Work Preference
Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Open To Work

Jamie Woolf

Food and Beverage Manager
Palm Desert,CA

Work Preference

Desired Job Title

Food and Beverage ManagerGeneral ManagerService ManagerGeneral ManagerRestaurant Manager

Work Type

Full Time

Location Preference

On-Site
Location: Palm Desert, CA, USPalm Springs, CAIndian Wells, CARancho Mirage, CA
Open to relocation: Yes

Salary Range

80000/yr - 110000/yr

Important To Me

Career advancementWork-life balanceCompany CultureStock Options / Equity / Profit Sharing

Summary

Results-driven Food and Beverage Manager with strong leadership in restaurant operations and cost control. Focused on team development and service delivery, leading diverse teams to uphold service standards and foster collaboration. Ready to leverage expertise to enhance operational efficiency and profitability.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Food and Beverage Manager

Hilton Hotel and Resorts
La Quinta, CA
02.2026 - Current
  • Manage day-to-day operation of the Food and Beverage venues by ensuring the team delivers a best-in-class service to all guests while always following Hilton Service standards.
  • Prioritize the training and understanding of all line-level positions to ensure they can maintain and elevate brand standards to the highest level while increasing overall guest satisfaction.
  • Collaborate with venue leadership to develop and execute department initiatives that build sales, profitability, and cost control. Ensure communication and execution of department-wide fiscal and operational goals.
  • Meet and maintain all safety and health requirements according to applicable health codes. Track completion of required department-wide training, and ensure food is served in a healthy, safe, and timely manner.

General Manager

Red Lobster
La Mesa, CA
08.2022 - 11.2023
  • Oversaw all restaurant operations, maintaining strict adherence to health and safety guidelines and company protocols.
  • Managed a diverse team, prioritizing exceptional service and customer satisfaction while cultivating a collaborative and positive work atmosphere.

Service Manager

Sprouts
Pacific Beach, CA
06.2021 - 07.2022
  • Maintained customer satisfaction through effective team leadership and motivation.
  • Supervised all front-end activities and managed all store operations in the absence of store manager.
  • Increased store revenue by developing optimized schedules and handled team member recruitment and retention.

General Manager

CVS
San Diego, CA
05.2010 - 10.2019
  • Directed strategic operations across the front store and pharmacy departments.
  • Led the team in creating a successful store business plan focused on profitability.
  • Provided customer service training to the team, achieving top-tier service performance.
  • Created and executed strategic plans that drove sales and profit maximization.
  • Excelled in identifying, training, and promoting employee development within the organization.

Restaurant Manager

Roys
San Diego, CA
09.2007 - 05.2010
  • Oversaw daily operations, ensuring adherence to company standards and policies.
  • Developed training programs for staff, enhancing team performance and service quality.
  • Streamlined inventory management process, reducing waste and improving stock accuracy.
  • Implemented customer feedback systems to enhance service delivery and customer satisfaction.
  • Analyzed sales data to identify trends, adjusting strategies to optimize revenue growth.
  • Coordinated marketing initiatives, boosting brand visibility and increasing customer engagement.
  • Mentored junior managers, fostering leadership skills and promoting a collaborative work environment.
  • Led cross-functional teams in project execution, driving operational efficiency and achieving organizational goals.
  • Motivated employees to enhance productivity and engagement levels.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Controlled costs to keep business operating within budget and increase profits.
  • Maintained strong relationships with customers and suppliers to support account development.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
  • Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Oversaw inventory management, optimizing stock levels, and reducing waste.
  • Achieved significant cost savings by renegotiating contracts with key vendors, without compromising service quality.

Manager

Cheesecake Factory
Rancho Mirage, CA
06.2005 - 08.2007
  • Oversaw operations at a high-volume, successful location, generating $9 million annually, with direct management of the bar, bakery, bussing, running and front desk teams.
  • Accountable for beverage costs, bakery stock levels, creating schedules for all direct-report departments, and guaranteeing efficient food delivery to maintain proper food temperatures.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Controlled costs to keep business operating within budged and increase profits.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.

General Manager

Falls Prime Steakhouse
Palm Springs, CA
06.2001 - 06.2006
  • Oversaw operations for fine dining prime steakhouse, exercising full autonomy in decision-making to drive guest satisfaction and operational efficiency.
  • Developed the annual budget and staff schedules, and oversaw all purchasing for both front and back of house operations.
  • Developed wine list to complement menu, boost sales, and enhance guest experience.
  • Interacted with guests at tableside during service, ensuring exceptional experiences for VIP clientele.

Education

Business Administration -

Azuza Pacific University
Azuza, CA
06-1985

Skills

  • Food and beverage operations
  • Restaurant Operations
  • Back of house management
  • Menu Design
  • Menu Analysis
  • Cost Control
  • Inventory management
  • Operational Management
  • Operational efficiency
  • Budgeting
  • Multi-Unit Management
  • Casual Dining
  • Guest Service
  • Employee Development
  • Recruitment and hiring
  • Team leadership
  • Teamwork and collaboration
  • Communication
  • Conflict management
  • Food and beverage operations
  • Conflict management
  • Menu Design
  • Operations oversight

Certification

  • Food Handler Card
  • Responsible Beverage Service Certification

Timeline

Food and Beverage Manager

Hilton Hotel and Resorts
02.2026 - Current

General Manager

Red Lobster
08.2022 - 11.2023

Service Manager

Sprouts
06.2021 - 07.2022

General Manager

CVS
05.2010 - 10.2019

Restaurant Manager

Roys
09.2007 - 05.2010

Manager

Cheesecake Factory
06.2005 - 08.2007

General Manager

Falls Prime Steakhouse
06.2001 - 06.2006

Business Administration -

Azuza Pacific University

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Jamie WoolfFood and Beverage Manager