Food and Beverage Management

Adam Poitras

*********@*****.*** • 401-***-****

Winchester, MA

Summary

Accomplished and dynamic hospitality manager with a proven track record of delivering positive results across more than 20 years of experience. Strategic planner who develops and implements forward thinking approaches to improve operations and delivering on organizational objectives. Practiced leader adept at building cohesive and high-performing teams through hands on coaching that enables employees to reach their full potential. Detail-oriented professional who analyzes data to identify cost saving opportunities and streamline workflows to improve efficiencies. Multi-tasker skilled at managing multiple projects at once in fast-paced working environments. Expert catered who has directed logistics for numerous major events, weddings, private dinners, and more, creating unique and once in a lifetime experiences for clients that always exceed expectations. Natural communicator with great experience building rapports with current and potential customers to upsell catering and function packages through convincing arguments and proactive outreach.

Areas of Expertise

Team Leadership

Cost Savings

Process Improvements

Catering

Optimistic

Strategic Planning

Problem Solving

Menu Design

Sales

Culinary Skills

Food & Beverage Management

Customer Service

Operations & Logistics

Communication

Analytical Skill

Professional Experience

Aramark, Boston, MA

Food and Beverage Manager, November 2010 - January 2023

Spearheaded all day-to-day Food and Beverage operations, coordinating daily logistics to keep business running smoothly. Supervised hourly kitchen and service personal during daily service operations at university locations in and around Boston Metro area, assigning duties, monitoring performance, and providing hands on training as needed. Maintained the company’s standardized Menus and prices as well as planned catering events and special events. Ensured adherence to Aramark’s policies and procedures as well as all state health and safety regulations.

●Continuously delivered on or beat Food and Beverage Budget Targets while maintaining pristine records, conducting monthly inventory, and compiling checklists and employee performance reports

●Partnered with colleagues to successfully resign multiple Colleges and Universities to multi-year contract extensions, securing millions of dollars in revenue for the company.

●Significantly reduced the food and beverage cost at colleges and universities that intended to go out for bid to demonstrated ways to reach profitability.

●Successfully upsold catering and food packages to faculty staff and students throughout the different institutions

Hyatt Regency, Cambridge, MA

Food and Beverage Manager, May 2007 - August 2010

Directed daily operations in partnership with other managers throughout the food and beverage department including the full-service restaurant with an emphasis on Banquets and Conference Service. Led a team ranging from 10 to 75 people, assigning duties and managing activities while enforcing all rules and regulations of service essentials. Arranged and coordinated the Banquet and Convention Service schedule on a weekly basis. Conducted department meetings and training sessions monthly on new trends happening across the organization.

●Increased Banquet and Convention Service scores despite a major renovation happening in the hotel for over a year.

●Catered numerous major events and sold catering and function packages to customers.

●Improved organizational cohesion through enhanced information sharing and cooperation across departments that established a friendly and collaborative working environment.

International Group of Gamming and Resorts, Sinai Grand Casino, Sharm El Sheikh, Egypt

Food and Beverage Senior Manager, January 2006 - October 2006

Recruited to join the company on a temporary basis to revitalize and modernize the food and beverage department within the casino, as well as to implement current management systems, growth strategies and health regulations. Created and implemented new menu standards, establishing cost effective methods through portion and labor management. Orchestrated all day-to-day operations, including aspects of engineering, reception, and housekeeping for the food and beverage department, as well as for the entire casino.

●Developed an operational plan and employee manual that formalized procedural aspects for the restaurant and bar, consistent with five-star services to improve operations and performance.

●Collaborated with international contractors to execute forward thinking strategies that enticed customers for nightly entertainment and gamming.

●Gained extensive experience throughout the gaming industry including improved knowledge of individual games and best practices entertaining high rollers, casino security, and associated business aspects.

●Catered Private casino rooms for VIP Middle eastern delegates from Saudi Arabi, Qatar, United Arab Emirates, Lebanon, Israel

Mystic Marriot Hotel, Mystic, CT

Food and Beverage Manager, March 2003 - August 2005

Managed logistics for a multi-channel outlet with average sales of $10k per day. Oversaw inventory, ordering supplies, food, and other items to ensure compliance with all guidelines and product levels that allowed for high level of efficiency and client satisfaction. Led a staff of 40 employees, providing development opportunities and mentoring to drive high-performance and company successes. Developed and installed a client-focused environment in a 280-room hotel through employee training, leading by example, and exemplary management of customer relationships.

●Evaluated quality and efficiency of cuisine, beverages, service, and the overall client experience to design and implement strategies that drove continuous improvement.

●Integrated a team approach to service at all levels through strong communication skills and consistent messaging that promoted cohesion and collaboration and led to improved performance levels.

Ocean Edge Resort and Golf Club, Cape Cod, MA

Assistant Food and Beverage Manager, March 2002 - September 2002

Wequasssett Inn, Chatham, Cape Cod National, Cape Cod, MA

Banquet Chef/ Rounds Chef / Server, April 1996 - March 2002

Education

Bachelor of Arts, Hotel Restaurant Management, Johnson & Wales University, Providence, RI

Associates Degree, Liberal Arts, Mitchell College, New London, CT

Training & Development

Service of Excellence Training – The Marriott Corporation

Sexual Harassment in the Workplace – The Marriott Corporation

Essentials of Management – The Marriott Corporation

Impact Standards – Hyatt

Credentials

American Red Cross

TIPS Certified

Serve Safe Certified

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