Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

Michael Martin

Forney

Summary

Food and Beverage Professional dedicated to enhancing dining experiences through exceptional service and high standards. Proven ability to expand customer base using innovative hospitality strategies. Committed to maintaining a positive atmosphere and exceeding guest expectations.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Assistant Director of Food and Beverage

Culinaire International
Dallas
02.2024 - Current
  • Assisted in developing menus that reflect current culinary trends and customer preferences.
  • Maintained accurate inventories of food, supplies and equipment.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Managed staff scheduling to optimize service levels and operational efficiency during peak hours.
  • Trained team members on service standards and best practices for food and beverage delivery.
  • Oversaw daily operations to maintain cleanliness and adherence to health regulations in dining areas.
  • Implemented inventory management practices to reduce waste and control costs efficiently.
  • Fostered a positive work environment through effective communication and team-building activities.
  • Ensured compliance with health and safety regulations in the workplace.
  • Actively participated in meetings regarding operational strategies or changes in policy and procedures.
  • Responded promptly to guest inquiries or complaints while maintaining a professional demeanor.
  • Reviewed financial statements regularly to monitor progress towards achieving goals set forth in annual operating plan.
  • Directed special events like banquets and private parties, assuring precise setup and implementation of event services.
  • Reviewed employee performance utilizing observational methods and comprehensive feedback sessions.
  • Analyzed reports from point-of-sale systems to identify trends in sales volume or customer preferences.
  • Provided leadership support to department managers, supervisors, chefs and other personnel.
  • Maintained the highest levels of quality assurance in all areas of food and beverage operations.
  • Established effective relationships with vendors to ensure timely deliveries and best pricing.
  • Managed daily operations of the Food and Beverage Department including staffing schedules, training activities and customer service issues.
  • Encouraged patron loyalty by emphasizing a hospitality-focused approach by staff.

Director of Banquet Operations

Culinaire International
Dallas
02.2019 - 05.2023
  • Directed banquet operations to guarantee flawless event execution and optimal guest satisfaction.
  • Worked closely with chefs and catering staff during events in order to ensure smooth execution.
  • Coordinated with kitchen staff to create diverse menu options for events.
  • Implemented operational procedures to enhance efficiency during high-volume events.
  • Conducted post-event evaluations to identify areas for improvement in services provided.
  • Ensured compliance with health and safety regulations during all banquet operations.
  • Resolved customer complaints promptly and professionally.
  • Identified opportunities for cost savings throughout the banquet operations process.
  • Liaised between clients and guests and kitchen staff regarding dietary restrictions or allergies.
  • Conducted regular inspections of banquet rooms prior to events in order to identify any areas that needed improvement or repair.
  • Planned and coordinated staffing schedules to ensure appropriate coverage for all banquet events.
  • Oversaw the setup of event spaces to ensure high quality standards were met.
  • Responsible for hiring, training, motivating, scheduling, evaluating and disciplining banquet staff members.
  • Monitored inventory levels of items such as linens, china plates, glassware, silverware, and cutlery.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Act as liaison between Client (Dallas Bar Association) and Culinaire International
  • Responsible for monthly, quarterly, bi-annual, & annual maintenance of property as assigned by Client (Dallas Bar Association)

Director of Outlets

Hilton Dallas Rockwall Lakefront
Rockwall
01.2021 - 11.2021
  • Oversaw daily operations across multiple dining outlets at a premier lakeside hotel.
  • Managed staff scheduling to ensure optimal coverage during peak service times.
  • Collaborated with culinary teams to create seasonal menu offerings and promotions.
  • Ensured compliance with health and safety regulations in all dining areas.
  • Fostered a positive work environment through effective communication and team-building activities.
  • Analyzed customer feedback to improve service quality and guest satisfaction strategies.
  • Recruited, trained, coached, mentored, evaluated, promoted, disciplined staff members as needed.
  • Reviewed pricing structures for merchandise sold within each outlet location.
  • Identified opportunities to reduce costs while maintaining high levels of customer service.
  • Collaborated closely with other department heads on cross-functional initiatives related to outlets operations.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Planned and managed all private events for our restaurant, The Heirloom Kitchen.
  • Assumed additional duties for the Banquet Department due to COVID-19 including the ordering and maintaining of supplies, and staffing and directing all banquet events.
  • Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.

Education

Associate of Arts - History

Rider University
Lawrenceville, NJ
05-2013

Skills

  • Menu development
  • Inventory management
  • Labor management
  • Food and beverage operations
  • Hospitality management
  • Event coordination
  • Quality assurance
  • Teamwork and collaboration

Certification

  • Servsafe Food Protection Manager Certification

Languages

Spanish
Limited

References

References available upon request.

Timeline

Assistant Director of Food and Beverage

Culinaire International
02.2024 - Current

Director of Outlets

Hilton Dallas Rockwall Lakefront
01.2021 - 11.2021

Director of Banquet Operations

Culinaire International
02.2019 - 05.2023

Associate of Arts - History

Rider University

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