Tye Smith

GULFPORT, FL – 305-***-**** C

adzw0q@r.postjobfree.com

Professional Experience

GENERAL MANAGER/BAR MANAGER CADDY’S WATERFRONT - Madeira and St. Pete Beaches 2022 to 2023

● Maintained the operations of a full-service restaurant and bar with 350 seats, featuring fresh local seafood, specialty tacos, angus beef burgers, fresh salads, scratch-made desserts, and signature craft cocktails and extensive craft beer selection.

● Managed live music entertainment, ensuring a quality experience for guests and increased revenue for the business.

● Trained all management, both FOH and BOH, for all 8 corporate stores. GENERAL MANAGER/MANAGING PARTNER THE DIRTY PIG BLUES & BBQ - Key West, FL 2019 to 2022

● Directed the operations of a full-service restaurant and bar with 150 seats, featuring authentic Texas-style smoked meats, scratch-made desserts, and signature craft cocktails on tap.

● Managed live music entertainment, ensuring a quality experience for guests and increased revenue for the business.

● Implemented cost controls and optimized profitability by managing food, beverage, and labor costs while maintaining high standards for quality and service. GENERAL MANAGER/BAR MANAGER ZAMPIRI'S HARBOR GRILL - Destin, FL 2014 to 2019

● Led the management of a 200-seat, harbor-view, fine dining New Orleans-style restaurant and craft cocktail bar.

● Awarded Wine Spectator of the Year for the exceptional cellar program, featuring 5 signature craft cocktails on tap.

● Successfully managed annual sales of $5.5 million while ensuring high levels of guest satisfaction and profitability.

GENERAL MANAGER/EXECUTIVE CHEF Mangoes Paradise Grill - Sandestin, FL 2010 to 2014

● Oversaw the operations of a farm-to-table, 150-seat Baja-style outdoor Tiki dining and bar, featuring fresh seafood and regional culinary favorites from Ensenada, Yucatan, and Jaco Costa Rica.

● Designed a "Fresh Daily" concept, offering locally favorite craft beers on 24 taps.

● Maintained a high level of food quality while driving sales and controlling costs, resulting in annual sales of $4.2 million.

SKILLS AND QUALIFICATIONS

● Proven track record of successful management in the hospitality industry, including restaurant and bar operations, food and beverage, and guest experience.

● Strong leadership, communication, and interpersonal skills, with the ability to manage and motivate teams and interact with guests at all levels.

● Expertise in developing and implementing cost controls, optimizing profitability, and driving sales through creative menu development and marketing strategies.

● Solid understanding of food safety regulations and best practices, including HACCP, ServSafe, and OSHA standards.

● Proficient in using point-of-sale systems, inventory management software, and Microsoft Office Suite.