ALICIA YANDELL
Ponte Vedra Beach,FL
Summary
Ambitious Food and Beverage Director + Certified Sommelier with proven track record of creating successful food service operations, managing + training staff and increasing profits. Extensive experience in menu design, sales forecasting, budget writing, inventory/cost control and creating innovative solutions to service challenges. Vast knowledge of all food and beverage offerings, well-versed in hospitality standards and driven to always provide excellence to my staff and guests.
Overview
8
8
years of professional experience
1
1
Certification
Work History
VICE PRESIDENT OF OPERATIONS
08.2022 - Current
- Multi-unit management of operations for Jacksonville and Ponte Vedra locations of Intelligent Office
- Duties include staff management and training as well as all administrative duties from finance (invoice generation, accounts receivable and billing) to human resources (payroll, hire, coach and mentor all employees) to client relations, sales building and franchise reporting.
DIRECTOR OF FOOD AND BEVERAGE/MANAGER
HOPKINS & COMPANY
09.2018 - 08.2022
- Multi-unit management of operations over six locations for Atlanta-based restaurant group with aggregate revenue of $18M total sales.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Analyzed sales data and inventory values to identify trends and adjust purchasing decisions while overseeing all aspects of menu planning, purchasing, cost control, inventory management, vendor relations, service standards and training of all staff for all businesses.
- Participated in weekly P+L review with CEO’s and executive leadership team – guide, train and support all management teams in period end business meetings to analyze P+L statements, identify opportunities to increase revenue, plan staff trainings, set goals to manage all expenses and generate profit for each location
- Assist in hiring, training, supervising, and directing general managers and all leadership teams to cultivate knowledgeable staff in each location who may execute and serve the most excellent food + beverage offerings in a safe, efficient, and profitable environment while maintaining best in class service and hospitality.
BEVERAGE DIRECTOR/MANAGER
THE GENERAL MUIR
05.2017 - 05.2018
- Creatively and financially responsible for the entire beverage program of a high-volume restaurant paying attention to quality and consistency while educating and enforcing company standards
- Operated management shifts while focusing on guest issues and recovery, leading and motivating staff, promoting daily sales and preparing labor reports, performing daily health inspections, generate nightly management reports and problem solving
- Maintain weekly inventory, ordering, receiving, and invoicing of all beverages while adhering to budget, generating profits and keeping accurate beverage financials and menus in circulation
- Hired, orientated, and trained new employees; instituted staff education by organizing training programs, wine education, staff tastings, and creating materials such as study guides for all menus, line-ups and special events.
- Managed and motivated employees to be productive and engaged in work.
HEAD BARTENDER/KEY MANAGER
BELLINA ALIMENTARI
07.2015 - 02.2017
- Manage and train all bar staff in food and beverage education, steps of service, technique and cleanliness while overseeing all functions and management of the craft amaro bar program
- Perform monthly beverage inventory maintenance and weekly pars; place and receive all beverage orders bi-weekly, paying mind to budget and sales.
- Counted registers and cleaned and secured shop at end of shift.
- Listened to and addressed customer concerns using creative problem-solving in accordance with company guidelines.
Education
BPS & AOS - CULINARY ARTS MANAGEMENT
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, NY08.2013
Skills
- Motivational Leadership
- Trend Identification and Forecasting
- Employee Performance Reviews
- Business Growth and Marketing Strategies
- Budget Oversight
- Process Improvement
- P&L Responsibility
- Purchasing and Planning
- Leadership Training
- Operational Efficiency
- Executive Leadership
- Project Oversight
- Cost Analysis and Savings
Certification
- Certified Sommelier, The Court of Master Sommeliers Americas
- Bar Smarts + ServSafe certified
- TIPS Certified Trainer
Timeline
VICE PRESIDENT OF OPERATIONS
08.2022 - Current
DIRECTOR OF FOOD AND BEVERAGE/MANAGER
HOPKINS & COMPANY
09.2018 - 08.2022
BEVERAGE DIRECTOR/MANAGER
THE GENERAL MUIR
05.2017 - 05.2018
HEAD BARTENDER/KEY MANAGER
BELLINA ALIMENTARI
07.2015 - 02.2017
BPS & AOS - CULINARY ARTS MANAGEMENT
THE CULINARY INSTITUTE OF AMERICA