Managed Food & Beverage outlets - Banquets, In-Room Dining, Coffee shops, Bars and Specialty Restaurants ensuring standards of quality and service are maintained supervising, more than 30 employees in various areas of responsibility.
Developed departmental procedures to ensure guest expectations are exceeded. Obtain feedback from guests on a regular basis on quality of food & service by being visible and interacting with them. Maintain competition in the market by introducing new F&B products to increase revenue & awareness. Revised and develop menus to analyze cost ratios. Ensure consistent departmental briefings & interdepartmental communications.
Established guidelines so associates understood expectations and parameters of empowerment to provide excellent guest service. Provided ongoing coaching & development to associates and displayed an empathetic and open management style to positively impact associate satisfaction. Periodically prepared F&B operating and capital budgets. Reviewed financial transactions and monitored budgets/forecasts to ensure efficient operations without sacrificing quality of food & service. Reviewed and analyzed monthly P&L and payroll statements including productivity, inventories and direct expenses. Developed annual advertising and promotions calendar to exceed revenue expectations. Maximized revenue opportunities through pricing & volume strategies.