CHET KOKES

• Banquet, Setup, Menu development, Special events, purchasing, cost control

Key Accomplishments:

• Oversaw daily food and beverage operations at a premier beachside hotel.
• Developed and implemented innovative dining concepts to enhance guest experience.
• Managed vendor relationships to ensure high-quality product sourcing and delivery.
• Coordinated staff training programs to improve service standards and efficiency.
• Analyzed customer feedback to refine menu offerings and service processes.
• Controlled inventory levels to minimize waste and optimize cost management.
• Collaborated with marketing teams to promote seasonal dining events and specials.
• Ensured compliance with health and safety regulations across all food service areas.
• Monitored inventory levels of supplies needed for daily operations.
• Responded promptly to customer inquiries or complaints regarding food quality or service issues.
• Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
• Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
• Developed and managed departmental budget, revenue goals, and cost controls.
• Supervised the selection, training, development, and evaluation of staff members.
• Maintained efficient operations by delegating tasks to team members according to their skillsets.
• Created innovative ideas for menu items based on seasonal ingredients and customer preferences.
• Negotiated contracts for catering services for special events hosted by the restaurant.
• Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
• Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
• Managed ordering process including placing orders from vendors, tracking deliveries.
• Planned weekly work schedules based on forecasted business needs while ensuring labor costs were kept within budget.
• Organized monthly staff trainings focused on topics such as proper sanitation techniques, food safety protocols.
• Coordinated with vendors to ensure quality products at competitive prices.
• Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
• Collaborated with chefs on menu creation including pricing strategies for dishes.
• Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
• Established relationships with local farmers and suppliers in order to source fresh ingredients.
• Assisted in developing wine lists featuring a variety of labels from different regions.
• Developed and implemented strategies to enhance team performance, improve processes and boost results.
• Improved presentation and sales approaches to increase revenue.
• Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
• Collaborated with server trainees to promptly resolve potential customer concerns.
• Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
• Executed hands-on preventive maintenance and repairs to keep equipment functional.
• Produced detailed documentation to outline potential worker issues.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Trained new employees to perform duties.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Resolved problems or concerns to satisfaction of involved parties.
• Assisted staff by serving food and beverages or bussing tables.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Explained goals and expectations required of trainees.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Coached staff on strategies to enhance performance and improve customer relations.
• Distributed food to service staff for prompt delivery to customers.
• Inspected dining and serving areas for cleanliness and proper setup.
• Increased annual revenue by 15%–25% through strategic menu redesigns, optimized pricing structures, and expansion of catering programs.

Reduced operational costs and COGS through supplier negotiations, inventory optimization, and portion control, saving tens of thousands annually.

Improved labor efficiency with enhanced scheduling and cross-training, significantly lowering overtime expenses.

Boosted sales performance, including a 22% increase in fine dining wine sales and 30% growth in cocktail revenue through curated beverage programs.

Implemented new Standard Operating Procedures (SOPs) enhancing service flow and reducing order processing time by X%.

Reduced food waste by 18%–30% by introducing sustainable waste management and real-time inventory tracking systems.

Achieved 100% compliance in health and sanitation inspections, ensuring top ratings in all audits.

Directed pre-opening and stabilization of new restaurants and banquet outlets, achieving immediate operational profitability.

Elevated guest satisfaction scores through refined service protocols and intensive staff training, achieving a X% increase in positive feedback.

Developed seasonal and specialty menus aligned with sustainability trends, attracting X% more guests during promotional periods.

Increased repeat guest business via personalized service and loyalty initiatives.

Leadership & Team Development

Reduced staff turnover from 28% to 12% by cultivating a supportive, growth-oriented workplace culture.

Mentored and promoted internal talent, including supervisors and managers who advanced to higher-level roles.

Designed training programs that decreased onboarding time by 35% and boosted team productivity by up to 30%.

Certifications & Education

Certified Shipboard Management, Disney Cruise Line – Orlando, FL

CDC-USPH Vessel Sanitation & Public Health Food Safety Course – Miami, FL

FL Serve-Safe Food Safety Certification – State of Florida

Diploma in Hotel and Tourism Management – College of Hotels & Tourism

• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

• Managed operations of four high-volume restaurants and bars, overseeing scheduling for over 120 employees.
• Hired and onboarded qualified employees and managers for WG Pier operation, enhancing team capability.
• The day to day operation for Westgate Cocoa Beach Pier à la carte Pelican Grill Restaurant, Keith Oyster's Bar, Riki-Tiki Tavern, The Boardwalk Bar, Seadog in order to achieve the highest quality service and guest satisfaction, while meeting/exceeding financial goals daily and weekly.
• Having Strong Guest service skills including daily interaction with guests to measure and ensure satisfaction as well as always finding opportunities for improvement and development within the team and practices/policies. Always Hands-on manager and very involved with service on the floor.
• Planned and developed all aspects of the department, including training, disciplinary actions, and cost control.
• Manages team member relation functions of the resort by controlling turnover, motivating team members, focusing on team member development and retention and conducting regular team member meetings.
• Controlling and managing all areas of cost management including food cost as a percentage to revenue, beverage cost as a percentage to revenue, inventory control and product ordering.
• Plan, execute and participate in special events and promotions to ensure success.
• Skilled in recruiting, training and supervising the new staff, supervisors as well as assistant managers.
• Overseeing the stock levels and placing the orders well in advance.

• Managed full cycle of food & beverage and housekeeping operations, overseeing 23 managers and supervisors to ensure seamless service.
• Oversaw inventories, ordering administration and control of the operation of the Food and Beverage Outlets loading, storing, preparation and service.
• Collaborated with executive chefs to maintain high food quality and trained new employees on hospitality and food & beverage service standards.
• Contributed to annual budget planning by analyzing revenues and expenses, and customized menus to meet diverse dietary needs.
• Managing all guest complaints in the most diplomatic way by producing voyage incident reports and providing full follow-up for guest service recovery.
• Oversaw luxury cruise company vessels traveling worldwide with 700 passengers and 400 crew members.

• Directed the daily operations of the F&B department serving 5000 guests, 750 crew, 51 managers, and supervisors, overseeing a main dining room with a capacity of 2200, 16 bars, a 900-seat open buffet, Café Promenade as a 24-hour venue, Sorrento's pizza outlet, Vintages Wine Bar featuring Robert Mondavi Wines, and room service for 2200 staterooms including 4 specialty restaurants and a private island operation for 4500 guests.
• Developed and implemented departmental strategies that maximized financial performance while ensuring high standards of food and beverage quality, service, and marketing, resulting in enhanced profits and exceptional customer service.
• Consistently achieved positive sales and guest counts year over year. Received every monthly bonus for effective P&L management and cost containment during tenure.
• Collaborated with managers to implement best practices that created an optimal work environment and promoted growth.
• Implemented a quality training program, valuing employee contribution, creating incentives and turning the performance into compensation and company goals. Significantly reduced management and staff turnover.
• Enhanced overall operations by improving food quality, quality controls, employee morale, and profitability across the department.
• Inspected food safety and sanitation weekly across the ship, ensuring compliance in all F&B areas.
• Conducted training and organized educational bar and service classes for food and beverage associates, leading to a 4% increase in sales.
• Implemented cost controls for food, beverage, and labor.

• Managed all food and beverage outlets, including four restaurants, 17 bars, and three quick service areas. Oversaw a staff of 255 employees and 30 supervisors while monitoring food and beverage orders.
• Monitored service standards to ensure high guest satisfaction and compliance with company budgets.
• Supervised and coached crew members to enhance performance and teamwork.
• Implemented quality training program that valued employee contributions and created incentives, leading to a significant reduction in management and staff turnover.
• Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
• Coordinated shipboard activities for guests, enhancing onboard experiences through wine tastings, cooking demonstrations, and employee recognition events.
• Host weekly staff meeting to review past and present and future cruise and communication between ship and various departments at our corporate offices.

• Managed daily operations of the main restaurant with 800 seating capacity, including VIP selection.
• Managed and supervised a 500 seat Windjammer Café Self-service outlet, breakfast, lunch and afternoon tea service.
• Monitored service standards in dining room, enhancing guest satisfaction.
• Supervise and develop a training program for Head Waiter, Waiter Asst. Waiter Product knowledge.
• Implemented casual dining for 3 and 4-day cruise vacations, facilitating table reservations for groups and special amenities.
• Managed scheduling of Head Waiters, Waiters, and Assistant Waiters, overseeing overtime expenditures.