Manager Social Media
Resume:
GLENN
BROWN
***********@*****.***
**** * ******** *** **** 2007 Chicago IL, 60605
SUMMARY
An aspiring leader looking to continue to help build teams, collaborate with others and drive for results while fostering positive relationship in all aspects of business.
SKILLS
Brand Development & Marketing
Advanced Business Acumen Knowledge including managing multiple budgets
Client Relations & Sales
Data Analysis and Problem Resolutions
Business and Operations Management
Advanced Menu Engineering including Cost Analysis
Event Planning & Execution
Advanced P&L Knowledge
Microsoft OS/Applications
Guest Relations/Interpersonal skills
Strong Leadership/Staff Development
Inventory / Restock Management
Multiple Restaurant/Hotel Opening Experience
Corporate F&B Technology Sub Council Member
Expert with Micros9700 & Micros Simphony, Aloha, Delphi, CI/TY operating system, & Atlas payroll systems
Scheduling Management
Union Leadership Experience
Advanced Beverage Knowledge
EXPERIENCE
SENIOR FOOD AND BEVERAGE OPERATIONS MANAGER (OSR) 100% TRAVEL CHICAGOLAND AREA 04/2019 – 08/2020 (position was eliminated)
MARRIOTT INTERNATIONAL (AMERICAS) - Chicago, IL
Developed relationships with Senior Level Regional Leaders to help with increasing quality of service and quality of beverage across the Chicago Market.
Lead regional trainings in Point of Sales coding applications.
Fostered relationships with clients to build brand awareness in hotel/restaurants in Chicago Market.
Collaborated with on property Senior Leaders to drive results including sales, customer service and associate engagement.
Developed managers by mentoring and guiding their skill sets to cater to their next possible role.
Heavy focus on hotel & restaurant brand and concept development within the Chicago Market.
Worked with Senior Leaders to develop LSOP’s for front line associates.
Utilized data analysis to develop a plan to execute project management.
Worked closely with fellow leaders to deliver project requirements, develop solutions and meet deadlines.
Project Leader that helped expand operational business throughout Marriott International.
Worked with Senior Leaders to develop sales contracts for events in multiple different venues.
Menu engineering and beverage training for multiple restaurant and banquet operations in Chicago Land area.
Fostered relationships with clients to build brand awareness in hotel/restaurants in Chicago Market.
Chicagoland Food & Beverage Council Member.
RESTAURANT MANAGER 09/2017- 04/2019
MARRIOTT MARQUIS CHICAGO (UNION)/ (RESTAURANT/HOTEL OPENING – Chicago, IL
Evening Restaurant Manager that oversees Dining Room Floor & Bar operations at a $5 Million, 3 meal a day restaurant Woven & Bound.
A part of opening team for overall hotel, duties included hiring staff for multiple departments, beverage menu engineering, developing floor plans, training all hourly staff in regards to service standards and menu knowledge,
Organized both back of the house and front of the house in regards dry storage, beverage store room, paper supplies/goods, wine racks and overall bar lay out and set up.
Currently exceeding year to date forecasted number in sales for 3 meal a day restaurant by $250 Thousand.
Planned, managed and executed all event operations within the Woven & Bound Restaurant, including receptions up to 100 guests, & VIP dinners up to 15 guests with wine pairings.
In charge of day to day operations including scheduling, payroll, HR related documentations, department meetings, P&L critique, and guest complaints/celebrations.
Utilized GuestVoice survey system to track food and beverage operation service scores, and solicit feedback from guests to seek opportunities to improve or to celebrate any great staff feedback.
On the Host Engagement Committee in which we update the overall hotel on any associate related initiatives including associate engagement survey, associate appreciation week, housekeeping appreciation week, and food Created agendas and communication materials for team meetings.
Improved operations by working with team members and customers to find workable solutions.
FOOD AND BEVERAGE OPERATIONS MANAGER (100% TRAVEL) 06/2016 - 09/2017
MARRIOTT INTERNATIONAL (AMERICAS) – Bethesda, Maryland
F&B Operations Manager with 100% travel and remote based work, as an individual contributor at 9 hotels in 4 different brands.
Starwood Ambassador for Food & Beverage Front of the house working alongside other colleagues to educate our peers on the Starwood Brands.
Supported W New York City Time Square, Westin Time Square, Westin Seattle, and Westin Nashville as the hotels transition to the Marriott culture including standards and systems. This includes educating on Atlas, Micros Simphony, & 4myhr.
Supported Gaylord Texan during ICE, which included overseeing the Room Service department during high volume periods during the holidays.
Department head at San Ramon Marriott overseeing food and beverage outlets as they transitioned to a new Restaurant Manager, this including attending P&L critiques, operations meetings, implementing beverage standards, and overhauling all food and beverage menu’s including cocktail list.
Suggested ways to improve in service and financial decisions, helped increase service scores and revenue in all supported properties by building relationships with senior level managers up to the General Manager.
Managed expenses including meals, travel, and wellness funds.
Gave feedback to all supported hotels by highlighting achievements while on property including projects completed, service and financial increases, additional equipment and training that may be needed. This was conducted not only face to face on exit interviews but also in written form to the selected department contact.
RESTAURANT MANAGER 04/2015 – 06/2016
MARRIOTT MARQUIS WASHINGTON DC (UNION)/ (RESTAURANT/HOTEL OPENING) – Washington, D.C.
Restaurant Manager at the Dignitary Bourbon Lounge and Marriott Marquis Lobby Bar.
Experience in an AAA size hotel with extremely heavy volume for long periods of time.
Managed all outlet beverages which I have helped achieve a 22.5% beverage cost to a budget of 23.6%.
Completely revamped The Dignitary Cocktail menu by introducing innovative creative cocktails including barrel aged beverages and interesting bourbon flights which included training our bartenders and servers on the new cocktails.
Helped Organize and execute a Marquee Event for DC Beer week in our High Velocity Sports Bar, which helped attract local clientele
Built a strong local presence in the Dignitary by building relationships with new local guests through beverage training as well as coordinating and executing local private events.
Worked with vendors in order to help bring in rare and allocated whisk, wines and craft beers in to our food and beverage outlets.
Selected to attend Whiskeyfest due to strong knowledge of classic cocktails, bourbons, & whiskeys.
Created a new lobby bar cocktail menu that helped speed of service during heavy flows of volume.
Managed high velocity beer program that included 49 beers on draft highlighting, local and seasonal beers on tap.
Helped with implementing the new Fresh Bites Room Service program by playing a key role in the Micros Implementation to the new process.
Handled admin duties for 100+ Union associates including schedules, payroll, and documentation for discipline as well as attending grievances and mediations.
Marketed the Food & Beverage Outlets through social media via Facebook and Instagram
Achieved a 4 star on Yelp in our Dignitary Bourbon lounge
Focused on analyzing service and playing a key role in service and beverage training which allowed the Dignitary to be the leading outlet in service quality and food and beverage quality among the 5 outlets.
FOOD & BEVERAGE MANAGER 02/2014 -04/2015
SAN JOSE MARRIOTT (UNION) – San Jose, California
2014 San Jose Marriott Leader of the Year
San Jose Marriott WIG BLT Property Coach
Focused on Fine Dining Service by analyzing all front of the house staff during dinner service and ensure that guests were having a positive dinner experience.
Helped manage day to day operational duties in a Michael Mina Celebrity Chef Restaurant in Arcadia Restaurant, and a high volume Lobby Lounge bar in Tanq.
Focused on department areas of concerns that directly affected any guest areas, such as steps of service in Restaurant, and efficiency in Room Service department.
Experience in working in a Union Hotel Environment when it comes to handling issues related to associates in the Food & Beverage Department, associates totaling to 50+.
Revamped beverage inventory control system which helped with proper tracking of perpetual inventory system, this helped the hotel achieve a 95% in the Annual Accounting Audit.
Created a database tracking system that allows management to analyze guest responses and surveys within the 3 outlets, which enabled management to identify where there may be some training or additional focus in each outlet department.
Conducted P & L critiques and beverage inventory after period end.
Collaborated with Executive chef on revamping the Breakfast Buffet in the Arcadia restaurant, as well as reconstructed the Arcadia Lunch & Breakfast menu to advertise new items and beverages which allowed the establishment to maximize profits.
Created requisitions for open positions, then contacted and interview candidates to fill position needs.
Answered sales inquiries pertaining to events in the Private Dining Room and Wine Room areas of the Food and Beverage outlet.
Helped raise profit margin in Arcadia restaurant from 40% to 44% from 2013 to 2014 through additional marketing and implementation of creative processes.
Helped raise profit margin in Tanq Bar from 42% to 54% from 2013 to 2014 through additional marketing and implementation of creative processes.
Attended Marriott’s Fountain of Leadership Training at the San Francisco Marriott Marquis in July 2014.
Project Coordinator for Micros Simphony POS system Installation for the Food & Beverage outlets within the hotel
EDUCATION AND TRAINING
B.S, Hospitality Management
University of South Carolina, 2010
TRAININGS AND CERTIFICATIONS
Certified Level 1 Cicerone
Training for Intervention Procedures (TIPs)
ServeSafe Certification
Great Food Safe Food (Marriott International)
STAR Interview Certification (Marriott International)
CPR/AED Certified
Hazard Analysis and Critical Control Point (HAACP) food guidelines
Foundations of Leadership Certified (Marriott International
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