learn service procedures as set out by the cruise line and to ensure all team members within the department meet the standards.
Oversaw Human Resources responsibilities regarding payroll, and collaborated with Corporate Bar Trainers in staff training
Supervised full compliance of Carnival Cruise Line Corporate beverage program.
Oversaw purchasing, and usage of all Beverage supplies and equipment
Successfully completed each part of the trainee program