Matthew Miyahara
Valley Village
Summary
Director of Food and Beverage with expertise in hospitality management and a successful history of implementing strategic initiatives that reduced beverage expenses by 10% and enhanced customer satisfaction. Experienced in operational oversight, staff development, and effective budgeting practices to achieve financial goals.
Overview
1
1
Certification
12
12
years of professional experience
Work History
Director of Food and Beverage
Pacifica Hotels
Los Angeles
03.2023 - Current
- Oversaw all aspects of food and beverage operations, including menu planning, inventory management, and staff supervision
- Managed budgeting process for food and beverage department, achieving financial targets through cost management practices
- Managed inventory levels to minimize waste while ensuring adequate stock availability at all times
- Implemented cost control measures resulting in a 10% reduction in beverage expenses
- Collaborated with executive chef to create innovative menus that aligned with customer preferences and maintained cost efficiency
- Analyzed sales data to identify trends and opportunities for revenue growth; implemented targeted marketing strategies based on findings
- Led execution of high-profile events, ensuring seamless operations for weddings, banquets, and conferences
- Directed task force operations across multiple properties to enhance collaboration and performance for 4 sister properties, actively helping other chefs, managers, directors with their operations.
Assistant Director of Food and Beverage
Quorum Hotels
Campbell
10.2022 - 03.2023
- Oversaw the food and beverage program at the Pruneyard Doubletree, which had 4 outlets of F&B on property.
- Developed a beverage program to accommodate demographic. Created ordering system and inventory system to keep costs low and stabilize inventory.
- Reintroduced SOPs to improve workplace efficiency and increase associate accountability.
- Staffed, interviewed, and trained new associates to enhance team capability in department.
- Helped reduce cost of labor/supplies with close monitoring of break times and wasteful procedures.
- Rebuilt program from COVID restrictions to align with corporate standards, establishing foundational operations.
Assistant Director of Food and Beverage
Pacifica Hotels
Aptos
03.2022 - 09.2022
- Oversaw the food and beverage program at the Seacliff Inn, which had 3 outlets of F&B on property.
- Played pivotal role in staffing, interviewing and training new associates in the department.
- Developed beverage program tailored to demographic needs, creating ordering and inventory systems that stabilized stock levels and managed costs.
- Developed social media presence for restaurant, using Meta Business Suite.
- Reintroduced SOPs, enhancing workplace efficiency and increasing associate accountability.
- Monitored break times and wasteful procedures to reduce labor and supply costs.
- Transitioned food service program to meet new brand standards, aligning operations from Best Western to Hilton.
- Rebuilt program from COVID restrictions to corporate standards, starting from the ground up.
Food & Beverage Manager
Pacifica Hotels
Aptos
04.2021 - 09.2022
- Oversaw the food and beverage program at the Seacliff Inn, which had 3 outlets of F&B on property.
- Developed beverage program aligned with demographic needs, implemented ordering and inventory systems to manage costs and stabilize stock levels.
- Rebuilt program from COVID restrictions to corporate standards, starting from the ground up.
- Implemented new program from Best Western standards to Hilton Standards
- Played pivotal role in staffing, interviewing and training new associates in the department.
- Reintroduced SOPs to enhance workplace efficiency and accountability among associates.
- Monitored break times and wasteful procedures to manage labor and supply costs effectively.
- Developed social media presence for restaurant, using Meta Business Suite.
Sample Manager (Contract)
Tradin Organic
Scotts Valley
01.2021 - 04.2021
- Managed sample room and sample program to ensure effective organization and accessibility.
- Coordinate with traders, commodity specialists, and sales representatives to send up to date, fresh ingredient samples to existing and potential clients.
- Developed inventory program and managed inventory to maintain accurate stock levels.
- Updated sample request procedure, streamlining process for timely handling of incoming and outgoing inventory.
- Created QA inventory system, reorganized QA retain samples to help keep order.
- Worked closely with QA to ensure lab results, lab samples were handled promptly.
Food and Beverage Manager
Dream Inn Santa Cruz
Santa Cruz
01.2020 - 03.2020
- Oversaw the food and beverage program at the Dream Inn, which had 4 outlets of F&B on property
- Led staffing, interviewing, and training initiatives for new associates in department.
- Reintroduced SOPs to create more efficient workplace and make associates more accountable.
- Redesigned scheduling procedures to uphold union guidelines and support senior associates per agreements.
- Monitored break times and wasteful procedures to reduce labor and supply costs.
General Manager
The Buttery
Santa Cruz
12.2017 - 01.2020
- Working as the general manager for an established business, I oversaw the cost of labor, food, and general expenditures for the store. As well as running the floor in the kitchen, I trained and managed the staff and also created schedules.
- Managed a team of over 90 employees and worked with them all to attain a high standard of customer service and restaurant efficiency.
- Established procedures and policies to enhance workplace efficiency and accountability among employees.
- Implemented the beer and wine program at the Buttery, managing paperwork, marketing, and procurement.
- Developed programs to track and categorize supply lines for produce, dry foods, and paper supplies, enhancing inventory management.
- Reimagined wedding cake program in collaboration with wedding cake manager, redesigning operations, marketing strategies, and establishing partnerships with major wedding venues.
- Helped put in place the company benefits program. Working with Cal Choice we were able to create a health insurance program for full time employees. Also, kept track of employees PTO and sick pay hours.
General Manager
Veg on the Edge
Santa Cruz
03.2017 - 11.2017
- Developed and implemented strategic plans to drive business growth and increase profitability
- Oversaw daily operations, managing staff, customer service, and financial performance to ensure seamless business functionality
- Led a team of 25 employees, providing guidance, training, and support to ensure high levels of productivity and performance
- Implemented new technologies or systems that improved operational efficiency
- Negotiated contracts with suppliers/vendors resulting in cost savings
- Created employee schedules to maintain adequate staffing during peak hours and manage labor costs effectively
- Conducted regular performance evaluations for staff members, identifying areas for improvement and providing constructive feedback
- Developed training programs to improve employee skills in customer service, product knowledge, and sales techniques, enhancing overall team capability
- Mentored and coached employees to develop their skills and advance within the organization
General Manager
Flower Flour
San Jose
12.2014 - 03.2017
- Oversaw all aspects of daily operations, including staff management, customer service, and financial performance
- Developed and implemented strategic plans to drive business growth and increase profitability
- Established strong relationships with key stakeholders, including suppliers, vendors, and customers, to strengthen business partnerships
- Created employee schedules to optimize staffing during peak hours while managing labor costs
- Developed training programs to improve employee skills in customer service, product knowledge, and sales techniques
- Resolved customer complaints promptly and effectively to maintain high levels of customer satisfaction
- Instituted quality control measures ensuring consistent delivery of high-quality products/services
Education
Bachelor of Arts - Religion
San Jose State University
San Jose, CA01.2013
Skills
- Hospitality Management
- Restaurant Management
- Events Management
- Event coordination
- Cost control
- Budgets
- Budget management
- Financial analysis
- Profit and loss management
- Inventory control
- Labor analysis
- Staff Training
- Leadership
- Leadership training
- Team management
- Talent acquisition
- Hospitality operations
Certification
- Food Handler
- Food Safety Certification
- ServSafe
- Food Handler Certification
Timeline
Director of Food and Beverage
Pacifica Hotels
03.2023 - Current
Assistant Director of Food and Beverage
Quorum Hotels
10.2022 - 03.2023
Assistant Director of Food and Beverage
Pacifica Hotels
03.2022 - 09.2022
Food & Beverage Manager
Pacifica Hotels
04.2021 - 09.2022
Sample Manager (Contract)
Tradin Organic
01.2021 - 04.2021
Food and Beverage Manager
Dream Inn Santa Cruz
01.2020 - 03.2020
General Manager
The Buttery
12.2017 - 01.2020
General Manager
Veg on the Edge
03.2017 - 11.2017
General Manager
Flower Flour
12.2014 - 03.2017
Bachelor of Arts - Religion
San Jose State University