Summary
Overview
Work History
Additional Information
Timeline
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Amy Layman

Glendale,CA

Summary

Passionate and results oriented Corporate Food and Beverage Director with 20 years of senior level management. Consistent track record of increasing profitability through operational, and financial management. A well respected leader that mentors, motivates, and leads by example.

Overview

17
17
years of professional experience

Work History

Corporate Director of Food And Beverage

Salt Hotels
Los Angeles, California
09.2021 - Current
  • Opened 4 new concepts in one year. All concepts are unique to the property
  • Responsible for kitchen design, creating new floor plans conducive to concept that will render optimal financial results
  • Manager of Food and Beverage concepts deeply rooted in their location and architecture. Core expertise is an ability to collaborate with original talent within the world of design, food & beverage, and retail, and bring them together in the creation of compelling new hotels that engage the communities around them
  • Oversee a diverse portfolio of award-winning properties includes Aster Los Angeles; Hutton Brickyards New York; Wave Hotel and Resort New Jersey; Hotel Greystone, Miami
  • Oversee operational team including 7 Directors of Food and Beverage
  • Direct accountability for all customer facing SOP’s, P&L review, budgeting and forecasting, staffing and recruiting, service training and culture building
  • Advise on all new concepting and pro forma development re-concepted entire food and beverage programs.

Director of Food and Beverage

Ace Hotel
Los Angeles, CA
11.2019 - 08.2021
  • Overhauled the food and beverage department operations to be more efficient across all outlets through retooling foh and boh labor models, menus, purchasing practices and cultural programming strategy.
  • Increased all outlet profitability year over year an average of 4%
  • Curated a food and beverage program in the theater that garnered $143k in additional revenue in the first 6 months
  • Continued collaboration with consulting chef Michael Cimarusti to create a program that produced the hotel’s first placement in the 2019 Michelin guide.
  • Created a staff development program through weekly workshops and administrative training classes to build a succession plan for managers and supervisors
  • Continue to increase employee engagement and retention scores
  • Responsible for all food and beverage financial accountability and manage a staff of direct and indirect reports of 140

Area Director, Director of Food and Beverage

Standard Hotels
Los Angeles, CA
10.2006 - 10.2018
  • Created food and beverage menu development programs for all outlets in order to maintain relevance in the market.
  • Reduced COGS and operating expenses by leveraging regional buying power to improve the food and beverage financial performance of both properties.
  • Oversaw the events sales team and build quarterly event sales strategies to optimize top line revenue.
  • Restructured the Events department in Hollywood through retooling the menu concept, strategic planning and sales strategies to drive focused top line revenue which doubled the year over year events revenue within a six month period.
  • Held full operational and financial accountability and manage direct and indirect staff of 100.
  • Build and develop an effective and diverse management team to support and drive continued evolution of the hotel, its culture, the food and beverage department, while supporting the financial goals of the hotel.
  • Constructed and implemented operations of F&B concepts introduced to the hotel through partnerships which attracted new clientele and increased covers and revenue YOY (i.e. Alma Collective, Bahn Oui, Hermanos, Sonoko Sakai, Petit Taket, RVCC).
  • Opened new F&B venues within one month timeframe by project managing pre- opening such as proforma projections, SOP creation, recruitment and selection of team, training and menu development.
  • Lead successful opening for lunch and brunch for the Standard Grill, New York, by creating processes and procedures, service standards, recruitment and selection of opening staff and manager training.
  • Supported high profile events at sister property Raleigh Hotel for Art Basel Miami by leading FOH operations to ensure optimal guest experience through setting service standards, repositioning staff, ensuring a vehicle of communication between FOH and BOH.

Additional Information

  • Hollywood Food Collation, Los Angeles Ca
  • Field and Supply, Hudson Valley
  • Afficionado Coffee, New Jersey
  • Amass, Los Angeles
  • Lucy Sparrow Mart art installation
  • Casey Felton, Bahn Oui
  • Alma Collective
  • Hermanos Coffee
  • Sonoko Sakai, Soba noodle pop up
  • A Club Called Rhonda
  • Silverlake Wine
  • Michael Cimarusti consulting chef
  • Jonah Freedman pop up

Timeline

Corporate Director of Food And Beverage

Salt Hotels
09.2021 - Current

Director of Food and Beverage

Ace Hotel
11.2019 - 08.2021

Area Director, Director of Food and Beverage

Standard Hotels
10.2006 - 10.2018

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Amy Layman