Tim Hmay
Clearwater,FL
Summary
Professional Profile
Multi Outlet Operator 50 Locations, 60 million F&B Revenue, Oversaw Teams as large as 300+ Directly - 1500 Indirectly, Positive Culture Creator and Leader, Luxury Operator, Full Vertical Understanding of P&L Operations
Overview
21
21
years of professional experience
Work History
FOOD AND BEVERAGE DIRECTOR
RIVERSTAND GOLF & COUNTRY CLUB
10.2022 - Current
- Work with GM and Board on capital build on $25 million Masterplan F&B and Club Operations
- Create luxury training programs, onboarding for club and specific to outlet, extraordinary tableside service, member and employee conduct, club culture training, be available for the customer training, know your customer/member, first impression training, the emotional connection training, how to create the home from home feeling, the importance of listening.
- Implement IT: open table, mobile ordering, live chat, beverage cart tablets, kiosk ordering deli, clubhouse/pool full audio upgrade, cart food ordering
- Full financial F&B change. costings, payroll, invoicing, checkbooks, purchasing, payables, forecast, labor tracking, in year capital and future capital builds.
- Responsible for all financial management aspects of the club’s F&B business including but not limited to accounts payable / receivables, audit controls, theoretical, 3% accuracy on forecast, labor controls and increase productivity
- Create full annual programming calendar and expand live entertainment
- Create ROI tracking system to show fiscally responsible event financials
- Develop social media marketing plan to expand into the public market
DIRECTOR OF OPERATIONS
POSTCARD INN HOTEL
01.2021 - 10.2022
- 15 Million Revenue - 196 Rooms - 4 Outlets - 200 Banquets - 3000 Beach Club - 75 Team Members
- Hitting KPI's on PnL, created activations programming, oversaw employees, added large venue beach events, corrected leakage of housekeeping, streamlined rate parity, increased FnB, prepared financial analysis, developed marketing strategies, ensured operational success, and more.
- Increased F&B by 1.6 million over 2019 best years performance year from 10 million to 11.6 million
- Oversee all 175 Hotel employees, front desk, engineering, security, housekeeping, food and beverage and activations teams to include the P&L
- Created activations programing for the hotel to increase resort fee from $30-$45 dollars per stay. Programming to include pool and beach events (belly flop, yoga, local fitness programs, jeopardy, bingo, dive in movies), parking, wine tastings and liquor lab to increase participation in Happy Hour, driving revenue.
- Created large venue beach events on holidays, maximizing beverage to hit a record of $96k over $55k
- Correcting leakage of housekeeping by drilling down to decrease minutes per occupied room from 45 down to 35 minutes.
- Streamlining rate parity to align all 3rd party bookings. Lead with PCI website bookings to include packages I created. Increasing ADR by 10 dollars over last year by including extensive amenities and programming
- Prepared financial analysis and project capital structure
- Driving and supporting management cycles and governance processes to promote a health city and state relationships
- Developed marketing strategies to increase brand awareness and maintain capture ratios
- Ensured that evaluation of all staff to operate at the highest standards according to brand standards
- Increased effectiveness in recruitment and training of all departments
- Reviewed all schedules and budgets to ensure completion of task and assignments given to department heads
FOOD & BEVERAGE DIRECTOR
SOUTHERNMOST BEACH RESORT AND MARKER RESORT
01.2019 - 10.2020
- Oversee Food and Beverage Operations
- 15 Million Revenue - 262 Rooms - 4 Outlets – 500 Banquets - 125 Team members
DIRECTOR OF FOOD & BEVERAGE AND EXECUTIVE CHEF
PLAYA LARGO RESORT & SPA
10.2017 - 01.2019
- Oversee Food and Beverage Operations
- 12 Million Revenue - 175 Rooms - 4 Outlets - 1000 Banquets - 75 Team members
Culinary Director
Resort Squaw Creek
02.2015 - 10.2017
- Oversee Culinary Operations
- 25 Million Revenue - 412 Rooms - 9 Outlets - 5000 Banquets - 125 Team members
Director of Culinary Operations
Levy
03.2012 - 02.2015
- 60 Million Revenue - 57 Outlets - 35,000 Banquets - 300 Kitchen / 1500 indirectly Team members
- Miami Heat – AA Arena - Miami, FL - 21,000 Seats
- Brooklyn Nets – Barclays Center - Brooklyn, NY - 18,500 Seats
- Miami Marlins Ball Park - Miami, FL - 37,450 Seats
Executive Chef
Waldorf Astoria
12.2009 - 03.2012
- Overseen Culinary Operations
- 15 Million Revenue - 300 Rooms - 5 Outlets - 750 Banquets - 60 Kitchen
Executive Sous Chef
Happy Hollow Country Club
03.2003 - 11.2009
- Oversaw Culinary Under Executive Chef
- 15 Million Revenue - 6 Outlets - 600 Banquets - 55 Kitchen
Education
AAS CULINARY ARTS & MANAGEMENT -
Metropolitan Community College
CONTINUING EDUCATION COURSES -
Culinary Institute of America
Skills
- Team Development Mentoring
- Large Volume Operations 60 Million
- Multi - Outlet Operator 50 Locations
- Capital Builder
- Risk Management
- Budget Building
- Positive Culture Builder
- Luxury Hospitality
- Directed Large Teams 300
- Full P&L Vertical Understanding
- Critical Thinking
Timeline
FOOD AND BEVERAGE DIRECTOR
RIVERSTAND GOLF & COUNTRY CLUB
10.2022 - Current
DIRECTOR OF OPERATIONS
POSTCARD INN HOTEL
01.2021 - 10.2022
FOOD & BEVERAGE DIRECTOR
SOUTHERNMOST BEACH RESORT AND MARKER RESORT
01.2019 - 10.2020
DIRECTOR OF FOOD & BEVERAGE AND EXECUTIVE CHEF
PLAYA LARGO RESORT & SPA
10.2017 - 01.2019
Culinary Director
Resort Squaw Creek
02.2015 - 10.2017
Director of Culinary Operations
Levy
03.2012 - 02.2015
Executive Chef
Waldorf Astoria
12.2009 - 03.2012
Executive Sous Chef
Happy Hollow Country Club
03.2003 - 11.2009
AAS CULINARY ARTS & MANAGEMENT -
Metropolitan Community College
CONTINUING EDUCATION COURSES -
Culinary Institute of America
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