Summary
Overview
Work History
Education
Skills
Certification
Work Availability
Work Preference
Quote
Software
Timeline
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Kimberly Smalls

Kimberly Smalls

Saint Augustine,FL

Summary

Proud, accomplished food and beverage professional with a proven track record, excelling in cost control and team building. Achieved major percentage reductions in food and beverage costs, increasing bottom-line profits, fostering relationships to drive exceptional guest experiences, and operational success.

Overview

26
26
years of professional experience
18
18
Certificate

Work History

Food & Beverage Director

Jacksonville Golf & Country Club
Jacksonville, Florida
09.2024 - Current
  • Served as a role model for club leadership, exemplifying exceptional customer service standards.
  • Facilitated comprehensive training for all customer-facing staff to enhance team performance.
  • Organized weekly staff meetings to review food safety, customer service practices, menu updates, and wine knowledge.
  • Conducted regular inventory audits to ensure accurate stock levels and reduce waste.
  • Analyzed financial data, including sales figures and profit margins, to recommend operational improvements.

Restaurant Dining Services Director

The Plantation at Ponte Vedra
Ponte Vedra Beach, FL
12.2023 - 08.2024
  • Coordinated cross-departmental efforts during Plantation House renovations.
  • Elevated fine dining atmosphere by mentoring staff and recruiting skilled professionals.
  • Supported Beach House renovations, managing budgets, staffing evaluations, training, and menu development.
  • Implemented Table Touch Program to improve service quality for members and guests.
  • Resolved operational issues, enhancing overall efficiency and service delivery.
  • Utilized analytical skills to devise effective solutions for complex challenges.

Restaurant Dining Services Manager

Deering Bay Yacht & Country Club
Coral Gables, FL
04.2023 - 11.2023
  • Achieved 32% reduction in food and beverage costs within three months through activity monitoring.
  • Enhanced team synergy to boost productivity and effectiveness.
  • Generated valuable feedback on food, beverage, and service via member guest table touch program.
  • Developed shift scheduling strategies prioritizing employee availability and commitment.
  • Managed layout plans and facilitated changes for functions and exclusive bookings.

Executive Director of Events Sales and Hospitality

Seafair Miami Mega Yachts
Miami, FL
02.2022 - 02.2023
  • Oversaw operations on renowned Mega Yacht, managing events for Social, Corporate, Pharma, and DMC clients.
  • Achieved above-target sales objectives quarterly and annually, generating $3.1M in revenue.
  • Maintained food expenses below 20% and beverage expenses under 18% to optimize budget.
  • Negotiated with vendors to secure a 20% increase in profit margins on outside sales.
  • Hired and trained qualified staff, fostering strong teams and positive work environments.
  • Managed costs effectively to meet budget requirements and maximize company profits.

F&B Guest Relations Director

94TH AERO SQUADRON RESTAURANT
Miami, FL
05.2019 - 02.2022
  • Ensured effective communication with guests throughout dining experiences, fostering trust and satisfaction.
  • Led initiatives to address and resolve guest complaints, enhancing recovery outcomes through prompt follow-up actions.
  • Coordinated with departments to optimize guest recovery processes and improve service quality.
  • Supported team operations by conducting meetings and performance reviews for staff development.

Co-Owner and Catering & Marketing Director

Chef Shack Fire Kitchen Bistro Fusion Food Truck
Miami, FL
11.2018 - 02.2022
  • Constructed fully-functional designer food truck measuring 14 feet in length.
  • Developed individualized menus for four diverse market sectors based on demographic analysis.
  • Executed events at Vizcaya Museum & Garden and Zoological Wildlife Foundation, attracting crowds exceeding 200.
  • Established networks with local businesses and customers to enhance sales opportunities.

Private Dining Director/ Liaison to the Operating Partner and Chef Partner

Fleming's Prime Steakhouse & Wine Bar
Coral Gables, FL
02.2016 - 03.2019
  • Oversaw customer-facing and internal processes, enhancing operational efficiency in both front and back of house.
  • Organized private event schedules, supervised food and beverage deliveries, and managed maintenance requirements.
  • Motivated staff to achieve peak performance and ensure high-quality service.
  • Sustained a continuous 15 percent decrease in food and beverage expenses monthly for two years.
  • Elevated social catering sales by 35 percent within first year of implementation.
  • Constructed a robust client database, exceeding previous year's repeat business for high-end events by 32 percent.
  • Achieved and surpassed high-end client goals for 2018, exceeding targets by 38 percent.
  • Reached a remarkable 41 percent increase over targets in December 2018.

Catering Sales and Marketing Director

SHULA'S HOTEL AND GOLF CLUB
Miami Lakes, FL
01.2014 - 12.2016
  • Successfully organized and conducted multiple events utilizing over 15,000 sq ft of meeting space.
  • Strategically planned operations to reduce costs while maintaining exceptional service quality.
  • Transformed catering sales through targeted training, revitalizing department within six months.
  • Surpassed yearly individual performance goal by 124%.
  • Exceeded $27k over actual AV revenue in 2014 and surpassed 2015 actual by $28k.
  • Maintained food costs below 26% and beverage costs below 21%.
  • Achieved 25% growth in overall social catering sales within first year.
  • Managed vendor negotiations, resulting in a 20% increase in outside sales profit margins.

Restaurant Manager/Director of Catering

Rusty Pelican Restaurant
Key Biscayne, FL
01.2004 - 12.2014
  • Commanded catering and special events operations, contributing 35% to overall revenue while managing P&L.
  • Ranked #1 in catering sales for four consecutive years, generating $2M in first year and $4M in third year.
  • Maintained food expenses at or below 30% and beverage costs under 21%.
  • Achieved remarkable 49% growth in catering sales through strategic initiatives.
  • Increased profit margins by 25% via successful vendor negotiations on outside sales.
  • Developed four staff members into directors within SRC organization through targeted skill enhancement.
  • Designed and implemented brochure for wedding packages, expanding visibility across multiple SRC locations.

Beach Bar & Grill Restaurant Manager/Director of Catering

THE OCEAN CLUB KEY BISCAYNE
Key Biscayne, FL
01.2000 - 12.2003
  • Increased overall revenue by 47% through implementation of catering service, generating $9 million from exclusive weekend sales events.
  • Achieved 35% revenue growth for bar and grill restaurant in first year of tenure.
  • Directed menu trials to enhance culinary offerings and client satisfaction.
  • Oversaw inventory management to optimize stock levels and reduce waste.
  • Planned purchasing schedules to ensure timely availability of supplies.
  • Fostered client connections to build loyalty and repeat business.

Education

Associate in Business Management -

Florida Community College of Jacksonville
Jacksonville, FL

Food And Beverage Management

Johnson & Wales University - Charleston
Charleston SC

Skills

  • Restaurant operations management
  • Service quality standards
  • Labor scheduling and management
  • Cost control and profitability
  • Relationship building and recruitment
  • Financial analysis
  • Event planning
  • Sales and marketing strategies
  • Inventory management
  • Hands-on training in service operations

Certification

Certification - ServSafe Food Handler

Certification - ServSafe Food Manager

Certification Service Steps - FOH F&B

Certification The Perfect Steak - FOH F&B

Certification Serving Many types of Guest - FOH F&B

Certification Wine Service - FOH F&B

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Work-life balanceCompany CultureHealthcare benefitsCareer advancementFlexible work hours

Quote

Yes is the Answer What is the Question. Customer Satisfaction is Never Unachievable.

Software

OpenTable

Tripleseat

Jonas

Toast

POSI Touch

Square

Excel

Publisher

Timeline

Food & Beverage Director

Jacksonville Golf & Country Club
09.2024 - Current

Restaurant Dining Services Director

The Plantation at Ponte Vedra
12.2023 - 08.2024

Restaurant Dining Services Manager

Deering Bay Yacht & Country Club
04.2023 - 11.2023

Executive Director of Events Sales and Hospitality

Seafair Miami Mega Yachts
02.2022 - 02.2023

F&B Guest Relations Director

94TH AERO SQUADRON RESTAURANT
05.2019 - 02.2022

Co-Owner and Catering & Marketing Director

Chef Shack Fire Kitchen Bistro Fusion Food Truck
11.2018 - 02.2022

Private Dining Director/ Liaison to the Operating Partner and Chef Partner

Fleming's Prime Steakhouse & Wine Bar
02.2016 - 03.2019

Catering Sales and Marketing Director

SHULA'S HOTEL AND GOLF CLUB
01.2014 - 12.2016

Restaurant Manager/Director of Catering

Rusty Pelican Restaurant
01.2004 - 12.2014

Beach Bar & Grill Restaurant Manager/Director of Catering

THE OCEAN CLUB KEY BISCAYNE
01.2000 - 12.2003

Associate in Business Management -

Florida Community College of Jacksonville

Food And Beverage Management

Johnson & Wales University - Charleston

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Kimberly Smalls