Ken Miller
Director of Food & Beverage
Chesapeake,VA
Summary
Dynamic food and beverage leader with a proven track record at Holiday Inn Executive Conference Center, excelling in budget forecasting and team leadership. Achieved consistent financial targets while enhancing guest satisfaction through innovative menu development and operational oversight. Passionate about driving profitability and fostering a collaborative work environment.
Overview
19
19
years of professional experience
2
2
Certifications
Work History
Director of Food & Beverage
Holiday Inn Executive Conference Center
04.2024 - Current
- Led all food and beverage operations for a 307-room full service hotel with extensive banquet and conference facilities totaling 38,000 sq ft
- Oversee multiple outlets including restaurants, bars, and high-volume banquet and catering
- Directed and developed a diverse team of managers, chefs, and hourly staff across front and back of the house operations
- Managed annual F&B revenues, budgets, forecasting and cost controls, consistently meeting or exceeding financial targets
- Partnered with sales and events teams to execute large-scale conferences, weddings, and corporate functions, ensuring seamless service delivery
- Implemented operational standards and training programs and service initiatives to elevate guest satisfaction and brand consistency
- Controlled food, beverage, and labor costs through inventory managements, scheduling efficiencies, and vendor negotiations
- Ensured compliance with health, safety, and sanitation regulations while maintaining high-quality food and service standards
- Drove menu development, pricing strategies, and promotional initiatives to increase outlet profitability and guest engagement
- Served as a key member of the executive leadership team, contributing to overall hotel strategy and perfomance
General Manager
The Dirty Buffalo
07.2022 - 04.2024
- Oversaw all restaurant operations
- Certified training center and certified training General Manager
- Close working relationship with corporate offices and ownership
- Test restaurant for any new product and recipe
- Successfully increased profitability by 9% since joining the company
- Brand ambassador for potential franchisees
- Analyze, negotiate, and build quarterly budgets
- Proficient in P&L analysis and declining budgets for all locations
- Thorough knowledge of food cost controls to consistently achieve food cost target
- Extensive experience with LBW cost controls and consistently achieve LBW targets
- Oversee and approve scheduled labor to meet or exceed labor cost
Food and Beverage Director
Big League Dreams Sports Park
01.2022 - 08.2022
- Director of all food and beverage operations
- Inventory cost controls, ordering, receiving, invoicing
- Scheduling and labor cost control
- Coordination with other departments to achieve optimal success of sports park
- Managed a staff of 102 including 3 managers and an assistant director
- Oversee hiring best practices, training and development of new and current staff
- P&L Management and budget control to maximize profitability
Assistant General Manager-General Manager
Buffalo Wild Wings
06.2019 - 12.2021
- Responsible for training of new members of management for Southern California
- Part of the opening management team for brand new location
- Hire and train all new team members, including cross-training of current team members
- Directly responsible for FOH service standards and creating a memorable experience
- Maintain restaurant cleanliness, striving for 'hospital clean', with Covid-19 guidelines
- Maintaining inventory, including counting, ordering, and receiving
- Communicates new role-outs from the company to all team members
- Ensures all team members are well versed in product knowledge and procedures
- Ensuring the sports bar is EcoSure and QSC ready at all times, striving for 90% or higher
- Assisted the AGM in all kitchen duties to include ticket times, cleanliness, and execution
- Teach and coach team members to achieve 35% or higher for company rewards program
- Living by the core values of the company on a daily basis
Fine Dining Server
Davio’s Northern Italian Steakhouse
01.2017 - 05.2019
- Provided exceptional guest service in a fine dining atmosphere
- Maintained the cleanliness and upheld all standards of the restaurant
- Responsible for opening and closing of the restaurant
- Successfully served private dining events with synchronized, professional service
- This was a transitional position immediately after moving to California
General Manager
Local Kitchen & Tap
03.2015 - 11.2016
- Maintained financial responsibility to ownership
- Oversaw daily operations of FOH and BOH
- Constant development of Assistant Managers, Supervisors, and all staff
- Maintained a safe and clean work environment – Health Inspection ready at all times
- Responsible for payroll, invoicing, vendor relations, and increased financial success
- Detailed management of P&L including data entry and analysis
Service Manager
Ted’s Montana Grill
02.2009 - 02.2015
- Provided exceptional guest service while meeting goal of 90% or better on weekly shopper scores
- Regularly scheduled kitchen shifts ensuring full working knowledge of all areas of the restaurant
- Consistently maintained cleanliness and upkeep of building exceeding SteriTech goal of 90%
- Involved in multiple test menu items to be later rolled out to entire company
- Improved FOH labor costs by reducing it from 4.1% to a consistent 3.3% of total sales
- Directly responsible for all bar inventory including costs, ordering, and receiving
- Atlanta, Georgia
- Developed 31 new MIT’s in a 10 week training program at the flagship restaurant
- Oversee all operations with weekly sales of up to 80K+ with a staff of 85
- Successfully launched a company-wide transition to the MenuLink back-office system
- Successfully trained and mentored all GM’s and KM’s on MenuLink.
Manager
The Ritz-Carlton Lodge at Lake Oconee
08.2006 - 12.2008
- Responsible for all FOH scheduling and labor control
- Was a member of management of all 3 restaurants on the 35 acre-property
- Other duties included opening and closing of all 3 restaurants
- Worked a rotation of MOD shift twice a week (acting GM of entire hotel after 3pm)
- Achieved AAA Five Diamond status as a member of the management team
Education
Associate of Hotel/Restaurant/Tourism Management - Food and Beverage
Gwinnett Technical College
06.2006
Skills
- Budget forecasting
- Menu development and vendor negotiation
- Operational oversight
- Attention to detail
- Profit and loss analysis
- Team leadership
- Communication skills
Accomplishments
Member of the Advisory Board for Gwinnett Technical College Hospitality Program
Certification
ServSafe Certified through 2030
Quote
"To speak the words 'Too Hard', shows a lack of personal drive and self-motivation"
Self
Timeline
Director of Food & Beverage
Holiday Inn Executive Conference Center
04.2024 - Current
General Manager
The Dirty Buffalo
07.2022 - 04.2024
Food and Beverage Director
Big League Dreams Sports Park
01.2022 - 08.2022
Assistant General Manager-General Manager
Buffalo Wild Wings
06.2019 - 12.2021
Fine Dining Server
Davio’s Northern Italian Steakhouse
01.2017 - 05.2019
General Manager
Local Kitchen & Tap
03.2015 - 11.2016
Service Manager
Ted’s Montana Grill
02.2009 - 02.2015
Manager
The Ritz-Carlton Lodge at Lake Oconee
08.2006 - 12.2008
Associate of Hotel/Restaurant/Tourism Management - Food and Beverage
Gwinnett Technical College