ERIC CONTE-GORDON
Nashville,TN
Summary
Hospitality professional with extensive knowledge in food and beverage management. Proven track record of optimizing operations, enhancing culinary offerings, and driving customer satisfaction. Strong focus on team leadership, adaptable to changing needs, and committed to achieving results. Expertise in budgeting, inventory control, and staff training.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Food & Beverage Director
Graduate Hotel by Hilton
06.2024 - Current
- Manage three outlets and B&C operations with a combined revenue of $11+ Mil annually. Oversee all HR and Payroll functions of the department with no oversight. Wholly responsible for forecasting, budgets, and P&L responsibility.
- Actively engage in Capitol projects to improve and maintain the spaces and property at large.
- Manage a large team of department heads and employees numbering 120+.
Food & Beverage Director
Banker's Alley Hotel- Tapestry Collection by Hilton
07.2023 - 06.2024
- Continued to manage the F&B team towards its goals within the restaurant outlet, Gray & Dudley, and the Banquet & Catering operations within the hotel while managing the financial success of the department and collaborating with other departments to ensure the overall success of the Hotel.
- Led a property wide brand transition with no interruption to normal operations.
- Instituted new brand standards and accounting protocols.
Food & Beverage Director
21c Museum Hotel
06.2021 - 07.2023
- Actively managed the F&B team towards its goals within the restaurant outlet, Gray & Dudley, and the Banquet & Catering operations within the hotel while managing the financial success of the department and collaborating with other departments to ensure the overall success of the Hotel. Took complete responsibility over all operations in the F&B department, including but no limited to: hiring, training, inventories, POS system, scheduling, programming, and event execution. Wholly responsible for budget and forecasting for the F&B department, thinking ahead and planning for future business volumes and expenses.
- Instrumental in the success of the special programming. Dinner is a Drag, Destination Known Wine Dinner, and Cocktail for A Cause.
- Regained control over budget and expenses since taking on the role. Cutting OT and managing labor effectively. Making cost savings decisions to affect the bottom line and improve Flow.
General Manager
Tennessee Brew Works
02.2020 - 06.2021
- Managed the Tennessee Brew Works Taproom adjacent to the Brewery production facility which focuses on craft beer & cocktails along with food produced in a from-scratch kitchen. Oversee a five person management team that help run the 250+ seat restaurant along with private events and a complex schedule of tours that change daily.
- Accomplishments
- Created an Employee Handbook that included Steps of Service and best practices. Installed other organizational structures that were not in place.
- Instituted Covid-19 protocol that kept our space safe and operational throughout the pandemic.
- Installed a craft cocktail and whiskey program from the ground up.
- Produced the most successful Crawfish Boil event in May of 2020 that the company had to date.
Hospitality Director
Just Eat Local, LLC.
10.2016 - 01.2020
- Manage a restaurant group of three brick and mortar restaurant concepts with over 300+ seats with an additional private dining space. Annual revenue of $8,000,000 with 150 employees under employment. Oversee scheduling of all FOH and Bar employees while supervising the management teams of all three concepts. Hire and fire employees within the needs of the organization. Help maintain all facilities and order product necessary for FOH duties. Facilitate weekly meetings for staff and develop programming for continued education of the service staff. Ensure performance of restaurants through use of financial indicators and goals set out by the management team. Maintain a wine inventory with a value of $100K.
- Maintain/create documents for the FOH staff that included Employee Manuals, Steps of Service documents, comprehensive side work lists, and organizational charts.
- Planning and organization of multiple events that happen throughout the year. FunkFest, Repeal Day Party, Dark Days, and Whiskey Month.
- Redesign of wine program to offer value to the guests and profit to the restaurant group.
- Assisted with the opening of a third concept, Diablo & Sons Saloon.
Assistant Manager
Prost! Boise
03.2016 - 01.2017
- Assist in managing a busy beer bar with high volume and repeat customer base. Annual sales of $600K. Maintained consistent pour costs to protect the profit margin of import beer sales. Managed inventory, conducted ordering, and organization of product in house. Came up with specials and menu items for the kitchen, while keeping costs analysis in mind. Helped manage social media presence and general perception of the brand.
- Implemented new special menu items and daily soup rotation.
- Helped plan and run Anniversary party for the celebration of the first year in business along with Oktoberfest celebration that lasted two days.
Owner/Chef
Gnosh
01.2011 - 01.2015
- Owned and managed a full service restaurant focusing on locally sourced products and seasonal ingredients. Curated regional wine and beer list along with a menu that changes daily. Completed payroll, taxes, and bookkeeping. Managed all product ordering and cost analysis.
- Catered 100 person four course dinner with appetizers without traditional kitchen setup.
- Two time caterer for Hemingway Festival in Moscow, Idaho.
- Restaurant remodeled from previous business in one month.
Education
Food Science
University of Idaho
01.2007
Skills
- Strong interpersonal and communication skills
- Extensive knowledge of food, wine, beer, and spirits
- Plan driven and organized Stays on task with a focus on economy and cost saving
- Problem solver who finds solutions and can resolve complaints quickly
- Enlightened hospitality with an absolute guest focus
Certification
- ECornell - Hotel Revenue Management, Hospitality Leadership
- BarSmarts - Professional Certificate
- Court of Master Sommeliers - Introductory Certificate
- Cicerone - Certified Beer Server
Timeline
Food & Beverage Director
Graduate Hotel by Hilton
06.2024 - Current
Food & Beverage Director
Banker's Alley Hotel- Tapestry Collection by Hilton
07.2023 - 06.2024
Food & Beverage Director
21c Museum Hotel
06.2021 - 07.2023
General Manager
Tennessee Brew Works
02.2020 - 06.2021
Hospitality Director
Just Eat Local, LLC.
10.2016 - 01.2020
Assistant Manager
Prost! Boise
03.2016 - 01.2017
Owner/Chef
Gnosh
01.2011 - 01.2015
Food Science
University of Idaho
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