Restaurant General Manager

• Oct 2022 - Present

Restaurant Manager

• Sep 2019 - Oct 2022

Assistant Food And Beverage Manager

• Mar 2019 - Sep 2019

Manage multiple outlets including: Traymore By Michael Schwartz Restaurant, Pool and Beach Operations, and In Room Dinning. • Part of opening team launching brand new restaurant including concept, menu, bar program, three meal periods, new systems/procedures, and staff. • Worked with James Beard Award Chef Schwartz to develop Breakfast, Lunch, Happy Hour, Dinner, and Event Menus. • Responsible for payroll, scheduling, cost control, labor control, beverage cost, budgets, forecasting, ordering and performance evaluations. • Interview, hire, train, and supervise all food and beverage teams for the hotel. Team of 40+. • Provide personalized service to guests, exceed expectations, and hold high standards for service. • Attend daily leadership meetings and develop marketing strategies. • Developed private dining and special events • Executed new In room dinning amenities and ordering system on guest TVs. • Maintain and evaluate outlets and staff in accordance with Forbes and LQA standards. Show less

Food and Beverage Supervisor / Manager on Duty

• Apr 2016 - Mar 2019

• Manage multiple aspects of operations for two dining venues – fine dining and casual, two bars, and pool terrace, as well as Four Seasons Residences. • Responsible for payroll, scheduling, cost control, budgets and forecasting to ensure business operational needs are met during busy and slow seasons. • Supervision and training of bar and server team of 30+ staff in Four Seasons service culture and delivery of outstanding guest experiences. Responsible for motivating, coaching and counseling. • Provide personalized service to guests, monitor satisfaction scores, food quality and resolve all guest issues. • Attend daily leadership meetings and report on areas of responsibility, VIP guests, Residents, special events and functions. • Hands on experience in recruiting, interviewing and hiring staff. • Manager on duty, all shifts, multiple departments. Show less

Restaurant Supervisor

• Aug 2015 - Apr 2016

• Responsible for the overall operations and supervision of team of 25. • Required to open and close the restaurant and ensure all staff are trained according to standards. • Responsible for scheduling, attendance records and employee counseling. • Accountable for inventory procedures, cash handling and orders. • Responsible for the overall operations and supervision of team of 25. • Required to open and close the restaurant and ensure all staff are trained according to standards. • Responsible for scheduling, attendance records and employee counseling. • Accountable for inventory procedures, cash handling and orders.

Food and Beverage Server

• May 2015 - Aug 2015

(Legendary world class luxury hotel and beachfront resort) • Worked second job opportunity while interning at St. Andrews Country Club. • Moved through different positions in five star 800 + cover daily “Circle Room”. • Required extensive knowledge in a la-carte and buffet menus. (Legendary world class luxury hotel and beachfront resort) • Worked second job opportunity while interning at St. Andrews Country Club. • Moved through different positions in five star 800 + cover daily “Circle Room”. • Required extensive knowledge in a la-carte and buffet menus.

Manager in Training

• May 2014 - Aug 2015

(Distinguished Emerald Club of the World and Platinum Club of America) • Rotated through front and back of house positions, for 750+ members. • Front Desk Attendant, Reception and Concierge Services. • Server in a la carte fine dining and banquets, 500 + covers daily. • Knowledge in lunch, dinner, beverage and wine menus. • Reservations, worked with seating charts and reservation system. • Assistant to Purchasing Department, assisted with pool service and kids recreation. • Assumed supervisor responsibilities for casual dining outlet. Show less

Server

• May 2014 - Aug 2014

•Server for multiple outlets of F&B operations including formal and casual dinning settings•Banquet experience in galas and events•Part of a team delivering refined and excellent service for all members and guests