PHILIP ZERNIA

***** ********* **** – Apt *** Gainesville, VA 20155

269-***-**** adi66s@r.postjobfree.com

FOOD AND BEVERAGE DIRECTOR

Highly effective Food and Beverage Director with 8 years of hospitality experience specializing in generating sales revenue increase, food and spirits management, staff development and maintaining excellent customer satisfaction. Offering an array of skills in problem solving, fiscal budgeting, streamlining business operations, cross-functional collaboration and team management. SUMMARY OF QUALIFICATIONS

■ Restaurant & Bar Management

■ Sales Growth

■ Vendor Management

■ Supervision & Leadership

■ Event Planning & Marketing

■ Health and Regulatory Management

■ Staff Training & Mentoring

■ Strategic Menu Development

■ Customer Satisfaction Management

■ Efficient Staff Scheduling

■ Cost Control

■ COVID Preparedness, New Activities

EXPERIENCE

Club Corp Country Clubs 2012-2020

Piedmont Golfers Club - Food and Beverage Director June 2020- December 2020 Managed a $2 million food and beverage department at a mid-tier country club.

• Profit Management: Maximized profits through extensive staff training on member needs, optimizing food menu options and tightly managing food and labor costs o Results: On pace to generated $2.4 million in sales in 2020, 20% higher than 2019.

• Inventory Management: Created systems to ensure accountability; worked with chef, managers to order appropriate amount of inventory relative to budget o Result: COGS were below budgeted - 19% liquor, 22% beer, 32% wine, 25% food

• New Menu Development: Developed culinary and beverage menus with a wide selection of offerings based on customer demand

o Results: Members loved the new menu options that improved ala carte revenue by 20%

• Staff Recruiting: COVID pandemic created the need to hire 70% of new staff o Results: While other clubs were understaffed, was able to fulfill all staffing requirements and allowed staff to be “loaned out” to other clubs

• Staff Training: Planned and led regular staff meetings on policies, procedures, and expectations to endure high service levels

o Result: Customer satisfaction ratings between 80%-90%

• Staff Management:

o Results: Kept labor costs below 30% of revenue.

• Communication: Created a “Communication board” to ensure staff knew the schedule of upcoming events, club news, and weekly topics to improve our service PHILIP ZERNIA

13550 Heathcote Blvd – Apt 105 Gainesville, VA 20155 269-***-**** adi66s@r.postjobfree.com

o Results: Increased event participation from members, increase revenue, improved survey feedback

• COVID Response: Created indoor dining and outdoor dining options adhering to local government standards

o Results: Marketing member events engaged membership during a time of crisis References available upon request.

PHILIP ZERNIA

13550 Heathcote Blvd – Apt 105 Gainesville, VA 20155 269-***-**** adi66s@r.postjobfree.com

Stonehenge Country Club

Food and Beverage Director August 2019-June 2020

Managed a $750K food and beverage department at a small-tier country club.

• Profit Management: Decreased inventory by 50%, while increasing revenue by 15%

• Inventory Management: COGS below budget, 22% beer, 30% wine, 20% liquor, 30% food

• New Menu Development: Collaborated with chef on new events to engage members

• Staff training: Created and led training material on proper service procedures and SOP’s

• Member satisfaction: increased member satisfaction from 75%- 90%

• Fulfilled regulatory requirements: Health inspection was at 100%

• COVID Response: Created Family and TOGO meals to engage membership in the club; led to $6,000 a week in revenue with labor costs at $900

• Interim Private Events Director: Sold $10K/month; 85% of events rescheduled w COVID

• Interim Membership Director: Sold 30+ memberships, saved 25 others during COVID Knollwood Country Club

Assistant Food and Beverage Director 2018-2019

Assisted in managing a $3 million food and beverage department at a mid-tier country club.

• Financial Management: Learned and executed P&L, revenue, labor, and expense budgets

• Staff Management: Hired 80% of employees; managed 6 managers oversaw a staff of 25

• Staff Training: Created and led training material on service procedures

• Member satisfaction: Increased member satisfaction from 55% to 90%; sustained over time

• Fulfilled regulatory requirements: Increased health inspection from 30%-88% Various positions through high school and college 2012-2018

• Assistant Dining Room Manager: 2016-2017: management of dining room operations and food service to extended areas such as clubhouses, decks.

• Server 2012-2015: highest gross food sales three years running: 2013-2015 Kellogg Hotel And Conference Center

State Room Restaurant - Student Supervisor 2017-2018

• Supervised the work of the staff members to ensure service excellence in a fine dining setting

• Assisted the F&B Director with training needs, inventory control and other responsibilities

• Identified needs for improvement from guest comment card dining experience data EDUCATION, CERTIFICATIONS AND ACTIVITIES

■ Graduated with a B.A. in Hospitality Business from Michigan State University in 2018

■ Michigan State University is ranked as the number 2 Hospitality Business College in the U.S.

■ ServSafe® Food Safety Certification

■ ServSafe® Alcohol Certification

References available upon request.

PHILIP ZERNIA

13550 Heathcote Blvd – Apt 105 Gainesville, VA 20155 269-***-**** adi66s@r.postjobfree.com

■ Alcohol Server Training Certificate

■ Fluent in American Sign Language

■ Kappa Kappa Psi, National Honorary Band Fraternity member (MSU Band Quartermaster) References available upon request.

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