Relocated to St Cloud, Florida

WILLIAM PAYNE

Vero Beach, FL ***** 321-***-**** *********@*****.***

FOOD & BEVERAGE DIRECTOR PROFILE

“OFFERING WELL-ROUNDED EXPERTISE IN OPERATIONS MANAGEMENT, SALES GROWTH, & QUALITY ASSURANCE.” Accomplished and growth-focused professional with over 15 years of experience overseeing all aspects of business operations within food and beverage industry. Demonstrated expertise in planning, directing, and managing daily restaurant/hotel functions and coordinating with other members to achieve company goals within fast-paced environments. Well-versed in inventory and stock management, regulatory compliance, accurate pricing, auditing, and account management. Adept at implementing viable initiatives to secure new clients for business growth.

Led food and beverage staff of eight managers/supervisors and 130 employees across two casual restaurants, four bars, event banquet space, and room service.

Served consumers by providing nutritious food, permitting takeaway at six-foot distance, controlling personnel, and ensuring social space.

Enhanced customer experience by facilitating communication, aiding staff in understanding guest needs, and providing direction, feedback, and individual coaching.

Expert in hiring, mentoring/training, and developing teams for achieving regional food and beverage excellence.

Proficient in raising company profile using outstanding organizational, leadership, and people management skills.

Excel at maintaining food quality by inspecting food preparation, hygiene, and sanitation regulations.

Capable of meeting financial and budget goals while focusing on profit and income generation. Core areas of expertise include:

Operations Management Policy Development Sales & Revenue Growth Strategy Implementation Inventory Management Team Leadership Performance Assessment Business Development Client Satisfaction Health & Safety Marketing & Promotional Campaigns Event Management Food/Beverage Management Payroll Supervision PROFESSIONAL EXPERIENCE

SEBASTIAN TRAIN DEPOT Sebastian, FL (Sold 05/01/2022) 2020 – 2022 OWNER OPERATOR

Delivered leadership and direction to the entire team, ensuring exceptional customer service delivery. Administered budget- related functions with focus on optimum utilization of resources. Followed government and food authority regulations for safety of employees and hygienic environment.

Restructured and converted Henry Flagler's 1893 Train Depot into Sebastian train depot with new concept and theme for city of Sebastian.

Worked with contractors and oversaw remodeling project from initial phase to completion.

Evaluated staff performance based on set KPIs to identify weak areas and improve accordingly.

Improved productivity, managed finances, oversaw inventory levels and food ingredients while monitoring purchase of kitchen equipment.

Offered top-notch customer services by inspecting and resolving complaints regarding food quality and services.

Aided in creation and appealing presentation of meal menu to attract clients and bring in new business opportunities.

Hired talented/qualified employees and rewarded with benefits/incentives for providing exceptional client satisfaction. WILLIAM PAYNE PAGE 2

CAPT. HIRAM'S RESORT Sebastian, FL 2015 – 2020

FOOD AND BEVERAGE MANAGER

Ensured business growth through exceptional customer service by resolving conflicts and proactively offering high-quality solutions and thoughtful and anticipatory services. Managed inventories through requisitions and recorded labor hours. Oversaw daily and weekly payroll through ADP to achieve desired goals.

7 Million in Annual Revenue across 2 restaurants and 4 Bars

Managed a staff of 4 FOH managers, 4 BOH managers, and 125 Team Members across all aspects of the resort.

Monitored hourly labor reports and trained managers on making appropriate cuts to their specific departments while continuing to exceed guests expectations, as well as monitoring clock in and clock out reports for accuracy.

Led banquet services in 3500 square foot Tiffany room and 900 square foot meeting boardroom while overseeing day- to-day operations of in-room dining.

Exceeded yearly revenue target by keeping food costs under 33%, liquor costs of 19%, labor below 21%, while updating menus and introducing new food items, pre and post shift meetings, and being present and available to staff.

Improved staff retention through teamwork, cross-training, persuasion/superior service, and employee benefits. MATT'S CASBAH Melbourne, FL 2010 – 2015

GM SR. DIRECTOR OF CATERING MARKETING & ADVERTISING MANAGER Selected to establish and run a Catering Division from scratch using robust strategies and decision-making skills; ranked first in Brevard County. Introduced delicious and appealing menus, set reasonable prices, and negotiated favorable terms with numerous third parties to increase sales.

Took first year revenue of $900K to over $4 Million annually by overseeing all aspects of the restaurant, establishing a 5- star catering department, being present and available to staff of 50

Acquired new company prospects by efficiently managing social media and implementing effective marketing and promotional campaigns.

Launched innovative strategies and marketing programs, increasing yearly sales

Added top-notch companies to customer base, including Nestle, SpaceX, Rockwell Collins, and others.

Boosted company growth through trade agreement with the Florida Institute of Technology (FIT). ADDITIONAL EXPERIENCE

Plant Manager, Ford Motor Company Dallas-Fort Worth, TX EDUCATION & CERTIFICATION

Bachelor of Science in Business Administration, Fairmont, WV Coursework: Accounting, Business Ethics, Economics, Financial Management, Marketing, Operations, HR Management, Organizational Behavior Studies

Food Manager Certification, State of Florida – SafeServe TECHNICAL PROFICIENCIES

POS Systems Aloha OnePOS Micros Toast

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