Experience

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  Morton's The Steakhouse, Landry's Corporation

  • Clayton,Missouri,63105

  • Traveling Food and Beverage Controller

    • Oct 1993 - Present
    • Clayton,Missouri,63105

    Morton's The SteakhouseTraveling F&B Controller: 2008- PresentProvide current properties with managerial support. Review, organize, and implement Standard Operating Procedures where needed. Assume the role of the property F&B Controller when needed, support the management team and maintain the physical appearence of the property. When necessary, instruct and train new managers for the Controller's Position. Areas of training include: Cash Control, Purchasing Food and Non- food items, Cost Control, Payroll, Accounting System- NBO, POS- ALOHA, Inventory setup, Inventory procedures, Critique cost variances, know property FFE, Security, Review Budget, and Administration responsiblites.Special Projects: Support in the opening of the following Concepts: Morton's The Steakhouse, ( Mini Morton's), Morton's Grille, and Mastro's Steakhouse.Morton's of Chicago - Saint Louis, Missouri 1993-2008Food and Beverage Controller: Responsible for daily audits, all purchasing, accounts payable, food and beverage cost control, maintenance contracts, weekly and monthly financial reports. One of a select number of people chosen to train new food and beverage controllers and general managers on problem solving and F&B control. Performed end of month reconciliation reports for the corporate office. Also, selected by the companies president to critique and certify training properties in Charlotte, NC. and Buckhead, GA.

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  Sheraton

  • ITT Sheraton Corporation

  • Purchasing Manager and Food and Beverage Controller

    • Feb 1990 - Oct 1993
    • ITT Sheraton Corporation

    Sheraton Music City- 415 rooms, Nashville, TN. 1991 - 1993Purchasing Manager / Food and Beverage ControllerResponsible for the food and beverage storeroom and general storeroom, purchased food and non-food items, menu costing, and weekly / monthly financial reports. Supported the F&B Department to achieve a food cost of 27.5 % and a beverage cost 23.2 %. Dollars of product on hand decreased, for Food $7,000, Beverage $ 10,000, and general stockroom $150,000.Sheraton Saint Louis Hotel- 614 rooms, St. Louis, Mo.1990 - 1991Food and Beverage ControllerSupervised food and beverage storerooms, with full reponsibility for inventory, ordering,and receiving procedures. Provided weekly and period end accounting reports and reconciliation to controller / food and beverage director.

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  Emmennegger Realty

  • Saint Louis, Mo.

  • Broker Associate

    • 1988 - 1990
    • Saint Louis, Mo.

    Specialing in hospitality properties. Worked on retail leases, land leases, and improvement purchases. Broker License- Current as 2018.

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  Gateway Riverboat Cruises / CME Admiral

  • Saint Louis, Mo.

  • Food and Beverage Controller

    • 1988 - 1988
    • Saint Louis, Mo.

    The Admiral had 7 food and beverage outlets and 10,000 sq.ft. of banquet space. Achieved food cost of 32.5 % and beverage cost of 19.5%. Also, responsible for conducting weekly beverage meetings, providing weekly and month end accounting reports and reconciliations. In November 1988 the Admiral was closed by the company's partners.

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  Days Inn

  • Henderson / Madisonville KY

  • Area Food and Beverage Director

    • 1987 - 1988
    • Henderson / Madisonville KY

    Day's Inn - Madisonville, 125 rooms, Madisonville, KY.Full Service Restaurant - 90 seats, Private membership Club -100 seatsDay's Inn - Henderson, 175 rooms, Henderson, KY.Full Service Restaurant / Buffet 150 seats, Night Club - 300 seats, Banquet facilities 6000 sq.ft.Assisted in design, coordination, implementation of new menus, including costing decisions and organized catering facilities. Achieved beverage cost of 20.0% and food cost of 37.5 % from 43.5%.Corporate food and beverage department of Day's Inn was eliminated in July of 1988.

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  Adam's Mark Hotel & Conference Center - 915 rooms, Saint Louis, Mo.

  • Saint Louis, Mo.

  • Food and Beverage Controller

    • 1986 - 1987
    • Saint Louis, Mo.

    Played a role in the opening of the Food and Beverage Department. Prepared weekly sales and labor forcasts for 8 food and beverage outlets. Food cost decreased to 35.0% from 44.2% and beverage cost was 19.0%.

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  Marriott Hotels

  • Denver West, Lake of the Ozarks

  • Restaurant Manager, Beverage Controller, Task Force member,Purchasing Agent,Management Intern

    • 1982 - 1986
    • Denver West, Lake of the Ozarks

    Marriott- Denver West- 307 rooms, Denver, Co.Specialty restaurant manager, Beverage Controller, Asst. restaurant managerKona Kai Restaurant, Responsible for the operations of this 75 seat theme restaurant specializing in Ploynesian dishes. Wrote training materials to instruct new employees on proper service methods and standards. Provided weekly accounting reports, arranged catering functions, planned schedules, and implemented standard operating procedures. Also, was responsible for beverage purchasing and inventory control.Meadow's Restaurant, Oversaw evening operations of this 125 seat full service restaurant.The Denver West Marroitt achieved #1 ranking in the Marroitt Corporation for 1985 on the Guest Satisfaction index.Marriott- Newark Airport- 414 rooms, Newark, NJ.Task Force MemberOne of a select number of people chosen to aid in the establishment of a new hotel. Trained and supervised new employees. Implemented Marriott's standard operating procedures.Marriott's Tan-Tar-a Resort- 1000 rooms, Lake of the Ozarks, Mo.Purchasing AgentResponsible for the purchasing for 9 food and beverage outlets.Management Training Program.Management Internship Program