Experience

The Darcy Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Director of Food and Beverage

  • May 2023 - Present



Northwood Hospitality

• United States
• Hospitality
• 1 - 100 Employee

• Taskforce Director of Outlets / Director of Food and Beverage

  • Jan 2023 - May 2023

  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction. • Trained new staff members on company policies and procedures. • Assist on developing beverage programs for hotels and resorts. • Authored detailed work plans to meet business priorities and deadlines. • Developed strategic component development plans to support future projects • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction. • Trained new staff members on company policies and procedures. • Assist on developing beverage programs for hotels and resorts. • Authored detailed work plans to meet business priorities and deadlines. • Developed strategic component development plans to support future projects



Conrad Nashville

• United States
• Hospitality
• 1 - 100 Employee

• Director of Beverage

  • Jan 2022 - Dec 2022

  • Pre opening team in Conrad Nashville • First luxury hotel in Nashville. • Managed budget implementations, employee reviews, training, schedules and contract negotiations. • Developed and maintained relationships with customers and suppliers through account development. • Implemented operational strategies and effectively built customer and employee loyalty. • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans. • Pre opening team in Conrad Nashville • First luxury hotel in Nashville. • Managed budget implementations, employee reviews, training, schedules and contract negotiations. • Developed and maintained relationships with customers and suppliers through account development. • Implemented operational strategies and effectively built customer and employee loyalty. • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.



Zeppelin Nashville and Moonshot Café

• Nashville, Tennessee, United States

• General Manager of Outlets

  • Jan 2021 - Dec 2021

  • Daily Restaurant operation, payroll, scheduling, inventory, menu planning. • Managed budget implementations, employee reviews ,training, schedules and contract negotiations. • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans. • Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability. • Daily Restaurant operation, payroll, scheduling, inventory, menu planning. • Managed budget implementations, employee reviews ,training, schedules and contract negotiations. • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans. • Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.



Noelle

• United States
• Hospitality
• 1 - 100 Employee

• Senior Food and Beverage Manager

  • Apr 2019 - Mar 2021

  • Run all the wine program and spirit menu • Manage 4 outlets • Cocktail menu planning,costing,P&L,forecasting • In charge of hiring • Birchstreet and fintech knowledge. • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions. • Resolved customer complaints involving food or beverage quality and service. • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary. • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability. • Managed bar and wait staff and directed hiring program. • Maintained highest standards for beverage quality and service. • Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution, producing. Show less



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Outlets Manager

  • Mar 2018 - Apr 2019

  • I manage 4 outlets pool bar, lounge bar, roof top lounge and breakfast. • My main responsibilities were ordering, menu programming and making sure all the outlets were running properly • Inventory, Forecasting and P&L experience. • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions. • Resolved customer complaints involving food or beverage quality and service. • Responded to customer complaints, addressing concerns and distress with amicable interactions. • Managed bar and wait staff and directed hiring program. Show less



Vision Hospitality Group, Inc.

• United States
• Hospitality
• 100 - 200 Employee

• Food and Beverage Manager

  • Jan 2017 - Mar 2018

  • UP a rooftop lounge by Marriott, In charge of the operation of the lounge from payroll scheduling, inventory, menu planning and staff hiring and training . • Resolved customer complaints involving food or beverage quality and service. • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions. • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary. • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant. • Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality. • Oversaw selection, ordering and inventory controls of wine, beer and alcohol. Show less