Brandon Salgado

• Designed and implemented regional beverage programs for both full-service dine-in and quick-service concepts, focusing on consistency, profitability, and brand alignment
• Developed unique concept-specific offerings to support brand identity and customer experience
• Negotiated strategic partnerships with key beverage brands to maximize promotional support and distribution advantages
• Created and standardized opening inventory protocols, set par levels, and streamlined ordering processes to reduce loss and improve efficiency
• Analyzed and optimized existing POS systems for accurate sales tracking and simplified training processes for front-of-house managers
• Led comprehensive training programs on cocktail execution, spirits education, and wine knowledge to elevate staff expertise and guest engagement
• Developed and maintained detailed training manuals and checklists to ensure ongoing consistency across multiple locations
• Leveraged strong industry relationships to introduce emerging trends, maintain menu relevance, and drive incremental revenue

• Coordinated special events and banquets for hotel guests and clients.
• Monitored inventory levels to maintain supply chain efficiency.
• Oversaw budgeting and cost control for food and beverage departments.
• Collaborated with chefs on menu creation including pricing strategies for dishes.

• P&L reporting
• Food and beverage cost reductions
• Marketing for new item activations
• Back & front of house menu development, sourcing with local vendors to create upscale & seasonal items
• Executive communications with budgeting and revenue suggestions to increase profitability within thehotel
• Controlled labor cost and employe retention
• Educating staff. Development implementation within operations to allow staff to grow within thecompany
• Perform tasks such as group amenities and priority guests experience Within food and beverage to ensure guest satisfaction is beyond succeeded.

Oversee and direct all food and beverage operation outlets. New resort activation responsibilities including creating revenue processes, standard operating procedures, beverage programs, service standard training, establishment of vendor relationships. capture local culture to expand profits and identity

• Established F&B Financials, P&L, Accounting GL coding
• Labor cost, staffing plans, occupancy labor standards
• Executed brand vision on F&B concepts and hilton standard requirements
• Effectively established all staff hires including Chef, line cooks, BOH staff and FOH staff

• Managed daily food and beverage operations to ensure smooth service.
• Coordinated staff schedules to optimize labor efficiency during peak hours.
• Oversaw inventory management for food and beverage supplies and equipment.
• Trained new employees on service standards and operational procedures.
• Resolved customer complaints promptly to enhance guest satisfaction experience.
• Created positive culture to drive employee engagement and satisfaction.

• Developed beverage menus in collaboration with culinary teams and customer preferences.
• Managed inventory of beverages, ensuring quality and availability for service.
• Trained staff on beverage preparation techniques and customer service standards.
• Assisted in marketing initiatives to promote seasonal beverage offerings.
• Researched industry trends to enhance beverage selection and innovation.
• Coordinated with suppliers to maintain strong relationships and negotiate pricing.
• Researched new brands, flavors, styles, and prices of beverages from around the world.
• Prepared reports detailing weekly sales figures and performance metrics related to beverage service.

• Trained and mentored junior staff on mixology techniques and customer service.
• Designed bar layout for optimal workflow and guest interaction during busy shifts.
• Ensured compliance with health and safety regulations in bar operations.
• Maintained inventory of all alcoholic beverages and supplies on the premises.
• Crafted in-house made syrups, tinctures, and specialty bar ingredients.