Chieyen Meachem
Summary
Versatile food and beverage operations manager with a proven track record at Marriott International. Adept at leading renovations and rebranding while overseeing multimillion-dollar revenues. Successfully implemented a pioneering mobile ordering platform and POS systems, showcasing expertise in labor management and a foundational grasp of ASL. Professional in the food and beverage industry with extensive experience in operational management. Demonstrated ability to streamline processes and enhance customer experiences. Recognized for fostering team collaboration and adapting to evolving challenges, all while maintaining high standards and achieving exceptional results. Skilled in inventory control and effective team leadership.
Overview
9
9
years of professional experience
1
1
Certification
Work History
FOOD AND BEVERAGE OPERATIONS MANAGER
Westin Washington DC Downtown
03.2022 - Current
- Project lead for implementing the Toast point of sales system for five outlets in the hotel.
- Was responsible for training over 50 employees on the configuration and execution of daily operations within the Toast system.
- Completed a 100 million dollar hotel and Restaurant renovation and Rebranding from the Renaissance brand to the Flagship Westin Hotel
- Responsible for 1.8 million in Revenue over 4 restaurant outlets while under construction
- Converted the restaurant concept three times during the conversion
- Was the team lead for the new mobile ordering platform Seven Rooms that was one of the proof of concept hotels for the company
- Skillfully Managed The departments Purchasing budget via ordering and Bill pay
- Was the Hotels point person when it came to the management, configuration and Training of the Point of Sales system Oracle Micros Successfully Trained and Executed 3 additional hotel's configuration of their POS system
- Running Day to Day Operations of the Restaurants and responsible for Human Resources projects such as payroll, hiring
FOOD AND BEVERAGE OPERATIONS MANAGER
Operation Support Resources Marriott International
12.2018 - 03.2022
- Worked at 18 different hotels in 8 brands with 4 of those being in the luxury sector
- Created and revamped standard operating procedures for the Outlet and Banquet departments
- Five of the properties were run in the manner of a Collective Bargaining Agreement (CBA)
- Responsible for Ordering, Payroll, Hiring, Managing function reservations and training of new team members
- Monitor employee and patron activities to ensure liquor regulations are obeyed
- Anticipate and calculate quantities of liquor, wine, and soft beverages for functions
ASSISTANT RESTAURANT MANAGER
Marriott Washington Wardman Park
03.2017 - 12.2018
- Managing five outlets with sales over seven million dollars and a staff of 95 employees under a (CBA)
- Responsible for coordinating bi-annual menu changes for 4 restaurant
- Implementing new programs to increase efficiency and the guest experience
- Responsible for inventory in a retail operation with three million dollars in sales
- Coordinating guest suite functions during hotel conventions with over 500 patrons
FOOD AND BEVERAGE VOYAGER
College Park Marriott Conference Center
01.2016 - 03.2017
- Managing a casual restaurant with 25 employees; annual sales two million dollars
- Created a rudimentary beverage education program and trained the service staff
- Responsible for department ordering: office supplies and dining room equipment
- Implementing new programs to increase efficiency and the guest experience
- Designing and creating new layouts for restaurant menus
- Excelled in implementing a pioneering mobile ordering platform and POS systems, with expertise in labor management
Education
Bachelor's - Culinary Arts Management
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, NY05.2015
Associate - Culinary Arts
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, NY03.2014
No Degree - American Sign Language One And Two
Gallaudet University
Washington DCSkills
- Labor management system: ATLAS
- Reservation systems: Resy, OpenTable
- Microsoft Office suite at a training level
- Property Management systems: FSPMS,Lightspeed
- Creating and costing beverage menus
- Toast Point of Sale system at a trainer level
- Beverage making
- Health regulations
- Menu development
- Training programs
Certification
- TIPS certified trainer
- Servsafe certified
- Bar Smarts
- BarArts
Timeline
FOOD AND BEVERAGE OPERATIONS MANAGER
Westin Washington DC Downtown
03.2022 - Current
FOOD AND BEVERAGE OPERATIONS MANAGER
Operation Support Resources Marriott International
12.2018 - 03.2022
ASSISTANT RESTAURANT MANAGER
Marriott Washington Wardman Park
03.2017 - 12.2018
FOOD AND BEVERAGE VOYAGER
College Park Marriott Conference Center
01.2016 - 03.2017
Bachelor's - Culinary Arts Management
THE CULINARY INSTITUTE OF AMERICA
Associate - Culinary Arts
THE CULINARY INSTITUTE OF AMERICA
No Degree - American Sign Language One And Two
Gallaudet University
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