Director of Food and Beverage
Resume:
Jason Hollenbeck
Delano, MN *****
***************@*******.***
Professional Summary
I am an experienced leader with 10+ years of experience in Directing F&B, hospitality, senior living, restaurant and retail sectors. I have a strong background in guiding teams, complex projects, and achieving strategic objectives. I excel in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. I am known for a collaborative approach and a commitment to excellence.
Work Experience
Director of Dining Services
Summit Place Senior Living Campus, Silver Crest Properties-Eden Prairie, MN
November 2024 to Current Employer
Led Culinary Operations: Oversee daily food service across multiple dining venues, ensuring meals are nutritious, appealing, and tailored to residents’ dietary needs and preferences.
Team Leadership and Development-: Recruit, train, and manage Kitchen and Dining Staff, fostering a culture of hospitality, accountability, and continuous improvement,
Resident Engagement: Collaborate with residents and wellness teams to create personalized dining experiences, host themed meals and gather feedback to enhance satisfaction.
Budget and Inventory Management: Develop and present Budget, control food costs, manage vendor relationships and increased Inventory systems to ensure efficiency and compliance with financial goals.
Innovative Program Development: Introduced New Menus, wellness- focused initiatives, and dining enhancements that elevate the campus lifestyle and reflect resident-based trends.
Director of Operations
Chartwells Higher Education MN Landscape Arboretum-Chaska, MN
September 2023 to November 2024-Employment ended due to contract ending
Led 50+ employees in daily operations across multiple sectors, internal and external, ensuring seamless coordination and efficient execution of tasks within the departments.
Supported budgets, P&L statements, and forecasts effectively, adhering to financial targets while prioritizing guest satisfaction.
Designed a comprehensive staff training program that decreased turnover by 30%
Achieved and maintained a reduction in labor cost from 24% to 12% by stream lining operational logistics while improving efficiency.
Collaborated with executive teams to develop business strategies aligned with organizational goals and objectives.
Director of Food and Beverage Marriott
Minneapolis Airport-Bloomington, MN
January 2021 to September 2024-Employment ended due to change of ownership, Double Tree
Developed budget, forecasts and planning all events and products as well as any equipment needed for all outlets, maximizing products, quality and cost.
Successfully executed a diverse range of events up to 600 people including weddings, corporate functions, and special occasions, consistently exceeding client expectations, leading to client retention.
Hired, trained and held staff accountable through development, scheduled and payroll while planning and staying within budget and forecasts.
Negotiated favorable contracts with vendors, achieving a 10% reduction in overall cost.
Director of Food and Beverage
DoubleTree Suites by Hilton-Minneapolis, MN
January 2018 to May 2020- Employment ended due to Covid
Trained and developed 60+ employees, supporting their strengths while maximizing productivity and morale.
Ordered all Food and Beverage and all equipment for all outlets daily, maximizing products, quality, and cost.
Reduced food cost by 5% through effective inventory management and portion control practices
Instrumental in cross-training teams for maximum efficiency and collaboration as well as conducted regular performance reviews to assess team progress, and guidance for continuous improvement and accountability.
Director of Food and Beverage
Ramada Hotel-Bloomington, MN
January 2011to August 2017- Closed, Bought out by Mall of America
Improved operational oversight for complex large-scale events, ensuring seamless service and exceeding client expectations.
Efficiently ran multiple groups simultaneously within the 70,000 sq. ft. of Banquet space.
Managed, scheduled, and trained up to 75 banquet/ restaurant staff, Union property, incorporating and delivering high service standards.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate cash accountability.
Reinvented business operations and implemented strategies to define, and revise operational policies and guidelines for cohesiveness, leading to guest satisfaction.
Education
Associate of Liberal Arts
Normandale Community College - Bloomington, MN
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