This document summarizes the experience and qualifications of a Director of Food & Beverage. They have over 20 years of experience maximizing revenue and profitability for luxury resorts, restaurants, and casinos around the world. They are recognized for their expertise in process improvement, talent development, and exceeding guest expectations. Their track record demonstrates an ability to deliver superior guest experiences, build high-performing teams, and drive results in both new and challenging turnaround situations.

1. NAME 425.xxx.xxxx email hyperlink  LinkedIn Profile hyperlink
DIRECTOR OF FOOD & BEVERAGE
OPTIMIZES GUEST EXPERIENCE | STREAMLINES OPERATIONS | MAXIMIZES NOI|SPEARHEADS TEAM DEDICATION
Seasoned F&B Director offering US/international experience maximizing ROI for high-profile resorts, world renowned
restaurants, and luxury casinos. Recognized Subject Matter Expert in system process improvement, talent development,
and exceeding customer/guest expectations. Track record of providing a superior guest experience and building a
culture of performance for new facilities, well-established entities, and the most challenging turn-around situations.
Maximizes revenue, profitablity, and NOI while reducing costs. Strategic liaison to leadership, management, customers,
and all levels of union/non-union associates.
Profit & Revenue Growth  Business Development  Capital & Operating Budgets  Productivity & Efficiency  ROI
Human Resources & Employee Relations  Turnaround & Change Management  Strategic Planning  Negotiations
Financial & Operations Management  Cost Cutting  Reconcept/Renovations  Sourcing  Succession Planning
Risk Management  Inventory Control  Event Planning  Menu Planning  Vendor Relations  Sales/Market Analysis
PROFESSIONAL EXPERIENCE
F&B TASK FORCE MANAGER | XXX HOTELS | KIRKLAND, WA | 2010 TO PRESENT
Leveraged 20+ years in luxury hospitality entities with positions including GM, Export Manager, Business Development, F&B
Director & Manager to begin in a GM role for this Owner/Operator of upper segment, global boutique hotels. Promoted < 6
months to Director of Outlets, overseeing operations with up to 125 FOH/BOH personnel. Traveled to a diverse range of
luxury properties, multitasking to serve in roles such as DoFB, xxx Resort ($10M annual revenue); Director of Outlets xxx
Resort & Spa ($8M annual revenue); and GM, Hotel xxx ($4M annual revenue). Optimized F&B performance to established
KPIs (profitability, efficiency, service, etc.). Reported directly to the VP, F&B and property GM.
SELECT OPERATIONAL ACHIEVEMENTS:
 Influential in earning industry recognition including recertification of AAA Four Diamond (2010, 2011, 2013, 2014)
World Luxury Hotel Award (2013, 2014) Best Luxury Hideaway Resort in the Americas(2013 and 2014) and Wine
Spectator Award for Excellence (2011, 2012, 2013, 2014).
 Improved independent property operational expenses including: Food up to 5%; Beverage 3.5%; and Labor 4%.
 Troubleshot operations, identifying areas of underperformance, innovating, and executing effective, efficient
solutions. Created SOPs, improved relations with distributors, suppliers, and vendors.
 Streamlined workflow, inter- and intra-departmental communication, ensuring staff emulated core company values.
SELECT LEADERSHIP ACCOMPLISHMENTS:
 Took over special projects including Director of Outlets for The xxx (flagship property) and DoFB at xxx Lodge —world
famous for a $500K+ Wine Cellar with 25K bottles and multiple Wine Spectator Grand Awards.
 Ensured best practices via development of Sequence of Service, OP Directives, dashboards, and tracking plans.
 Improved staff morale, retention, and productivity via innovative incentive programs (general for in-kind resort
services). Ensured compliance to corporate, state, and federal food/safety requirements, HR, and legal guidelines.
 Influential in brand development and opening key properties, building operations from the ground up. Evaluated
current staff to keep optimal performers and properly off-board others. Key facility openings include: xx Beach Resort,
The xxx, Gateway xxxs, xxx Club & Resort, and xxxs Lodge.
BEVERAGE DIRECTOR & GENERAL MANAGER | THE XXX HOTEL | SEATTLE, WA | 2008-2009
Oversight of hotel beverage operations (120 rooms, facilities up to 450 guests, renowned wine cellar) as well as the high
end xxx Café and historic xxx Bar. Utilized HR leadership skills to recruit, hire, and mentor service/host staff. Analyzed
hotel operations to improve processes. Partnered with the Chef & B to troubleshot systems and ensure quality of service
and collaborated with Hotel GM, C-Levels and the VP of The xxx Group during brand transition.
SELECT OPERATIONAL ACHIEVEMENTS:
 Slashed food costs 10 points and beverage costs 8 points.
 Thrived within an extremely challenging environment as hotel was bought by Hilton < 6 months of tenure.
 Addressed multiple layoffs with staff, developing creative incentive programs to keep morale and productivity
high. Reviewed surveys from guests and sales metrics to reward/encourage personnel. Continued…

2. NAME PAGE TWO  425.xxx.xxxx email hyperlink  LinkedIn Profile hyperlink
CAREER NOTE: 2002-2008 Gained valuable business leadership skills opening and running a successful small business,
developing upscale and luxury properties ($500K+). Negotiated 70%-80% of true value.
BUSINESS DEVELOPMENT/EXPORT MANAGER | XXX, LLC | FRENCH WEST INDIES | 1996-2001
Worked directly under the CEO/Owner to develop key B2B relationships with GMs and F&B Directors of high-profile
resorts and luxury casinos — successfully building company exports to $1.5M+ in sales. Maintained YOY gross margins of
28%. Increased customer base 26%.
SELECT OPERATIONAL ACHIEVEMENTS:
 Developed sales leads and followed through to appointment, leading impactful presentations to close VIP accounts
including Marriott St. Kitts, Four Seasons Resort Nevis, Cap Juluca, and The Montpelier Plantation & Beach.
 Coordinated logistics with domestic/foreign authorities (5 territories), averaging 100%-200% YOY product growth.
 Expanded market share via analysis of market intelligence and development of multiple trade channels for multi-sized
entities of 19 to 400 rooms and invoices up to $125K+.
 Garnered relevant data to produce accurate sales and market forecasts as well as performance reports.
ADDITIONAL EXPERIENCE
(PRIOR TO 1996. DETAILS FURNISHED UPON REQUEST)
GENERAL MANAGER/AREA MANAGER, First Allied Corp.
 Brought in for a major turn-around, successfully cutting labor costs (5.3%) and turnover, while boosting profit 7%+.
 Supervised operations for multi-unit, high volume, 100 and 150 seat capacity casual-smart and fine dining
 Used strong HR talents to develop talent and future leadership for 8 General/Assistant Managers and ~175 hourly.
 Coordinated well attended community events, fund raisers, and promotions to drive business and improve PR.
GENERAL MANAGER, McFadden-Kendrick Corp.
 Reduced food costs 33% to 28% and beverage costs 32% to 26% for a diverse range of casual dining, fine dining,
entertainment, and live music venues in Dallas and Houston TX.
 Gained “hands on” skills in 3rd
party vendor negotiation, QA/QC, operational improvements, budgeting, training/
supervision of 6 Assistant Managers and ~150 hourly.
EDUCATION/PROFESSIONAL DEVELOPMENT
Bachelor Degree Coursework ~ Major: International Business/Finance, Minor: Psychology
University of Tennessee-Knoxville, TN
Business Leadership Program, Rice University
Leadership Training, Dale Carnegie (TICE)
Leadership and Team Building, Ken Blanchard
Continuous Education and development throughout career taken through local colleges and Small Business Associations.
“[xxx] is an extremely talented leader; his skill and ability to be creative both in restaurant leadership and business
operations were impressive and proved regularly to have successful business practice. His charming personality and talents
were well appreciated by employees and hotel guests alike.”
~xxx, VP, Food & Beverage, xxx Hotels
“Much of the continued current success at xxx is a direct result of x’s ability to quickly evaluate concerns, prepare solutions and
place them in action. He brings a work ethic and determination that peers and associates strive to emulate.”
~xxx, former Director of Operations, xxx