Director of Food & Beverage

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________________________________________ JAMES L. WHITE ________________________________________ 18669 Union Ridge Rd, Aurora, IN 47001 Home 812-290-3715, [email protected] SUMMARY Highly accomplished, ambitious Food and Beverage Director with progressive exper ience in hospitality industry, spanning hotel, casino, and resort environments. Record of achievement in directing all food and beverage operations in start-up and high-growth organizations to drive bottom line results. * Profit Responsibility * Forecasting & Budgeting * Business & Marketing Plans * Team Building & Leadership * Production & Service Standards * Policies & Procedures * Technical Innovation * Concept & Menu Development * Purchasing & Inventory Control EDUCATION AND CREDENTIALS UNIVERSITY OF PHOENIX, Las Vegas, NV M.B.A., Masters Business Administration with Concentration in Finance, 2002 GPA: 3.96, Major GPA: 4.0. (Full-time classroom attending student) JOHNSON AND WALES UNIVERSITY, Providence, RI B.S., Hotel Restaurant Institutional Management, 1989 GPA: 3.12, Major GPA: 3.33 PROFESSIONAL EXPERIENCE HOLLYWOOD CASINO, Lawrenceburg, Indiana Director of Food and Beverage, 2009 - 2010 Directed food and beverage operations for 35 managers and 450 hourly employees. Wrote and implemented management & hourly responsibilities. * Designed and opened new 15,000 square ft banquet facility * Designed and opened new 250 seat steakhouse & bar operation to 4-diamond servi ce standards. * Directed start-up of procurement and perpetual inventory system resulting in a 2% reduction in COS. INDIANA LIVE CASINO, Shelbyville, Indiana Director of Food and Beverage, 2008 - 2009 Developed and implemented pre-opening plan for 3 restaurants, 2 VIP lounges and 5 beverage operations producing 5K covers daily leading a team of 30 managers an d 400 employees. * Developed start-up budgets, marketing plans, and training manuals by branded v enue. * Opened multiple food and beverage operations including: NASCAR Grille, Live Ma rket, Makers Mark Bourbon Steakhouse and Lounge, VIP Lounges, Mosaic Nightclub, and Angels Rock Bar. JLSW RESTAURANT CONSULTING, Las Vegas, NV Owner, 2007 - 2008 Provided consulting services to start-up and established restaurants, focusing o n introducing business expansion and cost saving initiatives. * Facilitated $20M sale to international company by producing business plan and start-up budgets for a Disney Limited concept offering retail and food and bever age products. * Saved client 20% in food and beverage costs by redesigning menus and POS syste ms. * Slashed costs by $48K monthly by developing marketing plan and internal contro

ls for client. STATIONS CASINO - GREEN VALLEY RANCH, Henderson, Nevada Director of Food and Beverage, 2005 - 2007 Directed 600 hourly and 45 management employees in this four-star, four-diamond resort casino hotel. * Stations recruited me to their flagship property to revamp current operations and start-up new venues: Hank's Steakhouse and Fine Martinis, Tides Oyster Bar, Sports Book, and Turf Grill. * Achieved Mobile 4-Diamond rating at the new venue Hanks Steakhouse and Fine Ma rtinis, one of only two steakhouses in Las Vegas to receive this award. SEMINOLE HARD ROCK HOTEL AND CASINO, Hollywood, Florida Director of Food and Beverage, 2005 Directed 600 hourly and 55 management employees in this four-star, four-diamond resort casino hotel. * Led start-up efforts for 6,000-seat arena with 8 service bars, 6 fast food out lets, and VIP lounge. * Saved $400K in annual costs by developing audit system for purchasing and acco unts payable functions. * Slashed costs by $720K annually by implementing perpetual inventory system. STATIONS CASINO - THUNDER VALLEY CASINO, Lincoln, California Director of Food and Beverage, 2003 - 2005 Developed and implemented pre-opening plan for 5 restaurants and 5 beverage oper ations producing 8K covers daily leading a team of 55 managers and 500 employees . * Exceeded budget 300% and revered as the most successful Stations property. * Established succession planning resulting in a core management team in place 2 yrs after opening. PARKPLACE ENTERTAINMENT - BALLY'S LAS VEGAS, Las Vegas, NV Director Food & Beverage, 2000 - 2003 Directed 1,200 hourly and 65 management employees in 2,900-room hotel tasked wit h efficient and effective operations of all food and beverage outlets. * Directed convention and banquet services for an operation producing 15 million annually in revenue. * Grew food and beverage profitability from 7% to 16.5% in 3 years. * Decreased labor costs 10% by creating revenue and labor forecasting database s ystem. PARKPLACE ENTERTAINMENT - PARIS LAS VEGAS, Las Vegas, NV Director of Restaurants, 1998 - 2000 Developed and implemented pre-opening front of house plan for 5 restaurants and 8 beverage operations producing 10K covers daily leading a team of 35 managers a nd 550 employees for a 4-diamond 2,900-room resort casino strip hotel. * Promoted to Director of Food & Beverage at Bally's three months following an e xtremely successful opening of Paris Las Vegas. FOXWOODS HOTEL & CASINO RESORT, Ledyard, CT Director of Restaurants, 1992 - 1998 Hired as Food & Beverage Supervisor with progressive promotions over a five year time frame to the position of Director of Restaurants. Foxwoods is considered the largest gaming resort in the world encompassing 6 casinos, 4 hotels, 6200 s lot machines, 380 table games and over 100 retail and restaurant venues. * Directed 900 hourly and 45 management employees for 9 casual theme and gourmet room full service restaurants. * Opened more than 45 food & beverage operations

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