Hospitality Operations & Food Beverage Leader
Resume:
Ana Giebler
Spring Hill, TN, 917-***-****
**********@*****.*** https://www.linkedin.com/in/analys-g-2345b8199/
Objective: To secure a position in which I can further my knowledge in all aspects of Food and Beverage.
Naturally collaborative with hospitality management experience and the ability to deliver customized services that exceed client expectations. A solutions-focused leader with extensive food knowledge.
PROFESSIONAL EXPERIENCE
Southall Farm and Inn, Franklin, TN August 2025-Current
Food and Beverage Manager
●Overseeing a multi-service breakfast and lunch operation at a Forbes recommended and Michelin Green Star property, ensuring the adherence to luxury property standards
●Revamped restaurant structure and operational workflow to improve efficiency, staff coordination, and overall experience
●Streamlining operational SOP’s and developing structured training programs for staff
●Overseeing employee hiring, and weekly staff scheduling to maintain staff levels and support smooth daily operations
Heirloom at The St. Laurent, Asbury Park, NJ August 2022- November 2024
Lead Captain
●Assisting in the launch of a new restaurant in a heavy summer destination location, with upscale dining Lunch, Dinner and poolside Lunch
●Guiding guests through a globally inspired three course dinner, and assisting in wine, beverage pairings
●Nightly individual sales accruing from $2k to $4.5k
●Training of new hires
The Wave Resort, Long Branch, NJ March 2022-September 2022
General Manager (Maya)
Multi-Unit Manager (Patio Bar, Branch Cantina, Maya)
●Assisting in the launch of a new restaurant in a heavy summer destination location, under new management company ‘Salt Hotels’ and Celebrity Chef Nina Clemente
●Training a staff of 25 plus server, bussers, and bartenders for both Patio Bar, as well as Maya
●Helping create systems to assist with Food knowledge, as well as wine knowledge
●Assisting in the training of Seasonal Staff in ‘Branch Cantina’
●Creation of SOP’s for all Food and Beverage on property as well as staff examinations
●Creation of Matrix’s on staffing pars as well as labor costs based on monthly revenue goals
●Bi-weekly payroll processing, as well as staff pay incentives
●Overseeing recruiting, hiring and onboarding
●Ensuring the guests experience is up to par on all platforms (OpenTable, Yelp, Facebook, Instagram)
Abbiocco/Beach Tavern, Monmouth Beach, NJ March 2021- March 2022
Lead Server
●Assisting in the launch of a new restaurant in a heavy summer destination location
●Helping create systems to assist with Food knowledge (Creating food descriptions)
●Assisting in the initial set up of TOAST, ensuring that it is user as well as management friendly
● Nightly sales accruing from $2k to $5k
David Burke Hospitality Management, New Jersey August 2020 – March 2021
General Manager (Belmar Kitchen)
Restaurant Manager (Orchard Park, Asbury Kitchen)
Recruited by Chef David Burke to join his team in this multifaceted leadership role supporting the launch and operation of several new properties (Belmar Kitchen by David Burke, Orchard Park by David Burke, David Burke Asbury Kitchen).
●Reporting directly to David Burke, spearhead all pre-opening activities including recruitment, hiring, on-boarding, training, ordering supplies
●Direct daily operations and drive sales for all locations; hired and trained opening day staff, and manage reservations in adherence with strict occupancy limitations
●Developed customer relationships by responding to inquiries, meeting with clients, conducting property tours, and promoting the facilities and services
Modine, Asbury Park, NJ February 2020 – June 2020
Assistant General Manager
●Assisted with recruitment, hiring, on-boarding, training, ordering supplies
●Personal and extensive food training with Server and Bar staff
●Weekly payroll
●Ensuring day to day service continued to be up to standard
The Standard International Hotels, East Village, NY March 2017- October 2019
Food and Beverage Manager
●Assisted with recruitment, hiring, on-boarding
●Worked across four Restaurant Outlets on property
●Extensive Food training with staff in various Restaurants across the property
●Ensured that day to day service continued to be up to standard
●Overseeing and organizing private events
Little Forno, Brooklyn, NY August 2017- October 2019
Restaurant Manager
●Opened and launched a 40 seat restaurant in Bay Ridge
●Operated all recruitment, hiring, on-boarding, and food training
●Ordering for all supplies necessary for service
●Organized and promotion through social media platforms (Instagram, Facebook)
Italienne, Flat Iron District, NY October 2016- March 2017
Server
●Upscale service with heavy traditional Italian and French cuisine
●Execution of several pre-fix menus, as well as a Taverna style menu
Krupa Grocery, Prospect Park, NY August 2016- November 2016
Sous Chef
●Michelin star recommended restaurant in the heart of Prospect Park.
●Organization of all food stock, keeping in contact with both local and major food/coffee vendors
●Staff scheduling and training of all new line cooks
●Ensuring that all food is perfectly executed during service
Crafted Hospitality by Tom Colicchio, New York, NY May 2014- August 2016
Craft and Craft Bar
Tournant
●Working all stations and assisting in the training of new staff
●Ensuring that all product for stations are stocked
●Preparation of product and butchering of meats and fish
●Craft Bar- service preparation of pastry
EDUCATION
Institute of Culinary Education, New York, NY (August 2013-May2014)
Diploma, Career Culinary Arts
COMPUTER SKILLS & POS SYSTEMS
Microsoft Word, Excel, PowerPoint, Outlook
Open Table, Sevenrooms, RESY, Squirrel, Micros, Breadcrumb, Revel, Toast, Aloha
REFERENCES
Jamie-Lynn Argenta - VP Food and Beverage, Bunkhouse Hotels
Stephen Gonzalez- Executive Chef, Roxiticus Golf Club
Anthony Bucco- SVP Culinary Operations, Landmark Hospitality
April Avila- Director of Private Dining, Restaurant Daniel
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