Jacqueline Corcoran 614-***-****

adytjg@r.postjobfree.com

Regional Director of Operations

Food and Beverage Operations expert ensuring operational efficiency, training, workflow management, quality assurance and audit expertise. Interactive leadership with hands on development of departmental talent. Leads with enthusiasm, organization, self-motivation. Driven to meet and exceed expectations and deadlines through hands on oversight of multiple operations. Develops and manages multiple P & L’s, meets budgets, and exceeds revenue projections. Develop and create expense related savings while developing staff and cultivating new leadership. Builds cohesive team to solidify brand exposure, customer service scores and exceptional work environments. Diplomatic and democratic leader who strives for cultural diversity and varied experience and driven work environments.

Regional Director of Operations January 2023 - Present

Compass Group - Morrison Living / Senior Living

Oversee 17 Large Senior Living properties Ohio and Florida, all P & L’s and revenue to $40M, Brand Growth to build occupancy and develop state regulated dining services for Memory Care, Assisted and Independent Dining for all residents

Independent Contractor / Task Force Project Manager June 2022 – September 2022

Highgate Hotels/Blackstone/BRE

The Keys Collection Key West, FL

Complex reorganization of multiple brands, develop $8M Food and Beverage business plan for greater market share, realign management team and project oversight and development.

Senior Director of Food and Beverage June 2019 – May 2022

Great Wolf Lodge, Fitchburg, MA

Regional and Task Force Director for multiple properties Budget, OPEX and CapEx control for managing $45M in F & B revenue

Realignment of all menus to include Vegan, Vegetarian, Plant Based and Gluten Free. Menus adjustments Brand wide 25 locations /3 months

Manage installation, integration, and training operations for Birch Street, Unifocus, UltiPro, Micros, Symphony, Opera Interface, Jolt, Workfront, Agilysys, Avero, Tableau, Citrix, Coupa, WebDam, Jhana and Share Point

Developed Perpetual Inventory for all F & B purchasing, storage and product distribution, converting all operations to online, tablets, handhelds etc.

Introduce and implement complete online JOLT software for recipe, prep lists, checklists, EcoSure Audits, cleaning and health Inspection and internal daily audit program and purchasing program for culinary efficiencies, critically reducing loss and waste and “Paperless”

Developed Cost saving Strategy for realignment of Directors to Field, decreasing salaries but still competitive and grow lodge support line management.

Carver Hotel Group, USA October 2016 – June 2019

Task Force Operations / Director of Food and Beverage

General Manager and Director of Food and Beverage Operations / Director of Banquets and Conventions Services

Budget Development, Asset Management, Revenue Strategies and Business Plans for Multiple Outlet Properties

Realigning and Mentoring Staff on brand /corporate SOP’s, Conflict Management and Empowerment, On-going Cultivation of Teams & Managing People

Implement Paperless and Cost-Effective Purchasing and Perpetual Inventories promoting zero loss and zero waste

Implement Eco-Friendly and Sustainable Programs with Vendors for Property to operate Environmentally Clean

(employed by Carver both before and after Sysco)

Sysco Baltimore, Jessup, MD (Contracted Task Force Assignment) May 2017 – February 2018

Center of Plate Specialist/Business Resources Training Team/Marketing Associate

Key member of Business Resource teams in driving increased Protein Sales through Sysco Marketing Associates

Growth and Development of business platforms and customer profiles incorporating multiplicity of product usage, seasonal purchase power, Goal Achievement

B.F. Saul Hospitality Company, VA, MD May 2014 - October 2016

Regional Director of Food and Beverage, Operations/Project Manager Signature Concepts

Crowne Plaza, Courtyard by Marriott, Holiday Inn, Doubletree by Hilton

Oversee 16 regional properties tagged for renovation, Coordinated with Project Managers on punch lists, calendars and state permits

Responsible for Property Operations and Service Standards/Development Training; Recruit, Secure, Train and Cultivate FOH and BOH staff insuring Cultural Diversity Training, Harassment, Conflict Resolution and Team Support Training

Leadership Team Principal expanding BFS Signature Restaurant Concepts, new builds/renovations, FFE, Budgets, Marketing Strategy, Menu Engineering, Training, Tracking and Trends and Community outreach

Pyramid Hotel Group, Sage Hospitality, Sage Restaurant Group (SRG)/Remington Hotels/Lane Hospitality 2007-2014

Independent Task Force Operations Director

Marriott/Starwood/IHG/Hilton

Partnered with Owners & Management Companies in Task Force Operations positions supporting Customer and Guest Relations, Flag and Brand adjustments with SOP’s, Management and Owner Transition Teams, Executive and Support Staff Restructuring

Responsible for building Food & Beverage presence on property, In-room dining, community, online and drive revenue in accordance with Owner, Brand, Management Company objectives

Managed Multiple Outlets, Fine, Casual, Bistro and Grill and Concession operations up to 300 seats and $6M per operation

Brinker Corporation, Maggiano’s 2005-2007

Director Catering Sales, CA

Assessed and realigned operations and staffing of restaurant, rebuilt catering sales to drive revenue from $940K to $1.6M in 12 Mo.

Exceeded Revenue Goals by inviting in various cultural demographic and align dining and events toward cultural practices increasing F & B sales by 47% within 2 years

Upgrades and Systems implementation and interface, onboarding, diversity awareness and cultural appropriate Customer Service training

Bristol and Brighton Hospitality, Holiday Inn 2003-2005

Director of Food and Beverage, CA

Realigned brand/model to invite diverse influence in Automotive and Airline Industry

Sunstone Hotels, 1998-2003

Director of Food and Beverage, Executive Chef and Operations Manager, CA, UT, AZ

2002 IOC Olympic Sponsor Hotel

Managed 7 Hotel F & B operations (6 Marriott & 1 Sheraton) over 150K Square feet of convention and Banquet space / 2002 Winter Olympics to include 9 during Month February of 2002 Olympics each produced between $800k to $1.6M

Worked Continuously from 1979-1998

eCornell/Hospitality - Advanced Revenue Management/ Certified 2019

Mount San Antonio College, Associate Arts Degree /Aeronautics & Flight Service, CA 1977 – 1979

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