Garry Baeb

Experienced Director of Food and Beverage Operations

Beamsville, ON L0R1B4

adymm8@r.postjobfree.com

365-***-****

To gain a leadership role in a financially strong company with growth potential. I am looking to advance my career in the Restaurant, Hotel/Resort industry. I feel with my strong organizational, training and leadership skills, I will be an asset to your company. I possess strong mentoring, negotiating and mediating skills that give me the tools needed to motivate my staff. I have hiring and evaluating skills, as well as scheduling, ordering and a financial skill set that I use to benefit the workplace. With my Culinary/ Management degree, I can create a culture that allows for excellent service to adapt to any situation be it front or back of the house. I am very hands on, goal oriented with a run it like I own it mentality and work hard to complete any task put before me.

#readytowork

Willing to relocate: Anywhere

Work Experience

Food and Beverage Manager

Chateau Lacombe Hotel - Edmonton, AB

July 2016 to Present

Manage food / Beverage and labor cost as well as do weekly/monthly P & L Perform inventory and place orders accordingly.

Monitor food purchase pricing for best price

Menu creation

In charge of interviewing, assessing, hiring, training, evaluating and terminating employees. Perform payroll duties and schedule employees

Mentor and motivate crew to reduce food and labor costs Provide customer service training for all related guest situations. Perform daily, weekly, and monthly HACCP paperwork. Oversee and perform all line checks and checklists Communicate effectively with team members to insure food quality and timely delivery of meals. Owner/Operator

Canam Culinary LLC - Orlando Florida

September 2013 to March 2016

Owner operator of 2 successful food trucks.

Responsible for all duties including Mentor and motivate crew to increase sales and increase business Provide training for great customer experience for all related guest situations to retain existing and create new customer base

Perform daily, weekly, and monthly HACCP paperwork.. Oversee and perform all line checks and checklists. Food and Beverage ordering

Food, Beverage and Labor costs, Inventory, P&L and all financial statements to insure profitability and remain competitive

Payroll and Human resource functions for employees Promotions and marketing of events through in house materials Operations Manager Food and Beverage

Sheraton Vistana Resort

May 2006 to August 2013

P Responsible for 5 outlets including Yum brands Pizza Hut, A&W, KFC, full service Bar, Grill and banquet facilities

"P Mentor and motivate crew to increase sales and business

"P Provide training for great customer experience for all related guest situations to retain existing and create new customer base

"P Perform daily, weekly, and monthly HACCP paperwork..

"P Oversee and perform all line checks and checklists.

"P Food and Beverage ordering

"P Food, Beverage and Labor costs, Inventory, P&L and all financial statements to insure profitability and remain competitive

Have increased sale by 3-5% per annum and took department from -$220,000.00 loss in '05' to

$90,000.00 N.O.I. (presently)

"P Payroll and Human resource functions for employees

"P Promotions and marketing of events through in house materials Director of Operations

Bareman Senior meals - Orlando, FL

April 2004 to May 2006

P Manage food and labor cost as well as do weekly/monthly P & L

"P Perform inventory weekly and place orders accordingly.

"P Monitor food purchase pricing for best price

"P Menu creation within dietary requirements of elderly clients

"P Co-ordinate delivery of 2500 meals daily throughout Orange County

"P In charge of interviewing, assessing, hiring, training, evaluating and terminating employees.

"P Perform payroll duties and schedule 23 employees

"P Mentor and motivate crew to reduce food and labor costs

"P Provide customer service training for all related guest situations.

"P Perform daily, weekly, and monthly HACCP paperwork.

"P Oversee and perform all line checks and checklists

"P Communicate effectively with team members to insure food quality and timely delivery of meals. Director of Food and Beverage

Doubletree Disney - Orlando, FL

December 2002 to April 2004

P Manage food and labor cost as well as do weekly/monthly P & L.

"P Budgeting for the operation within Hilton guidelines

"P Perform monthly inventory to insure food and beverage costs are in line. Ran an average 29% food cost and 17% beverage cost

"P In charge of interviewing, assessing, hiring, evaluating, training and terminating employees.

"P Perform payroll duties as well as schedule 30 employees.

"P Perform daily, weekly, and monthly HACCP paperwork.

"P Communicate effectively with all other managers to create a strong team environment.

"P Menu creation and costing

"P Banquet/Catering operations

"P Pricing comparisons within competitive set

"P Procured Starbucks and Pizza Hut licensing agreement P Lead stewarding cast members of 3 to 65

P Implement

2000 to 2000

and enforce all local and state regulated guidelines for food industry.

"P Monitor and enforce Disney s standards of work and conduct.

"P Schedule cast members.

Food and Beverage Manager

Disney - Orlando, FL

July 1997 to July 1997

P Manage multi unit operation

"P Labor/Food and beverage Cost Monitoring

"P Catering functions for in Suite dining. (Hospitality Suites, Amenities etc) P Beverage Manager for Sheraton Centre Montreal, Canada Sheraton Corporation - Montréal, QC

February 1988 to May 1997

825 rooms 2 lobby bars and Night Club 25 bartenders/service staff plus 3 Assistant Managers

"P Executive Steward- Assistant Banquet Manager PGA Sheraton Palm Beach Gardens Florida 381 guest rooms with 35000 sq ft convention centre with 23 meeting rooms Banquet Manager Sheraton Hotel and Towers

"P Banquet Manager Sheraton Washington Hotel and Towers Washington, D.C. 2314 rooms 68000 sq ft meeting space and 100000 sq ft exhibit space Experience: At least 20 years

Education

Diploma

L Institute d hotelerie et Restaurantation du Quebec - Montréal, QC June 1979

Additional Information

Delphi

Microsoft

Most P.O.S. Systems

Special Skills: Opening Experience, Multi unit management exp., -From Scratch- Cooking, Large Volume Cooking, French/Silver Service Exp.

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