Jacob Martin
Dallas,Texas
Summary
Managed 1001 room convention center hotel in room dining department at flagship Omni Hotels property Assisted in managing hotel banquet and room service department of approximately 50 union shop associates and 23,000 sq ft of meeting space Three years culinary experience, from short order breakfast cooking to Michelin star quality garde manger ServSafe Food Protection Manager and Alcohol Certification Multitude of AHLEI hotel management certifications
Overview
5
5
years of professional experience
Work History
Food & Beverage Manager
Omni Hotels and Resorts
Dallas, Texas
11.2022 - Current
- Directly managed in room dining department of approximately 16 full time associates and 2 supervisors, with revenue averaging $110,000 per month
- Successfully transitioned the department from a covid era, to-go style service, into full service in room dining
- Trained new and former associates during transition through development and execution of local SOPs
- Performed audits to ensure service quality above Omni benchmark and understanding of new procedures
- Managed productivity through actively maintaining a schedule based on hotel occupancy and groups
- Orchestrated the delivery of amenities to guest rooms while coordinating with other departments leadership
- Assisted in managing other restaurants apart of a 10 outlet food and beverage operation.
Food & Beverage (Banquet) Leader in Development
Omni Hotels and Resorts
Providence, Rhode Island
10.2021 - 11.2022
- Acted as Assistant Banquet Manager, with duties including but not limited to; conducting payroll, scheduling based on CBA guidelines, and managing liquor room inventory
- Event experience ranging from NFL teams, city wide conferences, and 500+ person plated catering events
- Demonstrated professionalism with clients and contacts, resulting in consistent illustration of positive feedback from groups and a top 15 Medallia score within the Omni brand
- Consistently and fairly tracked discipline of union staff, following collective bargaining agreement guidelines
- As a Leader in development, gained exposure to various departments including sales, rooms, associate services, loss prevention, and engineering.
Garde Manger
Masseria By Nicholas Stefanelli
Washington, D.C.
06.2019 - 08.2019
- Maintained a Michelin level standard of quality for all ingredients, dishes, and garnishes while prepping and during the dinner service
- Prepared purees, various burrata dishes, pinzimonio (seasonal salad), foie gras cannoli’s, compressed melons, whole fish fileting, assembled canape boards, caviar and truffle service, and other garde manger items
- Documented weight and counts on ingredients including truffles, caviar, and fish.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate in Applied Science - Culinary Arts
Accomplishments
- Invited to Omni Hotels All-Inspire conference, chosen by property and corporate leadership, September 2022
- Eagle Scout, Boy Scouts of America, awarded June 8th, 2017
- Four time manager of the quarter nominee across two separate Omni properties, elected by peers
Timeline
Food & Beverage Manager
Omni Hotels and Resorts
11.2022 - Current
Food & Beverage (Banquet) Leader in Development
Omni Hotels and Resorts
10.2021 - 11.2022
Garde Manger
Masseria By Nicholas Stefanelli
06.2019 - 08.2019
Bachelor of Science - Food Service Management
Johnson & Wales University