Food and Beverage Manager
Content
KIMBERLY KARL [email protected] 500 Trinity Lane North, Apt. 4113 St. Petersburg, Florida, 33716 Phone: (407) 376-6898
FOOD AND BEVERAGE MANAGER
Results driven management professional with a 20-year track record of achievement and demonstrated success.
KEY STRENGTHS aManage and build strong teams aMaintain and budget revenues aForecast sales and analyze market trends aDevelop and implement strategies
PROFESSIONAL EXPERIENCE
MARRIOTT ST. PETERSBURG, St. Petersburg, Florida CATERING SALES/EVENT MANAGER (February 2010 to present)
Recruited to position to standardize and structure the catering department. Implement policies, procedures, and assigned market segments. Work closely with banquets, Executive Chefs, room service and restaurant staff to increase revenues. _Achievements_: * Administrator of Delphi to maximize revenues, bookings, and client accounts. Responsible for SMERF, non for profit, association, small meetings and corporate bookings * Increased sales by 12% for market * Market hotel by participating in expositions, sales blitz and business social events
HILTON BAY FRONT, St. Petersburg, Florida CATERING MANAGER (September 2008 to February 2010) Managed and marketed meeting space for all business and social events. Worked in conjunction with banquets, room service, culinary and restaurant management to maximize and exceed projected revenues. _Achievements:_ * Averaged over $10K per booking in food and beverage revenue * Exceeded projected revenues for new and pre-booked events by 15% * Conducted a market analysis resulting in a value added wedding package that increased bookings * Recognized for excellent client services and increased hotel scores Cliffs at Glassy Country Club, Landrum, SC BANQUET MANAGER (April_ - September 2008)_ _Achievements:_ * Implemented operational systems and procedures including department handbooks, floor diagrams, check lists, monthly training objectives and incentive programs. Jonas expert for the property to include restaurant, bar, catering, and banquet maintenance. * Directed staff of 26. Cross trained servers in all aspects of dining services. Successfully managed events up to 500 attendees, annual revenues $1.7 million. * Implemented an inventory and requisition system resulting in 20% decrease liquor costs. GOLDEN BEAR CLUB at Keene's Point, Windermere, Florida FOOD employee handbooks, training program, flow charts, forms and service staff descriptions * Exceeded budgeted catering sales by 8% * Marketed and sold business functions, golf tournaments and weddings * Correlated menu development with Executive Chef resulting in unique banquet concepts and custom client menus
THE BAYHILL COUNTRY CLUB, Orlando, Florida FOOD & BEVERAGE MANAGER (September 2004 to May 2005) Directed daily operations of five outlets which also included personnel hiring, training, team building, scheduling, payroll, liquor inventory, purchase and cost controls. _Achievements_: * Increased room service and beverage cart sales by teaching staff how to effectively market and sell products * Constructed and designed new wine menus and trained staff to promote and increase wine sales * Assisted in organizing and planning the Bay Hill Invitational INTERSTATE HOTELS, Orlando & Boca Raton, Florida FOOD development of department manuals, policies, procedures, restaurant formatting, uniform and equipment purchases. Transferred to the Boca Raton location to assist in the restructure of department operations. _Achievements:_ * Increased wine and beverage sales through creative training and sales promotions * Designed new wine and lounge menus resulting in a weekly 10% increase in sales * Developed a "Room Service Boot Camp" that improved service and sales in this area * Manager of the quarter 2003 and 2004 WESTGATE LAKES RESORT, Orlando, Florida ASSISTANT FOOD & BEVERAGE DIRECTOR (September 1998 to October 2001)
* Managed and oversaw daily operations for seven food and beverage outlets within a 1,500 room resort *
Increased revenue by 30% by marketing special events, banquets and dining options * Installed an on premise Pizza Hut delivery operation that increased profits over $2,700 monthly * Designed a international intern program resulting in decreased payroll expenses
_EDUCATION_ a" AS Hospitality/Business Management a" Valencia Community College - December 1997 _AFFILIATIONS/ACCREDATIONS_: _COMPUTER SKILLS: _Jonas, Delphi, Micros 9700 Expert Certified Professional Food Manager Hotel Motel Association NACE The Knot St. Petersburg Chamber of Commerce Tampa Bay Association of Wedding & Event Professionals
FOOD AND BEVERAGE MANAGER
Results driven management professional with a 20-year track record of achievement and demonstrated success.
KEY STRENGTHS aManage and build strong teams aMaintain and budget revenues aForecast sales and analyze market trends aDevelop and implement strategies
PROFESSIONAL EXPERIENCE
MARRIOTT ST. PETERSBURG, St. Petersburg, Florida CATERING SALES/EVENT MANAGER (February 2010 to present)
Recruited to position to standardize and structure the catering department. Implement policies, procedures, and assigned market segments. Work closely with banquets, Executive Chefs, room service and restaurant staff to increase revenues. _Achievements_: * Administrator of Delphi to maximize revenues, bookings, and client accounts. Responsible for SMERF, non for profit, association, small meetings and corporate bookings * Increased sales by 12% for market * Market hotel by participating in expositions, sales blitz and business social events
HILTON BAY FRONT, St. Petersburg, Florida CATERING MANAGER (September 2008 to February 2010) Managed and marketed meeting space for all business and social events. Worked in conjunction with banquets, room service, culinary and restaurant management to maximize and exceed projected revenues. _Achievements:_ * Averaged over $10K per booking in food and beverage revenue * Exceeded projected revenues for new and pre-booked events by 15% * Conducted a market analysis resulting in a value added wedding package that increased bookings * Recognized for excellent client services and increased hotel scores Cliffs at Glassy Country Club, Landrum, SC BANQUET MANAGER (April_ - September 2008)_ _Achievements:_ * Implemented operational systems and procedures including department handbooks, floor diagrams, check lists, monthly training objectives and incentive programs. Jonas expert for the property to include restaurant, bar, catering, and banquet maintenance. * Directed staff of 26. Cross trained servers in all aspects of dining services. Successfully managed events up to 500 attendees, annual revenues $1.7 million. * Implemented an inventory and requisition system resulting in 20% decrease liquor costs. GOLDEN BEAR CLUB at Keene's Point, Windermere, Florida FOOD employee handbooks, training program, flow charts, forms and service staff descriptions * Exceeded budgeted catering sales by 8% * Marketed and sold business functions, golf tournaments and weddings * Correlated menu development with Executive Chef resulting in unique banquet concepts and custom client menus
THE BAYHILL COUNTRY CLUB, Orlando, Florida FOOD & BEVERAGE MANAGER (September 2004 to May 2005) Directed daily operations of five outlets which also included personnel hiring, training, team building, scheduling, payroll, liquor inventory, purchase and cost controls. _Achievements_: * Increased room service and beverage cart sales by teaching staff how to effectively market and sell products * Constructed and designed new wine menus and trained staff to promote and increase wine sales * Assisted in organizing and planning the Bay Hill Invitational INTERSTATE HOTELS, Orlando & Boca Raton, Florida FOOD development of department manuals, policies, procedures, restaurant formatting, uniform and equipment purchases. Transferred to the Boca Raton location to assist in the restructure of department operations. _Achievements:_ * Increased wine and beverage sales through creative training and sales promotions * Designed new wine and lounge menus resulting in a weekly 10% increase in sales * Developed a "Room Service Boot Camp" that improved service and sales in this area * Manager of the quarter 2003 and 2004 WESTGATE LAKES RESORT, Orlando, Florida ASSISTANT FOOD & BEVERAGE DIRECTOR (September 1998 to October 2001)
* Managed and oversaw daily operations for seven food and beverage outlets within a 1,500 room resort *
Increased revenue by 30% by marketing special events, banquets and dining options * Installed an on premise Pizza Hut delivery operation that increased profits over $2,700 monthly * Designed a international intern program resulting in decreased payroll expenses
_EDUCATION_ a" AS Hospitality/Business Management a" Valencia Community College - December 1997 _AFFILIATIONS/ACCREDATIONS_: _COMPUTER SKILLS: _Jonas, Delphi, Micros 9700 Expert Certified Professional Food Manager Hotel Motel Association NACE The Knot St. Petersburg Chamber of Commerce Tampa Bay Association of Wedding & Event Professionals
