F. James Diggs

• Curate, guide and effectively execute a contemporary luxury lifestyle driven food and beverage program within a 320 unit, premium branded condo complex operating in the fashion of an ultra exclusive high rise resort.
• Direct Lifestyle, Recreation, Pool and Beach Departments
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
• Motivated staff to perform at peak efficiency and quality.

• Responsible for overseeing and maintaining the daily operations of two restaurant units while guiding the companies out of COVID-19 Pandemic operations and back to a more conventional/viable operational direction
• Develop and adjust operating budgets and forecasts based on previous and current P&L statements and owner/brand goals
• Revamped and restructured both restaurant units directly; including but not limited to the product/OS&E ordering process, total inventory management, menu development, staffing guidelines, sanitation and uniforms in order to bring the restaurants up to standard and to operate at peak efficiency
• Approved and devised position schedules for both units to ensure efficient, cost effective associate and leader staffing levels while maintaining the highest level of service possible
• Guide the human capital acquisition, retention and progressive coaching process
• Devise and update the associate and leader training programs for both units
• Work closely with the Sales/Marketing/Social Media teams with the focus on driving sales, maintaining relevance and generating new relationships in order to increase revenue streams
• Created paths to success guidelines for expansion

• Responsible for overseeing and to continue the development of the Food and Beverage Division of the 330 room condo hotel
• Directed 30,000 square feet of indoor Banquet space with significant additional outdoor Banquet Space on the pool deck and roof top, Room Service, Pool Operations, Recreation and Restaurant operations with a total revenue exceeding $30,000,0000.00 annually
• Developed and adjusted operating budgets and forecasts based on previous and current P&L statements and owner/brand goals
• Work with promoters and entertainers to create a highly successful, well known pool party program weekly Friday through Sunday
• Revamped and restructured the entire Food and Beverage program directly; including but not limited to the product/OS&E ordering process, total inventory management, menus, staffing guides sanitation and uniforms in order to bring the division up to standard and to operate at peak efficiency
• Directed all position schedules for all outlets to ensure efficient, cost effective associate and leader staffing levels while maintaining the highest level of service possible
• Guide the associate acquisition, retention and progressive disciplinary process
• Devised and updated the associate and leader training programs for all Food and Beverage Outlets
• Maintained a stellar record of financial responsibility and well above luxury standard service execution for our resort guests and our residents
• Managed the culinary department directly in the absence of an Executive Chef or similar role for my entire tenure

• Managed beach-side and pool-side operations, Fine Dining Outlet, In Room Dining/Mini Bar, Banquets and Mansions Condo Grill operations

• Maintained a safe and sanitary work environment throughout the Food and Beverage Department

• Led strategic planning sessions to align departmental goals with overall company vision, fostering cohesive growth strategy.
• Balanced competing priorities efficiently while maintaining focus on critical tasks requiring immediate attention.

• Developed, marketed and executed new concepts for the entire Food and Beverage operation
• Directed four full service outlets(including beach-side and pool-side operations) in addition to In Room Dining/Mini Bar, Banquets and the Starbuck’s Café/Gift Shop while operating each intently as an individual and separate business as declared by the business model
• Worked to develop and adjust operating budgets and forecasts based on previous and current P&L statements and owner/brand goals
• Managed the entire beverage program directly; including orders, inventory management, specialty cocktail concepts and wine lists
• Greater than one-hundred Food and Beverage Leader and Associate reports

• Improved employee morale through recognition programs that acknowledged individual achievements and team successes.
• Trained new staff members, equipping them with skills needed for success in their roles.
• Developed and maintained award winning wine and cocktail menus

Responsible for the fine dining restaurant, lounge, pool dining, in- suite dining and banquets

• Reported directly to and worked in tandem with the Food and Beverage Director to develop forecasts, budgets, cost controls, promotional events, menus and wine lists, devised and obtained information from profit and loss statements
• Functioned in both administrative and operational capacities
• Opened the Property

• Maintained records on attendance and participation for development initiatives.
• Reviewed effectiveness of training programs and proposed updates to maximize success.
• Ensured team members maintained the integrity of the brand and complied with standard operating procedures
• Trained new team members to execute at the company’s standards of quality and service
• Conducted new hire orientations
• Supervised shifts