Amir Adane
Savannah,GA
Summary
Hard-working professional with 10+ years of experience, including the opening of a luxury hotel and well over eight restaurant openings, and a proven knowledge of order management, guest satisfaction, and fostering a positive culture. Aiming to leverage my experience to successfully fill the desired role.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Director of Operations
Southern Cross Hospitality
Savannah, GA
03.2024 - Current
- Lead operations across seven restaurant locations, overseeing staffing, service execution, and financial performance.
- Managed a team of five general managers and 120+ employees, fostering a culture of accountability and continuous improvement.
- Increased guest satisfaction scores across all outlets by implementing service training programs, refining operational workflows, and enhancing menu offerings.
- Focusing on technology integrations to enhance order management, inventory tracking, and guest engagement.
Director of Restaurants
Hotel Bardo
Savannah , GA
02.2023 - 03.2024
- Led the pre-opening and transition phase of Saint Bibiana, including staff recruitment and training. Along with Club Bardo, Green Room Lounge, and Pool Bar (Bar Bibi).
- Successfully maintained a 4.9 guest satisfaction rating across all outlets by implementing high-level service standards.
- Established operational procedures, service standards, and vendor relationships.
- Coordinated with contractors, suppliers, and designers to ensure a successful opening.
- Developed opening budgets, inventory systems, and compliance with health and safety regulations.
- Managed soft opening events and the full launch, ensuring a seamless guest experience.
Director of Outlets
Perry Lane Hotel
Savannah, GA
08.2021 - 01.2024
- Oversee all food and beverage operations for the three outlets of the Perry Lane Hotel. (Wayward, Peregrin, & Emporium) along with hotel Mini Bar operations.
- Promoted from Senior Food and Beverage Manager to Director of Outlets within six months.
- Increased the guest rating on OpenTable from 4.4 to 4.7 within five months and have maintained it since.
- Curated wine list garnering recognition from Wine Spectator, winning Best Wine List of 2022.
- Inventory control, labor costs, and budget management.
- Manage budgets, financial plans, and control expenditures.
- Ensured Occupational Safety and Health Act, local health, and safety codes.
General Manager
The Collins Quarter at Bull Street
Savannah, GA
06.2017 - 08.2021
- Oversee all food and beverage operations for the restaurant, with a total of $4.2M in revenue.
- Increased guest rating on OpenTable from 4.1 to 4.7 within 3 months, and have maintained it since.
- Built the dinner program to a $13.5K nightly revenue, from previous years averaging $5K.
- Update the beverage program frequently to reflect seasonal needs, as well as to create dynamic and sought-after cocktail and beer offerings.
- Inventory control, labor costs, and budget management.
- Manage budgets, financial plans, and control expenditures.
Beverage Director
Southern Cross Hospitality
Savannah, GA
04.2016 - 06.2017
- Supervise the beverage program of four locations.
- Created the opening Beverage Program for three locations.
- Trained all opening FOH staff on beer, wine, and liquor selection.
- Held monthly beverage training meetings to ensure quality.
- Enforce compliance with alcoholic beverage commission regulations.
- Monitor monthly eligibility files from various vendors.
- Supervise menu changes within each location, including seasonal offerings, and new liquor acquisitions.
- Follow loss prevention procedures, and control shrinkage and expenses company-wide.
- Promote teamwork and an engaging atmosphere where bar staff can continue to learn and grow.
Assistant Wine Director
The Florence
Savannah, GA
05.2014 - 04.2016
- Conducted comprehensive research on new vineyards, wineries, and vintages for potential additions to the wine list.
- Directed day-to-day operations of bar and wine programs, minimizing cost wherever possible without compromising quality.
- Negotiated contracts with vendors to secure competitive pricing while maintaining quality standards.
Education
Political Science - Pre-Law
Georgia Southern University
Savannah, GA01.2010
Skills
- Staff recruitment
- Technology integration
- Compliance adherence
- Team leadership
- Project management
- Guest satisfaction
- Risk mitigation
- Operations oversight
- Communication
- Analytical skills
- Forecasting
- Employee development
- Revenue growth
- Budgeting and cost control
Certification
- ServeSafe Manager Certification
- Crowd Management Certification- National Association State Fire Marshalls
- Risk mitigation training
- TIPS Alcohol Safety
References
- Derek Simcik, Executive Chef Four Seasons Nashville, 203-604-5812
- Marvin Sterling III, Neon Fig, Owner/Chef, 912-604-5813, marvin@neon-fig.com
Events / Banquet
- Organized multiple events ranging from private dinners, wine dinners, weddings, and corporate events up to 600 guests
References
References available upon request.
Timeline
Director of Operations
Southern Cross Hospitality
03.2024 - Current
Director of Restaurants
Hotel Bardo
02.2023 - 03.2024
Director of Outlets
Perry Lane Hotel
08.2021 - 01.2024
General Manager
The Collins Quarter at Bull Street
06.2017 - 08.2021
Beverage Director
Southern Cross Hospitality
04.2016 - 06.2017
Assistant Wine Director
The Florence
05.2014 - 04.2016
Political Science - Pre-Law
Georgia Southern University
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