Joseph A Tripodi

*** ********** ****, **********, ** 18332

Phone: 570-***-****

Email: adgm21@r.postjobfree.com

EXECUTIVE SUMMARY

A hospitality professional with over 28 years of experience in hotels, country clubs, and restaurants. I am a problem solver with a proven track record of decreasing cost while increasing guest service scores. I have been the top financial performer for the Food and Beverage departments at each corporation, thus setting the goal line. My expertise of building a solid team by utilizing repetitive training techniques as well as team building programs has led to my success in the hospitality industry. I have received multiple awards for culinary arts and have been featured in multiple publications. In my spare time I sat on the board of directors for the Pennsylvania Restaurant and Lodging Association. I will be a great asset to your organization with my diverse background in culinary arts and business management.

EXPERIENCE

Buck Hill Falls Company

Buck Hill Falls, PA December 2018 to August 2020

Director of Food and Beverage Operations

Designed and Implemented new training programs for both BOH/FOH.

Designed and executed repetitive training programs such as: Daily Training Calendars, Chef of the Day, Manager of the Day, and much more. Which fostered growth for each employee.

Executed weekly P&L reports to ensure expenses and costs are adhered to. This sheet assists the managers in achieving their KPI goals.

Redesigned all Food and Beverage menus to ensure proper costs and cross-utilization.

Implemented excel checkbooks to track purchases and create monthly guidelines for spending.

Created recipe books and cost sheets for all items, to ensure consistency and cost controls.

Hosted weekly BEO and F&B meetings to maintain lines of communication with the management team.

Created a catering sales pace report to foster a competitive push on revenues month over month.

Redesigned kitchen layout to increase productivity.

Designed a manager training program to foster growth and knowledge within the management team.

Implemented a Food Safety program consisting of certifications for staff, daily topics, SDS compliance, and food safety awareness.

Implemented a Guest Hat program (which empowers the team members to see firsthand what a guest experiences from their perspective. Then in return the team member pulls in the rest of the team to discuss both positive and negative reviews) This allows the team to hear from their peers not just management.

Implemented a Battle of the Chefs and Battle of the Servers. This allowed us to foster a competitive atmosphere while at the same time encouraging team building.

Created a revenue generating committee to increase revenues by impulse purchases, average check, and volume

Recently became a spokesperson for Fair Kitchens within the Unilever Company

Represented Buck Hill Falls in an Article of the November issue of Happening’s Magazine.

Represented Buck Hill Falls on The Chefs Kitchen cooking show.

Great Wolf Lodge

Scotrun, PA February 2016 to December 2018

Food and Beverage Director

Increased profitability by 8 points year over year.

Increased guest service score by 2% year over year.

Implemented weekly forecasting worksheets to ensure proactive scheduling and purchasing.

Hosted weekly purchasing meetings with the Executive Chef and the Purchasing Department to minimize risk.

Designed revenue initiatives to increase revenues and Spend Per Occupied Room.

Hosted weekly F&B meetings to improve communication and create alignment with the food and beverage management team on any operational opportunities.

Decreased turnover by 4% year over year, by improving training programs.

Responsible for over 180 employees.

Food and Beverage revenues exceeded 11 million annually.

Number one performing F&B team for financials in the corporation.

Opened and designed new revenue centers.

Responsible for weekly, monthly, and annual forecasting.

Responsible for reporting out on weekly profit and loss performance for the Food and Beverage team.

Created annual budgeting development for the Food and Beverage team.

Achieved flow through of over 600% year over year.

Scranton Hilton/ Linchris Hospitality Management

Scranton, PA May 2010 to February 2016

Food & Beverage Director

Hosted weekly food and beverage meetings to foster communication for the management team.

Ensured consistency with all food and beverage management items.

Designed training programs for BOH\FOH.

Implemented purchasing budgets for the food and beverage teams, to keep cost aligned for multiple properties in the corporation.

Created new operating standards for banquets, outlets, & kitchen. Thus, improving service scores for multiple properties in the corporation.

Designed new banquet & ala cart menus to decrease costs and modernize menus for multiple properties in the corporation.

Created food and beverage checklists to improve consistency, production, quality, & longevity of equipment for multiple properties in the corporation.

Responsible for human resources for all food and beverage departments.

Weekly one on one meeting with all department heads to improve on their weaknesses and foster their strengths.

Upholding strong flow through while raising service scores above Hiltons benchmark.

Responsible for achieving all food and beverage yearly budgets.

Opening and Implementing F&B programs for multiple hotel brands in the Linchris portfolio.

Responsible for increasing profitability for multiple hotels with in the Linchris portfolio.

The Dansbury Depot

East Stroudsburg, PA 18301

Executive Chef February 2009 to January 2010

Decreased food cost by 8% to prior year.

Cut labor cost by 14% while still increasing productivity.

Handled all food purchasing and weekly schedules for kitchen staff.

Designed an advertising agenda to be economically friendly during tough economic times.

Designed and implemented safety HACCP check lists, production sheets, daily checklists, and closing checklists.

Increased revenues from a review for The Chef of the Month by the Pocono Record.

Dramatically improved the quality and presentation of food.

Set up and hosted training events for all kitchen staff to improve productivity.

Chateau Hathorn

Warwick NY 10990

Executive Chef March 2001 to February 2009

Wrote, designed, and produced special V.I.P. wine tasting menus.

Estimated food consumption, purchased, and requisitioned food items and kitchen supplies.

Designed and implemented plans to increase profit for the restaurant.

Fabrication of all proteins.

Alberto's Restaurant

Sparta, NJ 07871

Executive Chef May 1999 to March 2001

Analyzed recipes, determined food, labor, and overhead costs and assigned prices to menu items.

Established and enforced nutritional and sanitation standards for the restaurant.

Increased sales for the restaurant by 28% using free innovative marketing ideas.

Responsible for all human resources.

Implemented methods of food preparation, cooking, portion control, and garnishing to ensure food was prepared in the prescribed manner.

Trained and supervised kitchen staff, servers, and stewarding staff.

Lowered food cost by 19% to prior year.

Divi Resorts

McAfee, NJ 07428

Executive Sous Chef September 1994 to May 1999

Examined and evaluated work methods in order to develop new and improved standardized methods and procedures.

Supervised over 150 employees, scheduled work hours, resolved conflicts, and determined salaries.

Wrote, designed, and produced lunch, dinner, & banquet menus for over 2,500 guests.

Executed daily operations of banquet functions for more than 2,500 guests.

Familiarized newly hired workers with recipes and procedures.

EDUCATION

Sussex County Technical School Sparta, NJ 07871

Culinary Arts Certificate (4 Year Program) 1993- 1997

AWARDS

Member of The American Culinary Federation

2nd place for Best in Show in the International Guiniva Association.

1st place in the Battle of The Chefs Entree Division.

2nd place 2 years in a row in the Battle of The Chefs Appetizer division.

Participated in the Taste of Warwick.

Restaurant review in the Pocono Parent Magazine.

Voted as The First Chef of The Month in the Pocono Record.

Serve Safe Certified

CPR Certified

TIPS Certified

Certified Serve Safe Instructor

Sat on the Board of Directors for The Pennsylvania Restaurant and Lodging Association

RAMP Certified

Spokes Person for Fair Kitchens

Featured in Happening’s Magazine November 2019

Guest Chef on Chefs Kitchen on PBS

REFERENCES: Available upon request

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