Ehud Ben-Ari

(C) 917-***-****/ adjlnp@r.postjobfree.com / Linkedin / Basking Ridge, NJ 07920

Professional Summary:

Goal driven professional with over 20 years of experience in luxury hotels and upscale restaurants. A collaborative leader that excels in building trust and productiveness with colleagues. Skills in motivating, mobilizing, coaching staff and forging long term relationships with customers. Analytical and results-oriented problem solver who consistently generates workable solutions and successfully resolves complaints. Exemplary planning and organizational skills with high degree of detail orientation. Professional Experience:

Park Lane Hotel (639 Guest Rooms; 4 Star Hotel)

Senior Operations Manager August 2018 – June 2020

● Maximized hotel revenue and operational excellence through implementation and oversight of systems and policies related to Food and Beverage Operations

● Directed all aspects of Food & Beverage staff management including; Interviewing, scheduling, training, conflict resolution, conducting performance reviews, and recommended discipline and termination, as appropriate

● Supervised the daily operations of the Food and Beverage Department, including; ordering and maintaining supplies, reviewing set-ups of meeting rooms, food and beverage preparation, and safety regulations

● Devised a new beverage program that delivered 20% increase in bar sales per night, increased revenue 15% and guest satisfaction 25%

● Increased profitability by 10% by working with sales and marketing teams and establishing new programs for private dining and in-house hotel guests The Warwick Hotel (492 Guest Rooms; 4 Star Hotel)

Director of Food & Beverage Operations December 2017 – August 2018

● Recruited to enhance services, improve morale and grow F&B revenue

● Implemented new training techniques to ensure consistency and continued growth for service enhancements in all F&B outlets

● Cut labor cost by 4% for fiscal year through intelligent restructuring of services and eliminating wasteful overtime

● Revamped entire beverage program and lowered costs from 24% to 20% by purchasing better quality wines, developing cost effective specialty cocktails, implementing dupe system and new beverage control systems

● Conceptualized new events to attract customers to F&B outlets, such as Jazz Series, Musical Champagne Brunch, Mixology Events, Beer, Scotch and Wine tasting events

Intercontinental NY Barclay Hotel (702 Guest Rooms; 4 Star Hotel) Assistant Director of Banquets Operations March 2016 – December 2017

(Opening Team)

● Managed a $13.3 Million Catering & Banquet Department consisting of 20,000 sq. ft. with up to a 700 person head count

● Controlled Labor Cost and reduced it by 4% ($250,000.00) for fiscal year by reducing overtime through planning and re-educating Group and Catering team in Labor Cost/Structure

● Collaborated with Executive Chef and Director of Beverage Management to maintain a Food Cost of 17% and Beverage Cost of 14%

● Supervised the daily operation of the banquet department by communicating objectives, establishing work assignments for wait staff and housemen, daily training and corrective work habits to maintain SOP

● Managed all purchasing for the department including FFE for food and beverage and maintained all inventory levels and conditions Harvard Club of New York New York, NY (Private Club) Senior Banquet Manager March 2014 – March 2016

● Managed an $11 Million Catering/Banquet Department with Corporate and Social Events

● Achieved predetermined profit of $10 Million and desired standards in food, beverage, service and sanitation while receiving an “A” Grade

● Budgeted and coordinated programs to increase profitability including wine tastings, concerts, lectures and Club Committee Functions

● Controlled and maintained all inventory and equipment

● Collaborated with the Catering/ Conference Team to manage successful and profitable events

Allegria Hotel Long Beach, NY (4 Star Hotel)

Director of Banquets April 2013 - March 2014

Millennium Broadway Hotel New York, NY(4 Star Hotel) Senior Banquet Manager February 2010 - April 2013

U Café Restaurant New York, NY

General Manager September 2006 - February 2010

The Westin New York at Times Square New York, NY (4 Star Hotel) Banquet Manager February 2004 – August 2006

The Regent Wall Street New York, NY (4 Star Hotel) Room Service Manager October 2003 - January 2004

The Lowell Hotel New York, NY(4 Star Hotel)

Assistant Food & Beverage Manager September 2002- October 2003 Education & Certifications:

Johnson & Wales University, M.B.A. Global Business with a concentration in Marketing, Providence, R.I., Aug. 02

Johnson & Wales University, B.S. Hotel-Restaurant & Institutional Management, Providence, R.I., Aug.’01

Serve Safe Certification, National Restaurant Association Educational Foundation, May 2020

Qualified Certificate in Food Protection, The City of New York, Department of Health, April 2003

Staff Sergeant, Tank Unit, Israeli Defense Force, July 1994 - July 1997

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