Executive Director General Manager

Richard M. Ranno

adl9qf@r.postjobfree.com Palm Beach Gardens, FL 33418 561-***-****

General Manager, Food & Beverage (F&B), Club, Hotel, Operations Manager

Management professional with 20+ year history directing successful operations in restaurants, F&B, private club, hotel and retirement community sectors. Negotiated beneficial contracts and controlled food, beverage and labor costs while ensuring high levels of quality in food service operations. Developed and implemented policies that improved processes, met safety standards and contributed to profitable revenue growth. Skilled communicator. Developed strong teams focused on strengthening customer service.

Areas of Expertise

Startup & Turnaround Food & Beverage Management Quality Controls Growth Initiatives

Budget & Cost Controls Regulatory Compliance Policies & Procedures Profit & Loss (P&L) Inventory Controls

Customer Service Vendor Relations Catering Labor Management Procurement & Purchasing

Team Leadership & Training Negotiations Food Safety Communication Public Relations

Professional Experience

Senior Star Weber Place, Romeoville, IL 2020-2021

Transition / Interim Executive Director

Developed and implemented a transition plan while serving as interim Executive Director. Addressed issues including property appearance, apartment turnaround time, dining menus and communication with Resident, Families and Associates. Established both short term and long term goals for each department to be ready to reopen the Community.

Holiday Retirement, Boynton Beach, FL 2017-2020

General Manager / Interim Sales Leader

Managed the overall operation of a 55+ community with 120 rental apartments. Included 3 meals per day, transportation, activities and utilities. Managed the total operation to include marketing, food service operation, housekeeping and maintenance.

Increased occupancy 20% in 3 months while doing the sales job.

Improved resident satisfaction from 72% to 90%+ approval rating.

Reduced labor costs 18% while improving resident satisfaction.

Turtle Creek Country Club, Tequesta, FL 2016-2017

Director of Food & Beverage

I was hired to clean up and improve the F&B operations for the club. Hired and trained a new team of employees to improve the overall experience for our members.

Reduced labor costs 20%.

Increased F&B sales 35% through catering and the dining room weekly dinners.

Worked closely with the chef to improve the menu options for the members.

Carmine’s Restaurants, Palm Beach Gardens & Jupiter, FL 2014-2016

General Manager

Managed customer service at 4 different restaurants ranging from fine dining to casual dining, averaging between 300-600 covers for dinner at each restaurant. Was on-site based on nightly reservations and staffing needs.

Trained, guided and led all of the front house teams to improve guest satisfaction.

Ensured customers had a great, memorable experience, with positive guest feedback.

La Posada Resort, Palm Beach Gardens, FL 2013-2014

Director of Food & Beverage

Directed the F&B Department overseeing and managing 4 restaurants and bar for the resort. My role was to “Make a Difference” for all of our guests every day.

Changed all menus and improved the overall service in all areas.

Implemented a training program for all front of the house staff improving the overall service levels.

Palm Beach International Raceway, Jupiter, FL 2010-2013

Director of Food & Beverage

Oversaw F&B, housekeeping and maintenance activities for all events at the motorsport facility. Planned and organized concession operations serving as many as 12,000 spectators. Managed and ordered equipment, food, beverages and supplies, and coordinated staffing for catering events. Collaborated with chefs on menus. Ensured track was prepared for races.

Accounted for 19% net profits in F&B in 2012, largely through payroll and cost management.

Revamped the approach taken by employees through retraining and leadership.

Named 2011 Employee of the Year and Employee of the Month twice in 2011 and once in 2012.

St. Joseph’s, Jupiter, FL 2008-2010

Executive / Marketing Director

Developed budgets for assisted-living community with 100 apartments and 80 employees. Guided managers in assessment and implementation processes. Reviewed and updated vendor contracts.

Raised low occupancy level to 99% by effective marketing and implementing a strategic plan.

Lowered food costs 20% without impacting quality.

Revamped policies, handbooks and training manuals to focus on a hospitality-driven culture.

The President Country Club, West Palm Beach, FL 2005-2008

COO/General Manager

Transformed a club with a declining membership and poor image by improving member services, F&B operations, atmosphere and operating systems. Managed operations for (2) 18-hole golf courses, restaurants, tennis and fitness facilities and 100+ staff. Improved membership satisfaction rates and enrolled 87 new members in 2008.

Reduced costs while maintaining quality, cutting food costs by 23% and beverage costs by 12% and saving 18% in payroll by minimizing overtime.

Increased F&B revenue $200K+ annually by introducing a nightly light fare menu and Tiki Hut and BBQ options.

Led $8M upgrade of one of the courses to a Robert Trent Jones Jr. Signature Golf Course.

Established new-hire training and refocused staff training to emphasize importance of club members.

Planned and directed a seamless $7M clubhouse renovation while daily activities were maintained.

Devonshire Resort at PGA National, Palm Beach Gardens, FL 1998-2005

COO/General Manager (2000-2005) / Director of Food & Beverage (1998-2000)

I was hired to start up this luxury retirement resort community. Handled activities, F&B, reception, housekeeping, maintenance, concierge, transportation, gift shop, valet and fitness departments. Selected and purchased equipment for 4 kitchens and 7 restaurants.

Directed team of 375 and $75M for-profit operation with a $20M budget.

Oversaw $8.2M budget and hired and trained a 165-person staff as Director of F&B.

Administered $6.5M F&B operation servicing 500 members in 6 restaurants and deli at 2 sites.

Negotiated, purchased equipment and set up 4 kitchens, 7 restaurants, movie theater, fitness room, performing arts theater, limos, bus, spa and beauty salon.

Education / Certifications / Professional Development

Associate Degree in Culinary Arts, Johnson and Wales College, Providence, Rhode Island

ServSafe Manager Certification

Leadership Course, Dale Carnegie Management

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