Anacelis Torres

Oversee all aspects of food and beverage operations for the club and performed operational duties to achieve outstanding member satisfaction.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Resolved member complaints involving food or beverage quality and service.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to member satisfaction.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Program and implement new ordering app for the restaurant.

Directed all aspects of food and beverage operations for the club generating revenues of over $3.5M including a restaurant, bar, beverage cart, banquets and club events. Held full P&L accountability and managed direct and indirect staff of 60.

• Implemented departmental strategies and maximized financial performance. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
• Developed and managed food and beverage annual budgets including capital expenditures.
• Improved total food and beverage costs by 12% through menu engineering and instituting new inventory control measures.
• Improved overall operations including food quality, quality controls, employee morale and overall profitability, reflecting 20% increase in capture rate.
• Implemented quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals. Significantly reduced staff turnover by 60%.
• Coordinated wine dinners, wine tasting and theme events with executive chef and wine sales representatives.
• Worked directly with General Manager and House Committees to achieve great results and members satisfaction.

Oversee day-to-day operations of 2 restaurants, bar lounge, private dinning room, wine room and banquet space generating $4.5M in annual revenue.

• Trained, coached and mentored staff to ensure smooth adoption of new programs.
• Hired and managed team of 50+ employees.
• Achieved budgeted profit flow through each year despite deepening economic recession.
• Developed with chef executable and relevant seasonal menu items and daily specials.
• Reduced Food cost by 10%.
• Integrated P&L goal driven results by initiating SOPs: including purchasing, inventory control and accounts payable systems.
• Reorganized and restructured department to make more efficient use of time and control costs. Increase payroll productivity by 10%.

Responsible for the operation of a restaurant, lobby bar and room service in a 350 rooms hotel that generates over $3.8M in annual revenue. Supervised staff of 3 managers and 40 line employees. Accountable for food and beverage inventory, purchasing, costs, liquor control and costs, preparation of daily payroll reports, and maintenance of the dining room and bar supplies.

• Improved team members satisfaction scores over prior year in all food and beverage department.
• Increased Beverage and Liquor Revenue by 15%
• Reduced beverage cost by 8%.
• Maintained and updated point of sale system by conducting thorough weekly checks.
• Forecasting and budgets, deposits and payments, reduced and controlled expenses to surpass revenue goals.

Performed operational duties including running of two restaurants and a bar, management of 30 employees, achieving outstanding guest services, and providing sound cost controls within budgetary guidelines. Over $2M in annual revenue.

• Maintained and grew food and beverage revenue and increased profitability consistently by 5 %.
• Promote and sell events and dinners in the 2 private dinning rooms.
• Reorganized and restructured department to make more efficient use of time and to control costs. Increase payroll productivity by 7%.
• Reduce beverage cost by 12%.