F B Beverage Director
Resume:
Idrain D. Brooks Sr.
Portsmouth, Virginia 23702
************@*****.***
Objective: To obtain an Food and Beverage Director position in a well-established organization with opportunity for advancement
Qualifications: Studied with Chefs and Chef Instructors learning:
Labor management.
Helping to maintain an efficient food cost.
Coordination of timing and priority of tasks for food preparation.
Creation of a friendly, supportive atmosphere for teamwork.
Delivery of a food product using standard recipes and procedures.
P&L Management
Experience:
Crown Plaza Virgina Beach Town Center
Food and Beverage Director
09/2023-
Coordinate food and beverage operations with other hotel departments to ensure efficient guest service.
Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
Exercise quality control for both food and beverage.
Implement and maintain F&B sales/marketing programs.
Evaluates team members within department and delivers constructive feedback to employees regarding performance.
Prepare annual budgets and administers in a fiscally responsible manner.
Follow department policies, procedures and service standards.
Lead and supports all Food & Beverage departments on the achievement of their financial and operational targets.
Preparing and adhering to the F&B departmental budget.
Review weekly catering reports with summary of results to Executive Director.
Other duties as assigned by the General Manager.
Establish and maintain effective internal controls within the F&B operation.
Direct and oversee development of employees.
Attains food and beverage sales goals by executing marketing strategies and controlling costs.
Sheraton Norfolk Waterside, Norfolk Virginia
Food and Beverage Manager
05/2022-9/2023
Responsible for the overall food and beverage department 6 supervisors 23 servers and bartenders.
Oversee the administration and control of the food and beverage outlets that include, Waterside Seafood company, lobby bar, pool bar, hotel in room dinning and club lounge.
Accountable for achieving budgeted revenues and profits and maintain the operational and service standards.
Direct and maintained strategic initiatives to achieve a high level of guest satisfaction.
Forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar and fridges.
Building positive relationships with food and beverage vendors.
Assisting with marketing events.
Creating and enforcing restaurant policies, targets, and KPIs.
Hiring, training, and managing food and beverage staff.
Assisting with marketing events.
Creating and enforcing restaurant policies, targets, and KPIs.
Hiring, training, and managing food and beverage staff.
Sheraton Norfolk Waterside, Norfolk Virginia
Executive Sous Chef
07/2021-05/2022
Interact with guest to obtain feedback on product and service levels
Able to make recommendations to the Executive Chef regarding succession planning
To be aware of all financial budget and goal
To recruit and select a suitable culinary team
Coach, mentor and develop culinary team
Write and develop menu the meets company standards
Holiday Senior Living, Yorktown, Virginia
Executive Chef
03/2020-07/2021
Menu development
Oversee all kitchen operations while maintaining Holiday Senior Living standards
Responsible for ordering and receiving necessary amounts for daily production
Maintain budgeted labor and food cost goals
Demonstrate basic cooking techniques and new equipment to cooking staff
Second in authority ranking below the GM
Morrison Healthcare, Norfolk, Virginia
01/2017-03/2020
Executive Chef
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct as well as within budgeted labor cost goals
Oversee all kitchen operations while maintaining the Morrison standards
Plan menus for all food outlets
Managing a staff of 27
Meeting and exceeding financial goals
Smoken Que BBQ & Grill, Portsmouth, Virginia
12/2014-03/2016
Chef/Co-owner
Developed business strategies and concepts
Menu development
Marketing, promotions, and branding
Establishment of standards and procedures
Establishment of accounting and budgeting procedures
Morrison Healthcare, Virginia Beach, Virginia
06/2014-12/2014
Executive Chef
Oversee all kitchen operations while maintaining the Morrison standards
Plan menus for all food outlets
Responsible for ordering and receiving necessary amounts for daily production
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct as well as within budgeted labor cost goals
Morrison Healthcare, Ahoskie, North Carolina
03/2013-06/2014
Executive Chef
Oversee all Kitchen operations while maintaining the Morrison standards
Supervising a team of 24
Plan menus for all food outlets
Responsible for ordering and receiving necessary amounts for daily production
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct as well as within budgeted labor cost goals
Primary trainer for all production personnel
Fostering good relationships with clients and purveyors
In conjunction with Directory of Dietary department, assist in maintaining a high level of service principles in accordance with established standards
Sodexo, USMC Camp Lejeune Jacksonville, North Carolina
10/2011-10/2012
Executive Chef
Responsible for forecasting menu production amounts
Responsible for ordering and receiving necessary amounts for daily production
Responsible for food safety and ensuring proper procedures are followed in regards to food safety
Primary trainer for all production personnel
Responsible for helping to maintain food and labor cost
Directly in charge of production and supervision of kitchen staff
Norfolk Waterside Marriott, Norfolk, Virginia
10/2006-10/2011
Chef Garde Manger/Banquet Sous Chef / Executive Sous Chef
Responsible for all hot and cold food in banquet operations
Responsible for helping to maintain food and labor cost
Assisting culinary team in maintaining Marriott standards and LSOP’S
Responsible for $7-10 million worth of facilities banquet business
Montero’s Inc., Elizabeth City, North Carolina
6/2005-10/2006
Sous Chef
Second in authority ranking below the head chef.
Directly in charge of production and supervision of kitchen staff.
Employee scheduling.
Food ordering.
Knowledge of food & labor cost control.
Menu creation.
Expediter-liaison between customers, servers, and line cooks.
Demonstrate basic cooking techniques and new equipment to cooking staff.
Marriott International, Greenbelt Marriott, Greenbelt, Maryland
1/2003-6/2005
Sous Chef
Assist in maintaining time and payroll records.
Estimate food consumption.
Occasional food orders.
Labor Management Systems.
Train and motivate employees.
Supervise and coordinate activities of kitchen personnel.
Responsible for creating specials on a daily basis.
Helping to make line run sufficiently
Education:
B.S. Degree in Foodservice Management, December 2002, Johnson & Wales University, Charleston, South Carolina
A.A.S. in Culinary Arts, Johnson & Wales University, Norfolk, Virginia, May 2000
3/2000-6/2000
Marriott International, Nashville Airport Marriott, Nashville, Tennessee
Internship
• Worked different positions throughout kitchen.
• Bakeshop
• Line cook
• Banquet production
Contact this candidate