Director of Food and Beverage/Operations
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Robert J. Harmel 820 Lake Vista Drive Papillion, NE 68046 402-972-7476 [email protected] PROFILE To maximize profit potential for an establishment by bringing knowledge, leader ship and creativity to an employer who is willing to provide a prosperous and st able environment in return for dedication and results. Extraordinary ability to work with people including managing and developing team s, meeting guests needs, and overseeing daily operations. Hard-working team player with great communication skills and an impeccable atten dance record. PROFESSIONAL EXPERIENCE Sage Hospitality, Holiday Inn Omaha Convention Center Omaha, NE Director of Food & Beverage Responsible for operations of three food and beverage outlets and over 60,000 sq . ft of meeting space * Directed five managers and over 100 hourly staff members * Marketed and developed strategies to retain past and current clients in comp s et * Exceeded budgeted profit through June 2010 by $22K while revenues were down to budget by $93K * Developed and trained new management staff * Chosen for Sage ProfitMax team twice in 2010 2009-2010
Sage Hospitality, Sheraton Kansas City Sports Complex Kansas City, MO 2007-2009 Executive Chef Executive chef for 372 room property and 20,000 sq. ft of meeting space * Staffed four food outlets and 20,000 sq. ft of meeting space * Opened 101 Restaurant * Created corporate level menu for company's Water Resort portfolio * Trained and supervised over 40 employees * Opened food outlets in newly built Water Resort HME LLC, Clarion Sports Complex Kansas City, MO 2005-2007 Area Food and Beverage Director Food and Beverage Director for three properties * Managed food and beverage operations for three properties totaling 664 rooms * Improved overall quality of staff and banquet operations with limited resource s * Responsible for promotions and marketing of food and beverage related products * Managed and directed staff of 30 associates * Maintained all costs below requirements with positive profit growth South Wind Country Club Garden City, KS 2001-2005 Executive Chef * Managed and built all aspects of the food operation * Developed menus for casual and fine dining rooms * Completed high level cost analysis on all menu items * Developed banquet facility and produced banquets for up to 600 guests * Lowered total operating costs by 20% in first year and maintained average of 3
6% food cost and 21% labor cost EDUCATION American Hotel Association Omaha, NE ng test * Certified Food and Beverage Executive American Culinary Federation Des Moines, IA 99 * National Culinary Apprentice Culinary/Business Management Des Monies, IA 99 * Business Management/Culinary Arts Currently awaiti
1997-19 1997-19
Sage Hospitality, Sheraton Kansas City Sports Complex Kansas City, MO 2007-2009 Executive Chef Executive chef for 372 room property and 20,000 sq. ft of meeting space * Staffed four food outlets and 20,000 sq. ft of meeting space * Opened 101 Restaurant * Created corporate level menu for company's Water Resort portfolio * Trained and supervised over 40 employees * Opened food outlets in newly built Water Resort HME LLC, Clarion Sports Complex Kansas City, MO 2005-2007 Area Food and Beverage Director Food and Beverage Director for three properties * Managed food and beverage operations for three properties totaling 664 rooms * Improved overall quality of staff and banquet operations with limited resource s * Responsible for promotions and marketing of food and beverage related products * Managed and directed staff of 30 associates * Maintained all costs below requirements with positive profit growth South Wind Country Club Garden City, KS 2001-2005 Executive Chef * Managed and built all aspects of the food operation * Developed menus for casual and fine dining rooms * Completed high level cost analysis on all menu items * Developed banquet facility and produced banquets for up to 600 guests * Lowered total operating costs by 20% in first year and maintained average of 3
6% food cost and 21% labor cost EDUCATION American Hotel Association Omaha, NE ng test * Certified Food and Beverage Executive American Culinary Federation Des Moines, IA 99 * National Culinary Apprentice Culinary/Business Management Des Monies, IA 99 * Business Management/Culinary Arts Currently awaiti
1997-19 1997-19
