Beverage Director Customer Service

MICHAEL SHEEHAN

**** * ****** ******, **** D**, Fort Collins, CO 80525 · 609-***-****

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EXPERIENCE

FEBRURARY 2020– PRESENT

AGM, DIRECTOR OF OPERATIONS, HILTON, FT. COLLINS, ATRIUM HOSPITALITY

Overall revenues of $15+ million

Food and Beverage revenues of $6+ million annually

Complete oversight of all food and beverage budgets, costs and execution of operations

Top 7 in the company for Cleanliness

Top 12 in Guest Satisfaction

Responsible for all procurement hotel wide

Maintained all costs within budget parameters

FEBRURARY 2009 – JANUARY 2020

AGM, FOOD & BEVERAGE DIRECTOR, ATRIUM HOSPITALITY

Oversite of six outlets with three direct reports: Banquet Manager, Outlet Manager and Executive Chef

Revenues of $8.6 million annually

Responsible for procurement of all purchases for the Food & Beverage department

Top 10 with brand service standards, company wide

Developed banquet menu annually and refreshed restaurant menu twice a year

Cultivated relationship with client to ensure repeat business

Opened the new Embassy Suites in Loveland, CO and was responsible for hiring and training all new employees

Since opening, the Banquets Department has grown from $2.3 million in revenue to

$3.4 million

Thorough training banquet staff to provide high quality customer service. The hotel has gained repeat business from numerous companies, including VIP groups

Firm believer of promoting from within. Has taken lead team members to the next level and continually teach, training and empower them to play a lead role in the hotels success

Played a key role in helping lead team members to develop a brand-new training manual

While thinking outside the box, the hotel has gained new items that have never been seen in any other hotel in Colorado (i.e. The King) MAY 2008 – JANUARY 2009

GENERAL MANAGER, HISTORIC BOARDWALK HALL & ATLANTIC CITTY CONVENTION CENTER

Responsible for 500,000 sq ft of exhibit space and 109,000 sq ft of meeting room space

2

Handled 100,000 sq ft of space at Historic Boardwalk Hall

Took over new account mid-fiscal year

Developed 2008 and 2009 budgets respectively for both buildings

Responsible for hiring and training 300+ employees

Worked with client to minimize all guest concerns regarding transition to the new company

Worked with department heads to ensure profitability for the client 2007 – 2008

GENERAL MANAGER, SIOUX FALLS CONVENTION CENTER

Responsible for the overall operation of a 70,000+ sq ft Convention Center with 12 meeting rooms and 3 large Exhibit/Ballrooms. Overall operation includes food/beverage, capital improvements, customer satisfaction, etc. Oversight of 50 employees throughout the facility and sales of $2 million in food and beverage.

Conducted all financial responsibilities from asset control and city budgets regarding convention center spending to monthly inventories on all food and beverage sales and expenses. Responsible for all new small wares, Capital Improvement Plans and buffet cart purchases.

Facilitator of the “How You Doin” program.

Developed and trained all managers at the SFCC.

Worked with the client on all aspects of the facility from sales to execution of events.

Developed new menus with the executive chef

2006 – 2007

FOOD & BEVERAGE DIRECTOR, JACOBS FIELD, CLEVELAND INDIANS

Was responsible for leading and developing a team of consistency of over 600 staff members, including 7 salaried leaders and 5 salaried chefs

A certified Site Specific Trainer of our Guest Path Training; a staff driven initiative aimed at empowering our staff to provide unmatched guest service.

Led a team responsible for driving revenue of over $22 million in sales

Jacobs Field consists of 27 QSR locations, 130 suites, a 500 seat Membership Exclusive Premium Restaurant, a 350 seat Club Level Dining Experience and all BEO private functions.

Fully accountable in all areas on EBITDA and P&L

Ensured that a leadership team was developed and mentored to the standards of DNC for future advancement

Created and implemented creative and innovative menu engineering concepts to maintain

2002 – 2006

AGM, FOOD & BEVERAGE DIRECTOR, SHERATON AND SIOUX FALLS CONVENTION CENTER

Managed and operated hotel lounge, restaurant and convention center facilities. Included overseeing of 125 employees throughout entire facility and an annual operation income of $6 million

Conducted all financial responsibilities from asset control and city budgets regarding convention center spending to monthly inventories on all food & beverage sales and expenses

Directly managed and oversaw operations of the Restaurant and Beverage Managers, 3

Restaurant Head Chef and Manager, Kitchen Banquet Manager and Director of Convention Facilities

1998 – 2002

BANQUET MANAGER AND ASSISTANT RESTAURANT MANAGER, ORANGE COUNTY CONVENTION CENTER

Was responsible for overall banquet functions for a 6 million sq ft Convention Center and meeting room space. $14 million in gross catering sales annually

Assistant Restaurant Manager for multi-food outlets. Dining room seating for 200 people. Food outlet for deli and pizza sales. Catering room service for 750 meeting rooms

Planned, organized and executed functions for $17 million in catering sales annually

Intricately involved with the success of 4-day back-to-back service for 11,000 guests at buffet breakfast and lunch as well as plated sit down service for 10,000 guests at McCormick Place

Supported and scheduled 600+ wait staff and set-up crews

Monitored revenue, labor and other expenses to ensure adherence to the budgetary parameters

Was responsible for procurement of all supplies while maintaining costs

Interacted and developed rapport with clients from planning stages through post- convention

Communicated and coordinated services of departments including event coordinators, catering sales team, culinary, stewarding, purchasing and event utilities, front line coordinator for contractual services including linen cleaning, rental companies and show decorators to achieve optimum operational performance

Followed and communicated Levy standard steps of service

Established rapport with guests/staff members

Acted with sense of urgency

Followed safety/sanitation guidelines

Followed responsible alcohol service and policies

Displayed a positive attitude toward team members EDUCATION

1995 - 1998

A. A. COMMUNICATIONS MAJOR, COLLEGE OF SAN MATEO CALIFORNIA REFERENCES

Thomas Dwyer, GM Atrium Hospitality, 972-***-****

Kevin Smith, GM Atrium Hospitality, 970-***-****

Nancy Baker, Controller Atrium Hospitality, 970-***-****

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