Hospitality Operations Director

Led and motivated a team of 26 food and beverage associates across four hotel outlets, including restaurant, bar, and in-room dining operations. Ensured consistent service delivery, adherence to brand standards, and strong guest satisfaction.

Managed departmental profit and loss performance through cost control, revenue analysis, and forecasting. Oversaw beverage ordering, receiving, and inventory for beer, wine, and liquor while maintaining par levels and minimizing waste.

Monitored guest satisfaction results and implemented training and service improvements. Conducted daily facility inspections and ensured menu quality, presentation, cleanliness, operational readiness, and compliance with health department regulations.

Supervised and mentored a team of nine bartenders, supporting efficient bar operations, exceptional guest service, and compliance with company standards. Performed bartending duties during peak shifts while maintaining high service quality.

Created bar schedules, coordinated private and promotional events, and managed daily shift coverage to maximize productivity. Managed bar-level purchase and loss reports, analyzed cost trends, and implemented improvements for profitability and inventory accuracy.

Developed and delivered training for new menu items, cocktails, and service techniques. Served as a Certified National Trainer, facilitating onboarding and training initiatives across multiple locations.