General Manager Project

Jesus Santoyo

Commerce City CO 702-***-**** • ********.***@*****.***

FOOD AND BEVERAGE AGM/DIRECTOR

Innovative Food and Beverage Professional offering expertise in overseeing multi-million-dollar operating budgets and implementing strategic sourcing and inventory management processes to ensure corporate growth. Trusted business partner, effective communicator, and dynamic project manager known for executing optimal selection, distribution, contract administration, quality, and cost control to the highest standards. Collaborative leader with demonstrated successes in building trust and rapport to direct, motivate, and develop cross-functional, high-performance teams to maximize sales and revenue through customer satisfaction and employee engagement.

CORE COMPETENCIES

Project Management Coaching Mentoring Distribution Inventory Management Outsourcing Leadership Procurement Logistics Vendor Relations Cost Reduction Process Improvement Scheduling Risk Management Sourcing Budgeting Cost / Benefit Analysis Cost Controls Financial Analysis Contract Negotiations Event Planning Merchandising Revenue Generation Diversity Training

TECHNICAL PROFICIENCIES

Deposco Stratton Warren OSHA / ADA Compliance Federal / State / local liquor, health, and safety Regulations

CERTIFICATIONS

Certified Beverage Professional, SWS - School of Beverage, Spirits and Finer Service

The Court of Master Sommelier Certification – Level II Certification Program, 2002

MGM: Wine, Spirits and Cigar Certification / Diversity Champion Certification Serv Safe

EXPERIENCE

Levy, Las Vegas, NV Allegiant Stadium October 2023-Present

Assistant AGM Food and Beverage Service / Premium Service Director

Build revenue, manage budgets, cost control, quality control, menu planning/creation and adaptation concerning food and beverage.

•Plan, direct and control premium services within sports & entertainment facility to meet operating and financial goals, client objectives and customer needs

•Premium services at the arena include premium concessions, private club boxes, VIP events, and suites services.

•Conducted regularly scheduled meetings to ensure lines of communication are open between management and team members.

LEGENDS, Denver, CO – Ball Arena August 2019 – October 2023

Food and Beverage Service Director / Premium Service Director /AGM

Build revenue, manage budgets, cost control, quality control, menu planning/creation and adaptation concerning food and beverage.

•Plan, direct and control premium services within sports & entertainment facility to meet operating and financial goals, client objectives and customer needs

•Premium services at the arena include premium concessions, private club boxes, VIP events, and suites services.

•Responsible for developing a management team to oversee daily suites and club operations.

ARAMARK, Portland, OR- Expo Center Denver, CO-Empower Field Stadium May 2019 – August 2019

Food and Beverage Service Director / Premium Service Director

Build revenue, manage budgets, cost control, quality control, menu planning/creation and adaptation concerning food and beverage.

•Empower Field

•Plan, direct and control premium services within sports & entertainment facility to meet operating and financial goals, client objectives and customer needs

•Premium services at the arena include premium concessions, private club boxes, VIP events, and suites services.

•Responsible for developing a management team to oversee daily suites and club operations.

•Expo Center

•Manage resources to ensure quality and cost control within budgetary guidelines for beverage and labor.

•Ensure the completion and maintenance of P&L statements to achieve food and labor targets.

•Implement and maintain Aramark's agenda for both labor and food productivity initiatives.

•Create value through efficient operations, appropriate cost controls, and profit management, ensuring full compliance with operational excellence fundamentals, including food and labor.

•Manage Fine Dining, Catering, Banquets, and Concessions, Chef / Kitchen supervisors.

•Plan, direct and control premium services within sports & entertainment facility to meet operating and financial goals, client objectives and customer needs.

•Premium services at the arena include premium concessions, private club boxes, VIP events, and suites services.

•Responsible for developing a management team to oversee daily suites and club operations.

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SMG WORLDWIDE, Fort Lauderdale, FL January 2016 - December 2018

Director, Food and Beverage of Fine Dining, Banquets, Catering, and Concessions

Create Food and Beverage sales projections and budgets for facility events.

•Direct Fine Dining, Catering, Banquets, and Concessions, Chef / Kitchen supervisors.

•Spearhead the overall direction, coordination, and evaluation of the Food and Beverage department.

•Execute supervisory responsibilities in accordance with SMGs policies and applicable laws including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees in conjunction with Human Resources; addressing complaints, and resolving problems.

NORWEGIAN CRUISE LINE, Miami, FL July 2015 – January 2016

Beverage Commodity Manager III

Managed purchasing for high-volume beverage for vessels.

•Maintained constant communication and a good flow of information with vessels, buyers, and logistics.

•Problem-solved items or supplier constraints on requisitions to meet monitored supplier's performance in the areas of product quality, price, service, and delivery.

•Managed domestic and international supplier relationships.

JS CONSULTING April 2014 – JuLY 2015

Independent Contractor, Food and Beverage Consultant

Worked with department heads and employees to improve efficiency and cut costs.

•Identified needs and procured efficient products and systems.

•Assisted buyers in forecasting inventory needs, charted trends, filled special orders, priced large-volume sales, sourced products, and discussed inventory additions.

•Trained bar and restaurant staff.

MGM RESORTS INTERNATIONAL, Las Vegas, NV May 2011 – April 2014

Food and Beverage Operations Director Global Procurement

Managed a high-volume, multi-outlet establishment with a $100 million spend.

•Managed the procurement of purchases on the property and negotiated all beverage contracts for 13 casinos and 90 Food and Beverage outlets.

•Provided hands-on supervision for staff, personally followed-up on contracts through inspections, and performed beverage quality checks for all properties.

•Strategically tracked and uncovered $7 million in savings over 24 months.

•Developed strategic partnerships with non-alcohol and alcohol suppliers, identifying best buying practices, availability, marketing support, and rebates.

•Negotiated new sign bonus, gallon commitment, marketing support, signage support, and free fill for every room and rebates for vending for the Pepsi contract.

•Doubled marketing support, lowered annual unit commitment, increased signage commitment, and confirmed national meetings each year at MGM properties bringing $7 million in revenue each year for the Budweiser contract.

JS CONSULTING November 2008 – April 2011

Independent Contractor, Food and Beverage Consultant

Worked with department heads and employees to improve efficiency and cut costs.

•Identified needs and procured efficient products and systems.

•Assisted buyers in forecasting inventory needs, charted trends, filled special orders, priced large-volume sales, sourced products, and discussed inventory additions.

•Trained bar and restaurant staff.

CLIENT: COSMOPOLITAN OF LAS VEGAS HOTEL CASINO, Las Vegas, NV

Planned the opening of restaurants, bars, and outlets for food and beverage for this unique Vegas hotel with 2,995 rooms and over 5,000 employees.

•Ensured efficient operation of all food and beverage outlets in compliance with company standards, policies, and procedures as well as Federal, State, and local liquor, health, and safety regulations.

•Converted purchasing systems from Deposco to Stratton Warren.

•Completed Cost and Deal Analysis (ROI review parameters).

•Provided hands-on supervision for staff, personally followed-up on contracts through inspections, and performed quality checks for all properties.

•Created a wine room that offered wines by the glass to high-end specialty wines.

•Created buying / saving cycle Food and Beverage.

•Directed all Food and Beverage and Casino Beverage operations, managing 9 bars, banquets, and 300 employees.

CLIENT: ORLEANS HOTEL and CASINO, Las Vegas, NV

Directed Food / Beverage and Casino Beverage operations, managing 7 bars, 3 restaurants, and 200 employees.

•Ensured efficient operation of all food and beverage outlets in compliance with company standards, policies, and procedures including Federal, State, and local liquor, health, and safety regulations.

•Stabilized food and beverage department and staff.

•Put together an off-site warehouse to obtain better buying power and pricing.

•Created buying / saving cycle for Food and Beverage department.

HARRAH’S INTERNATIONAL, Las Vegas, NV August 2005 – November 2008

Food and Beverage Director of Strategic Sourcing

Directed all Food and Beverage and Casino Beverage operations, managing 90 bars and 300 employees with a $75 million spend.

•Forecasted on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses.

•Evaluated food and beverage operations in the casino.

•Worked with chefs and bar managers in the creation and planning of menus and specials.

•Offered wines by the glass to high-end specialty wines by creating a wine room.

•Created buying / saving cycle for beer, spirits, and wine.

ADDITIONAL RELEVANT EXPERIENCE

LE CORDON BLEU COLLEGE OF CULINARY ARTS, Las Vegas, NV

Instructor

Instructed fundamentals of wine, Champagne, sparkling wines, fortified wines, aperitifs, beer, and spirits.

•Conducted lectures and discussions in winemaking, Champagne service, and label recognition.

•Educated students in service, pairing, coffee, tea, and Food and Beverage cost control.

SOUTHERN WINE and SPIRITS, Las Vegas, NV

Purchasing / Sales Operations Manager

Managed procurement process of inventory for resale with a $20 million spend.

•Confirmed pricing with sales and from suppliers.

•Made purchasing decisions and buys according to the company’s established criteria, confirmed goals, forecasts, and trends in coordination with sales.

•Followed-up on purchase orders and backorders.

•Performed procurement follow-up and generated related reports.

•Planned and executed kick-off meetings for new innovation and programming initiatives throughout the year.

•Analyzed segment retail accounts in on / off-premises channels to focus activities effectively.

•Worked with National Account and Retail Chain teams to coordinate key account planning at wholesalers.

•Created / implemented incentives to motivate wholesalers to execute against the key sales drivers by brand.

•Negotiated price structure with a wholesaler to ensure pricing strategies.

EDUCATION

Coursework

Mount San Antonio College

PROFESSIONAL AFFILIATIONS

International Bartenders Association, Member since 2003

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