Morgan Barecky
The Tarpon Inn
Rockport
4
years of professional experience
To work as a hospitality manager in a professional & growth-oriented environment.
Knowledgeable Hospitality Manager with robust background in managing food and beverage operations for high-end establishments. Proven history of improving operational efficiency and elevating guest satisfaction. Demonstrated leadership in team development and strategic planning.
Work History
General Manager of Food & Beverage
- Oversee all food and beverage operations for a boutique hotel, fine dining restaurant, elevated bar & lounge, banquets/ catering and an off-site venue. Main responsibilities include establishing profitability by elevating service standards, team development, menu design, establish pars and inventory based on business levels & establishing proper controls and processes.
- Hired Executive Chef to lead and develop BOH staff, implementing control measures (pars, inventory, COGS, scheduling, ordering, recipes, plate costs) to save over $5000 monthly.
- Cost out and redesign all menus/ recipes (food & beverage) maximizing revenue and minimizing costs.
- Leveraged vendor relations to negotiate pricing and establish partnerships (MTX Beef, Black Jack Point Oyster Co.) for high-quality, fresh local ingredients.
- Restructured FOH corporate payroll to standard levels saving over 30,000 dollars per/year.
- Hired and internally developed FOH management with a key emphasis on fostering a culture of excellence.
- Developed GTR/Bottle program to increase sales through training, pairing, and pricing strategies, serving as sommelier during service to enhance customer satisfaction and loyalty.
Director of Food & Beverage – Avery Ranch, Teravista & Falcon Head Golf Clubs
- Hired by the owner to revitalize the food and beverage program for three golf clubs in the Austin, Texas area. This includes turning a multi-million-dollar grab and go only program to a full-service clubhouse and banquet facility for all locations. To achieve success, I executed the following:
- Hired an Executive Chef & line cooks to maintain full-service operations at all locations.
- Created, costed out and implemented clubhouse, banquet, and beverage menus and programs.
- Set-up, execute and breakdown all banquets & special events insuring excellent service.
- Purchase equipment as needed for all FOH & BOH operations to maximize efficiency and productivity.
- Analyze vendor relationships and make changes maximizing savings, costs, and service.
- Work with HOA’s, Golf Membership and marketing to build and design interactive webpages showcasing club dinners, menu, and events as well as being involved in the monthly newsletters.
- Responsible for all financials including tracking and developing pars, COG’s, cost analysis, creating budgets, capital expenditures, labor control and forecasting.
- Develop talent though creating SOP’s, job descriptions and coaching departmental managers in service standards, scheduling and inventory making sure they align with forecasted budget and cost initiatives.
- Collaborate with Membership Ambassadors & Club Membership to continually meet membership goals & services.
Food and Beverage Clubhouse Manager – The Yacht Club
- Hired by the Director of Food and Beverage to facilitate transitioning the Yacht Club into a members only private establishment. Responsibilities included managing banquets, pool side bar & grill, the Y-Bar and a fine dining restaurant with private rooms.
- Assign seating and sections based on reservations/ work on floor as sommelier selling wines during service.
- Set up/execute and bill all banquet functions per BEO for special events.
- Execute specialty wine dinners and pairing events monthly (Daou, Caymus, Becker Vineyards).
- Developed award winning wine list, bottle/glass wine sales promotion programs & brunch cocktails for dining areas.
- Utilized Forbes Standards for on-going professional development and training for service staff (raising service scores to highest levels).
Outlets Manager
1 Year- Promoted to manage and facilitate a multi-million-dollar renovation of banquets & food and beverage outlets in the hotel (Capital “A” Restaurant & Bar, The President’s House Market, Pool Bar & Grill and In Room Dining).
- Work with the Executive Chef and Corporate Operations team in meeting deadlines in designing new drink and restaurant menus.
- Use creative thinking and research to bring in top trending drink recipes/ wines and spirits to compete in the local market against other hotels.
- Design and develop training manuals and menus for staff to aid them in the concept transition/ training.
- Utilize inventory to analyze and implement programs to maximize profits in our beverage departments (kill sheets, features, marketing specials).
- Work with sales and marketing, director of food and beverage, banquets, and others to analyze Medallia guest satisfaction scores in outlets to better improve our performance.
- Manage banquet operations and staff for a facility consisting of 24,050 square feet of meeting space with 11 rooms, private suites and two ballrooms with the largest room having over 10,000 feet of space. The oversight and operation of multiple events at a time throughout the hotel on any given day.
- Work with Conference Service Managers, Banquet Chefs & staff to ensure proper execution of the Banquet Event Order.
- Conduct a pre-shift meeting with all staff to cover logistics of function during the event.
- Work with Set-Up staff and inspect rooms making sure diagrams and set-up is correct.
- Work with and bill clients on all BEO’s daily.
- Set-up bars and handle liquor requisitions/reconciliation daily for necessary reporting.
- Work Task Force Management positions for other Omni Hotels as needed for special events (Moto GP/ COTA).
Food & Beverage Events Manager
1 Year- Managed Corpus Christi’s entertainment complex consisting of an auditorium (2,500 guest capacity), the arena (10,000 guest capacity, 11 Private Suites), and a convention center (138,000 Square Feet Meeting Space, 2 ballrooms, 27 meeting rooms). Job duties include but are not limited to:
- The successful execution of food and beverage operations from working with the client from the beginning to the end in regards to planning, BEO’s, event, and settlement.
- Coordinate with sales, event management, client, executive chef, and others to ensure quality service, making any adjustments needed to ensure a high standard of service.
- Manage the internal metrics, including payroll, scheduling, linen, liquor, and other duties, ensuring a successful profit loss through proper management.
- Through ongoing training & development, the operational team achieved “The Gold Star of Service award.”
Education
- International Trade
- WSET Level 1 Award in Wines
- WSET Level 2 Award in Wines
- International Sommelier Guild – Intermediate Wine Certification
- Forbes Hospitality Management Training
- National Alliance – Dynamics of Selling
Skills
Hospitality professional with strong leadership skills
a passion for training staff to provide excellent service
and working with my culinary team to produce great food. Excellent knowledge of pairing food with the right wine or beverage. Organized and well versed in working directly with clients creating themed banquets and special events.
Leadership and team building
Problem resolution
Operations management
Resort/ Seasonal Experience
- Vail Resorts (2013-2016) - Managed award-winning restaurants and banquets for Four Diamond properties.
- Alpenglow Stube – North America’s Highest Four Diamond Property – Assistant Restaurant Manager
- The Mural Room – Grand Teton Lodging Company – Assistant Restaurant Manager
- Keystone Lodge/ Keystone Inn - Banquet Manager
- Awards: “Vail Resorts Service Standard award of Excellence” & Open Table Diners Choice Awards
- Beaver Run Resort (2017) – Assistant Outlets Mgr. (IRD 750 rooms, Steakhouse, Tequila Bar, Après Ski Bar & Grill).
- The Roaring Fork Club (2020) – Food and Beverage Manager (Five Diamond Platinum Club of America)
- Becker Vineyards (2024) – Member/VIP Tasting Room Maître d’, Tasting Tours, “Buy Texas Wines Initiative” - TRA
Timeline
General Manager of Food & Beverage
The Tarpon Inn
01.2025 Read More
Director of Food & Beverage – Avery Ranch, Teravista & Falcon Head Golf Clubs
Magnolia Golf Management
01.2024 Read More
Food and Beverage Clubhouse Manager – The Yacht Club
The Club at Horseshoe Bay Resort & Conference Center
01.2023 Read More
Outlets Manager
Omni Hotels and Resorts
01.2021 - 01.2022Read More
Food & Beverage Events Manager
ASM Global American Bank Center
01.2018 - 01.2019Read More
Banquets Manager/ Task Force
Read More
Texas Tech University
from International Trade
Read More