I am currently a Food & Beverage Manager for Radisson Blu Hotel Chicago with over 8 years of hospitality experience representing in the form of intangible experiences in Management, Hotels,... show more
I am currently a Food & Beverage Manager for Radisson Blu Hotel Chicago with over 8 years of hospitality experience representing in the form of intangible experiences in Management, Hotels, Hospitality, Sales, Restaruants, Retail, Fitness, Banking, Technology and Healthcare. The summer of 2017 I began a new adventure, managing a famed restaurant Lo Lo's Chicken and Waffles in Gilbert Arizona. Managed all restaurant operations activities and ensured compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe. Earned repeated promotions, managing F&B outlets, functions and teams within the restaurant. Managed P&L and front- and back-of-house operations for restaurant fine dining, family-style casual restaurant. Overseen quality controls; budget management; safety compliance; and the recruitment and performance of 25 restaurant team members. Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets to achieve a 19% gain in daily covers served with zero additional labor or overhead costs. Increased employee satisfaction by 23% while cutting staff turnover in half by developing staff recognition and accountability programs. Turned around unprofitable food service operations. Streamlined lunch and dinner options while adding “order-ahead” express brunch and late-night fare to increase margins by 7%. Partnered with bartenders to create and introduce signature cocktails and gourmet appetizer menu that doubled bar revenues within 2 months. Reduced food costs 8% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management. In my previous positions I have helped directly closed over $100, 000 in sales. Worked with executive teams to devise solutions and revamped marketing strategy, triggering 55% sales growth, rave media reviews and a 75% increase in repeat business by local customers.
Oversee day-to-day operations
Provide visible leadership to management and employees while generating a restaurant atmosphere focused on great hospitality are exceeded routinely. Annual sales volume experience of $5+ million
Develop and implements programs to ensure maximization of Food and Beverage revenues, and profits. Ensure guest and employee satisfaction. Keep the staff and the department up with the trends and updated information in Food and Beverage.
Maintain and monitor overtime, labor and food & beverage costs.
Promote repeat customer opportunities through establishing excellent quality of product, service and sales.
Program point-of-sale and micro system, process and authorize voided checks.
Develop and generate forecast, labor and other expense review related reports.
Train staff on food presentation, daily specials and selling techniques.
Maintain working knowledge of alcohol service controls and procedures.
Communicate with the Hotel Manager and General Manager on restaurants, culinary and banquets status and opportunities.
Direct staff in sanitation and sanitary food handling.
Investigate and resolve food quality and service concerns directly with guests.
Communicate with Food & Beverage management team regarding all aspects of F&B operations.
Select, train, supervise, develop, schedule, discipline, and counsel employees according to Management policies and procedures.
Demonstrate positive leadership characteristics, which inspire employees to meet and exceed Management standards
Implement, monitor and maintain departmental inventory, record keeping, accounting, budget and purchasing policies according to Management policies and procedures.
Monitor Food & Beverage compliance in Guest Satisfaction Scores program.
Ensure compliance with Hotel Management and employee management policies and procedures.
Maintain MSDS procedures and other requirements according to OSHA standards.
Overseen the operations of hotel/lodging establishment. Ensure guest service standards of the guest arrival, departure, and any other guest contact experience are met through optimal training, staffing, and supervision of labor, efficient management of operating supplies, and proactive monitoring of guest service scores and comments.
*Ensure efficient guest registration, checkout, guest service, and telephone service, while ensuring all brand standards are being applied.
*Prepared forecasts and reports and assisted in the development of the room's budget.
*Monitored and maintained the front office systems and equipment to ensure their optimum performance.
*Tracked guest satisfaction surveys and maximize usage of the guest response tracking system.
*Developed and implemented controls for expense management. Utilize labor management tools to schedule and control labor costs.
*Interviewed, hired, trained, developed, resolved problems, provided open communication and recommended discipline and/or termination when appropriate of staff members. Ensured timely completion of performance appraisals.
*Interacted positively with customers and taken action to resolve problems to maintain a high level of customer satisfaction and quality.
*Coordinated activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.
*Assisted in the daily maintenance of room inventory status to achieved optimal levels of revenues while maintaining high levels of guest expectations.
*Resolved customer complaints; anticipated potential problems by reviewing and monitoring complaints, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality.
Managed all restaurant operations activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within time frame.
Maintained optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
Administered performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
Prepared estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
Ensured compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
Managed all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.
Performed orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.
Lead and manage multiple high level for all areas of the business operations, which involved determining strategies, identifying and attracting diverse candidates, conducting interviews, consulting with hiring managers; developing and managing Recruit/Hire.
Created, developed, and executed the vision and strategies necessary to achieve business goals and support the Company’s continued growth plans.
-Monitor Team Performance
-Increased Sales Performance by 30%
-Developed New Business by 50%
Managed operation of softlines and hardlines sales floor: Developed and monitored staff performance.
Managed inventory, developed and organized advertising and merchandised weekly, biweekly sales campaigns.
Customer development and ongoing services, Recruited, trained, evaluated, and supervised staff. Reported directly to the store executive and manager
Territory Expansion: Recruited interviewed, hired, developed, created and maintained morale and train store teams. Met 12-month sales goals in less than nine months.
Customer Conversion: Drove store sales results by ensuring a consistent quality customer experience in the store generated more than $700,000 in annual sales.
Product Launch: Orchestrated introductory campaigns and merchandising for numerous new products, gaining market share ratings as high as 8% and shattering competitor's control of market.. Supervised of 12 to 25 employees during an eight-hour shift.
Provided consultation for CICS, Main Frame, PPO, POS, HMO, Blue Card, EDI, NPI data systems. Ensured data analysis, change management, corporate data performance, business units in facilitating research, quality data entry and process improvements are met weekly, monthly, quarterly and annually. Reported to the President of Bluecross Blueshield Provider Services Eileen Holderbaum.
*Created and publishes ad hoc reports and periodic reports based on operational data. Analyzed data using various levels of summarization and drill-down.
*Developed and analyzes business performance reports and provides notations of performance deviations and anomalies. Conducted presentation to operational management and leadership.
*Created policy and procedures for quality control department
*Increased BCA/Sox audit scoreS from 69 to 94 score within 6 month timeframe
Managed operation of Theatre facility developed and monitored operational budgets. Developed and organized weekly payroll and scheduling. I recruited, trained, evaluated, and managed staff. Reported directly to manager and the district manager.
*Recruited job candidates, created and maintained morale, improved job performance of each employee.
*Appraised performance, conducted orientations, training and developing employees.
*Conducted strategic personnel scheduling, created and improved store layouts.
*Increased the morale, team building, improved productivity, and reduced inventories and improved overall store performance.
*Increased store sales by 17% within a 2 year time frame. I maintained company budget. Company grossed over 10 million dollars a year.
Business, Finance and Accounting
Food Safe Serv
- Hotel Operations Management
- Restaurant Operations Management
- Healthcare Operations Management
- Complex Problem Solver
- Exceptional People Skills
- Negotiating skills
- Managed Team
- Project Management
- Computer Skills
- Excellent Leadership Skills
- Excellent Communication Skills
- Excellent Time Management
- Financial Accounting Principles
BOBBY is affiliated with the following companies:
Volunteer services for reading and education.