Anthony Scozzafava
Summary
Dynamic and results driven hospitality professional with extensive experience in managing and overseeing hotel and restaurant operations. Proven track record in leadership roles at esteemed establishments. Adept at implementing policies, achieving business goals, and exceeding revenue targets. Demonstrate expertise in staff training and development, ensuring compliance with quality standards, and enhancing guest satisfaction. Strong communicator with a solid background in human resources, budget management, and operational efficiency. Committed to delivering exceptional service and fostering a positive team environment.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
Faro Blanco Resort & Yacht Club by Curio
12.2025 - Current
- Directed daily operations across multiple outlets, including restaurant, bar, pool service, and banquet/event functions, ensuring seamless guest experiences in a high volume resort environment
- Led, trained, and developed a team of bartenders, servers, and supervisors, driving performance through structured coaching, accountability, and service standards aligned with luxury hospitality expectations
- Managed labor and scheduling to align with occupancy forecasts and event volume, optimizing productivity while maintaining service excellence
- Oversaw inventory control, purchasing, and vendor relationships, reducing waste and maintaining targeted food and beverage cost percentages
- Executed and supervised banquet and private events, ensuring proper staffing, product availability, and elevated service delivery for weddings, corporate events, and group functions
- Collaborated with culinary and executive leadership on menu development, pricing strategy, and seasonal offerings to maximize revenue and guest satisfaction
- Maintained strict compliance with health, safety, and sanitation standards, consistently achieving successful inspections with no violations
- Monitored financial performance, including P&L, revenue trends, and cost controls, implementing strategies to improve profitability and operational efficiency
- Enhanced guest satisfaction through active floor presence, table touches, and service recovery, improving overall guest experience scores and repeat business
- Implemented operational systems and standard operating procedures to improve consistency, speed of service, and team execution during peak volume periods
Food and Beverage Director
Marriott
02.2024 - 09.2025
- Directed all food and beverage operations across multiple outlets, including bar, restaurant, and in-room dining.
- Led a team of 40 across front, and back of house, oversaw hiring, training, scheduling, and performance management.
- Maintained beverage COGS below 18% and food COGS consistently between 24%-30% through strategic vendor management, portion control, and accurate forecasting.
- Implemented standardized recipe costing and inventory controls to reduce waste and improve profitability.
- Collaborated with Executive Chef and Bar Lead to develop seasonal menus, wine lists, and craft cocktail programs that aligned with brand standards and guest preferences.
- Oversaw event execution and banquet operations, ensuring seamless coordination between kitchen, service, and sales teams.
- Managed department budgets, P&L statements, and labor controls, consistently exceeding revenue and margin targets.
- Ensured full compliance with health, safety, and liquor regulations, passing all inspections with zero violations.
- Elevated guest satisfaction scores by optimizing service flow, retraining staff, and introducing guest feedback tracking systems.
- Spearheaded cross training initiatives that improved staffing flexibility and reduced labor overtime costs by 18%.
Food and Beverage Director
UnCruise Adventures
02.2023 - 01.2024
- Led and developed a diverse team of culinary, bar, and service staff across ships, overseeing hiring, training, scheduling, and performance management.
- Maintained strict COGS controls, keeping beverage below 18% and food consistently within 24%–30% through vendor partnerships, portioning standards, and accurate forecasting.
- Designed seasonal menus, curated rotating wine lists, and introduced craft cocktail programs tailored to regional destinations and guest demographics.
- Implemented standardized recipe costing, inventory procedures, and waste-reduction initiatives, improving profitability and consistency across the fleet.
- Directed banquet style event dining and special onboard culinary programming, ensuring seamless coordination between kitchen, service, and expedition teams.
- Managed department budgets, labor controls, and P&L accountability, consistently exceeding revenue and margin targets.
- Elevated guest satisfaction scores by improving service flow, retraining staff on hospitality standards, and creating new guest feedback systems.
- Spearheaded cross training initiatives that increased operational flexibility and reduced overtime costs by 18%.
- Ensured full compliance with health, safety, and liquor regulations in multiple ports of call, passing all inspections with zero violations.
Hotel General Manager
American Cruise Lines
03.2021 - 10.2022
- Cultivated seasonal wine, spirits and cocktail menus.
- Acted as sole sommelier.
- Oversaw and work with the Lead Steward in training, developing, and supervising a team of 8 stewards in all job competencies to exceed guest expectations.
- This task includes daily and weekly housekeeping and sanitation inspections, wine tastings, bar training, and table touching for guest feedback.
- Collaborate with the Head Chef to ensure entire galley team is providing quality and safety in timely onboard food service, compliance with corporate menu and company standards and FDA requirements.
- Act as the vessel’s purser by reconciling guest accounts, completing and submitting all FOH and BOH inventories and orders, accurately tracking petty cash, payroll, and shoreside purchases and presenting the Next Adventure Program weekly.
- Human resource responsibilities included onboarding new crew members, monitoring, coaching, and counseling work performance throughout the season via documented performance reviews, corrective action documents and separations.
- Held full executive oversight of all non nautical departments, managing comprehensive hotel operations for an all inclusive cruise vessel serving up to 300 guests per voyage.
- Directed cross functional teams including food & beverage, housekeeping, front desk, and entertainment to deliver seamless, elevated guest experiences in a high volume, dynamic environment.
- Led a multicultural staff of over 70 crew members, setting performance standards, driving team cohesion, and ensuring continuous training and development across all hotel divisions.
- Championed operational excellence while upholding strict compliance with international maritime regulations, USPH/CDC Vessel Sanitation Program, and company audit standards.
- Designed and implemented inventory and procurement strategies for hotel consumables and guest facing amenities, optimizing cost control and storage limitations without compromising quality.
- Orchestrated efficient guest embarkation and debarkation operations, ensuring a flawless turnover process and exceeding company KPIs for readiness and cleanliness.
- Served as the principal liaison between onboard hotel operations and shoreside executive leadership, providing comprehensive reports on financial performance, guest satisfaction metrics, and crew operations.
- Maximized onboard revenue opportunities through enhanced service offerings, strategic programming, and guest engagement while operating under an all inclusive model.
- Executed high impact guest recovery strategies and crisis response protocols, maintaining brand integrity and guest loyalty during medical emergencies, itinerary changes, or service disruptions.
- Led the creative development and execution of entertainment and experiential programming, increasing overall guest satisfaction and positive reviews.
- Instituted rigorous quality assurance audits, SOPs, and continuous improvement plans that elevated operational consistency and team accountability.
- Recognized for leadership excellence, maintaining superior guest ratings and achieving top tier rankings in fleet wide performance assessments.
General Manager
The Mansion on Delaware
02.2019 - 03.2021
- Promoted from AGM to GM based on leadership performance, operational expertise, and strong guest and event satisfaction ratings.
- Oversaw all daily hotel operations including front office, housekeeping, F&B, sales coordination, and event execution in a high touch, service driven environment.
- Specialized in full property buyouts for weddings, corporate retreats, and private events coordinating logistics, vendor relations, and personalized guest experiences from inquiry to execution.
- Partnered directly with event planners and clients to design tailored, high end experiences, ensuring every detail met brand standards and client expectations.
- Developed and implemented SOPs to support seamless transitions between leisure operations and full property events, maintaining operational excellence and brand consistency.
- Directed a cross trained, lean staff across departments to maintain boutique level service while maximizing operational flexibility.
- Increased event bookings and revenue through local outreach, digital presence upgrades, and relationship building with key industry partners.
- Managed all vendor contracts, BEOs, and critical timelines to ensure smooth execution and high client satisfaction.
- Controlled operating expenses and ordering processes, optimizing labor, food, beverage, and utility costs while preserving a premium guest experience.
- Led property renovations and upgrades in coordination with ownership, balancing long term vision with immediate guest needs.
- Created in depth forecasting and event based pricing strategies to drive profitability during peak season and minimize gaps in low-occupancy periods.
- Maintained strong online reputation and reviews, directly impacting brand perception and driving organic lead generation.
- Served as the face of the property during client walkthroughs, community events, and high profile weddings, ensuring every touchpoint reflected the property’s unique brand identity.
Education
Hospitality Management
University at Buffalo
Skills
- WSET level 2
- Seasonal menu curation
- Recipe development, R&D
- Full property operations management
- SOP curation & implementation
- Revenue maximization & cost control
- Wine/cocktail program development
- Advanced mixology techniques (fat washing, clarifications, shrubs, foams, airs, spherification)
- Scheduling, labor cost control
- Budget creation and forecasting
Certification
- ServSafe Food Manager - ServSafe
- First Aid - American Red Cross
- Level 2 Award in Wine - WSET
Timeline
Food and Beverage Manager
Faro Blanco Resort & Yacht Club by Curio
12.2025 - Current
Food and Beverage Director
Marriott
02.2024 - 09.2025
Food and Beverage Director
UnCruise Adventures
02.2023 - 01.2024
Hotel General Manager
American Cruise Lines
03.2021 - 10.2022
General Manager
The Mansion on Delaware
02.2019 - 03.2021
Hospitality Management
University at Buffalo