Delivered leadership and oversight for this boutique waterfront hotel and private residences with multiple food and beverage outlets and creative culinary concepts including table side fresh mozzarella demonstrations and more. Challenged from day one to reduce operating losses, increase capture ratio and improve customer service levels. Assessed each line item within budget and immediately began to improve margins through streamlining labor, food costs, wine inventory and other unnecessary operating expenditures. Recruited and hired a strong team and drove accountability for quality and service delivery from the top down.
- Reduced food cost by 6% in first 3 months.
- Increased capture ratio of hotel guests by 12%.
- Empowered every employee to promptly resolve issues and satisfy guests through the effective training and development.
- Generated new revenue sources including the addition of a private banquet space and outdoor eating area. Managed the project capital budget of $2M.