Food and Beverage Manager
Marriott Curacao Resort and Emerald Casino
·Responsible for daily operations of total F&B operations consisting of 2 lounges, 2 restaurants, room service, one deli and events facilties. Directly responsible for beveage cost and operation.
·In 2007 while in charge of the banqueting deparment increased overall revenue and also quantity of events during the year end. Consolidated the banquet area.
·Player in converting additional F&B revenue opportunities and increasing overall F&B sales and profitability . Concepts in outlets implemented in order to increase capture ratios and attract local markets, total turn over of Seabreeze to a unique fine dining experience.
- Responsible for scheduling and maximizing man power in times of crisis, multi tasking.
·March 2008 Leadership Performance Process withStrong Performer as result with excellent comments from Director of Food and Beverage; “Total team player, engages very well”, “Dedicated and hard working, has a keen sense of total responsibility and ownership”
·Strong financial knowledge in Budgeting, Profit & Loss statements, C.E.P. and R.O.I. calculations.
·Personal involvement in reducing beverage cost percentage with 4.0%. Implemented monthly beverage stocks in storerooms and also controls in bars.
·Also particiapated in the creation of concepts for all F&B outlets, several Focus Groups and remodeling of one of hte bars and Deli.
·Extensive experience in daily operations, excellent knowledge of technical skills required for all F&B positions.
·Property expert for Micros 9700 POS system