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Beverage Director

Washington, DC
May 20, 2020

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Krisztina G. Little


C: 202-***-****


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

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