PROFILE: DIRECTOR OF FOOD AND BEVERAGE

Highly qualified, tenacious and well accomplished professional with an Entrepreneurial spirit and over 20 years of leadership experience in the Hotel, Food/Beverage and Hospitality industry improving guest satisfaction and bottom-line profit. Display an outstanding ability to conceive and implement improved systems and procedures resulting in cost savings and greater revenue. Adept at leading all front and back-of-the-house operations, creating winning menus, working with vendors, maintaining inventories, coordinating staff, while meeting and exceeding industry standards.

COMPETENCIES AND EXPERIENCE HIGHLIGHTS

Strong written and verbal communication skills with excellent interpersonal skills

Experience in handling hotel management and the staff of the food and beverage department

Strong knowledge of stocking and tracking inventory of food items and beverages

Experienced in leading multi-million dollar and flagship restaurants as well as banquet and catering operations

Experienced in organizing and overseeing the affairs of high profile guests and executives

Excellent management skills with the ability to spot opportunities to boost efficiency and productivity

Natural team leader capable of developing high-performance teams and excel in demanding environments

Utilizing proven methods and cutting-edge technology to cut cost, streamline operations & increase productivity

Successfully opened five restaurants for Strada including the flagship on the Southbank, London

Successfully owned a multi-faceted business including fine dining restaurant, Artisan deli, and fine wine shop

Directed 5 concept changes on the roof of Selfridges Dept. Store, voted ‘Best Department Store in the World’

Successfully managed the conversion of a 450 cover restaurant into brasserie restaurant, self-service cafe and business center

SKILLS AND EXPERTISE

Visionary Leadership

Hospitality Management

Customer Service

Inventory Control

Food Safety Awareness

Budget Management

Event Planning

Business Development

Operations Management

Menu Development

Purchasing & Negotiation

Hiring and Training

PROFESSIONAL EXPERIENCE

Omni Shoreham Hotel Washington DC Task Force Manager/Consultant Sept 2019 – Dec 2019

No. of Staff: 45

Outlets Turnover: $6.5m

Brought in by the GM to help align the department and to implement more effective communication within 3 F&B outlets

Increased the percentage of staff taking Staff engagement survey by 30% 0n 2018

Implemented daily standups with members of each outlet

Currently working on new training regime having observed the standard of service being offered in each outlet

James Hoban’s Irish Bar and Restaurant, Washington DC Business Consultant Sept 2018 – July 2019

Reason for leaving: Project completed

No. Of Staff : 30

Turnover: $2.5m

Implemented new sales and marketing strategy to prepare the business for sale

Turned around the financial standing of the business from a 10% loss on year on year profit in September to a 2% profit at the end of December

Implemented new training standards for all staff including new menu bibles and external product training

Reinvented all menus to reduce wastage and enhance offer including healthy options

Increased event business through local marketing and reaching out to local embassies, institutions and business

Created monthly newsletter to go out to a newly created database

Negotiated new deals with existing and new vendors resulting in a $30k saving

Reduced food cost by $100k a year by introducing new food costing regime and monthly inventories, resulting in a 20% food cost

Reduced liquor variance from 16% to 2% with the tolerance level being 5%

Successfully trained 2 managers to carry on the running of the day to day business

Achieved the sale of the business in July2019

The Dupont Circle Hotel, the Doyle Collection, Washington, DC Director of Food & Beverage Jun 2017 - Jun 2018

Reason for leaving : Made redundant

No. of Staff: 200

Turnover: $6.5m

Achieved budgeted food sales, beverage sales, labor costs, and profitability.

Analyzed Food & Beverage Prices in relation to competition in a timely manner.

Organized and participated actively in F&B Marketing activities. Preparation of Sales Promotions & Mailings.

Instrumental in the planning of $5 million USD refurbishment of outlets.

Achieved top 10 restaurants in Washington DC on Trip Advisor

Handled all Food & Beverage inquiries and ensure timely follow up on the same business day.

Wo:rked closely with Director of Sales on strategic plan for banqueting spaces and client retention achieving 13 weddings booked in 2019 vs.6 in 2018.

Implemented new service training SOP resulting in the highest scoring department for Customer Satisfaction Survey at 93%.

Attended and participated at weekly F & B meeting and Department Head meeting.

Assisted in menu planning and pricing, development and maintenance of department manual/control procedures.

Valentina Fine Foods, London, UK Director of Operations Jun 2016 - May 2017

Reason: for leaving: Made redundant- company liquidated

No. of Staff: 300

Turnover:$36m

Provided strategic operational insight and direction to a team of 6 including Executive Chef.

Worked closely with the management to dovetail the operation strategy with the overall company strategy.

Developed daily operating procedures from the ground up, and facilitated the opening of 10 retail and restaurant operations in London and within the M25.

Established a world class continuous improvement culture with state of the art techniques.

Introduced a new system and calendar for menu planning & costing, bringing gross margin to 73 as against 68%.

Sourced and employed a new external HR contractor to ensure the company has robust documentation saving the company £20k annually.

Streamlined staff within sites to achieve 32% as opposed to 45%.

Worked closely with an import company owned which involved choosing products, purchasing, and negotiation.

Established effective relationships with the company’s sales function to integrate operational activities with the overall company goals, plans, and objectives.

Des McDonald Restaurants, London, UK Operations Director/Shareholder Mar 2014 - May 2016

Reason for leaving: Company wound up – Made redundant

No. of Staff :140

Turnover:$15m

Ensured all operations are correct, cost-effective and in alignment with quality requirements.

Contributed to the achievement of the company’s strategic and operational objectives.

Oversaw 4 different concepts within the group, Holborn Dining Room (part of The Rosewood Hotel) Vintage Salt, Q grill and an ever-changing concept space at Selfridges.

Oversaw 5 different concept changes on the roof of Selfridges within the last 2 years with short turnaround times.

Oversaw daily operations, staffing, workload planning, and training.

The Diner, Camden, London, UK General Manager Jul 2013 - Mar 2014

Reason for leaving: Headhunted for new position

No. of Staff: 35

Coordinated daily Front of the House and Back of the House operations.

Delivered superior service and maximize customer satisfaction.

Responded efficiently and accurately to customer complaints and increased profit by 10% year on year.

Loch Fyne Restaurants General Manager/Regional Recruitment Officer Mar 2011 - Jul 2013

Exceeded sales and revenue target through the development of staff which increased sales in the 1st year by 25% whilst maintaining standards.

Oversaw the onboarding of senior management of the Northern Region of 11 restaurants.

The Beach House Restaurant and Coast Cafe, Bray, Co. Wicklow, Ireland Business Consultant Feb 2009 - Mar 2011

Managed the design and fit out project of new restaurant and café within the agreed timeframe and on budget.

Created restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses.

Forecasted revenues and expenses for operations, identifying required capital reserves and time until breakeven.

Via Restaurants Ltd, Youghal, Co., Cork, Ireland Operations Director/Owner Nov 2006 - Jan 2009

Led the development and implementation of the overall organization's strategy.

Oversaw the operation of the organization in accordance with the direction established in the strategic plans.

Properly maintained the financial health of the organization.

Coordinated the preparation of budgets, financial forecasts and took action on variances identified.

Completed purchase of lease and designed and project managed set up of 3 outlets.

Built relationships with local artisan producers to bring their product to the market.

Achieved ‘Ireland’s first sustainable fish restaurant’ status with extensive media coverage in the Irish & UK press.

Highlighted as a rising star on the Irish restaurant scene by the country’s top food critic.

Strada Restaurants, London, UK General Manager /Area Operations Manager Jan 2000 - Oct 2006

Developed, implemented and reviewed operational policies and procedures.

EDUCATION

University of Ulster Bachelor’s Degree in Hotel Catering and Institutional Management

St Mel’s College, Longford, Republic of Ireland Leaving Certificate

TRAINING, LICENSES, AND CERTIFICATIONS

ABRA license holder

British Institute of Innkeepers License

Wine, Spirit, and Education Trust Wine Course

Train the Trainer/Disciplinary Procedures

Foundation Health and Safety Certificate - Chartered Institute of Environmental Health

Foundation Food Hygiene - Chartered Institute of Environmental Health

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