Edward Searle
Dallas,TX
Summary
Experienced food & beverage/hospitality executive management leader with proven ability to maximize profitability of food service operations by reducing costs, eliminating waste, and improving overall performance. Strategic planner with superior communication and problem-solving abilities.
Overview
23
23
years of professional experience
Work History
Ace Team Dining Services Director
Compass USA - Flik Hospitality
07.2023 - Current
- As a part of the ACE Team Director, I travel to various FLIK accounts and support as needed.
- Have been part of the opening team for several new Flik accounts.
- Continually monitor food production, standards of service, and service protocols in the Cafe and for all catering events.
- Coordinate catering services for internal events, showcasing Flik business offerings while upholding and consistently maintaining high-quality standards.
- Continually cultivating a collaborative work environment with clients by fostering open communication channels amongst the team of various clients and within the company's organization.
- Continually strengthening controls by minimizing waste and reducing costs.
- Hired, trained, and directed associates across several B&I accounts.
- Have maintained inventory levels in line with expected business demands.
- At the various accounts, implemented client customer feedback to continuously improve the overall dining experience for all guests in particular at one particular law firm account.
- Manage staff schedules and maintain adequate coverage for all shifts.
- Continuously motivate staff to perform at peak efficiency and quality.
Director of Food and Beverage
The Fairmont Dallas
03.2022 - 01.2023
- Over-see the overall F&B operation with 545 guest rooms and food and beverage revenues of $14M and 70K sq. ft. meeting and event space.
- Maintain sound financial footing by overseeing divisional p&l, forecasting and budgeting.
- Work closely with the Executive Chef to diversify menus with new seasonal offerings.
- Maintain effective supply levels by monitoring and reordering all alcohol for the property.
- Evaluate all guest satisfaction survey results with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Director of Food & Beverage
Hilton Granite Park Hotel
06.2014 - 03.2022
- Hotel Opening Team and Executive Committee member. Manage the $6.7M F&B operation, including bar, restaurant, room service, and 30,000 sq. feet of banquet/convention meeting space.
- Collaborate with qualified chefs to seasonally diversify menu offerings.
- Apply knowledge of operation needs and forecast business levels to estimate required supplies.
- Continuously evaluate business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Set and enforce performance and service standards to maintain consistent, high customer satisfaction ratings and reviews.
- Aggressively maintain financial acumen by ongoing analysis of department profit, loss, and budgeting efforts.
- Plan operations to effectively cover all needs while controlling food, beverage, and labor costs using Hilton LMS.
- Develop and cultivate strong supply chain and local vendor relationships.
Restaurant General Manager
The Palomar Hotel, Kimpton Hotels & Restaurants
05.2013 - 06.2014
- Operated full-service restaurant and bar with annual sales of $2.9M.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Prepared restaurant business plan by reviewing demands, analyzing competitors, and developing projections for sales and finances.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Organized special events in restaurant, including receptions, promotions, and corporate luncheons.
Restaurant General Manager
Marie Gabrielle Restaurant, Aramark Corp
07.2008 - 05.2013
- Operated full- service and catering restaurant with annual sales of $1.8M
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Led team members on effective methods, operations, and procedures.
Director of Food & Beverage
The Warwick Melrose Hotel
03.2005 - 07.2008
- Managed food and beverage operation with annual sales of $4.5M.
- Orchestrated positive customer experiences at all stages by overseeing every area of the food and beverage operations.
- Coordinated and organized all restaurant inventory.
- Recruited for all hourly and management FOH & BOH positions.
- Developed annual budget and marketing plans.
Director of Food & Beverage
Little Palm Island Resort & Spa, Noble House Hotel
05.2004 - 03.2005
- Responsible for F&B operation at this exclusive, luxury boutique hotel in the Florida Keys, with annual sales of $2.5M, including forecasting; budgeting; revenue management; staff recruitment; training; and retention.
Banquet Director, Food & Beverage Manager
The Ritz-Carlton, Sarasota
10.2001 - 03.2004
- Opening Team leader and director for 18,000 sq. ft luxury banquet operation with $9.3M annual revenues.
- Opened and managed property's Private Members Beach Club with annual sales of $4.5M and 27,000 sq. feet of club space.
Education
High School Diploma -
Bishop's Cleeve High School
United KingdomSkills
- Inventory management
- Menu development
- Staff recruitment, training, scheduling, & supervision
- Workflow & Strategic planning
- Cost controls
- Budgeting & Forecasting
- TABC Certified, ServSafe management professional
- SOP, LMS proficient
Accomplishments
- Led various property/outlet opening F&B teams with The Ritz-Carlton Hotel Co. and Aramark Corp. (LifeWorks Restaurants).
- Attained AAA Four Diamond rating and DiRoNA award (Melrose Hotel).
- Supervised teams of 75+ staff members and $6.7M in revenues.
Timeline
Ace Team Dining Services Director
Compass USA - Flik Hospitality
07.2023 - Current
Director of Food and Beverage
The Fairmont Dallas
03.2022 - 01.2023
Director of Food & Beverage
Hilton Granite Park Hotel
06.2014 - 03.2022
Restaurant General Manager
The Palomar Hotel, Kimpton Hotels & Restaurants
05.2013 - 06.2014
Restaurant General Manager
Marie Gabrielle Restaurant, Aramark Corp
07.2008 - 05.2013
Director of Food & Beverage
The Warwick Melrose Hotel
03.2005 - 07.2008
Director of Food & Beverage
Little Palm Island Resort & Spa, Noble House Hotel
05.2004 - 03.2005
Banquet Director, Food & Beverage Manager
The Ritz-Carlton, Sarasota
10.2001 - 03.2004
High School Diploma -
Bishop's Cleeve High School
Similar Profiles
Adjo Claire KoudifoAdjo Claire Koudifo
Dishwasher at FLIK Hospitality - Compass ( St Mary High School)Dishwasher at FLIK Hospitality - Compass ( St Mary High School)
Stuart MervesStuart Merves
Chef Manager at FLIK Hospitality/ Compass GroupChef Manager at FLIK Hospitality/ Compass Group
Alex AzanAlex Azan
Sous Chef at Compass/Flik Hospitality, Royal Caribbean GroupSous Chef at Compass/Flik Hospitality, Royal Caribbean Group