DUANE WATERS JR, MBA

• Conducted regular meetings with department leaders to review p&l statements and discuss potential labor savings initiatives and revenue generation.
• Analyzed financial data to identify areas to increase revenue and look for areas save cost in controllable expenses.
• Implemented internal controls within the finance department to protect company from fraud.
• Assisted in developing strategies to help provide better hotel guest customer service and automate the process.
• Collaborated with cross-functional teams to develop innovative solutions that improved operational efficiency.
• Participated in negotiations related to contracts, pricing agreements, vendor selection decisions.
• Created and enforced hotel wide controls regarding the collection of group revenue.
• Completed month-end and year-end closings..
• Reviewed general ledger accounts for accuracy and compliance with GAAP.

• Hotel opening manager
• Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
• Drafted beverage purchasing plan, aligning inventory needs within budgetary constraints.
• Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
• Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.

• Trained food and beverage service personnel, confirming staff ability to provide recommendations and answer questions.
• Developed prices based on inventory costs and portion sizes.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Planned operations to effectively cover all needs while controlling costs and maximizing service.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

• Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
• Utilized cost estimation systems to document food cost, create estimates and revise food costs to improve revenue.
• Reviewed operating budgets to analyze trends affecting budget needs.
• Suggested spending improvements boosting profits
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
• Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue.

Taskforce Food & Beverage Operations at Mertiage Resort and Spa, Napa California

• Overseeing main pool bar operations getting ready for the season
• Creating and setting up mobile pool bar at other resort property

Taskforce Operations at Vista Collina Resort, Napa California

• Pre opening hotel task

Taskforce Food & Beverage Operations at AC/RI Hotel Dallas Galleria

Multi unit management - K-12

• K-12