MELISSA ROBERTS

Direct the daily operations of multiple dining outlets, including a fine dining venue, lobby bar, and coffee shop/market, ensuring exceptional service standards and operational efficiency

• Develop and implement strategic plans to drive revenue growth, including menu innovation, promotional activities, and pricing strategies
• Lead a team of 50 staff members, including hiring, training, and performance evaluation, fostering a collaborative and high-performing work environment

Implemented corrective actions resulting in a 50% increase overall breakfast and F&B department scores landing us in top 5 in my region

• Control food and beverage costs by optimizing inventory management and minimizing waste
• Reduced beverage costs to 18% in Q2 and Q3
• Analyze daily financial reports, including P&L statements, to identify areas of opportunity in productivity and labor
• Coordinate with the marketing team to design and execute successful activations, special promotions, and loyalty programs to enhance guest engagement and satisfaction

• Assisted the Food and Beverage Director in overseeing operations for four dining outlets, focusing on quality control, staff management, and customer service excellence
• Introduced standard operating procedures to improve efficiency and consistency across all service areas
• Performed regular staff training sessions on service techniques, safety protocols, and product knowledge
• Managed service equipment and kept inventory, ensuring cost-effective purchasing and maintaining appealing dining tools
• Collaborated with the culinary team to create and update menus based on seasonal trends and guest preferences

Plan, coordinate, and execute high-profile events, including weddings, corporate functions, and social gatherings, accommodating up to [number] guests

• Oversee all aspects of banquet operations, including event setup, staffing, catering, and logistics, ensuring adherence to client specifications and company standards
• Collaborate with clients to develop event concepts, menu selections, and service requirements, providing expert recommendations and creative solutions
• Manage a team of 25 banquet staff, including hiring, training, scheduling, and performance evaluation, fostering a positive and efficient work environment
• Partnered with the culinary team to ensure timely and accurate food service, resolving any dietary needs promptly and effectively