Philippe Chamoun
Corporate Director of Food and Beverage at B. F. Saul Company Hospitality Group- Claim this Profile
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Bio
Kamel Zarifeh
I had the pleasure of working with Philippe and collaborating on several consulting projects. I was particularly impressed by his ability to handle even the toughest clients—effortlessly. That skill often takes years to develop among professionals, but it seemed to come perfectly naturally to him. As a team member or a leader, Philippe earns my highest recommendation.
Mark Gundersen
Philippe is an operations maestro. He is an incredibly well-organized and diligent task master who pays close attention to every operational detail within an organization while driving solid overall results. Philippe swiftly manages both human and financial resources yet is able to foster harmony within an organization
Kamel Zarifeh
I had the pleasure of working with Philippe and collaborating on several consulting projects. I was particularly impressed by his ability to handle even the toughest clients—effortlessly. That skill often takes years to develop among professionals, but it seemed to come perfectly naturally to him. As a team member or a leader, Philippe earns my highest recommendation.
Mark Gundersen
Philippe is an operations maestro. He is an incredibly well-organized and diligent task master who pays close attention to every operational detail within an organization while driving solid overall results. Philippe swiftly manages both human and financial resources yet is able to foster harmony within an organization
Kamel Zarifeh
I had the pleasure of working with Philippe and collaborating on several consulting projects. I was particularly impressed by his ability to handle even the toughest clients—effortlessly. That skill often takes years to develop among professionals, but it seemed to come perfectly naturally to him. As a team member or a leader, Philippe earns my highest recommendation.
Mark Gundersen
Philippe is an operations maestro. He is an incredibly well-organized and diligent task master who pays close attention to every operational detail within an organization while driving solid overall results. Philippe swiftly manages both human and financial resources yet is able to foster harmony within an organization
Kamel Zarifeh
I had the pleasure of working with Philippe and collaborating on several consulting projects. I was particularly impressed by his ability to handle even the toughest clients—effortlessly. That skill often takes years to develop among professionals, but it seemed to come perfectly naturally to him. As a team member or a leader, Philippe earns my highest recommendation.
Mark Gundersen
Philippe is an operations maestro. He is an incredibly well-organized and diligent task master who pays close attention to every operational detail within an organization while driving solid overall results. Philippe swiftly manages both human and financial resources yet is able to foster harmony within an organization
Experience
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B. F. Saul Company Hospitality Group
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United States
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Hospitality
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100 - 200 Employee
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Corporate Director of Food and Beverage
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Sep 2022 - Present
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Hotel Manager
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Apr 2022 - Sep 2022
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Area Director of Food and Beverage
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May 2021 - Apr 2022
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Gaylord Hotels
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United States
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Hospitality
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700 & Above Employee
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Assistant Director Of Food And Beverage
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May 2017 - Aug 2019
Gaylord National Harbor, Maryland • Improved prospecting and lead generation strategies, increasing year-over-year restaurant event sales by $350K; contracted 3rd party consultant to boost performance of developing sales team. • Developed action plans to increase guest satisfaction, improving service scores by 20 basis points. • Grew year-over-year ancillary revenue by $200K by developing new revenue streams; created 6 unique concepts. • Improved associate engagement to 91% through positive reinforcement, accountability and enhanced response time in addressing staff concerns. • Successfully managed labor costs within CBA guidelines and slashed year-over-year wage margin across multiple outlets by 3%. Show less
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Intelligent Food and Beverage
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United States
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Hospitality
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Owner and Principal Consultant
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Apr 2010 - Apr 2019
www.ifb.biz • Acted as COO, providing advisory for franchise with 30+ locations globally; reduced operating costs by $60K within 90 days and improved revenue by $225K by implementing new programs and key talent acquisition. • Consulted with largest importer of Mediterranean goods to establish fast casual restaurant concept; led efforts to accelerate revenue for 3 outlets to over $300K through new partnerships and B2B platforms. • Purchased business and served as Managing Partner, leading turnaround of underperforming organization; digitized business through online ordering, increased sales by 60% in year one and sold company for 40% profit. • Collaborated with high-profile celebrity chef to open restaurant and bar; compiled all preliminary pre-opening action plans. Show less
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InterContinental Hotels & Resorts
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Hospitality
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700 & Above Employee
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Assistant Director Of Food And Beverage
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Oct 2008 - Apr 2010
Willard Hotel, Washington DC www.washington.intercontinental.com• Promoted into role based on ability to manage struggling, high-volume operations and train existing managers and frontline employees. • Implemented digital e-marketing program and over 15 annual events utilizing CRM software; generated over $300K in annual revenue in 18 months by implementing low cost marketing solutions. • Increased two restaurant Washingtonian Magazine rankings year over year from Top 25 to Top 10 and improved restaurants from Top 50 to Top 10 position in Opentable. Show less
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Assistant Director Of Food And Beverage
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Jan 2007 - Oct 2008
InterContinental Miami, Florida www.icmiamihotel.com• Achieved best beverage cost % in company by implementing cost control systems and auditing inventory; reduced overall beverage cost by 2 points. • Served as division lead for outside consultant hired to review labor management practices and subsequently introduced initiatives to reduce hotel/division wide labor cost %., achieving goal in year one. • Exceeded budgeted revenues by $2.5M and ranked as most profitable F&B department company wide. • Increased number of new customers, frequency of existing customers, and spend by creating F&B marketing strategy across events, social media program, email platforms, and direct mail efforts. • Selected as task force member to direct restaurant operations for opening of InterContinental San Francisco and Michelin Star winning restaurant.. Show less
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Food And Beverage Operations Manager Multi Unit
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Oct 2003 - Jan 2007
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