Derrek A. Morton II

Company Overview:

Voted 2022 ED Publications 'Overall Club of the Year'

Website: http://www.rcihospitality.com/

• Coordinated with Beverage and Kitchen managers to develop/cost menus, specials, and promotional offers
• Developed and implemented operational procedures to ensure quality standards are met.
• Identified areas of deficiency and performed root-cause analysis to solve problems.
• Enforced federal, state, local and company rules for safety and operations.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
• Analyzed data from daily reports to identify trends in production performance metrics.
• Prepared staff work schedules and assigned team members to specific duties.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

Company Overview:

Tails of the Cocktail Spirited Awards 'Best American Bar Team 2018'

Tails of the Cocktail Spirited Awards 'World's Best Spirits Selection 2018'

Tails of the Cocktail Spirited Awards 'Best American High Volume Cocktail Bar 2020'

Tails of the Cocktail Spirited Awards 'Best American Bar Team 2020'

Worlds 50 Best bars #21 - 2018

North Americas 50 Best bars #14 - 2022

Website: http://www.mysweetliberty.com/

• Oversee all high volume FOH, BOH and Kitchen operations
• Coordinated with Beverage Director and Executive Chef to cost/develop menus and specials
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Developed service and sales strategies to improve customer retention and revenue.
• Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
• Tracked monthly sales to generate reports for business development planning.

Company Overview:

Website: www.oranightclub.com

• Analyzed sales data to identify trends in customer preferences for product selection or promotional strategies.
• Created and implemented beverage menus for all bars/outlets, including cocktails, beer, wine, champagne, and non-alcoholic options.
• Prepared monthly reports detailing sales figures, profits and losses in each outlet, product mix analysis and other relevant information.
• Developed and implemented inventory controls, maintained vendor relationships and performed all ordering.
• Ensured accurate preparation of drinks according to recipe standards while monitoring cost controls within established guidelines.
• Managed budgets related to beverage purchases, labor costs and supplies in accordance with set targets.

Company Overview:

Voted to the 'DJmag.com Top 100 Nightclubs in the World' 2014

• Website: http://www.treehousemiami.com/
• Weekly scheduling for all employees
• Developed new beverage program with vendor support and a streamlined inventory to maximize revenue and decrease COGS
• Produced and managed monthly P&L’s and handle all in house accounting including payroll
• Implemented marketing strategies to increase brand awareness and revenue.
• Created effective business plans to focus strategic decisions on long-term objectives.
• Created promotional campaigns to increase store traffic and generate revenue in addition to event specific promotions
• Identified opportunities for cost savings and operational efficiency improvements.
• Managed staff scheduling, payroll, and performance evaluations.

Company Overview:

Ranked #22 on Forbes Magazine Top 100 Highest Grossing Nightclubs list 2013

Website: http://www.clevelander.com/

• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service across 7 F&B outlets, including in-room dining
• Maintained monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
• Conducted weekly meetings with staff members and co-managers to discuss performance goals and areas needing improvement.
• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Coached staff on strategies to enhance performance and improve customer relations.

Company Overview:

Website: www.bluemartinilounge.com

• Part of the management team that increased net sales from $3m annually to over $7m annually in an 18 month period
• Interviewed prospective employees and provided input to HR on hiring decisions.
• Evaluated individual and team business performance and identified opportunities for improvement.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
• Optimized profits by controlling food, beverage and labor costs.
• Oversaw food preparation, production and presentation according to quality standards.