Michael Clark
Rancho Santa Fe,CA
Summary
Experienced and result driven Food and Beverage Director versed in planning daily operations, staffing, P&L, budgets and inventory management. Proficient with all back of house and front of house operations, sanitation and extensive food and beverage knowledge. Experience with banquets operations, union team operations, large box hotel operations, luxury hotel operations, fine dining, stand-alone restaurants Club operations and multi-outlet operations.
Overview
13
13
years of professional experience
Work History
Director of Food and Beverage
San Diego Yacht Club
2022.05 - Current
- Oversee all aspects of Food and Beverage including restaurant, banquet and culinary operation.
- Produced budgets for each fiscal year
- Planned operations to effectively cover needs while controlling costs and maximizing service in a $5M operation.
- Increase overall revenue by $800K in 2022
- Delivered in-depth training to employees in food preparation and customer-facing roles to promote strong team performance, knowledge and confidence in their role.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to member satisfaction increasing overall satisfaction 22% YOY.
- Identified team weak points and implemented corrective actions to resolve concerns leading to a decrease in member service glitches.
- Project manager on Dining Room and Bar renovation scheduled for 2025, leading on design, decor, functionality and budget.
- Worked with the Marketing team to secure multiple sponsor for Regattas and Club events allowing our non-profit events to increase in attendance
Food and Beverage Director
Maui Country Club
2021.04 - 2022.05
- Managed both front of house and back of house operations including the restaurant, golf course and recreation department
- Built a renovation plan for the entire club to include a kitchen expansion, tennis and pickleball court expansion, full clubhouse renovation to include a new coffee bar, golf clubhouse expansion, addition of a virtual golf simulator and replacement of the entire irrigation system
- Increase food and beverage satisfaction by dong wine dinners, expansion of the wine list, expansion of lunch and dinner menus, re-training the staff to increase service levels
- Increased revenue by 52% over budget by expanding staffing levels, increasing hours of operation, increased the scope of club events all while maintaining costs
- Was able to retain all staff, recruit new staff members to increase the ability to expand operations. Increased staff satisfaction by buying proper equipment and supplies for them to execute at the highest level
- Brought food cost down during a time of high shipping cost and inflation by working with the Executive Chef on utilizing relationships with vendors, menu costing, cross utilization of products, and having the kitchen do more house made items
Director of Restaurants
The Ritz-Carlton, Kapalua
2017.07 - 2021.04
- Managed seven F&B outlets and oversaw 5 managers, 6 supervisors and 182 line level employees
- Lead the team to renovate, design new concepts, train staff and implement for 4 outlets with new menus, ambiance, decor, branding and marketing
- Outlet operations included in-room dining, full service and buffet breakfast, poolside service, lobby bar, full service cafe and signature restaurants
- Planned and executed banquet operations in the outlets for groups up to 1000 guests
- Consistently maintained AAA 5 diamond standards and increased guest and employee satisfaction each year
- Lead the team upon re-opening the hotel after Covid-19 implementing sanitation standards, re-training the staff and managers, maintaining Ritz-Calton standards with the new state and government guidelines
- Exceeded budget each year by more than 10%, maintained a beverage cost under 15%
- Worked with all departments to exceed the GSS scores thru open communication, immediate guest follow up and appropriate actions taken to assure satisfaction
Food and Beverage Manager
Hilton San Diego Bayfront
2014.09 - 2017.07
- Managed 4 outlets including a 3 meal a day restaurant, pool operation, lobby bar, in-room dining and also ran banquets operations for the outlets and covered the banquets managers
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Scheduled multiple outlets and directed staff in daily work assignments to maximize productivity.
- Trained managers, supervisor and team members in their daily duties and continual training to get them to their next step in their career
- Worked on P&L statements as well as budgets to maximize profits and efficiency of the department
- Efficiently resolved problems or concerns to the satisfaction of all all guests.
- Continually monitored restaurants and took appropriate action to ensure food quality and service standards were consistently met.
- Optimized profits by controlling food, beverage and labor costs on a daily basis.
- Maintained a beverage cost under 15.1%, budgets and purchases
- Worked with Executive Chef to develop new menus to increase revenue and guest satisfaction
- Ensured all managers were knowledgeable of the CBA and attended grievance meetings to settle any disputes
- Received a 100% compliance from Ecosure for the Hilton CORE Beverage program
Cook 1
Four Seasons Hotel: EDGE Restaurant
2011.02 - 2014.06
- Work all stations to provide dishes to guests in all Food and Beverage outlets including Edge restaurant, bar, room service, banquets, residents and off-site special events while maintaining and exceeding Four Season standards
- Work with all the chefs and front of house managers create a memorable dining experience by hosting tours of the kitchen and aiding in cooking classes
- Attend meeting and classes to help make the Food and Beverage department continue to grow through training as the Learning Coach of the kitchen as well as leadership seminars
- Work on a continual basis to maintain inventory, quality of product and food cost through even the busy periods of service
- Helping to train new employees, mentor interns and inspire the entirety of the kitchen staff to provide the best food possible for our guests and keep morale high therefore making a better workplace.
Education
Bachelor of Science - Food Service Management
Johnson And Wales University
Denver2014
Associate of Science - Culinary Arts
Johnson & Wales University
Denver, CO2012
Skills
- Staff development talent
- Culinary arts education
- Full service restaurant background
- Strong leader
- National Registry of Food Safety Professionals
- T.I.P.S. certified
- ServSafe certified
- EEOC training
Timeline
Director of Food and Beverage
San Diego Yacht Club
2022.05 - Current
Food and Beverage Director
Maui Country Club
2021.04 - 2022.05
Director of Restaurants
The Ritz-Carlton, Kapalua
2017.07 - 2021.04
Food and Beverage Manager
Hilton San Diego Bayfront
2014.09 - 2017.07
Cook 1
Four Seasons Hotel: EDGE Restaurant
2011.02 - 2014.06
Bachelor of Science - Food Service Management
Johnson And Wales University
Associate of Science - Culinary Arts
Johnson & Wales University
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