Food and Beverage General Manager

Award-winning, profit-oriented professional with impressive record of accomplishments in hotel and independent restaurants, including turning around profit losses and successful restaurant launches in upscale dining environments. Areas of expertise include:

 

  Operations Management

  Profit and Loss

  Personnel Management

  Growth and Revenue Enhancement

  Training and Development

  Marketing and Customer Service

  Purchasing, Vendor Relations & Inventory Management

  Beverage System Creation

  Cost Controls

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Food and Beverage Director, The Georgian Terrace Hotel, Atlanta, GA 2009 Present

  Effectively oversee full-scope responsibilities for $5 million dollar a year operations in four different business units, including $3 million dollars a year fine dining restaurant and bar Livingston and $2 million dollars a year room service, caf (grab and go) and banquets

  Successfully increase revenue and control costs through marketing, P&L, management development, operations and sales

 

Fifth Group Restaurants, Atlanta, GA 2002 2009

General Manager, Ecco, Atlanta, GA, 2006 2009

  Successfully launched flagship restaurant and managed all opening GM duties, including food & beverage development, hiring & training program, cost systems, P & L building and control and organizing all operational systems

  Within first full year of opening achieved $4.2 million in sales and over $700,000 in profit

  Recognized as one of the top 10 restaurants in the country by John Mariani; received top billing by numerous Atlanta press

  Received the Wine Spectator Award

General Manager, Food Studio, Atlanta, GA, 2003 2006

  Oversaw full-scope responsibility for all areas of fine dining restaurant, including P & L building and controls, staff management (hiring, discipline, training, standards), management development & training and all beverage functions (list creation, ordering, inventory control)

  Within first full year of taking over struggling operations increased sales from $1.5 million in the previous year to $1.6 million and turned around $50,000 in losses to $175,000 in profit

  Received AAA 4 Diamond Award three years in row and Wine Spectator Award

Beverage Manager, Sala, Atlanta, GA, 2002 2003

  Profitably launched new concept authentic Mexican restaurant; created all beverage systems and lists, including 100 tequilas

  Effectively maintained all beverage costs and assisted with all restaurant cost controls

  Managed staff training, operations and P & L building and controls

 

Owner / Operator, Left Bank Restaurant, Fort Lauderdale, FL 1996 2002

  Oversaw full-time ownership and management duties for fine dining restaurant, including accounting, payroll, staff management (hiring, discipline, training), marketing, benefit administration, front & back of house operations and P & L generation

  Voted in the top 10 restaurants in South Florida by Gourmet Magazine

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BA Marketing / Management, University of Vermont, Burlington, VT 1991