Food and Beverage Manager

Published on February 2017 | Categories: Documents | Downloads: 41 | Comments: 0 | Views: 254
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OBJECTIVE Management with a successful, growth oriented and customer service driven compan y. SUMMARY Highly analytical and customer focused professional with experience in multi-na tional environments including diverse food processing, restaurant, retail, resea rch, and marketing. Team builder who, through mentoring and employing new methodologies, inspires g roup collaboration, resulting in increased productivity and effective customer s ervice. Business development record of increasing revenues, streamlining work flow and contributing to the successful implementation in strategic planning, new-busines s start up, marketing plan execution, capital asset oversight, budgeting and fin ancing. PROFESSIONAL EXPERIENCE Bombay Bicycle Club- Atlanta, GA 2001 - 2011 District Franchise Manager Directed hands on management to 10 franchise casual theme restaurant generating 24 million dollars in annual sales. Compilation of all financial, budgeting, operating, compliance, marketing and p ublic relations. Ensuring timely execution of financial reporting, operating for ecasts, cash flow planning, employee development, OSHA compliance, serve-safe sa nitation, advertising, cost/pricing, new product rollout and related activities. Monitored and controlled 30 talented managers with ongoing training and develop ment. Marriott Corporation - Atlanta, GA 1995 - 2001 Campus Food Service Director Directed campus food services for Georgia Tech and Centre College. Over site of all campus related food, beverage and bookstore operations for the se two colleges. Reduced 4.8 million annual operating budget by 9%, while increasing staff effec tiveness and productivity. Cooperated with senior management and presidents to develop short/long term org anizational goals and objectives and overseeing facility renovation projects. Marriott Corporation Hotel & Resort - Kissimmee, FL 1990 - 1995 Food and Beverage Manager Governed food and beverage operations for resort hotel and golf course contribu ting 18 million in annual sales. Surveyed target markets and executed related strategic plans, sales meetings, p ro-forma development, forecasting, budgets, assets, advertising, sales incentive programs and area financial reporting. Trained and mentored 10 mid-level managers in efficient operating procedures to facilitate corporate standards and reporting in all facilities. EDUCATION Bachelor of Science in Business Administration University at Albany, State University of New York Culinary Institute of America Hyde Park, NY MBA in Business Administrative Management - Texas Southern University-Houston, T exas

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