Brian Tuttle
Torrance,CA
Summary
Experienced Hospitality Manager with a background in managing high-volume, luxury hotel operations. Strengths include staff management and training, budgeting and financial analysis, customer service, and strategic planning to enhance guests' experience. Have consistently improved operational processes, enhanced customer satisfaction rates and managed successful teams in previous roles.
Overview
22
22
years of professional experience
Work History
Hospitality Manager- Bar and Barbacks
Topgolf
El Segundo, CA
08.2022 - Current
- Responsible for ordering all Liquor, Beer and Wine for all three floors of the venue and The Lakes bar
- Responsible for creating schedules for all three floors, the bar at The Lakes and Beverage Cart
- Assisted Food and Beverage Manager with ordering supplies for the entire venue
- Responsible for managing Beverage COGS for a venue during it’s first year of opening
Hospitality Manager- Bayhosts
Topgolf
El Segundo, CA
08.2022 - Current
- Responsible for scheduling over 100 associates
- Coached playmakers on negative surveys from our players
- Assisted with making sure our survey scores were above our goals
- Helped developed our team in cross training
Senior Food and Beverage Manager- Catalina Kitchen
Terranea Resort, CoralTree Hospitality
Ranchos Palos Verdes, CA
11.2021 - 08.2022
- Managed daily operations of food and beverage outlets at luxury resort.
- Oversaw staff training to ensure exceptional guest service standards.
- Coordinated menu development and seasonal offerings with culinary team.
- Implemented inventory controls to maintain quality and minimize waste.
- Conducted regular inspections to ensure compliance with health regulations.
- Created schedules to optimize staff coverage during peak periods.
- Led team meetings to communicate goals and foster collaboration among departments.
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Created monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
- Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
- Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
- Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
- Managed payroll records for employees working within the food and beverage department.
- Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
Food and Beverage Manager- bashi
Terranea Resort, CoralTree Hospitality
Ranchos Palos Verdes, CA
07.2016 - 07.2021
- Responsible for meeting labor and sales goals, familiar with P&L and responsible for forecasting weekly & monthly sales based on YTD trends
- Created weekly work schedules for entire FOH team + overall scheduling review using Hotschedules
- Responsible for beverage program including inventory, ordering, creating new cocktails with the bartenders
- Handled guest requests and concerns using Revinate tool connected to social media outlets such as YELP, Open Table, Trip Advisor, Google, etc
- Responsible for handling the entire staff’s payroll using ADP
- With IRD we handled mini banquet events throughout the resort meeting rooms, responsible for making sure the setup, event and clean up went smoothly.
- For any REO, BEO, or restaurant buyouts, I worked closely with the main group contact to ensure their event went perfectly for their group.
- Responsible for creating S.O.P. and holding the team accountable
Director of Food and Beverage
Courtyard by Marriott/Towneplace Suites by Marriot, Lodging Dynamics Hospitality Group
Hawthorne, CA
07.2021 - 11.2021
- Managed food and beverage operations for multiple hotel brands under Lodging Dynamics Hospitality Group.
- Oversaw inventory management to ensure optimal stock levels for all food and beverage items.
- Trained and mentored team members on service standards and hospitality best practices.
- Developed and managed departmental budget, revenue goals, and cost controls.
- Supervised the selection, training, development, and evaluation of staff members.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Assisted staff by serving food and beverages or bussing tables.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Director of Food and Beverage/ General Manager
MidiCi The Neapolitan Pizza Company
Hawthorne, CA
07.2021 - 10.2021
- Responsible for all three outlets labor and sales goals
- Responsible for ordering all food and alcohol for all three outlets
- Created weekly work schedules and completed payroll using Paylocity for all three outlets
- Created all new side-work checklists and S.O.P.s
- Transitioned MidiCi from a take-out only restaurant due to covid, into a full-service restaurant
- Responsible for all interview for F&B, hiring, and onboarding new associates
Manager
Palomino, Restaurants Unlimited, Inc.
Westwood, CA
08.2014 - 07.2016
Manager
Kincaid’s, Restaurants Unlimited, Inc.
Redondo Beach, CA
06.2012 - 08.2014
- Managed restaurant team and facilities to ensure exceptional customer service in a high volume, ($6.5 million), chef driven local destination.
- Promoted from hourly server position to Supervisor and then Manager within 9 months
- Managed a team of over eighty employees, management team consisted of GM, AGM, 2 FOH Managers, Executive Chef, Sous Chef, 5 Supervisors at Kincaid’s
- Responsible for beverage program including inventory, ordering, AP entry and overall costing goals
- Created weekly work schedules for entire FOH team + overall scheduling review using Hotschedules
- Built training schedules and supported MIT development, Kincaid’s location is a test kitchen and a certified training location, routinely hosting Train The Trainer events
- Handled guest requests and concerns using New Brand Analytics tool connected to social media outlets such as YELP, Open Table, Trip Advisor, Google, etc
- Was responsible for monthly menu change including merchandising statement on new menus, working with chef on verbal features and pairing those items with featured wines or beers.
- Managed daily accounting and cash and deposit balancing, managing “18 Steps”/Working the Circle Philosophy
- Worked with GM & Chef to execute large functions and private events long such as our annual Anniversary Dinner, Silver Oak Dinner and other pairing events with labels such as Grey Goose Vodka, Avion Tequila, Jordan Winery, Ballast Point Brewery and Stone Brewing as well as supported several events in partnership with The Redondo Beach Chamber of Commerce such as The Redondo Beach Lobster Festival
Bartender/Server
Zipp’s Sports Grill
Scottsdale, AZ
10.2008 - 05.2012
Bartender/Server
Z’Tejas Southwestern Grill
Scottsdale, AZ
11.2003 - 02.2007
Education
Hotel/Restaurant Management -
Scottsdale Community College
Scottsdale, AZ01.2011
Skills
- Micros/Aloha POS
- Inventory management
- Beverage program development
- Open Table
- ADP
- Hot Schedules
- Springlakes Menus
- Microsoft Office
- Microsoft Excel
- Microsoft PowerPoint
- Opera
- Avero Slingshot
- Revinate
- Birchstreet
- Heath
- Dash
- Hotsos
References
Available upon request
References
References available upon request.
Timeline
Hospitality Manager- Bar and Barbacks
Topgolf
08.2022 - Current
Hospitality Manager- Bayhosts
Topgolf
08.2022 - Current
Senior Food and Beverage Manager- Catalina Kitchen
Terranea Resort, CoralTree Hospitality
11.2021 - 08.2022
Director of Food and Beverage
Courtyard by Marriott/Towneplace Suites by Marriot, Lodging Dynamics Hospitality Group
07.2021 - 11.2021
Director of Food and Beverage/ General Manager
MidiCi The Neapolitan Pizza Company
07.2021 - 10.2021
Food and Beverage Manager- bashi
Terranea Resort, CoralTree Hospitality
07.2016 - 07.2021
Manager
Palomino, Restaurants Unlimited, Inc.
08.2014 - 07.2016
Manager
Kincaid’s, Restaurants Unlimited, Inc.
06.2012 - 08.2014
Bartender/Server
Zipp’s Sports Grill
10.2008 - 05.2012
Bartender/Server
Z’Tejas Southwestern Grill
11.2003 - 02.2007
Hotel/Restaurant Management -
Scottsdale Community College
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