Brian Bailey

• Post Covid Tasks
• Rehire and retrain the entire culinary and stewarding teams (on going)
• Implemented processes and policies to ensure consistency through accountability
• Create and activate new menus in the restaurant
• Trained Staff on preparation and execution of new items
• Revised Catering menus to be inline with new Covid Protocols and to be on trend
• Improved the quality of food being offered in the concierge lounge through improving processes already in place
• Heightened focus on associate engagement
• Maintained a budgeted food cost of 20% and a labor cost of 13%
• Improving the guest experience through food offerings
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

• Lead 11 managers and 100 Associates

• Responsible for overseeing the day to day of 5 F&B outlets

• Menu and Concept Development

• Community Involvement through Plant it Forward

• Top Performing Hotel in The CRN

• Host Hotel for Super Bowl LI (2017)
• Fresh Bites Concept Roll out for 1000 guest rooms

• Total Annual F&B revenue $52 million to a budget of $44 million

• Managed all day-to-day operations in the main kitchen by developing specific goals and plans to prioritize, organize and accomplish            

   tasks at hand

• Manage 40 associates to ensure performance, budget and team goals are achieved and exceeded
• Oversaw the execution of $50 million in annual food sales while maintaining a 17% annual food cost in 2012- 2015
• Supporting associates with diverse styles, abilities, motivations, and cultural perspectives
• Responsible for ordering the necessary product for each event as well as scheduling accordingly to maintain labor cost

• Maintained a Best In Class ranking in ESS for quality of food for 3 consecutive years

• Responsible for menu development for all group and local catering business

• Responsible for overseeing the operation of the hotel’s 3 outlets (banquets, 3 meal restaurant and 24 hr. room service for the 300 guest rooms)

• Managed the kitchens and its staff of 20 through: Scheduling, prep lists for food production, ordering, menu planning and maintaining inventory

• Planned buffets, amenities and plated events for various groups in house

• Consistently ran a 19% food cost to a budget of 21%

• The Hotel Derek, Annually earns $6 million in food and beverage revenue

F&B Purchasing Manager July 2006-June 2007

• Manage the operation of the F&B Storeroom, proper rotation and storage of all stock

• Based on upcoming events, coordinated with the culinary team delivery times and dates of ingredients needed.

• Responsible for maintaining a working relationship as well as establishing new ones with suppliers.

• Setting up and maintaining buying programs

• Sole buyer of over $3.5 million in product annually

Sous Chef

• Assisted the Chef with the day to day operation of the Café Kitchen which serviced a 300 seat restaurant, the 1200 guest rooms and the lobby bar.

• The Café, Annually earns $4 million in food and beverage revenue

• Managed the kitchen and its staff of 22 through: Scheduling, prep lists food production, ordering, menu planning

• Planned buffets for various groups in house.

• Ensured successful operation during:

• Super bowl, All-star games(NBA& MLB), concerts and Houston’s Biggest Conventions

Line Cook

• Houston’s Premier Convention Hotel

• Prepare meals and hors d’ouerves for main café restaurant, room service and the lobby bar

• Knowledgeable in all stations of the kitchen

• Oversaw late evening food production, and preparation/ plating of meals