Demond Scott Resume Page * of *

DEMOND SCOTT

adhv77@r.postjobfree.com 317-***-**** https://www.linkedin.com/in/demond-scott-48a88610b S U M M A R Y

Professional, highly skilled and dependable manager with experience in the hospitality industry and anemphasis in banquet services and food and beverage management. With my professional disposition in both appearance and conduct, I strive to alwaysprovide the highest quality of service and to lead by example. PROFESSIONAL E X P E R I E NCE

THE WESTIN RIVERWALK, San Antonio, TX

General Manager of Outlets June 2019 – March 2020

• Recruited, trained, supervised, and evaluated department staff ensuring operations run at maximum quality and capacity without interruption

• Conducted quarterly and annual staff reviews to evaluate employees work performance, identify strengths and weaknesses, offer feedback, and set goals for future performance

• Oversaw the development of employees’ schedules, approve overtime and maintain a safe environment during all operations

• Monitored multiple operations simultaneously while achieving maximum customer satisfaction and ensured “Quality Assurance” readiness on a daily basis to uphold consistent sanitation and make sure organizational protocolsare always achieved

• Assured state and local laws for the service of alcoholic beverages

• Assisted the General Manager in managing/maintaining hotel's food and beverage budget and prepared outlets weekly forecasting of expected covers and revenue

• Used Point of Sales system to deliver exceptional guests experiences, control cost, menus and promotions, and to increase sales and profits

DOUBLETREE BY HILTON HOTEL, Jackson, TN

Director of Food and Beverage, May 2018 – June 2019 MEASURABLE ACHIEVEMENTS

• Increased Hotel's food and beverage restaurant revenue and assisted catering in securing multiple events

• Reduced labor costs and improved service quality

• Improved staff professionalism including, but not limited to, increasing efficiency, while enhancing the food and beverage experience

• Withinfirst full month on job, took a troubling food cost of 48% to below the 36.90% budgeted food co GENERAL DUTIES

• Assisted the general manager in managing/maintaining hotel's food and beverage budget of roughly $1.4million

• Managed and executed catering sales including collaborating with clients to develop banquet event orders (BEOs), securing event logistical setup and operation and etc.

• Worked closely with Director of Sales and the Catering Director to maintain current revenue while generating new revenue

• Recruited, trained, supervised and evaluated department staff ensuring operations ran at maximum quality and capacitywithout interruption

• Conducted quarterly and annual staff reviews to evaluate an employees work performance, identify strengths and weaknesses, offer feedback and set goals for future performance

• Point of Sales experience in delivering exceptional guests experiences, centralized control of cost, menus and promotions and increase sales and profits

• Oversaw development of employees’ schedules, approved overtime and maintained safe operations during events

• Monitored multiple operations simultaneously while achieving maximum customer satisfaction and ensured “Quality Assurance” readiness on a daily basis to uphold consistent sanitation and organizational protocols are always achieved.

• Assured state and local laws for the service of alcoholic beverages are consistently followed throughout food and beverage department

Demond Scott Resume Page 2 of 3

SAFETY HARBOR RESORT AND SPA, Safety Harbor, FL

Assistant Food and Beverage Director/Director of Banquets, November 2013 – October 2018 MEASURABLE ACHIEVEMENTS

• Increased resort's food and beverage revenue and assisted catering in securing multiple events

• Reduced labor costs and improved service quality

• Improved staff professionalism including, but not limited to, increasing efficiency, while enhancing the food and beverage experience

GENERAL DUTIES

• Assisted Food and Beverage Director and General Manager in managing resort's food and beverage budget of roughly 3.2 million

• Managed and executed catering sales including, but not limited to, collaborating with clients to develop banquet event orders (BEOs), as well as secure event logistical setup and operation

• Assisted Food and Beverage Director and Marketing Director for food and beverage department to maintain current revenue,while generating

• new revenue

• Recruited, trained, supervised, and evaluated department staff ensuring operations ran at maximum quality and capacity without interruption

• Conducted quarterly and annual staff reviews to evaluate an employees work performance, identify strengths and weaknesses, offered feedback and set goals for future performance

• Point of Sales experience in delivering exceptional guests experiences, centralized control of cost, menus and promotions and increase sales and profits

• Monitored multiple events simultaneously providing modifications to maintain successful operations when necessary

• Assured state and local laws for the service of alcoholic beverages were consistently followed throughout food and beverage department

EMBASSY SUITES-TAMPA CONVENTION CENTER, Tampa, FL

Banquet Manager, May 2011 – November 2013

MEASURABLE ACHIEVEMENTS

• Improved procedures, increasing efficiency and enhancing overall banquet experience

• Reduced labor costs and improved server scores

• Enhanced room setup and ambiance

• Improved staff development and team morale

GENERAL DUTIES

• Maintained department budget to meet and exceed budgetary goals

• Monitored multiple events simultaneously taking proactive measures, troubleshooting and providing modifications to maintain successful

• operations and guests' satisfaction

• Assured proper inventory of all banquet service equipment and supplies met required needs

• Coordinated operations between servers, captains, housemen and engineers

• Collaborated with clients to secure event logistical setup and operation, including teardown

• Conducted after-event evaluations to improve quality and efficiency of banquet functions

• Assisted food and beverage director with outlet and bistro operations, including breakfast, lunch and evening manager's receptions

• Communicated pertinent information to executive, culinary and sales staffs to ensure quality of service and event flow surpasses or meets guests' expectations

SOUTH BEND COUNTRY CLUB, South Bend, Indiana

Food and Beverage Director, April 2009 – October 2010 MEASURABLE ACHIEVEMENTS

• Increased Club's food and beverage revenue and booked multiple events in one year despite tough economic times

• Reduced labor costs and improved server scores

• Improved staff professionalism including, but not limited to, increasing efficiency, while enhancing the food and beverage experience

GENERAL DUTIES

• Assisted general manager in development of and maintained Club's food and beverage budget of roughly $1.6 million

• Managed and executed catering sales including, but not limited to, collaborating with clients to develop banquet event orders

• (BEOs), as well as secure event logistical setup and operation Demond Scott Resume Page 3 of 3

GENERAL DUTIES CONTINUED

• Directed marketing for food and beverage department to maintain current revenue, while generating new revenue

• Recruited, trained, supervised, and evaluated department staff ensuring operations ran at maximum quality and capacity without interruption

• Conducted quarterly and annual staff reviews to evaluate an employees work performance, identify strengths and weaknesses, offer feedback, and set goals for future performance

• Point of Sales experience in delivering exceptional guests experiences, centralized control of cost, menus and promotions, and increase sales

• and profits.

• Monitored multiple events simultaneously providing modifications to maintain successful operations when necessary

• Assured state and local laws for the service of alcoholic beverages were consistently followed HILTON AT FORT WAYNE CONVENTION CENTER, Ft. Wayne, Indiana Banquet Service Manager (Task Force), June 2008 – November 2008

• Oversaw operations of banquet service department covering 85,000 square feet including, personnel, event set-up, budget and etc.

• Improved procedures, increasing efficiency and enhancing overall banquet experience THE COLUMBIA CLUB, Indianapolis, IN

Banquet Service Director, August 2004 – February 2008 MEASURABLE ACHIEVEMENTS

• Improved procedures, increasing efficiency and enhancing overall banquet experience

• Developed, maintained and implemented the Club's first banquet services training manual

• Developed and executed employees' training relating to Point of Sales (POS) system, table service skills, etc. GENERAL DUTIES

• Oversaw operations of banquet service department including, but not limited to, personnel, event set-up and budget

• Staffed, trained and managed 40+ employees including captains, servers, bartenders and housemen

• Assured state and local laws and Club's policies and procedures for the service of alcoholic beverages were consistently followed

CERTIFICATIONS

• Florida Restaurant & Lodging Association SafeStaff® Foodhandler

• Certification, 2011

• Hilton:

o Embassy Suites My Way Certification, 2011

o CRM Day in the Life Certification, 2011

o OnQPM 5.15 & 5.16 - CRM Enhancements -

PGM Certification, 2011

o OnQPM 5.15 & 5.16 - CRM Reports - PGM

Certification, 2011

o HHonors Manager Training - HHonors 101:

Front Desk Certification, 2011

o ADA Effective Communication; Service

Animals; Proper Assignment;Emergency

Procedures; Reasonable Modification of

Policies and Procedures; Maintenance of

Accessible Features; Provision and Use of

Roll-In Showers with Fold-Down Seats;

Provision andUse of Removable In-Tub

Seats; Communications Equipment for

theHearingImpaired; Role of the One-Site

ADA Contact Person Certifications, 2011

o Journey Ambassador Certification, 2008

o Safety Logic Certification, 2008

o First Aid Certification, 2001; Re-Certification

2003, 2005, 2007, 2008, 2011

o Mixologist Certification, Midwest

Bartending School, Indianapolis, Indiana

E D U C ATION

ASSOCIATES DEGREE, Culinary Arts, College of the Bahamas, Freeport, Bahamas HOSPITALITY MANAGEMENT AND TOURISM CERTIFICATE, Florida Atlantic University, Boca Raton, FL S K I L L S

• Catering Delphi

• Microsoft Office Suite

• Social Media

• DataAnalysis

• Point of Sales Systems

• Marketing

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