F&B Operations, Special Events Planning and Execution
Resume:
DAVID S. NEVES
*************@*****.***
www.linkedin.com/in/david-neves-94418288
Accomplished hospitality professional exhibiting executive presence at the senior leadership level, with over 40 years of experience in the design and development of hotels, restaurants, special events, executive dining and senior living centers globally. Demonstrated success in driving operational excellence and enhancing brand standards through innovative strategies and effective leadership. Proven expertise in optimizing restaurant operations by standardizing service and product delivery across diverse markets. Strong relationship-building skills in developing in conjunction with cross-functional teams, global partners and stakeholders managing complex international projects. Proficient in procurement, vendor management, and oversight of substantial budgets. Committed to financial oversight, including P&L analysis and capital investment planning, to enhance profitability and achieve results in challenging environments.
• Capacity to oversee intricate global hospitality operations while promoting innovation and quality in a variety of geographical and cultural contexts.
• Extensive travel throughout Europe and the Americas offering business training and in-depth strategic oversight, with an emphasis on enhancing financial performance, operational effectiveness, and marketing, for bowling centers, golf clubs, recreation centers, clubs, bars and restaurants.
• Directed the expansion of new hotels and restaurants in international markets, guaranteeing effective market entry and sustainable operations while adhering to local nuances and regulatory requirements.
• Seasoned leader who uses strategic thinking, strong business acumen, and creative sensibilities to support broad plans and achieve results.
• Proven capacity to establish and maintain connections with important international and cross-functional partners while exhibiting a collaborative leadership style and effective, powerful communication.
• Leads effectively in a fast-paced, highly dynamic global environment, emphasizing the improvement of "heart of house" efficiency in conjunction with unique points of service.
SPECTRUM SENIOR LIVING, DENVER, COLORADO
SVP, Food & Beverage 6 years
• Assumed full P&L accountability for a $15M purchasing budget and $45M in imputed revenue.
• Responsible for meeting and improving all budget targets, including labor cost control, supplies, services costs, revenues, and operational expenses.
• Directed operational activities to support facility goals, including guest satisfaction, brand consistency, and employee engagement, while upholding the facility's mission, vision, and core values.
• Maintained effective communication, administration, and financial controls to ensure exceptional food quality, service, and experiences at targeted profit levels.
• Initiated and implemented training programs for supervisors and staff to enhance proficiency, efficiency, and confidence in service delivery.
• Developed, tested, and implemented new restaurant concepts, menus, and promotions.
• Established management functions, FOH/BOH training programs, pre-opening systems, and standardized all kitchen and service procedures (recipes, station guides, cleaning protocols, and financial controls). Key Achievements
• Authored a 5-point Restaurant Revolution strategy that transformed Food & Beverage for Senior Living industry.
• Created new sales opportunities by implementing full-service restaurants focused on food quality and themed dining experiences tailored for seniors.
• Renovated kitchens and dining spaces while introducing technology-based GPO purchasing, enhancing vendor participation, pricing, volume incentives, and rebates.
INTERCONTINENTAL HOTELS GROUP, ATLANTA, GEORGIA
Head of Food & Beverage Solutions, Americas 5 years
• Recruited and developed a high-performing Corporate F&B team; delegated tasks, instigated personal growth ladder, established training.
• Created quality focused brand standards per/compliance with company policies and procedures.
• Identified revenue and profit growth opportunities; evaluated financial impacts of business changes and made informed pricing decisions.
• Emphasized service standards for Dining and Beverage Services through ongoing observations and discussions.
• Reviewed and adjusted procedures to enhance service quality while managing costs. Instigated full financial responsibility for managed properties.
• Set a visionary direction for innovative F&B operations, focusing on ingredient specification, technology integration, sustainable sourcing, and margin improvements.
Key Achievements:
• Launched restaurant and bar concepts to enhance operational efficiency across 3,700 hotels in North, Central, and South America.
• Successfully initiated programs that generated $4B in revenue and increased profitability by 4%. EXECUTIVE SUMMARY
PROFESSIONAL EXPERIENCE
ADDITIONAL EXPERIENCE
THE SLAYMAKER RESTAURANT GROUP, SALT LAKE CITY, UTAH SVP, Operations & Franchise Development 17 years
• Expanded a full-service casual theme concept from 3 to 60 units; recognized by Nation’s Restaurant News as “50 Top Franchises.”
• Supervised five district managers nationally, responsible for generating $100 million in sales, managing all aspects of design and construction, brand standards, menu development, public relations, purchasing, owner relations and vendor relations. NATO FORCES HEADQUARTERS, HEIDELBERG, GERMANY
Senior Director of Operations 10 years
• Directed the planning, execution, and administration of hotels, restaurants, clubs, bowling centers, and golf courses across Scandinavia and the Middle East, generating $600 million in revenue.
• Managed purchasing and operations for a regional distribution warehouse serving 110 outlets.
• Oversaw annual construction and capital improvements exceeding $15 million. Corporate Trainer
• Led corporate training across Europe, consulting on marketing, operational efficiency, and financial performance while spearheading global initiatives to enhance guest service and standardize operations.
• Developed and taught 3 key training courses as lead instructor: management skills, internal controls, and menu engineering, empowering international teams to drive operational excellence and uphold global brand standards. General Manager
• Supervised a 48,000 sq. ft. multi-faceted facility, including fine dining, fast food, live entertainment, and catering for up to 3,000 guests.
• Managed a $10 million operating budget, coordinating menu development and membership marketing. BS, Business Management
University of Maryland
General Education
Brigham Young University, Provo, Utah
Hotel and Restaurant Management
University of Houston School of Hotel & Restaurant Management International Studies
Schiller International University, Strasbourg, France Food Management Professional (FMP)
National Restaurant Association
• European Chapter President, Club Managers Association of America
• Guest Speaker, MWR Expo
• Department of the Army Commander in Chief Award for Excellence EDUCATION
CERTIFICATIONS
LEADERSHIP AND ACHIEVEMENTS
CORE
COMPETENCIES
• Supply Chain Management
• Food Safety Regulations
• Quality Assurance & Compliance
• Procurement Strategies
• Vendor Relations
• Menu Development
• Executive Communication
• Project Management
• KPI Development & Monitoring
• Risk Management
• Client Relationship Management
• Risk Management
• Client Relationship Management
• Market Analysis & Trend Identification
• Operational Efficiency
• Inventory Control
• Brand Development & Positioning
• Market Analysis & Trend Identification
• Process Improvement (Lean, Six Sigma) Skills
• Networking & Relationship Building
• Conflict Resolution
• Public Speaking & Presentation
• Negotiation & Persuasion
• Project Management
• KPI Development & Monitoring
REFERENCES
Elisa Slaton, Principle, Fresh Solutions, LLC
*****@******************.***
Justin Harkey, SVP Sales & Marketing, Alto-Shaam USA *************@*****.***
Frank Barreto, President, Barreto & Assoc Consulting Ned Barker, Principle, Grill Ventures Inc. *****@*****************.***
***@*******.***
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