Experience

Valor Hospitality Partners

• United States
• Hospitality
• 200 - 300 Employee

• Food &Beverage Project Manager

  • Jan 2019 - Present



Wischermann Partners, Inc.

• United States
• Hospitality
• 1 - 100 Employee

• Food and Beverage Operations

  • Jan 2018 - Jan 2019



The St. Anthony Hotel, The Luxury Collection Hotel

• Director Of Food And Beverage

  • Apr 2017 - Dec 2017



Hospitality Consultant

• Director of Food and Beverage

  • Jul 2014 - Apr 2017

  *Le Meridien /Sheraton Complex- in Charlotte, NC as Director of Operations.*Westin in Nashville, TN -opening team as Director of Food and Beverage*Le Meridien/Sheraton Complex in Charlotte, NC*Furnace Creek Resort in Death Valley,CA*Hilton in San Antonio, TXTask Force Consultant, charged with rehabilitating distressed properties associated with high food and beverage costs and high employee turnover, setting expectations and holding the team accountable for demonstrating desired service behaviors.Developing highly organized departmental infrastructure and training & mentor programs to create a culture of positive thinking and encourage long term career goals. Focus on budgeting and forecasting to decrease food and labor costs while working with the team to develop strategies to improve the department’s overall financial performance



The Gunter Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Director Of Food And Beverage

  • Aug 2011 - Jul 2014

  Created a totally new and innovative outlet concept consisting of market, bakery, restaurant and wine Bar with 322 wine sku. Visit www.marketonhouston.com to view this exciting new outlet concept.Work with food and beverage team to determine areas of concern and develops strategies to improve the department’s food & beverage and labor goalsContinuously striving to improve service performance for complete guest satisfaction Created a totally new and innovative outlet concept consisting of market, bakery, restaurant and wine Bar with 322 wine sku. Visit www.marketonhouston.com to view this exciting new outlet concept.Work with food and beverage team to determine areas of concern and develops strategies to improve the department’s food & beverage and labor goalsContinuously striving to improve service performance for complete guest satisfaction



Hilton Miami Downtown

• Director of Food and Beverage

  • Jul 2007 - 2011

  A 527 room, 4 outlet, 45,000 sq ft convention hotel located in the heart of downtown Miami. A 4 star property belonging to the Florida Green Lodging program. DIRECTOR OF FOOD AND BEVERAGEOversaw conversion from Radisson to a 4 star Hilton by insuring the high standards of food and beverage qualityFocus on cost control to maximize profits for both food and beverage. Met 2009 budget during economic downtown, beat 2010 1Q budget by 125% Reduced labor costs by 15%.Currently at the top of the Star report for the last 4 quarters.Received year to year most improved award from SALT. Developed operating tools necessary to support operation (budgeting, forecasting, purchase specifications, recipes, portion specifications, food production control, and profit and loss) for $13M Food & Beverage revenue.Develop weekly forecast for the entire F&B department to minimize expenses as well as maximize the labor productivity.EC member.



Sheraton Bal Harbour Hotel and Resort

• Director of Food and Beverage

  • Apr 2005 - Jul 2007

  650 room, 4 star oceanfront resort property in the exclusive area of Bal Harbour, Florida. DIRECTOR OF FOOD AND BEVERAGE, STARWOOD HOTELS & RESORTManaged the food preparation and service operations, which include, all restaurants, bars and banquet services with 75.000 sq. ft space.Directed and organized the Food & Beverage functions within the hotel in order to maintain high standards of food & beverage quality, and focused on cost control to maximize profits on both food and beverage. Participated in total hotel management as a member of the hotel Executive Committee. Scope of responsibility included leadership of union employees.Was an instrumental part of the closing team to maintain 4 star quality service and employee motivation during the final days and weeks of the hotel's operation. The property is scheduled to become a St. Regis in 2011.Successfully managed to maintain consistency and hotel integrity during final months as the ratio of group to transient guests changed from 70/30 to 20/80 Prepared the weekly forecast for the entire F&B department to minimize expenses as well as maximize labor productivity



Hilton Deerfield Beach/ Boca Raton Hotel

• Director of Food and Beverage

  • Dec 2003 - Mar 2005

  20,000 sq ft of meeting space and certified Florida Green Lodging property.DIRECTOR OF FOOD AND BEVERAGE, STARWOOD HOTELS & RESORTDecision maker on hiring and firing of F&B employeesPlanning the weekly F&B forecast.Overseeing Outlets, banquets and culinary operations. In both years successfully beat the budget for F&B by controlling the cost of food, beverage and labor.Was instrumental in helping the hotel through the sale and transition from a Starwood property to independent management company.



the Tides Inn

• United States
• Hospitality
• 1 - 100 Employee

• Director of Food and Beverage

  • Jan 2001 - Jan 2003

  Four Star, 106 room resort, managed by Sedona Resort Management. Member of Small Leading Hotels and Historical Landmark Hotel, property amenities included a Par 3 golf course, 18 hole championship course, 4 restaurants, spa, and a 60 slip marina, including a resort owned 127 foot Historical Registry yacht.DIRECTOR OF FOOD AND BEVERAGE, SRMReopened the property after a $30M revenue.Selected to lead operation of all outlets that include one fine dining room, two casual dining rooms, a bar, a snack bar, yacht club dining, club house, room service and a 35,000 square foot banquet facility. Position entails development and implementation of system-wide food and beverage marketing programs and promotions, menu design and development of operating budgets and financial plans. In addition, responsible for creation of procedures for cash handling, credit and financial transactions; inventory control; and management of 110 employees.Implemented a "job certification" program for all front and back of the house employees that provides opportunities for career development, significantly reducing employee turnover and increasing job satisfaction..Attracted local business by hosting special events such as a murder mystery event, black tie and bare feet event, boat parades and wine dinners.Worked in unison with the Chef to create new menu selections to include locally available and popular dishes.Revamped and redesigned wine list to offer an unprecedented and diverse selection of fine wines.



Westin Diplomat Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Director of Outlets

  • Jan 2000 - Jan 2001

  An intimate 60 room golf resort and spa located ½ mile from the beach with 18 hole golf Course. 5 star/5 diamond awarded and a member of the Starwood Hotels and Resorts Luxury collection. 5 outlets, consisting of a Fine dining restaurant, 3 meal Restaurant, 24 hours room service, Tack bar for Golfers hang out spot and Beverage service for the golf Course. A union property with 65 food and beverage employees.DIRECTOR OF OUTLETS, STARWOOD HOTELS & RESORTInstrumental part of the grand opening of the property and responsible for researching and ordering such items as menu covers, china, flatware, linens, etc. Pre-opening employee hiring and training including new to the market state of the art computer system.Worked with the Chef for menu design and dish creations.Preparing and putting in place all F&B procedures and policies.Planning and overseeing several Passover and other Kosher events.Making decision on hiring and evaluation of F&B employees.Marketing the outlets and planning events for local business.Planning and holding F&B events for Golf tournaments.Programming Infogenesis POS system and maintaining the program running smooth with proper report running.Scheduling for outlet employees.



Palace Hotel, a Luxury Collection Hotel

• Hospitality
• 100 - 200 Employee

• Restaurant Manager

  • Jan 1995 - Jan 1999

  Union Square and shopping. A member of the Starwood Luxury Collection. The hotel offers 53,000 sq ft of meeting space and 3 outlets, including the; Brought on by a 4 star, 4 diamond hotel to manage the 350-seat world-renowned Garden Court fine dining restaurant.Responsible for staff schedulingOversaw renowned Sunday Brunches, High Tea events, Dinner-Dance evenings , piano nights, Valentine's Musical nights.Generated $2.8 M in revenues for each year.Top rated by Zagats on service and Sunday Brunches.



Royal Caribbean Group

• United States
• Travel Arrangements
• 700 & Above Employee

• Dining Room Manager

  • Jan 1985 - Jan 1995

  A 22 fleet cruise line offering 3 to 30 days cruises to every imaginable port of call. The size of the vessels vary from 1,500 passengers all the way up the 3,600 per cruise. Weddings, meetings, family reunions are all possible thanks to the enormous amount of meeting space available on these luxury floating hotels.; Responsible for the operation of the dining room on a luxury cruise ship. Established quality standards for food and beverage production, ensured service levels were maintained and controlled expenses to maintain operating budget.Improved cash security and record keeping for the accounting system, protecting the company from loss while improving accuracy.Career began as bartender and server on board the cruise ships and gradually climbed the ladder to head waiter and other positions before achieving the status of Dining Room Manager.