Eric Sorensen

• Orchestrated pre-opening responsibilities for the food and beverage department in a 2050-room resort, including recruiting, training, and preparing for corporate simulations.
• Collaborated with the director of food and beverage to develop beverage recipes for three bars, achieving exceptional quality scores in Medallia.
• Led efforts that surpassed expectations in PulseCheck, Medallia scores, beverage cost, total revenues, average check, and RPOR.
• Recognized with "Exceed Expectations" rating in the 2021 and 2022 LEAD to Achieve year-end reviews.
• Awarded Third Quarter Manager of the Quarter for exceeding metrics in team member engagement and retention.
• Tasked with overseeing the food and beverage department to train and enhance metrics, achieving alignment in guest service scores, team member engagement, food and beverage cost, labor cost, and financials within four months.
• Instrumental in fostering a guest-focused culture that consistently exceeded expectations.

• Led and organized all outlet activities maintaining the highest standards of food and beverage quality and cost control
• Accountable for 55M in revenues from seven outlets and banquets
• Responsible for all food and beverage recruiting to increase guest service scores through hiring passionate, genuine team members
• Worked with banquets director to increase catering and banquets standards
• Highly proficient in administration and planning to include budgeting, forecasting and scheduling
• Knowledge of Hilton based systems to include but not limited to: Budgeting and forecasting, Service and loyalty tracking, Menu analytics, Property expert in Micros POS management, Texting service to improve guest engagement, Analytics to include server goals, average check and sales goals.

Oversaw Pat O' Brien's and implemented a successful new food program, increasing food sales by 30% and reducing COGS by 10%. Achieved Trip Advisor's Certificate of Excellence.

• Expanded responsibilities to include Bob Marley's, earning the Absolute Award in 2014.
• Led turnaround efforts at Pastamore / Marketplace, surpassing budget expectations by over $1 million within two years.
• Received Excellence in Leadership Award in 2010 and TSAT in Action Award.
• Enhanced guest service scores and managed all operational responsibilities.
• Managed multiple restaurants with a total of 600 seats and $5 million annual revenue.
• Led transition to Micros operating system, recognized with Manager of the Year and Loews Legacy Award.
• Maintained #1 status as Theme Park Restaurant, improved menu efficiency and guest satisfaction.
• Directed venue operations, implemented cost controls, and created training programs.
• Managed daily operations and maintained high standards of guest service.
• Assisted in opening operations and management.

• Responsible for all day to day leadership responsibilities.

• Responsible for start-up and development of this new business from scratch
• Handled site selection/negotiations, design and layout, menu development, advertising, budgets, staffing, ordering, inventory control, ensuring quality control and customer satisfaction
• Sold this successful business in 1996.