Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

David Kent

Deerfield Beach

Summary

Results-driven hospitality leader with over 20 years of progressive experience managing multimillion-dollar food and beverage operations across luxury resorts, country clubs, and high-profile restaurants. Proven track record of enhancing profitability, reducing costs, and elevating guest satisfaction through innovative program development, team leadership, and operational restructuring.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Director Food & Beverage Operations

Frenchman's Creek Beach & Country Club
05.2022 - Current
  • Managed the demolition and repurposing of existing equipment while coordinating temporary dining solutions that will support food and beverage operations. This undertaking aims to ensure the continuous service during the construction of a new 124,000 square foot clubhouse.
  • Safely store and relocate equipment that will be used in our new clubhouse. Established temporary dining facilities with layouts designed to accommodate both indoor and outdoor dining, ensuring seamless food and beverage service. Design layouts to accommodate indoor and outdoor dining options. Develops menus that can be efficiently executed in the temporary facility. Collaborate with club leadership to define long term growth objectives.

Director Food & Beverage Operations

Briarwood Country Club
01.2020 - 03.2022
  • Plan and direction functions of the food and beverage department to meet daily needs of the operation
  • Implement effective controls of food, beverage and labor costs while ensuring compliance with health, safety, sanitation, and alcohol awareness standards
  • Interview, train, supervise, mentor, schedule, and evaluate staff
  • Completely revamped menu design, pricing, ordering and inventory control for a cost savings of 28% in one year

General Manager/Sommelier

JW Marriott, Camelback Inn
09.2011 - 12.2019
  • Senior leadership position, leading a team of 45 associates in the daily operation of all food and beverage service for Marriott’s signature steakhouse, $4M revenue
  • Work directly with executive leadership to lead team to increase guest satisfaction, profit flow-through, host engagement and maximize financial performance
  • Directly responsible for the reduction in controllable using strategic methods resulting in year over year savings in excess of 6.7%
  • Excelled in cutting labor cost and exceeded productivity goals by implementing a cross-training program designed to eliminate zero overtime while still retaining associate benefits

Senior Food & Beverage Operations Manager

Westin Kierland Resort
12.2007 - 08.2011
  • Primary responsibilities included facilitating all aspects of the resort’s beverage operations, generating over $6M annually while attaining budgeted beverage cost of 19.1% with the emphasis on improving profit margins
  • Managed five food & beverage outlets, including Nellie Cashman’s 3-meal restaurant, The Rim lobby lounge, Waltz & Weiser Saloon, Dreamweaver’s Canyon and Westin’s signature restaurant Deseo, generating F&B revenues more than $36M
  • Accountable for the development and success of seven direct reports and over 65 associates
  • Additional responsibilities included weekly dining potentials, labor forecasting, scheduling and department payroll
  • Mentor for Westin’s ADP program by helping identify the developmental needs of others to improve their knowledge and communication skills

Director Food & Beverage Operations

Sand Creek Country Club
03.2005 - 10.2007
  • Managed all aspects of the Food & Beverage department including kitchen, banquets, dining rooms, pool house café, men’s lounge and beverage carts employing over 45 full time and seasonal employees and generating $2.6 million in revenue
  • Implemented a revised sequence of service program and re-training of all service and management personnel which resulted in increasing dining memberships by 30%
  • Instrumental in the development of new business through corporate retreats, business meetings and sponsored events. All this while maintaining a 27 handicap!
  • Relocated to Arizona

Restaurant Manager/Beverage Director

Mike Ditka’s Restaurant
06.2004 - 02.2005
  • Orchestrated beverage operations for highly visible Chicago restaurant seating 320 and generating over $9 million annually
  • Developed and implemented formalized operational systems and procedures from inventory to end of night closing processes
  • Demonstrated professionalism accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer and/or employee relations
  • Experienced in establishing sales and circulation goals and motivating staff to attain those goals while increasing staff retention

Restaurant Manager

Joe’s Seafood, Prime Steak & Stone Crab
11.2000 - 05.2004
  • Excelled in service and shift management as well as food, liquor and wine cost controls while maintaining an operating budget of this $14M restaurant
  • Major responsibilities involved overseeing daily sales and labor, operational issues, financial statements, personnel issues and management development
  • Responsibilities also included monitoring of payroll expenditure in bar, bus, host, servers and runners

Education

Business Management

Western Michigan University

Skills

    Operational Leadership

    Financial Acumen

    Team Development & Leadership

    Guest Experience Optimization

    Strategic Planning

    Beverage Management

Certification

TIPS (Training for Intervention Procedures)

ServSafe (National Restaurant Association)

Sexual Harassment Prevention Training

25+ Starwood University/Harvard and eCornell Certificates



Timeline

Director Food & Beverage Operations

Frenchman's Creek Beach & Country Club
05.2022 - Current

Director Food & Beverage Operations

Briarwood Country Club
01.2020 - 03.2022

General Manager/Sommelier

JW Marriott, Camelback Inn
09.2011 - 12.2019

Senior Food & Beverage Operations Manager

Westin Kierland Resort
12.2007 - 08.2011

Director Food & Beverage Operations

Sand Creek Country Club
03.2005 - 10.2007

Restaurant Manager/Beverage Director

Mike Ditka’s Restaurant
06.2004 - 02.2005

Restaurant Manager

Joe’s Seafood, Prime Steak & Stone Crab
11.2000 - 05.2004

Business Management

Western Michigan University

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