Summary
Overview
Work History
Education
Skills
Work Availability
Timeline
References
Generic

Mary Alisha Costin

MT Vernon IN,IN

Summary

Seasoned Food and Beverage Director with significant experience in managing high-volume restaurants, bars, and banquet operations. Showcases strong leadership abilities paired with an understanding of financial management, menu development, and event planning. Demonstrated success in improving operational efficiency while enhancing customer service standards. Noteworthy ability to motivate teams towards achieving organizational goals and objectives.

Overview

15
15
years of professional experience

Work History

Executive Chef/Restaurant Owner

MaryScott"s and The Zone by MaryScott's
Mt. Vernon, IN
05.2012 - Current
  • Developed and implemented comprehensive marketing strategies to increase customer satisfaction and loyalty.
  • Monitored daily operations including customer service delivery, kitchen production levels, cash handling procedures.
  • Interacted closely with customers through social media platforms like Facebook and Twitter.
  • Negotiated contracts with vendors for food supplies, equipment purchases, catering services.
  • Hired and trained new staff members to ensure compliance with safety regulations and operational standards.
  • Updated the restaurant's website regularly with new menus items or promotional offers.
  • Ensured adherence to all local health department regulations regarding sanitation practices.
  • Created budgets for food costs, staffing needs, overhead expenses, and capital investments.
  • Created unique recipes and applied various culinary techniques for authentic cuisine.
  • Optimized profits by controlling food, beverage and labor costs.
  • Delegated work to staff, setting priorities and goals.
  • Explained goals and expectations required of trainees.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.

Dining Services Consultant

Charles Ford Retirment Communities
New Harmony, IN
01.2020 - 11.2020
  • Assisted in the development of menus to meet customer needs and preferences.
  • Inspected kitchens regularly to maintain cleanliness and hygiene standards as per local health codes.
  • Monitored inventory levels of ingredients, supplies, and equipment used in food preparation and delivery services.
  • Conducted regular audits of kitchen areas, including temperature checks on refrigerators and freezers, ensuring all foods were stored at proper temperatures according to health guidelines.
  • Reviewed operational costs associated with food production, delivery, storage, and disposal processes.
  • Created menus that met nutritional needs while remaining cost-effective.
  • Researched trends in the industry to stay informed about best practices in food service management.

Director of Food and Beverage

Doubletree By Hilton
Evansville, IN
12.2016 - 06.2017
  • Opened a new hotel and managed all food and beverage operations, including the restaurant, banquets, executive lounge, and room service.
  • Established an initial beverage budget of $7,000 for liquor, beer, wine, and soft drinks, successfully maintaining bar costs at 23%.
  • Collaborated with the chef to ensure food cost targets were met at 26%.
  • Enforced Hilton standards, and developed food standards and menus for the executive lounge.
  • Served as Manager on Duty (M.O.D.), overseeing all departments, including food service, maintenance, front desk, housekeeping, and security.
  • Communicated goals and expectations to trainees.
  • Delegated tasks to staff while setting priorities and objectives.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques, and effective communication skills to enhance customer experiences.
  • Set standards for Standard Operating Procedures (SOP).

Executive Chef

Doubletree By Hilton
Nashville, TN
06.2010 - 11.2012
  • Managed all back-of-house operations related to food in a multi-million-dollar hotel, including restaurants, banquets, and the executive lounge.
  • Reduced food costs from 45% to a consistent average of 27%.
  • Decreased labor costs from 27% to 19%, achieving a significant reduction in overtime hours.
  • Improved health inspection scores from 54 to consistently in the 90s.
  • Increased Hilton Quality Assurance scores.
  • Boosted online customer satisfaction scores for food quality, raising restaurant scores from 34 to 87, and banquet scores from 57 to 90.
  • Retrained all kitchen staff to meet proper cooking standards while retaining 93% of the inherited staff.
  • Assisted in training new front-of-house management, and helped supervise and train front-of-house employees.
  • Created and implemented new menus, resulting in a 15% profit increase in restaurants over a 6-month period.
  • Collaborated closely with the banquet and catering team to ensure guest satisfaction.

Education

Some College (No Degree) - Business/accounting

Middle Tennessee State University
Murfreesboro, TN

Some College (No Degree) - Culinary Arts

The Art Institutes
Nashville, TN

Skills

  • Menu engineering
  • Safety compliance
  • Inventory management
  • Culinary creation
  • Procurement negotiation
  • Social media management
  • Marketing strategy development
  • Team collaboration
  • Budget creation

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Dining Services Consultant

Charles Ford Retirment Communities
01.2020 - 11.2020

Director of Food and Beverage

Doubletree By Hilton
12.2016 - 06.2017

Executive Chef/Restaurant Owner

MaryScott"s and The Zone by MaryScott's
05.2012 - Current

Executive Chef

Doubletree By Hilton
06.2010 - 11.2012

Some College (No Degree) - Business/accounting

Middle Tennessee State University

Some College (No Degree) - Culinary Arts

The Art Institutes

References

References available upon request.

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