Daniel Loperfido has over 4 years of experience as a Food and Beverage Manager in luxury hotels, currently managing 3 outlets and 30 staff at the Fairmont Battery Wharf Hotel in Boston. He has a proven track record of innovative solutions, motivating teams, and exceeding expectations in service and efficiency. Key accomplishments include increasing revenue, rankings, colleague engagement, and implementing new programs like afternoon tea and outdoor firepit seating. He holds certifications in wine studies and tea sommelier and graduated cum laude from Boston University with a degree in philosophy.

1. Daniel Loperfido
476 Saratoga Street danielloperfido@yahoo.com
East Boston, MA 02128 (631) 609-0883
Food and Beverage Manager with over 4 years experience in a fast paced restaurant within a luxury
hotel environment. Educational background in analytical thinking has lead to a proven record of
innovative solutions when faced with complex challenges. Well respected leader with the ability to
motivate teams to exceed expectations in service and efficiency.
Professional Experience:
Fairmont Hotels & Resorts, Battery Wharf Hotel Boston, MA
(Operated independently by the Westmont Hospitality Group after October 2014)
Restaurant Manager (April 2014-present)
Managed and oversaw direction of 3 F&B outlets and assisted in the management of the banquet,
stewarding, and culinary departments. Directly supervised 3 managers and staff of 30 in a union
environment.
– Coordinated marketing program for the F&B department, utilizing assets from hotel, hotel
partners, and local market to increase product awareness and drive sales.
– Created new F&B products such as the “Wine and cheese flight” to activate outlet space,
utilizing social media driven merchants to drive business and generate first time customers.
– Directed wine and beverage program. Negotiated with vendors, created and maintained wine
and cocktail lists and trained staff to execute beverage program. Held regular wine training
sessions for staff.
– Directed very successful afternoon tea program.
– Developed product offerings and managed very successful outdoor firepit seating area.
– Re-structured the in-room dining operation which greatly increased the quality of the product
offered while simultaneously reducing associated labor cost.
– Increased colleague engagement as measured through JD Power colleague engagement survey.
– Consistently beat budget and raised revenue from year to year in the outlets.
– Increased restaurant ranking on open table to a high of 4.6.
– Sat on extended hotel executive committee.
– Performed duties of Banquet Manager as necessary.
– Hotel Manager of the Year for 2014
Assistant Food & Beverage Manager (April 2013-April 2014)
Managed the restaurant and in-room dining departments.
– Interviewed and trained all front of house colleagues.
– Created up to date standard operating procedures for the restaurant and job expectations for
each front of house position.
– Developed wine and beverage menus.
– Streamlined events and large party capture process to increase group revenue.
FOH Colleague Aragosta Bar & Bistro (Novemeber 2010-March 2013)
Worked at all front of house positions, created checklists for each position, trained all new restaurant
colleagues, assisted in creating standard operations for Battery Lounge.

2. Churchill's Lounge Boston, MA
Bartender (November 2007-January 2011)
Managed and operated the bar and humidor.
– Provide exceptional guest service.
– Provide information about cigar choices and drinks.
– Maintain bar/humidor/bathrooms.
– Open/Close bar and register.
BU Molecular Biology Research Lab Boston, MA
Office Assistant (Jan 2008 - Dec 2009)
Assistant to lab director.
– Organize employee schedules
– Maintain stock and order lab items.
– Correspond with scientific journals and various groups regarding grants and research projects.
– Systematically document and organize lab data.
Education & Training:
• Boston University, Boston MA
Graduated Cum Laude in Philosophy May, 2011
• Boston University Wine Resources Center
Certified Wine Studies Level 2 with Merit, Certified Wine Studies Level 3
• Metropolitan Tea Company, Level 1 Tea Sommelier
• ECornell certificate of Restaurant Revenue Management