Director of Food and Beverage, Hotel General Manager

Craig Burdick

Scarsdale, NY *****, Scarsdale, NY 786-***-**** *************@*******.***

Skills

Over 30 years with Hilton, Starwood and Hyatt full service brands.

Polished professional property ambassador engaging in community and environment efforts.

Strong leadership and analytical skills driving favorable financial performance.

Capable in producing targeted strategies, forecasts, and capital budgets to grow revenues.

Champion a consistent highly rated service culture and cultivate managers for higher functions within company

Experience with various software including; Word, Excel, PowerPoint, Micros, InfoGenesis, Evention, Access, strong English writing skills and partial Spanish.

Work History

Director of Food and Beverage 08/2017 to Current

Roosevelt Hotel New York, NY

Manage multiple venues; in room dining, 3 restaurants, seasonal rooftop lounge, Grab and go barista and 30k sq. foot banquet space within an historic 100 year old NYC Hotel.

Built grab n go concept with repurposed equipment doubling revenues consistently in first 5 months.

Key responsibilities; annual budget, profit & loss statements, operating critiques, recruit, train, counsel, assist human resources management, compliance of company standards, exceed health code regulations, creative menu development, resolve union grievances, payroll and cost controls, minimize negative variances in operation, manage product quality, market analysis, competitive set reviews, coordinate efforts with revenue management and corporate sales, recommendations to senior management and owners.

Director of Food and Beverage 05/2016 to 06/2017

Hilton Hotels New York, NY

Intricately involved with managing $83M operation with over 450 associates with multiple venues; in room dining, 3 restaurants, Herb n Kitchen (new concept grab and go w/ breakfast restaurant) and 151k sq. foot banquet space.

Partnered with Wildlife Foundation to create food waste saving program to be shared with hotel industry.

Key responsibilities; annual budget, forecasting, purchasing, 5 year capital budget, profit & loss statements, drive financial results, payroll analysis, assess market conditions, operating critiques, hiring, train, coach, ensure food and beverage product quality, exceed health code compliance, professional appearance and service, resolve union grievances, labor and food cost percentages, quality control standards

Executive Director of Banquets 01/2006 to 05/2016

Hilton Hotels New York, NY

Intricately involved managing 151k sq. feet event space generating over $60M highly visible operation with special events upwards of 5,500ppl to include world leaders, celebrities and high interest events.

Automated bqt server scheduling and SOPs which were adopted by Waldorf Astoria NY

Partnered with cross-functional teams and after 5 years expanded position to also oversee 2 other operations along with banquets totaling over 300 regular union employees.

Craig Burdick

Scarsdale, NY 10583, Scarsdale, NY 786-***-**** *************@*******.***

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Hotel Manager 08/2003 to 04/2006

Starwood Hotels Nashua, NH

Interim General Manager for 5 months

Oversaw all hotel operations and supported sales selling strategies, developed training programs, service policies, and monitored GSS, MPSI as well with personal guest contact, create annual budget, profit and loss statements, operating critiques, hiring, train, counsel, company policy compliance and internal audits, performed safety audit inspections, administered operations audits policies and action plans with regional senior management, health code regulations, creative menu development, created staffing and repair & maintenance guidelines, managed all operating cost controls, high quality of all guest service areas, instituted preventative maintenance program, worked with regional sales initiatives and supported local sales team, created booking policies, met weekly with revenue management, and six sigma projects

Director of Banquets 07/2000 to 08/2003

Sheraton Hotel Boston, MA

Starwood Hotels-Wilmington, DE

Director of Food and Beverage 04/1998 to 07/2000

Director of Banquets 01/1997 to 06/1998

Education

Education

Bachelor of Science: Hotel Restaurant Management

Johnson and Wales University - Providence, RI

Certifications

ServSafe Food Safety Trainer '00

17 years TIPS Certified Trainer

Six Sigma Greenbelt Certified 2004

NYC Food Handling Certification 2018

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