Food and Beverage Director
Resume:
Thank you for your consideration of my resume and application for the position with your organization. I believe that you will discover that my extensive industry knowledge, experience, personality and work ethic will be well suited to the position you have available.
During my tenure in hospitality I have always successfully directed and coached the highest of standards, by providing true World Class customer service to all of our guests. My “Lead By Example” style of management has always enriched my fellow employees in building pride and taking ownership of their responsibilities, resulting in a truly great dining experience for our guests time and time again.
The attached resume mirrors my background and experience, however it does not convey my character, drive, work ethic and attention to detail which is essential in today’s highly competitive hospitality industry. These attributes will only become evident to you when we meet to discuss this opportunity in person.
With hospitality,
Will Mulligan
Will Mulligan
18504 Beach Blvd Suite 362, Huntington Beach, 92648
Objective:
To partner with an innovative restaurant, hotel, private club, or hospitality group that will allow growth in my career and provide the opportunity to exercise and execute my knowledge to its fullest potential.
Experience:
Director of Food and Beverage, Hilton Capitol Center Sep 2019 - Sep 2020
Baton Rouge, LA
• Directed the operations of a convention hotel with 20,000 sqft of banquet space, 3 meal restaurant, in-room dining, lobby bar, specialty event space with revenue totaling over $6 million in revenue.
• Managed a staff of over 70 employee partners including a skilled management team.
• Worked in tandem with the hotel Executive Committee to secure the standards of a 291
room 4 star property.
• Developed and designed a new outlet during my tenure with anticipated per person
revenue of $150.
• Secured all Human Resource issues and development within the food and beverage
department.
• Responsible for forecasting and generating Profit and Loss expectations by our corporate team.
Hospitality Consultant, WM Consulting
March 2011 – August 2019
West Coast & South East
• Provided hotels, restaurants, and bars with specialized tools to improve their standing and profitability. While consulting for my clients performed the duties as the role of General Manager, Food and Beverage Director, Restaurant Manager during recruitment periods for clients including Marriott and Westin.
• Prepared deficiency reports and resolution plans.
• Implemented training for staff up to and including ownership.
• Generated SOP manuals to improve productivity and financial prosperity.
• Provided support and updates post initial consult.
General Manager, Westin, Bleu Restaurant
March 2014 – May 2015
Memphis, TN
• Managed the daily operations of the fine dining restaurant, lounge, lobby bar, in-room dining, Starbucks, and private dining.
• Performed the duties required as a member of the Westin Executive Committee Team.
• Maintained financial fitness as required by ownership.
• Responsible for profit and loss budgeting, forecasting, and securement.
• Recruited, trained and developed a team of over 70 employees.
• Named the Face of Downtown Dining by Memphis Magazine.
Director of Food and Beverage, Center Club
March 2008 – March 2011
Costa Mesa, CA
• Managed the daily operations of the fine dining restaurant, lounge, lobby bar, in-room dining, Starbucks, and private dining.
• Performed the duties required as a member of the Westin Executive Committee Team.
• Maintained financial fitness as required by ownership.
• Responsible for profit and loss budgeting, forecasting, and securement.
• Recruited, trained and developed a team of over 70 employees.
Petty Officer Culinary Specialist, United States Navy
June 2003 – March 2008
Kings Bay, GA
• Responsible for the planning and production of meals for 180 sailors aboard a naval submarine.
• Key Petty Officer in directing base events and ceremonies.
• Named Blue Jacket Sailor by the crew of Submarine Louisiana 743.
• Served as the personal driver to the Admiral Mark Kenny.
Multi-Unit General Manager, Vail Resorts
2001 Season – 2003 Season
Vail, CO & Jackson Hole, WY
• Managed the daily operations for two upscale seasonal dining restaurants generating over 6 million in revenue seasonally.
• Provided oversight for resort banquet events and meetings.
• Provided an upscale service experience in two beautiful yet rugged mountain resorts by
developing the “Excellence in Service” program.
• Recruited, trained and developed a team of over 100 employees.
Food and Beverage Manager, Chenal Country Club
January 1999 – June 2001
Little Rock, AR
• Managed the food and beverage program for one of Arkansas’ top private country clubs with members including the President of the United States and other key figures in the community and state.
• Responsible for the operation of a 17,000 sqft banquet
• Responsible for profit and loss budgeting, forecasting, and securement.
EDUCATION and AWARDS:
US Navy Culinary School 2004
ServSafe Certification 2016
Blue Jacket Sailor of the Year 2006
Face of Downtown Dining 2015
ClubCorp’s Star Performer 2009
REFERENCES AVAILABLE UPON REQUEST
Due to COVID-19 Hilton references will be executed by our corporate PRISM Team
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