Alan Andrews
Chapel Hill,NC
Summary
Accomplished Director of Food & Beverage with a proven track record at UNC Chapel Hill Alumni Association, enhancing operational efficiency and guest satisfaction through strategic leadership and technology integration. Expert in inventory management and staff motivation, achieving significant cost reductions and fostering a culture of teamwork and collaboration. Demonstrates exceptional hospitality management and problem-solving skills, driving performance and profitability.
Professional in food and beverage industry with strong leadership skills and proven track record of driving operational excellence. Adept at managing high-performance teams and ensuring top-quality service in dynamic environments. Expertise in strategic planning, budget management, and enhancing guest experiences. Known for adaptability, reliability, and results-driven approach.
Overview
27
27
years of professional experience
Work History
Director of Food & Beverage
UNC Chapel Hill Alumni Association
09.2019 - 04.2024
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
- Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
- Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Maximized performance by monitoring daily activities and mentoring team members.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
Operations Manager
LaPlace Louisiana Cuisine
04.2017 - 06.2019
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Managed bar and wait staff and directed hiring program.
General Manager of Food Service
TBL Investments (Chop Houses of North Carolina)
06.2004 - 05.2017
- Reduced food waste through better inventory management and portion control, leading to increased profitability.
- Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
- Increased customer satisfaction by implementing effective staff training and performance management programs.
- Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
- Improved staff retention rates by offering competitive compensation packages and fostering a supportive work environment.
- Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
- Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
- Implemented effective marketing campaigns to increase brand awareness and attract new customers to the establishment.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Director of Food and Beverage
University Club of Durham NC
02.1997 - 05.2003
- Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Worked with qualified chef to diversify menu with new offerings.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
Bachelor of Science - Business Administration
University of North Carolina At Wilmington
Wilmington, NC05-1990
Skills
- Operational efficiency
- Purchasing management
- Performance analysis
- Cost control
- Menu development
- Staff leadership
- Inventory management
- Budget development
- Teamwork and collaboration
- Problem-solving
- Multitasking Abilities
Timeline
Director of Food & Beverage
UNC Chapel Hill Alumni Association
09.2019 - 04.2024
Operations Manager
LaPlace Louisiana Cuisine
04.2017 - 06.2019
General Manager of Food Service
TBL Investments (Chop Houses of North Carolina)
06.2004 - 05.2017
Director of Food and Beverage
University Club of Durham NC
02.1997 - 05.2003
Bachelor of Science - Business Administration
University of North Carolina At Wilmington
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