Target-driven relationship management and business development professional with almost 30 years of success nurturing client relationships that propel revenue and asset growth for financial organizations and clients. Have a proven track record of success in development and implementation of sales and ensuring that targets and plans are aligned with organizational objectives. Foster an atmosphere of teamwork and collaboration with an emphasis on goal attainment. Create and develop highly effective teams, successfully shift mindset of the team members from fulfilling tasks to developing innovative solutions. Possess competitive drive and entrepreneurial confidence to succeed in a highly competitive environment.
- Effective Communication
- Community Relationships
- Strategic Partnerships
- Business Development
- Driving Revenue Growth
- Strategic & Tactical Planning
- Sales Cycle Management
- Inventory Management
- Budgeting & Financial Planning
- Team Leadership
- Hiring & Development
- Integrative Decision Making
Oversaw 5 outlets, as well as banquets, providing the best quality each time. Helped hotel in financial terms by exceeding 2018 budgeted revenue by $875,000 and 2017 budgeted GOP by $1,400,000. Reduced food cost by 5,3% annually and reduced labor by $300,000 during the same period.
- Assured that Mercat a la Planxa was voted as Second Best Hotel Restaurant on Eater.com as well as receiving Tripadvisor scoring in 2018 as number 167 of 8,325 Restaurants in Chicago.
- Improved the coffee services by closing Starbucks and reconceiving into a Market featuring local products.
- Responsible for 125 union employees and 16 managers.
- Provided successful marketing campaigns, including Food Network Show called the Bite Club, WGN TV demo, Facebook Live Show called Barcelona Bites, Paella To Go, and Happy Hour program named Bottle & a Board, Sustainable Supper.
Strategically direct daily operations with responsibility for P&L management, HR, sales, marketing, merchandising, strategic planning, and business development. Leverage proven sales management abilities to consistently retain and grow sales volumes, acquire new businesses and gain new clients. Prioritize properly to successfully administer additional functions including payroll, inventory control, staff scheduling, safety and security, cash management, banking, record keeping and customer service.
- Achieved net sales volume of $16.5M per year by managing 6 outlets: Filini Restaurant, Filini Bar, Blu Bar, RS, Pool Bar, and Mini Bar. Analyze financial performance and identify areas for improvement.
- Administer 60,000 square feet of banquet space, organize and direct banquet galas of up to 800 participants ensuring world class service and exceptional customer experience.
- Perform market, competitor and feedback analysis, develop and execute new strategies, and conduct regular audit of the operational performance.
- Drove operation, development, financial and commercial activity of the company, strategized and implemented business plans, forecasted sales level and adjusted pricing based on the market and competitor performance. Managed and supervised team performance to assure performance targets were consistently met and surpassed. Mentored staff on how to handle difficult and complicated situations and thereby improve personal and team performance.
- Managed 4 Outlets to include café, bar, RS and grab-n-go concept, and achieved $9M in annual F&B revenue.
- Successfully operated 30,000 square feet of banquet space, developed menu for various properties, and reconcepted bar to gastro pub for improved attendance and popularity.
- Served as subject matter expert and performed peer review at other properties as requested by corporate office. Identified operational bottlenecks and recommended process and policy changes.
- Managed, trained, developed, and evaluated team of 100+ members, ensured informational integrity and effort efficiency while championing the highest level of customer satisfaction.
Leverage excellent planning and coordination skills, strong communication and relationship building aptitude, and extensive industry knowledge to oversee business and financial obligations involving COS, labor, supplies, and marketing. Work collaboratively with teams to support needs/challenges and maintain positive relationships with union employees, salaried managers, and external organizations including Choose Chicago and the MPEA.
- Ensure the complete training and development of team members, oversee staffing, hiring, and scheduling needs, establish individual and team performance expectations, and facilitate a positive/motivating work environment.
- Monitor, track, and assess overall F&B performance for adherence to the highest levels of all customer service, productivity, efficiency, and quality standards to ensure an exceptional guest experience and satisfaction.
- Support company sales, service, and business goals, work well in a multi-tasking environment, ensure policies and procedures are followed, and use strong leadership skills to ensure positive results and efficient operations.
- Uphold a positive image of the company while actively contributing to customer service objectives and quality standards by evaluating results, identifying needs, and analyzing and responding to customer and team feedback.
- Facilitate company success by mentoring team members, creating an environment that consistently achieves or exceeds service goals, and by using effective hiring and training practices resulting in low turnover rates.
Assumed accountability for using a high degree of initiative, leadership skills, and industry knowledge to provide day-to-day management and support in a customer-focused environment that included a 32-acre campus with eight outlets. Built customer loyalty, tracked, monitored, and managed all expenses, oversaw staff recruitment, training, and evaluation, and implemented and ensured that guidelines, policies, and procedures were strictly followed.
- Reviewed and analyzed financial reports, assumed responsibility for P&L management, controlled all labor and operating expenses, executed revenue generating ideas, and oversaw front and back of house functions.
- Ensured compliance with local liquor laws, health, safety, and sanitation regulations, and inventory requisition policies. Reviewed and developed new operating processes and procedures to continually improve efficiency.
- Maintained positive interactions with a diverse staff and clientele, analyzed data, evaluated current market trends, and made recommendations, and oversaw the development of menus, HR initiatives, and training guides.
- Managed staffing requirements including recruitment, hiring, training, scheduling, evaluating, conflict resolution, and terminations. Implemented performance incentives and expectations and conducted team building meetings.
- Increased consolidated F&B revenue by more than $735K, consolidated F&B GOP by more than $500K, and consolidated F&B revenue by $430K YTD as well as reduced Cost of Goods Sold by 6% and labor by 4%.
Maintained full responsibility for driving revenues and controlling costs in all food and beverage outlets for a boutique luxury hotel and one of the top 40 hotels in the United States. Oversaw food and beverage activities for banquets, restaurant, room service, pool bar, and catering as well as directly supervised outlet managers. Clearly communicated objectives and strategic vision to areas of responsibility to ensure a strong employee commitment.
- Direct accountability for impacting the financials at 15 properties located nationwide, keeping variable costs in line as sales fluctuated, and forecasting and tracking monthly and yearly F&B revenues and expenses.
- Drove strategic marketing initiatives, managed Public Relations Representative, and worked with local charities and organizations to gain awareness for the restaurant, serve the community, and increase revenues.
- Oversaw and ensured the highest quality levels of food and beverage vendors, suppliers, and products as well as maintained quality standards in restaurant production, services, facilities, and cleanliness and sanitation.
- Reduced Cost of Sales (COS) and labor expenses by implementing proper inventory controls, pricing out food and beverage items, updating prices as needed, and executing a new ordering and receiving program.
- Held directly responsible for annual sales for the South Water Kitchen ($2.5M), Banquets ($1.5M), and Room Service ($150K) while successfully opening 10 restaurant operations for Kimpton on-time and on budget.
- Direct responsibility for ensuring professional and courteous communications, demeanor, and interactions with customers while continuously seeking ways to add value and improve customer retention and loyalty.
- Influential in increasing sales by over 15%, decreasing labor costs by 5%, and lowering food costs by 6% over a two year period. Named Manager of the Year in 2002 and earned Best Financial Award in 2002 and 2004.
