Manager Service
Resume:
CHARLES B. RIDDICK Wayne, PA**087
jr299j@r.postjobfree.com
HIGHLIGHTS
Planning, organizing, procuring, and execution of products and services for high volume industries in a way that is cost effective and maintains expected quality standards;
Recruiting, training and re-calibrating team members to meet or exceed agreed upon goals;
Improving profitability by relentless follow-up to standards and managing the middle of the P&L; and
Developing and leveraging relationships with the Client and Vendors by delivering what is promised.
EXPERIENCE
ARAMARK Baltimore, MD; Winston Salem, NC 6/08-10/2011
FOOD AND BEVERAGE GENERAL MANAGER for the Winston Salem Entertainment Complex which includes five separate venues –the LJVM Coliseum that seats 15,000 and hosts Wake Forest University athletics as well as both family and adult themed concerts; Bowman Gray Stadium which hosts Winston Salem State football and Nascar racing; the Dixie Classic Fairgrounds, and two other venues that are primarily used for trade shows and smaller themed events. Selected and tasked to turnaround this distressed account both financially and at the request of the Client (the City of Winston Salem), and assume all responsibilities property unseen. The following results were achieved: I was able to develop and leverage the trust of the City of Winston Salem Public Assembly commission, and the WFU athletic and education departments; created new partnerships with local and nationally known vendors to increase product predictability and the fan experience. In addition, the balance sheet was at over a $240,000 loss. My plan was to reduce that loss by $100, 000 in the first year, but we were able to reduce it by almost double to that goal. We took a multi pronged approach-- from improving our image, making and exceeding promises to our partners, re-tooling our labor and COS models in both Catering and Concessions, and re- building and re-committing our line level staff. I was also tasked to provide key leadership and operational support at Live Nation concert venues in Charlotte, and Raleigh.
DIRECTOR OF PREMIUM SERVICES for the Baltimore Ravens Stadium with revenues of approximately fifteen million dollars annually. Full accountability for marketing and achieving profitability of all 126 upscale suites; a premier Club Level which represents over 32 Bar locations, a blend of various action stations, portables, and general concession stands, and full in-seat service to all 8000 Club level PSL owners; Hospitality Village that includes up to 36 corporate sponsored tents with full service food and beverage; and over 100,000 square feet of flexible meeting space for non-Game Day Catering Operations. Collaborated with department heads to create, communicate, and enact specific marketing plans that showcase our array of products and services in a way that has high impact to the Client, our fans, and allows for the best possible opportunity for corporate growth. Developed specific and measureable plans for each departmental manager to critique and reward various career developmental skills. Developed menus with the Culinary teams that are a combination of value packaging, palette friendly choices, and COS sensitive in all food and beverage venues. Have improved areas of accountability as it pertains to better food costs, reducing and streamlining labor, cross training staff, reducing costs associated with injuries, achieving upside in revenues during economic downturns, and meeting or exceeding bottom line expectations. Created strong relationships and high levels of trust with Maryland Stadium Authority and the Ravens management teams that have allowed for revenue building and cost saving opportunities that otherwise would not have been achieved. An active member of the recycling and energy conservation team that worked to increase recycling efforts and reduce energy costs by greater than 15%. Have been requested to assist in the operational plans and execution of large scale events in the region.
Hilton Worldwide Philadelphia, PA 2/07-6/08
DIRECTOR OF FOOD AND BEVERAGE for a 450 room full service Doubletree Hotel with revenues of approximately seven million dollars annually. Full accountability for marketing and achieving profitability in two Full Service restaurants, Room Service, Towers Level lounge, and 25,000 square feet of banquet and catering space. We also opened a newly renovated IACC certified Assembly on 5 Conference Center. Served on the Executive Committee with a primary focus on exceeding guests’ expectations, maximizing profit, and improving associate relations. CARE and Safety Committee member involved with creating a safer working environment for our associates. Successful in cutting workplace injuries in half compared to previous year. Serve-Safe certified.
Valley Forge Investment Corporation Valley Forge, PA 3/05-2/07
DIRECTOR OF FOOD AND BEVERAGE for a 315 room full service Crowne Plaza and Fairfield Inn Hotel complex and a 229 suite Wyndham Hotel with $6 million dollar combined food and beverage revenue. Served on the Executive Committee with a primary focus on exceeding guests’ expectations and maximizing profit. Consistently ranked in the top ten Crowne Plaza hotels worldwide. Improved profitability every quarter by a margin of 18% by driving revenues and containing costs in all categories. Enacted a cross training initiative for restaurant and banquet staff in order to more efficiently service varying business needs and exceed guests’ expectations. Wyndham Suites currently undergoing a major renovation and re-branding. Serve-Safe certified.
Prime Hospitality Monroe, NJ 6/04-3/05
DIRECTOR OF FOOD AND BEVERAGE for a 150 room full service Holiday Inn Hotel generating $2.4 million dollar food and beverage revenue. Improved profitability even with declining revenue through effective cost controls in payroll and food and beverage expenses. Cross-trained all staff in restaurant and banquet services resulting in improved customer satisfaction. Company sold to Blackstone Realty.
Brinker International Brighton, MI 5/03-6/04
CERTIFIED TRAINING STORE MANAGER in $4.2 million dollar sales per year casual dining restaurant, training manager candidates in all restaurant job functions. Consistently performed above levels of expectations in sales compared to last year, guest count growth, guest satisfaction survey results, and profitability.
Nemacolin Woodland Resort & Spa Farmington, PA 5/00-12/02
DIRECTOR OF FOOD AND BEVERAGE for a 276-room resort and spa with two golf courses, equestrian center, spa, shooting academy, etc.; generating approximately $40 million in annual revenues. Member of the Executive Leadership team focused on increasing profitability and improving guest service scores. Created budgets for each outlet and successfully assisted all departmental managers to exceed profitability expectations by more than 10%, while increasing guest service scores. Combined food and beverage revenues generated over $13 million. Planned and managed $7 million banquet operations with 10 restaurants including a 5-star/5-diamond formal French restaurant, DIRONA award-winning steak and seafood restaurant, and the award-winning Seasons Restaurant in the Woodland Spa.
Pennsylvania State University, Hospitality Services State College, PA 1/99 – 5/00
RESTAURANT MANAGER tasked to lead all restaurant activities with a staff of 150 at PSU’s prestigious Nittany Lion Inn; consisting of a formal Dining Room, casual Whisker’s lounge, and PSU’s Faculty Staff Club; with revenue generation of over $4 million per year. Also certified as 1 of 9 Guest Pride trainers and mentored students in PSU’s HRRM School by creating line-level and executive intern opportunities. Responsible for managing both a union and non-union staff.
TGIFriday’s Tyson’s Corner, VA 9/97 – 11/98
MANAGER of a full-service casual dining restaurant with a staff of 55, generating $3.7 million in sales while consistently staying within budget in all areas of accountability. Earned Silver Star for employee experience survey.
Carolina Blue Pit Barbecue Winchester, VA 5/95– 7/97
OWNER AND GENERAL MANAGER of a specialty restaurant in an upscale shopping mall. This included developing and implementing business and marketing plans; recruiting, training, and supervising a staff of 30 dining room and kitchen employees; as well as total cost responsibilities. Generated $650,000 annual sales rate.
EDUCATIONAL BACKGROUND
National-Louis University, McLean, Virginia Bachelor of Arts in Business Management, graduated with Honors, 1992
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