Marco Maffeo-Robinson

Washington, DC *****

202-***-****

adusia@r.postjobfree.com

Professional Summary

Enterprising Food and Beverage focused Hotel General Manager/Director of Operations with 20 years of experience offering unique and innovative hospitality industry solutions. Team leader focused on coaching staff and solving problems involving property efficiency, inventory, guest satisfaction and maintaining industry relationships . Committed to building the brand to be one-of-a-kind and representative of a distinctive and progressive vision.

Work History

July 2022 - January 2023

The Graham Hotel Georgetown

Hotel General Manager/Director of Food and Beverage

Oversaw 61 boutique luxury rooms in a 200 year old building while maintaining a sense of modernity and tradition in the heart of Georgetown.

Created dozen of SOPs for multiple departments with little to no prior practiced standards.

Effectively managed a team of 75 staff members including 8 department heads and reduced labor cost YOY by 25%.

Worked with qualified chef to diversify menus with profitable and high end offerings

Increased F&B profitability by 30% over 2019 and 45% YOY

Increased group business by 35% with the use of marketing, social media, networking and outreach.

Optimized PMS (Stay In Touch) and POS (Aloha) to work in conjunction with each other and other third party applications.

Used extensive DC network to help manage Georgetown Bid, ABRA board, Fire Marshal, Liquor/Food Vendors, Social Media content, high level maintenance, staffing needs, and more.

Analytically reviewed the STR report weekly with department heads to help forecast needs from OTAs, transient business, group business, etc to beat our comp set.

September 2019 - July 2022

The Lost Group The Gryphon, Sax, Lost Society

Director of Operations

Overseeing a robust staff of over 250 team members 2 general managers, 4 assistant managers, and 4 office administrators between 3 properties (The Gryphon, Sax, Lost Society)

Handling the accounting, payroll, P&L reports across 3 brands while presenting financials to a board of investors every month.

Enacted a comprehensive, group wide training program for all positions which led to 40% higher employee retention (YoY) and a culture of loyalty and pride within the group.

Created a structured team member performance review track that actively rewards our top sellers and most positively reviewed staff members.

Consolidated ordering procedure between all 3 brands to save 23% on overall cost due to buying in higher volume.

Kept up-to-date with social media trends and identified areas of opportunity to drive improvements for online engagement.

September 2019 - July 2022

Sax Restaurant & Lounge

Managing Partner

Managing a unique staff of over 100 team members including FOH, BOH, promoters, in-house security, DJs and a variety of live "Cirque Du Soleil" style entertainment cast (aerialists, dancers, fire workers, magicians, contortionists, singers and more)

Maintaining a high end theatre style dinner service while effectively planning 3 distinct seatings throughout the evening

Negotiating liquor, beer, and wine prices with wholesalers to get best pricing for large volume purchasing while reducing budget by 30% without sacrificing quality of service.

Constructing sales forecast and schedules to reflect desired productivity goals resulting in a pace that would have generated over 4 million dollars in annual revenue while only being open only 4 days a week.

Working with promoters to build and sustain the city's most visited nightclub by piecing together a combination of hosts, tailored deals, and commitment to individualized experiences.

Partnering with the catering manager to host a variety of events including political, weddings, conferences, award ceremonies, holiday parties and more all while utilizing a combination of outside vendors and in house features.

October 2018 - October 2019

Sakerum/Tokyo Pearl

Director of Operations

Managed a staff of over 45 employees and managers spread over two properties in two distinctly different neighborhoods

With a small beverage budget (less than $3000 per week) I was able to consistently achieve a gross revenue average of $25000 (12% liquor cost.)

Responsible for: scheduling (FOH and BOH), hiring, firing, ordering, payroll, tip distribution, P&Ls, tax payments, licensing renewals, account management, online ordering, Opentable/reservation management, promoter contracts/relationships, and more

Was the sole buyer of all alcohol, food, and equipment stock, dealing with over 25 different distributors in total

Created two innovative and consistent cocktail menus while realizing distributor pricing and placement concerns

Oversaw and improved online deliveries worth more than 20k per year through efficient coordination of promotions and advertisements

Reduced the restaurant's (Sakerum) annual food and labor costs by 13% through proper budgeting, scheduling and staff audit, and inventory management.

January 2018 - October 2018

Heller & Wilde

General Manager

Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions

Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality

Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability

Managed budget implementations, employee reviews, training, schedules and contract negotiations

Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans

February 2015 - January 2019

National Freeze

Owner Operator

Create original cocktails/edibles out of 8 different stylized techniques all using liquid nitrogen as the main influence

Obtain and keep up to date all licensing and permits concerning liquid nitrogen

Maintain and build on a client base of 20 catering companies

Up sell potential clients of different styles of liquid nitrogen cocktails/edible with high level techniques

Managing National Freeze, responding to customer inquiries in a timely fashion and answering questions on available stock and product performance

Deliver estimates and invoices based on event attendance numbers given by client

Manage an "on-call" team of 8 employees to work events

Manage all finances and handle all bookkeeping for company

August 2013 - May 2019

Darna Restaurant And Lounge

Shift Manager/Bartender

Promoting and managing parties by creating flyers, social media events, and direct contact with the guests

Ordering/stocking liquor and bar equipment

Working high volume nights with a variety of diverse clientele and providing hookah services as well

Creating specialty cocktails for certain events and holidays to fulfill the needs and requests of the client

August 2013 - February 2016

Eden Nightclub

Bartender/Promoter/Shift Manager, Beverage Manager

Promoting and managing the Wednesday industry night party by creating flyers, social media events, and direct contact with the guests

Staffing two guest bartenders and two guest cocktail waitresses every week to maintain an evolving crowd

Scheduling and staffing 4-7 DJs a night to cater to our industry crowd

Increased average sales from $500/night to $4000/night in a slow market by implementing a unique "rotating staff" theme to draw not only an industry crowd, but a "9-5" crowd as well

February 2009 - January 2015

L2 Lounge

Bartender/Manager

Working with MICROS POS system opening and closing tabs, adjusting tips, and opening and closing out the register

Working with a team of up to two bartenders in a busy, fast-paced atmosphere while preserving organization, cleanliness, and professionalism

Maintaining strong relationships with members and adjusting mixing skills to cater to the individual's preference

December 2013 - June 2014

Joe's Stone Crab

Beverage Director

Training and managing a team of 10 bartenders in steps of service, classic cocktails and their execution, and education of all things liquor and cocktails

Creating and maintaining an innovative cocktail program that appealed to the classic and modern guest while achieving quick drink times

Meeting with distributors and brand reps and managing relationships with them

Sustaining a liquor and produce par for the bar and cocktail program

Maintaining a strong partnership with the kitchen and its managers, working together with them to further the cocktail program and food menu

July 2009 - August 2013

W Hotel DC

Bartender P.O.V

Handling high volume while maintaining a good rapport with the guest and an immaculate bar

Maintaining steady output of service bar ranging from individually handcrafted cocktails to large orders for bottle service during peak hours

Executing W Hotel's "Whatever/Whenever" policy to a variety of hotel guests of all ages

Designing/Crafting cocktails in the classic fashion as personally taught by Sasha Petraske (one of the world's most notable mixologists)

Totaling all Cash/Credit Card tips from each employee and tipping out the entire staff based on the tip-share system in place for the shift

References

Thomas Lopp (CFO The Graham Hotel) 248-***-****

Ton Sittichaimanee (General Manager Lost Society) 202-***-****

Matt Newbold (Former Director of Bar Concept P.O.V) 757-***-****

Walter Rhee (Former Managing Partner Sakerum/Tokyo Pearl) 202-***-****

Benito Colque (Former General Manager L2 Lounge) 703-***-****

Michael Heller (Owner Heller & Wilde) 571-***-****

Jordan Davidowitz (Senior Account Manager Breakthru Beverage) 813-***-****

Matt Hollis (General Manager Joe's Stone Crab) 202-***-****

Skills

Voted DC's “Best Mixologist” 3 years in a row by Washington City Paper's 2011, 2012, and 2013 Best of DC Readers Poll

Featured on national television for 8 episodes of TLC's Sunday Brunch as the “Drink Expert.”

Nominated twice for “Talent of the Month” at the W Hotel DC

Trained in “pre-prohibition” style by Sasha Petraske (One of Imbibe's Top 25 Most Influential Cocktail Personalities of the Century)

High level POS/PMS Training with: Stay in Touch, Aloha, Squirrel, Micros, Restaurant Manager, Focus, Toast, Spot On, Paylocity

Valid ABC Manager's License, TIPs Certification, Clean Hands, Servsafe etc

Conversational Spanish, intermediate level Spanish reading and writing.

Education

June 2008May 2008

University of Vermont Burlington, VT

Bachelor of Science Mechanical Engineering

GPA: 3.7/4.0

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