Labor Relations Food Service

Sean Barr

Sean Barr / Fairfax VA / *********@*****.*** / 703-***-****

Career Objective

Dynamic and results-oriented Food Service and Hospitality Executive with over 20 years of proven leadership in multi-unit operations, strategic planning, and team development across high-volume, customer-focused environments. Passionate about driving operational excellence, elevating guest experiences, and maximizing profitability through innovation and cross-functional collaboration. Seeking to leverage my deep industry knowledge and executive-level insight to lead transformative initiatives for a forward-thinking organization poised for growth.

Career Summary

Broad experience in hospitality building lasting relationships across all platforms from empowered associates and managers, loyal clients and satisfied guests. Skilled in managing union and non-union teams, with a proven ability to foster productive labor relations, navigate contract negotiations, and maintain operational continuity. Extensive knowledge in both culinary and front of house operations, creative menu, wine and cocktail programs and accomplished sales history. Proven bottom line profitability results in a wide array of venues from corporate conference services in major corporate institutions, performing arts centers, destination venues and luxury lounges. Leadership, organizational development and account management professional with high communication, and presentation acumen.

Professional History 2025 Gate Gourmet

Chantilly, VA

Operations Manager

Catering operation for the world’s leading airlines, I am responsible for delivering on time, well organized food and beverage service for flights originating from Washington Dulles International Airport.

●Streamlined packing and production process, successfully mentored and trained teams.

●Contributed to the development of a fresh culture of service.

●Determined strengths and weaknesses of associates and placed them in positions they were more likely to succeed and be more productive.

●Reduced overtime and labor costs

●Increased productivity and profitability

●Managed labor relations in accordance with Teamsters and Gate Group CBA

Flik United Airlines Polaris Lounge IAD

Dulles, VA

Luxury first class and business class lounge featuring a restaurant, full bar, buffet, meeting space, comfortable lounge areas, shower suites and sleeping areas

General Manager (2022 - 2025)

●Directed all daily operations.

●Provided additional catering services for United on request for special events and meetings increasing annual revenue

●Managed labor relations in accordance with Unite Here Local 23 and Compass Group CBA

●Maintained operational budget, monitored costs and optimized resource allocation

●Conducted training for managers and supervisors, as well as associates for best practices and optimal service

●Implemented new menus, specialty drinks and surprise offerings to elevate guest experience

●Lead as HACCP manager overseeing temperature and knife logs

●Guided the team of 71 associates and 12 managers to a 4.98 out of 5 point consistent rating in United’s Voice of the Customer initiative

Catering Manager Capital One Headquarters (2020-2022)

Tysons, VA

●Coordinated daily catering services for conferences, meetings, and social events across the Capital One Campus.

●Co-developed and launched Cafes at Home meal delivery and pickup program, including routing and logistics planning

●Helped design and manage the Experiences at Home virtual meeting catering program

●Authored training materials, standard operating procedures, and best practices for catering and bar staff

●Collaborated on menu creation for meetings, board functions, and special events Managed labor relations in accordance with Teamsters and Gate Group CBA

●Built strong relationships with vendors and strategic partners to enhance catering operations

Staffing Manager Windows Catering (2018-2020)

Alexandria, VA

●Recruited, hired, and trained culinary and hospitality staff for a high-volume, multi-million-dollar catering operation

●Developed a more effective and efficient team by creating training materials, policies, and best practices for a team of 250 employees

●Increased productivity and profitability through more efficient operational practices

●Scheduled staff for a wide range of corporate and social events to ensure seamless execution Built strong relationships with vendors and strategic partners to enhance catering operations

●Managed departmental budget accounting for nearly 25% of total company revenue

●Collaborated closely with sales and delivery teams to align staffing with event execution goals.

Independent Catering Contractor (2009-2018)

Greater DMV

●Planned, executed, and managed events for diverse clients, serving as Chef, Supervisor, or Bartender as needed.

●Designed and led events ranging from intimate gatherings to large-scale functions of up to 3,000 guests.

●Managed kitchen and service staff to ensure efficient and high-quality event execution.

●Coordinated with third-party vendors to deliver a smooth event experience.

●Developed and delivered training materials and hands-on instruction for event staff on catering best practices.

●Planned and executed annual fundraising and retreat events for private schools, as well as corporate and social functions

Director of Catering Sodexo Howard University (2007-2009)

Washington DC

●Oversaw all catering operations for Howard University, including the main campus, law school, and WHUT Television.

●Led a multidisciplinary team including a Catering Chef, Banquet Manager, Catering Captain, sales staff, and four

●cooks.

●Created custom menus, developed policies and procedures, managed budgets, and executed BEOS and contracts.

●Planned and executed campus-wide events and catering functions with precision and efficiency.

●Secured a full-service catering contract with Howard University Math and Sciences Middle School.

Regional Staffing Manager Restaurant Associates Kennedy Center (2005-2007)

Washington DC

●Generated $25,000 in new revenue by outsourcing staffing services to federal and local catering operations Managed a banquet staff of 500+ employees across high-profile

●Washington, DC venues, including the Kennedy Center, Smithsonian Museums, and Strathmore Hall.

●Oversaw staff operations and provided training for a wide range of events, from small gatherings to high-security functions attended by U.S. Presidents and dignitaries.

●Acted as the primary liaison between banquet staff and other departments to coordinate strategic planning and event logistics.

●Recruited, onboarded, and trained staff for various roles within regional banquet operations.

●Created orientation materials, handbooks, and procedural guides to standardize service protocols for events of varying scale and formality

Education

Northern Virginia Community College, Annandale VA, USA

Associate of Arts Business 1989

Professional Development

ServSafe Food Protection Manager Certification

Certificate # 23956646 Issued: 5/11/2023 Expires: 5/11/2028

Certified Food Services Manager, Montgomery Co MD 2016

TIPS (Training for Intervention Procedures) Certified – 2017

Affiliations:

Catering Professionals International, 2005 - Present

Brand Ambassador, Hospitality and Event Retail Professionals, 2020 - Present

Sean Barr / Fairfax VA / *********@*****.*** / 703-***-****

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