Barbara Hineline
Abingdon,MD
Summary
Gifted professional with undeniable talents in all areas of Food & Beverage Management. Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Food and Beverage Director
Sparrows Point Country Club
01.2023 - Current
- Overee and manage the food and beverage department in a profitable manner
- Monthly increases in revenue over budget by intistituiting creative member events, increasing event sales, and introducing new concepts focusing on industry trends
- Manage the budget, ensures all administration, record keeping and reporting requirements are timely and accurate
- Work with a bi-weekly P&L to ensure that we are operating in the moment to adjust expenses and revenues to finish the month strong and over budget
- Hire, train, and manage staff including: supervisors, bartenders, event and wait staff
- Manage schedules to ensure proper coverage for daily operations and events
- Maintain beverage inventories using OCRA Inventory System
- Input of daily expenses & sales, along with weekly inventories, allowing for EOM success
- Market and manage member event planning for the club
- Develop special event menus, tastings,and themed events
- Ensure that all equipment is maintained and in proper repair
- Adhere to all company human resource and payroll guidelines
- Demonstrate a continuous effort to improve operations, work cooperatively with ownship and management company for continued success.
Director of Food & Beverage
Landscapes - Winchester Golf Course
06.2020 - 11.2022
- Oversaw and managed the food and beverage department in a profitable manner
- Saw a positive increase in NOI for years 2020, 2021 & 2022, with revenues increasing to over 1.2 million dollars
- Managed the budget, ensures all administration, record keeping and reporting requirements are timely and accurate
- Worked with a weekly P&L to ensure that we were operating in the moment to adjust expenses and revenues to finish the month strong and over budget
- Hired, trained, and managed staff including: supervisors, chefs, bartenders, kitchen and wait staff
- Managed schedules to ensure proper coverage for daily operations and events
- Maintained food and beverage inventories using OCRA Inventory System
- Input of daily expenses & sales, along with weekly inventories, allowed for EOM success
- Marketed and managed member event planning for the club
- Developed special event menus, tastings,and themed events
- Ensured all food and beverage safety practices are adhered to
- Ensured that all equipment is maintained and in proper repair
- Implemented all company human resource and payroll guidelines
- Demonstrated a continuous effort to improve operations, decreased turnaround time, streamlined work processes and worked cooperatively and jointly to provide quality member service.
Chef/Owner/Operator
Fresco Kitchen
07.2014 - 06.2020
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Planned promotional menu additions based on seasonal pricing and product availability
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Implemented successful cross-marketing strategies such as food and wine pairings, cooking classes for children, teens & adults
- Held private chef's tables and offsite catering
- Maintained well-organized mise en place to keep work efficient and consistent
- Obtained fresh ingredients from local farms, effectively slashing grocery costs by 35%.
Montessori School Administrator
Apple Valley Montessori
04.2004 - 06.2014
- Developed standard operating procedures and document workflows for current and future process steps
- Converted community contacts into potential clients through networking, consistency and credibility
- Initiated outbound administrative requests by phone and in writing to accomplish increased enrollment
- Conducted office management and emergency preparedness orientation to provide special skills and test specific emergency plan components
- Ordered office supplies and researched supplier discounts
- Developed and executed plans to monitor standard process adherence
- Purchased food, cleaning supplies and other materials within budget to assist with client care
- Represented company at public service events and client registration
General Manager
Donna's Restaurant, District of Columbia
03.2000 - 03.2004
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
- Limited portion sizes and used garnishes to control food costs
- Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements
- Managed employees throughout preparation and service of 200 plus meals per day
- Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 25% food waste reduction
- Set schedules for 43 staff by planning and designating shifts and hours
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost- effective, safe operations
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Orchestrated positive customer experiences at all stages by overseeing every area of restaurant, room service & catering operations
- Ensured accurate records and sufficient supplies by conducting monthly inventories of food, beverages, glassware and other materials
- Purchased food and cultivated strong vendor relationships
- Oversaw food preparation and monitored safety protocols
- Hired and managed all kitchen staff
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Motivated staff to perform at peak efficiency and quality
Education
High school - Business Administration
Towson State University
Skills
- Recruitment
- Menu development
- Staff supervision
- Budgeting
- Workflow planning
- Scheduling
- Cost controls
- Excellent Communication
- Strategic planning
Certification
Serv Safe Manager Certificate
rserve - Responsible Alcohol Service
First Aid
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Food and Beverage Director
Sparrows Point Country Club
01.2023 - Current
Director of Food & Beverage
Landscapes - Winchester Golf Course
06.2020 - 11.2022
Chef/Owner/Operator
Fresco Kitchen
07.2014 - 06.2020
Montessori School Administrator
Apple Valley Montessori
04.2004 - 06.2014
General Manager
Donna's Restaurant, District of Columbia
03.2000 - 03.2004
High school - Business Administration
Towson State University
Serv Safe Manager Certificate
rserve - Responsible Alcohol Service
First Aid
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