Summary
Overview
Work History
Education
Skills
Timeline
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Brian Juliano

Marmora,NJ

Summary

Dynamic leader with a proven track record at Avalon Yacht Club, adept in operations management and fostering vendor relationships. Excelled in driving business growth, enhancing customer satisfaction, and mentoring teams for peak performance. Skilled in financial administration and problem resolution, achieving significant improvements in profitability and employee engagement.

Overview

24
24
years of professional experience

Work History

General Manager

Avalon Yacht Club
01.2013 - Current
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Formulated policies and procedures to streamline operations.
  • Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
  • Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.

Food and Beverage Director

Sheraton Convention Center Hotel
04.2001 - 04.2012
  • Implemented marketing strategies that increased foot traffic during traditionally slow periods such as weekday lunches or off-season months.
  • Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
  • .Facilitated regular interdepartmental communication to streamline processes, improve collaboration, and ensure a cohesive guest experience across all touchpoints.
  • Maximized profitability with strategic menu pricing and comprehensive inventory management systems.
  • Collaborated with executive chefs to create seasonal menus, incorporating trends while maintaining brand consistency.
  • Managed successful special events, including weddings and corporate functions, ensuring seamless execution from planning to completion.
  • Enhanced customer satisfaction by implementing innovative food and beverage menus tailored to client preferences.
  • Developed strong vendor relationships, resulting in cost savings on food and beverage purchases without sacrificing quality.
  • Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
  • .Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
  • Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
  • Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.
  • .Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Purchased food and cultivated strong vendor relationships.
  • Coordinated with catering staff to deliver food services for special events and functions.

Education

Associate of Arts - Criminal Justice

LaSalle University
Philadelphia, PA
05-1980

Skills

  • Leadership and team building
  • Problem resolution
  • Operations management
  • Team player
  • Efficient multi-tasker
  • Effective leader
  • Time management
  • Training and coaching
  • Team leadership
  • Customer relations
  • Staff supervision
  • Verbal and written communication
  • Administrative skills
  • P&L management
  • Vendor relationships
  • Performance evaluations
  • Troubleshooting expertise
  • Financial administration
  • Budget development
  • Budget analysis

Timeline

General Manager

Avalon Yacht Club
01.2013 - Current

Food and Beverage Director

Sheraton Convention Center Hotel
04.2001 - 04.2012

Associate of Arts - Criminal Justice

LaSalle University

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Brian Juliano