Collin Rand
Henderson,Nevada
Summary
“Reputed for building organizational value, creating flexible, growth-led solutions and applying metrics-based best practices that boost sales performance, opportunities, and brand differentiation.” Senior F&B leader with a remarkable history of success driving multimillion-dollar year-on-year sales growth in high-opportunity markets. Known for having the “tough conversations” in business others avoid, that lead to profitable results. Disrupts markets and brings game-changing solutions, drives skyrocketing revenue growth strategies, and adopts new technologies and food service methods. Speaks fluent English and conversational Japanese.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sr. General Manager
Bet MGM/Side Betty Grill/The Chef Truck
09.2023 - Current
- Supervised employees for exceptional store operations, customer retention and positive brand experiences.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Worked with Senior Leadership and third party partners in opening Park MGM's newest Food Outlet.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Formulated day to day procedures to streamline operations.
General Manager
Rok N Fondue
01.2023 - 08.2023
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Formulated policies and procedures to streamline operations.
- Developed and maintained relationships with customers and suppliers through account development.
- Managed budget implementations, employee evaluations, and contract details.
Director of Outlets
The Mission Inn Hotel & Spa
03.2022 - 12.2022
- Overseeing the FOH operational responsibilities for the F&B Department, including 4 restaurant outlets, 3 bar outlets and in-room dining
- Redeveloped baseline service levels for FOH team members, including standard Steps of Service development
- Managed Forecast numbers for all F&B Outlets, including daily adjustments based on hourly, daily and seasonal trends, with a 90% accuracy
- Led the re-opening team for our fourth restaurant outlet, which included the supervision and delegation of all necessary responsibilities to re-open successfully. (I.e.: menu development, service training, IT needs, engineering repairs, staff hiring matrix.)
- Posted work schedules with timeliness and per company requirements, maintaining adequate staffing for weekly sales and customer projections.
- Interacted professionally with management team, associates, supervision and customers.
Director of Outlets
Miramonte Resort & Spa, Indian Wells
01.2021 - 03.2022
- Acting Food & Beverage Director; overseeing both the FOH, HOH and administrative responsibilities for the F&B Department, including restaurant outlets, banquets and in-room dining.
- Posted work schedules with timeliness and per company requirements, maintaining adequate staffing for weekly sales and customer projections.
- Interacted professionally with management team, associates, supervision and customers.
- Managed to decrease labor cost by 30% to exceed forecasting and budget numbers YTD
- Developed and launched new liquor, beer and wine programs; additionally created all new specialty cocktail menus for both main and pool outlets.
- Act as MOD and liaison for other departments in the resort to ensure guest and client relations remain above expectations.
Director of Dining Services
Compass Group USA
01.2019 - 06.2020
- Strengthened controls to minimize waste and reduce costs to maximize $3.8M in sales.
- Maintained exceptional standards of safety and sanitation in all areas.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Gain an owner’s level of insight into P&L drivers perfecting the way to maximize financial performance without compromising quality.
Principal Consultant: F&B Operations
Cuvée Consultants
08.2014 - 01.2019
- Reviewed internal systems and organized training plans to address areas in need of improvement.
- Evaluated diverse organizational systems to identify workflow, communication, and resource utilization issues.
- Renegotiated outsourcing contracts to save considerable costs.
- Aligned closely with business owners and employees to gather information and gain operational insight.
- Created and developed detailed work plans to meet business priorities and deadlines.
- Directed onsite training for business users to maximize productivity.
General Manager
Mattie’s
03.2010 - 11.2011
- Given full authority to source, hire, and train new talent to exceed ambitious company goals
- Eliminated excessive payroll costs with smart labor decisions stabilizing labor costs down to 20%
- Epitomized by Charlotte Magazine for having the ‘Best Milkshakes in Charlotte’
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Food and Beverage Outlet Manager
The Ballantyne Hotel & Lodge
02.2008 - 03.2010
- Ran a tight and highly disciplined operation ensuring quality and presentation maintaining the strictest standards of sanitation in compliance with health department codes
- Joined forces with Peter Grills to generate an unprecedented revenue outlet for the entire resort
- Set the strategic direction for the property’s bars overseeing operations and staff in providing exemplary guest experience
- Graduated from The Luxury Collection management program elevating standards in leadership.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
Education
MBA - Operations Management
Colorado Technical University
Colorado Springs, CO08.2014
Skills
- Managing Dining Facilities
- Customer Satisfaction
- Staff Scheduling
- Workflow Schedules
- Customer Loyalty
- Strategic Forecasting
- Wine Knowledge
- Employee Retention
- Staff Leadership
- Relationship Building
Accomplishments
Graduate Hospitality Magic: Disney University
Certification
Oz Principle Accountability & Cultural Transition Process Training, Partners In Leadership
Certified Mixologist, ABC Bartending
References
- Erin Blazek- Director of Purchasing, Ojai Valley Inn & Spa, 619.654.4064
- Micheal Astin- Professional Chef, 917.701.4280
- Kimberly Hughes- Sr. General Manager of F&B Operations, Park MGM, 503.720.8316
Timeline
Sr. General Manager
Bet MGM/Side Betty Grill/The Chef Truck
09.2023 - Current
General Manager
Rok N Fondue
01.2023 - 08.2023
Director of Outlets
The Mission Inn Hotel & Spa
03.2022 - 12.2022
Director of Outlets
Miramonte Resort & Spa, Indian Wells
01.2021 - 03.2022
Director of Dining Services
Compass Group USA
01.2019 - 06.2020
Principal Consultant: F&B Operations
Cuvée Consultants
08.2014 - 01.2019
General Manager
Mattie’s
03.2010 - 11.2011
Food and Beverage Outlet Manager
The Ballantyne Hotel & Lodge
02.2008 - 03.2010
MBA - Operations Management
Colorado Technical University
Oz Principle Accountability & Cultural Transition Process Training, Partners In Leadership
Certified Mixologist, ABC Bartending
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