Kurt Hamilton
Ocean Ridge
Summary
A charismatic and energetic leader with over fifteen years of supervisory experience in hospitality management. Demonstrates a dynamic FOH presence that balances professionalism with an engaging, fun atmosphere. Recognized for driving performance, enhancing guest experiences, developing high-performing teams, as well as driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in high-volume environments. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.
Overview
19
19
years of professional experience
1
1
Certification
Work History
General Manager/Ember Grill Annual Sales Volume
The Ray Hotel (HILTON CURIO COLLECTION)
09.2022 - Current
- Report to Director of Food & Beverage
- 5 Direct reports including culinary team and 2 Assistant Restaurant Managers
- Responsible for leading 35 hourly team members
- Created and implemented two additional meal periods (Breakfast & Sunday Brunch)
- Created and wrote new four-wall culture (team member and hospitality cultures were nonexistent)
- Minimized turnover of newly hired team members
- Created an ongoing training program to assimilate newly hired team members (Back to Basics)
- Implemented true grass roots marketing program with area concierge to drive daily sales.
- Daily sales training with dining room and bar teams to increase sales and improve our PPA.
- Hired and trained 2 new FOH managers to assist with daily operations.
- Reinstated a culture of holding team members accountable for upholding standards, and meeting or exceeding KPI’s (i.e., sales, positive comments, repeat guests / call parties, successful recovery efforts)
- Sales Volume: $4.1M
General Manager / Project Manager – Hive Bakery & Café
Hive Collective
08.2021 - 06.2022
- Spearheaded New Restaurant Opening inclusive of buildout of space
- Created the concept, corresponding story & Culture from the ground up
- Developed the four wall culture
- Wrote all training manuals, policies and procedures for company’s first F&B Outlet
- Spearheaded all hiring and training for FOH team members
- Worked closely with PR Dept., Communications and social media Teams to Launch and Promote the Brand
- Partnered with the Culinary team to develop and design the menu
- Solely responsible for the development of the Wine & Beverage Program
- Contract completed 6/2022
General Manager – Eddie Merlot’s Prime Steak & Fresh Seafood
Platinum Restaurant Group
04.2018 - 07.2021
- Lead and develop all management and hourly team members
- Advocates and practices “hands – on” leadership approaches from both BOH and FOH management teams
- Developed annual evaluations for all team members and ensured prompt recognition of accomplishments
- Manage operational standards, staffing guidelines and conduct food and beverage audits
- Manage all aspects of F&B production inclusive of financial competencies
- Oversee adherence to all company promotions and operational standards
- Consistently achieve the highest PPA via the driving of incremental sales and the development of private dining
- Played the leading role with local marketing and development of brand awareness to the local demographic
- Sales Volume: $4.7 million
Asst. Director of F&B – Multiple Outlets
Kimpton Hotels & Restaurants
01.2017 - 04.2018
- Created & implemented SOPs for all F&B Outlets
- Re-envisioned menu design and concept to lower cost and increase sales – “small plate / tapas” concept
- Managed Social Media outlets, as well as grass roots marketing and personally responded to guest concerns
- Worked with on-site Engineering Dept. and local vendors to maintain 52,000 sq. ft. of restaurant & event space
- Upgraded and improved Service Standards through a renewed commitment to daily training & pre-shift meetings
- Improved hiring practices attributable to revised progressive selection practices
- Charged with monthly P&L and cost center presentations to the executive level of hotel ownership
- Dirty Habit Restaurant, In-room Dining, Café Bar, Lobby Bar, Banquet & Catering Services ($ 14 million)
General Manager – Timpano Italian Chophouse
The Tavistock Group
06.2013 - 12.2017
- Create budgets and produce monthly forecasts
- Positively impacted topline year over year sales by 6%, 5% & 5% respectively
- Managed 5 FOH & 4 BOH Salaried team members
- Wrote and implemented management competencies
- Wrote and implemented hourly employee competencies for FOH job description
- Reduced costs – payroll, operating expenses, COGS for 14 consecutive months.
- Hired and trained Private Dining Sales manager to assist with newly created Private Dining Program
- Integrated POS system from POSiTouch to MICROS
- Assisted with integration of inventory cost system from RosNet to Net-Chef
- Sales Volume ($ 4.2 million)
Director of Food & Beverage – The Golf Club at South River
The Brick Companies
01.2012 - 02.2013
- Budget creation and P&L management
- Project manager for substantial renovation of Two-meal Fine Dining Restaurant, Catering space & Commercial Kitchen
- Equipment and Vendor contract procurement
- Created new Farm to Table concept and Subsequent Marketing initiatives
- Develop job descriptions, Hiring & Training of all FOH positions
- Eliminated role, change in bus. model
- Sales Volume ($ 2.9 million)
Director of Food & Beverage – Colony South Hotel & Conference Center
Potomac Hospitality
01.2011 - 02.2012
- Budget creation, P&L management – 5 outlets under my leadership
- Negotiated all 3rd Party contract agreements
- Restructured entire F&B program from the ground up – Multi unit Operations
- Worked closely with sales & catering team to create prix fixe menus and catering packages
- Menu creation and implementation (pub & 3 meal fine dining restaurant)
- Limited Contract Services
- Sales Volume ($ 2.3 million)
Asst. General Manager & Beverage Director
The Palm Restaurant Group
04.2006 - 01.2010
- Managed inventory of approximately $70K in spirits and $400K in wine
- Primary Guest Relations & Guest Satisfaction Liaison
- Utilize P&L for control of all unit costs (Labor, Food, Beverage, Operating Expenses, R&M & Capital Expenditures)
- Responsible for all Training, Education & Establish Sales Goals as it pertains to the beverage program
- MICROS Property Expert – managed all minor to moderate issues and worked closely with MICROS
- Sales Volume ($ 7 million)
Education
B. S. - Aeronautics and Airport Management
Dowling College
Oakdale, New York07.1990
Skills
- Hiring & Training (hourly & management)
- Guest Relations
- Financial and P&L Management
- COG’s, Operating & Labor Expenses
- Operational Excellence & Execution
- Strong understanding of OpenTable & Resy
- Comprehensive knowledge of Food Safety
- Experience working in a Union Environment
- Private Event Planning & Execution
- Superior Communication Skills – Written & Verbal
- Proficiency in Multi-Tasking and Time Management
- Knowledge of Toast, Aloha & Micros POS Systems
- New Property Openings & Multi-unit Leadership
- Knowledge of HACCP Protocols
- True Affinity for a Diverse workplace
- Extensive knowledge of Wines & Spirits
- Experience with Cloud based Onboarding Platforms
- Strong understanding of F&B KPI’s
Certification
- Alcoholic Beverage Management – ServSafe
- Certified Food Handler – ServSafe
- FMP Certification (Food Management Professional) – National Restaurant Association
- Wine Specialist Certification (Varietals, Production, Appellations, Flavor Profiles & Food Pairings) – Wine Quest
Timeline
General Manager/Ember Grill Annual Sales Volume
The Ray Hotel (HILTON CURIO COLLECTION)
09.2022 - Current
General Manager / Project Manager – Hive Bakery & Café
Hive Collective
08.2021 - 06.2022
General Manager – Eddie Merlot’s Prime Steak & Fresh Seafood
Platinum Restaurant Group
04.2018 - 07.2021
Asst. Director of F&B – Multiple Outlets
Kimpton Hotels & Restaurants
01.2017 - 04.2018
General Manager – Timpano Italian Chophouse
The Tavistock Group
06.2013 - 12.2017
Director of Food & Beverage – The Golf Club at South River
The Brick Companies
01.2012 - 02.2013
Director of Food & Beverage – Colony South Hotel & Conference Center
Potomac Hospitality
01.2011 - 02.2012
Asst. General Manager & Beverage Director
The Palm Restaurant Group
04.2006 - 01.2010
B. S. - Aeronautics and Airport Management
Dowling College
Similar Profiles
Omar FahibOmar Fahib
Cluster Human Resources Manager at Hilton – AlRayyan Hotel Doha – Curio Collection by Hilton & Embassy Suites by Hilton Doha Old Town (Preopening)Cluster Human Resources Manager at Hilton – AlRayyan Hotel Doha – Curio Collection by Hilton & Embassy Suites by Hilton Doha Old Town (Preopening)
CAMILLE JANE FORBES - ABILLERACAMILLE JANE FORBES - ABILLERA
Cluster Sales Executive (MICE) at Hilton Al Habtoor City, V Hotel Curio Collection by Hilton and Al Habtoor PalaceCluster Sales Executive (MICE) at Hilton Al Habtoor City, V Hotel Curio Collection by Hilton and Al Habtoor Palace
Shimels KesseteShimels Kessete
Recreation and Spa Receptionist at The Wb Hotel and Double tree Hotel Curio Collection By HiltonRecreation and Spa Receptionist at The Wb Hotel and Double tree Hotel Curio Collection By Hilton
Brandon LoganBrandon Logan
General Assistant at Logan Bookkeeping Services IncGeneral Assistant at Logan Bookkeeping Services Inc
Craig ForteCraig Forte
Licensed Health Insurance Agent at True Coverage Insurance Market PlaceLicensed Health Insurance Agent at True Coverage Insurance Market Place