Director of Food and Beverage

Romina Cherven

Phone: 772-***-****

****************@*******.***

EMPLOYMENT HISTORY

Director of Events

Calvary Chapel Fort Lauderdale

Feb, 2019 to Present

After leading a Food and beverage department for almost 15 years took a break while my husband went back to College. Actually helping this Church to implement an event program .

Director of Events, responsible for the creation, planning and execution of 16000+events a year.

Direct the implementation of new systems and GOP’s for the planning and execution of Events for our 120000 sq. ft. facility.

Working directly with IT, communications, Security, Catering, Facilities, maintenance department for an smooth operation.

Managed event logistics; advertising, food and beverage, event décor and registration.

Created budgets by providing estimates, tracking spending and coordinating vendor payments.

Improving guest engagements thru our events.

Reduced programs costs through researching, negotiating and developing preferred relationships with vendors.

Food and Beverage Director

Westgate Resorts

May, 2013 — Mar, 2019 (5 years 10 months)

F & B DIRECTOR Direct the Food & Beverage division of the Resort that includes: A casual dining Restaurant plus a theme Bar and a Convenient Store

Responsible for the marketing, merchandising and profitability of the Food & Beverage division to attain or exceed projected revenue expectations

Direct writing of job descriptions for all food and beverage positions

Select, train and develop F&B Managers to establish a professional and reliable staff

Provide consistent hands on training with all F&B positions

Develop training programs to maintain and test employees to those standards

Advise disciplinary action that involved food and beverage staff

Conduct performance This resume is property of Hospitality Careers Online reviews for managers and hourly employees on an annual basis

Ultimately responsible for profitability of Food & Beverage division

Implement procedures to ensure profitability

Monitor budget by producing a monthly Profit and Loss Statement

Managers

Coordinate production/service to ensure adherence to standard operation procedures and quality

Develop menu ideas and generate creative merchandise and special events

Conduct weekly meeting with all F&B Managers to review and coordinate weekly events

Coordinate with Convention Services/Catering on all group functions

Develop profit and sales goals for all F&B areas and follow up with managers to ensure success

Ensure O.S.H.A

and Health Department guidelines are adhered to and required reports are produced

Participate in Resort Safety Program on accidents/loss prevention

Analyze and investigate all accidents and losses related to the F&B area

Ensure adherence to Liquor, Beer and Wine control Laws, and ensure staff attend Responsible Vendors training

Perform other related duties as assigned or requested by supervisor

Food and Beverage Director

Earhart’s Runway Grill

April, 2010 — March, 2014 (3 years 11 months)

Managing both Restaurant and store with annual sales over 5MM a year in charge of payroll, purchasing and hiring also in charge of keeping the company standards( Cleanliness, quality of service and overall performance of the 2 locations)

Food and Beverage Director

Westgate Resorts

May, 2005 — April, 2010 (4 years 11 months)

F & B DIRECTOR Direct the Food & Beverage division of the Resort that includes: A casual dining Restaurant plus a theme Bar and a Convenient Store

Responsible for the marketing, merchandising and profitability of the Food & Beverage division to attain or exceed projected revenue expectations

Direct writing of job descriptions for all food and beverage positions

Select, train and develop F&B Managers to establish a professional and reliable staff

Provide consistent hands on training with all F&B positions

Develop training programs to maintain and test employees to those standards

Advise disciplinary action that involved food and beverage staff

Conduct performance reviews for managers and hourly employees on an annual basis

Ultimately responsible for profitability of Food & Beverage division

Implement procedures to ensure profitability

Monitor budget by producing a monthly Profit and Loss Statement

Managers

Coordinate production/service to ensure adherence to standard operation procedures and quality

Develop menu ideas and generate creative merchandise and special events

Conduct weekly meeting with all F&B Managers to review and coordinate weekly events

Coordinate with Convention Services/Catering on all group functions

Develop profit and sales goals for all F&B areas and follow up with managers to ensure success

Ensure O.S.H.A

and Health Department guidelines are adhered to and required reports are produced

Participate in Resort Safety Program on accidents/loss prevention

Analyze and investigate all accidents and losses related to the F&B area

Ensure adherence to Liquor, Beer and Wine control Laws, and ensure staff attend Responsible Vendors training

Perform other related duties as assigned or requested by supervisor

Food and Beverage director

HOLIDAY INN

February, 2003 — January, 2005 (1 year 11 months)

F&B DIRECTOR F&B director Full responsibility for the strategic planning, and overall operations of this upscale restaurant

Scopes of responsibility is diverse and including operating and capital budgeting., regulatory compliance, purchasing, human resources, facilities management, food and beverages operations, sales and retail operations, and customer services

Redesigned back-of-the-house operations, implemented incentives to support customer service objectives, and delivered reductions in operating costs

Increased wine sales in 20 percent

Implemented stringent labor-cost controls

Integrated point-of-sale computer system into financial and record-keeping process

Captured revenues with effective vendor negotiations and contract administration

Created unique menu items and service standards that drove strong gains in customer service throughout front-of-the-house operations.

Sous Chef

CROWNE PLAZA

January, 2002 — January, 2003 (1 year)

Breakfast Cook

Crowne Plaza

February, 1998 — February, 1998 Owner & Founder

LAUREL PASTA AND PIZZA PLUS

January, 1993 — January, 1998 (5 years)

Challenged to increase sales within this upscale off-premise personal catering company service upper-echelon individuals and large-scale events.

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