Summary
Overview
Work History
Education
References
Timeline
Generic

Darryl Downs

Bentonville,AR

Summary

A passionate, focused, and principle-driven individual with over 25 years' experience in the F&B industry. Seeking a senior leadership position within a well-respected hospitality company; with a desire to leverage vast experience as a credible entrepreneur and F&B sector specialist.

Overview

36
36
years of professional experience

Work History

Food & Beverage Director, The Waters Complex

Horseshoe Bay Resort
12.2021 - Current
  • Oversees all restaurants & bars within The Waters Complex at Horseshoe Bay Resort (5 in total)
  • Responsible for the seamless delivery of memorable and exemplary dining experience to all guests
  • Supervises the hiring of all associates, ensuring every candidate is fully vetted and evaluated to the exacting standards the resort expects
  • Implements a comprehensive and personalized training program for all new associates, under my own direct tutelage
  • Carries out regular and thorough associate evaluations with established criteria and benchmarks for success
  • Monitors and evaluates guest satisfaction on a daily basis by seeking personal feedback and performing own impromptu visits to dining outlets
  • Independently manages all P&L/budgeting for the outlets

General Manager, Bob's Steak & Chop House Barton Creek

Omni Barton Creek Resort & Spa
05.2021 - 12.2021
  • Tasked with the successful day-to-day management of the fine dining outlet
  • Acted as brand ambassador for both Omni and Bob's Steak & Chop House - two distinct brands with their own USPs
  • Oversaw all hiring and training of associates to guarantee suitable skill sets to deliver on expected service standards
  • Ensured a cohesive and positive team working environment for all associates through regular and thorough evaluations
  • Maintained the delivery of exceptional hospitality to all guests
  • Effectively carried out the ongoing review and management of P&L/budget
  • Successfully increased revenue by 10% over pre-COVID levels while also increasing guest satisfaction (Open Table)

Multi Unit General Manager, Folly by Nick & Scott and The Rooftop, Madinat Jumeirah

Gates Hospitality
01.2020 - 12.2020
  • Oversaw front of house operational management for outlets, Folly by Nick & Scott and The Rooftop
  • Enhanced operational standards with the establishment and implementation of significant policies and operating procedures formerly lacking
  • Established comprehensive business plan(s) for the outlets with detailed financial evaluations and projections
  • Drove customer growth, retention, and outlet brand recognition with the creation of influential marketing, PR and advertising campaigns in line with market trends, demands and the differing clientele per season
  • Carried out regular staff evaluation and training to ensure maximum productivity, the highest standard of quality service as well as the upmost in employee satisfaction
  • Tasked with inventory and financial budget management for both outlets, ensuring effective cost control and profitability
  • Enhanced the professional and technical knowledge of self and team by staying up to date with emerging trends, skills and principles in the restaurant and hospitality industries
  • Surpassed company goals and objectives by exploring additional opportunities and implementing new strategies, ultimately driving greater efficiency and profitability in business performance
  • Ensured the recognition of Folly by Nick & Scott, with receipt of Time Out Award for 'Best European Restaurant' 2020 and San Pellegrino's 'Top 50 Restaurants in the World To Watch' listing in 2020

Director of Operations

Ena Restaurant Group
06.2017 - 04.2019
  • Oversaw the brand and concept development of the restaurant group's premiere outlet, Ena Restaurant
  • Coordinated all pre-opening related activities including establishment of all operating and service procedures, organizational structure, budget and P&L forecast as well as the outlet's construction and fit out
  • Facilitated the food and beverage menu creation with the outlet's Executive Chef
  • Managed all staff recruitment and training for the restaurant
  • Acted as liaison between restaurant group owners and landlord, Nakheel Development, to ensure an efficient opening
  • Key point of contact for the restaurant group when coordinating with relevant authorities and government officials
  • Assessed and identified all suitable suppliers for food and beverage/OS&E in line with company procurement policy, meeting the highest quality standards in line with budget restrictions
  • Established an intellectual property protection process for staff associates during the menu and beverage creation phase as means to protect ideation and maintain outlet's unique offering in larger market
  • Successfully opened the inaugural restaurant in December 2018
  • Ensured the highest levels of customer service were maintained throughout all touchpoints of the outlet - prior, during and post a guest's dining experience
  • Drove all marketing and communications activities related to the outlet
  • Identified new concept and hospitality opportunities for Restaurant Group expansion as and when relevant including opportunities in key international cities outside of the United Arab Emirates

F&B General Manager

Jumeirah International/Jumeirah Hotels & Resorts
10.2014 - 05.2017
  • Facilitated concept development for new restaurants for Jumeirah Hotels & Resort and Souk Madinat, including the successful Hide Meatery & Bar
  • Managed all related pre-opening activities such as interior design development, menu creation, fit out and anticipated customer experience
  • Oversaw all associate recruitment for restaurant opening
  • Carried out regular associate training and development sessions with quarterly performance assessments
  • Devised of a resort wide Secret Shopper 'Dine & Evaluate' program to better determine where service and F&B need to be enhanced
  • Conducted regional service standard training for all restaurants within the UAE
  • Successfully launched The Hide in October 2015; the first new restaurant concept for Jumeirah in 10 years
  • Responsible for the financial success of outlet(s); establishing and managing the annual budget and suitable P&L forecasting
  • Increased top line revenue by 30% from previous financial year as new outlet
  • Managed F&B daily operations, overseeing a team of over 100 international associates in both FOH and BOH departments
  • Established marketing and communications plans and oversaw execution by key marketing and PR agencies to ensure regular activations and public awareness in market
  • Proudly accepted the Time Out Award for 'Best New Restaurant' in the first 6 months of the outlet's operation; as well The Award of Excellence from Wine Spectator 2016 & 2017

F&B Department Head and General Manager of The Capital Bar & Grill

The Capital Hotel
01.2011 - 01.2014
  • Oversaw the management of multiple food and beverage outlets within the property, leading a team of 70 associates
  • General Manager of The Capital Bar & Grill, named one of Southern Living's 'Top Bars in the South' and located within the US' 'Top 25 Domestic Hotels' as per Trip Advisor and US News & World Reports
  • Responsible for The Capital Bar & Grill being the first F&B outlet in the property since its opening in 1872, to achieve over $2 million US Dollars per year, in gross sales
  • Worked closely in collaboration with James Beard Award-winning Chef establishing F&B outlets' culinary menus and signature dishes
  • Integral in food and beverage menu development and evolution of property's F&B outlets
  • Performed recruitment and training of all associates on an ongoing basis

Owner & Managing Partner

Cheers Restaurant & Bar
02.2003 - 01.2010
  • Devised the unique F&B concept to become known as 'Cheers'; and oversaw all planning, development and implementation of concept as owner
  • Responsible for the direction of all financial, marketing and human resource related matters
  • Facilitated the creation of the outlet's food and beverage menu
  • Successfully launched Cheers in February 2003, a completely bespoke full-service restaurant and bar with seating of 200
  • Achieved $1.5 million US Dollars in sales in its first year of operation
  • Awarded 2010 Small Businessman of the Year; Best New Restaurant 2004 (Arkansas Democrat-Gazette); and Best Restaurant 2005 - 2010 (Arkansas Times & Maumelle Monitor)
  • Continued to manage all daily operations of the outlet post-opening, including a team of 45

Regional Director and General Manager

01.1989 - 01.2003
  • Held Regional Director and General Manager roles at highly successful independent and franchised restaurants
  • Oversaw critical elements including concept development, business planning and profit forecast, and the pre-opening management of associated outlets
  • Post launch, with rigorous training initiatives and passionate leadership, produced margins in excess of shareholders' expectations
  • During this period was tasked with leading teams of 100 plus individuals at a time

Education

Pre-Med -

Baylor University
Waco, Texas

Marketing -

University of Texas
Austin, Texas

References

  • Nicholas Clayton, CEO, Capella Hotel Group
  • Brian Voelzing, Director of Operations, Restaurant Secrets, UAE

Timeline

Food & Beverage Director, The Waters Complex

Horseshoe Bay Resort
12.2021 - Current

General Manager, Bob's Steak & Chop House Barton Creek

Omni Barton Creek Resort & Spa
05.2021 - 12.2021

Multi Unit General Manager, Folly by Nick & Scott and The Rooftop, Madinat Jumeirah

Gates Hospitality
01.2020 - 12.2020

Director of Operations

Ena Restaurant Group
06.2017 - 04.2019

F&B General Manager

Jumeirah International/Jumeirah Hotels & Resorts
10.2014 - 05.2017

F&B Department Head and General Manager of The Capital Bar & Grill

The Capital Hotel
01.2011 - 01.2014

Owner & Managing Partner

Cheers Restaurant & Bar
02.2003 - 01.2010

Regional Director and General Manager

01.1989 - 01.2003

Marketing -

University of Texas

Pre-Med -

Baylor University

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