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Yyyyyy x. yyyyyy

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Driven, focused, and knowledgeable Food and Beverage Director with 20+ years of experience in high-stress environments in addition to a strong background within the hospitality industry. Experienced in leading successful cross-functional teams, designing strategies focused on increasing productivity, leading internal programs, and diffusing escalated customer service situations. Equipped with a significant level of communication and interpersonal abilities in addition to a strong background in effectively fostering positive relationships with others.


Key Competencies


Operations Management Food & Beverage Operations Process Improvement Staff Training/Coaching

Attention to Detail Business Development Complex Problem Solving Operations Strategy Development

Team Leadership Payroll/Scheduling Budget Development Cost Reduction Streamlining Processes


Career Highlights


  • Demonstrated background in succeeding within leadership roles which has resulted in surpassing employee engagement levels and promoting several staff members to management roles


  • Successfully increased holiday season revenue from $650 thousand in 2010 to over $1 million dollars in 2015 in addition to reducing payroll by $150 thousand over a period of 2 years


  • Oversaw logistics related to the grand opening gala at InterContinental Boston hotel, attended several industry specific conferences, and coordinated several events with over 1000 attendees


Professional Experience

InterContinental Mark Hopkins Hotel, San Francisco, CA April 2011-Present

Director of Food and Beverage

  • Direct day to day operations within a fast-paced hospitality environment with a concentration on increasing productivity, efficiency, and guest satisfaction
  • Supervise a team of over 260 staff members which requires creating schedules, processing payroll, and diffusing escalated employee relations issues
  • Instrumental in the management of a budget valued at over $13 million in addition to designing streamlined policies aimed at improving daily operations
  • Played a lead role in the re-opening of a 3 meal restaurant within the hotel, successfully switched food inventory to locally sourced products, and held various theme nights within the restaurant
  • Achieved a 3 Star Green Restaurant Certification for Top of the Mark


InterContinental Boston, Boston, MA September 2006-March 2011

Director of Banquets

  • Managed banquet operations within a 4 Star-4 Diamond property which required supervising a team of over 90 staff members, providing training, and overseeing recruiting
  • Created detailed employee schedules in order to ensure adequate staffing levels, facilitated various large-scale events, and implemented standard operating procedures
  • Identified departmental needs and/or risks and implemented appropriate policies, designed a maintenance program for banquet spaces, and ensured SOP s were consistently followed

Yyyyyy x. yyyyyy

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Professional Experience Continued:

Boston Harbor Hotel, Boston, MA July 2005-March 2006

Director of Banquets

  • Coordinated banquet related logistics for a 4 Star-4 Diamond property which included managing employee staffing, creating schedules, and processing payroll
  • Facilitated the successful management of approximately 47 Boston Wine Festival events, assisted banquet wait staff, and oversaw a budget valued at $12 million
  • Led the completion of a large-scale wedding in September 2015 which had a budget of $275 thousand and required significant time management abilities


Westin Hotel-Waltham, Waltham, MA July 2002-June 2005

Director of Banquets

  • Directed banquet administrative and logistics operations which required supervising staff members, diffusing escalated client situations, and managing financial operations
  • Provided TIPS training to staff members, implemented comprehensive operational programs within the space, and oversaw a departmental budget of $5 million
  • Successfully increased Guest MPSI scores from 3.89 to 4.24 within the span of 1 year



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