Morris B Wilkes
Honolulu,HI
Summary
Accomplished Food & Beverage Director with extensive experience at The Ruby Hill Club, specializing in menu development and financial analysis. Proven ability to launch new venues and implement guest satisfaction initiatives, resulting in significant revenue growth and improved operational efficiency. Strong leadership skills cultivate high-performing teams and deliver outstanding dining experiences.
Overview
17
17
years of professional experience
Work History
Director of F&B
The Ruby Hill Club
Pleasanton, Ca
04.2023 - 01.2024
- This Private Club is nestled within a gated community in Pleasanton Ca average home is about 4 million.
- Catering revenue – 4 million
- Tournament revenue – 1.5
- Restaurant and Golfers Grill – 1 million
- This Club has a very influential board that requires value for money alone with superior service.
- Creating events for a younger generation that are well traveled and have the ability to “splurge” on exciting club events.
Director of F&B - Contracted
The Harbor Club – Hilton Curio
St Lucia
05.2022 - 11.2022
- I have been tasked with creating new concepts for this 115 room Lifestyle Hotel.
- The concepts will involve transforming a coffee shop into a proper bakery with freshly baked breads, cakes and cookies, coupled with sophisticated high-end breakfast and lunch options.
- Currently the bakery shares its kitchen with the 3 meal a day restaurant which will be changed so that the Bakery will run as an “independent outlet.”
- The 6th floor fine dining restaurant which has panoramic views of the island will transform into an Asian fusion steakhouse, with a Caribbean flair.
- Projected revenue for the Bakery - $30,000 month or $360,000 the first year
- Projected revenue for the Asian Fusion Steak House - $700,000 the first year
- Total projected F&B revenue for 2023 3.2 million an increase of 1 million from the previous year
- While at this property I cross-trained as Hotel Manager as the GM had been reassigned.
Consulting/Task Force
The Gathering Spot Los Angeles
Los Angeles
10.2021 - 04.2022
- 19,000 -sq ft Social Club Private Club with workspace.
- Directed day-to-day opening operations for a “new” private social club in Los Angeles.
- Responsible for pre-opening liaison between construction team in Los Angeles and Owners in Atlanta.
- Established National contracts.
- Responsible for hiring of all key Management positions.
- Overseeing Memberships and Member Events, pre-opening (at least 10 monthly local events).
- Developed Training SOP’s for Restaurants, Catering, Banquets and Bar Operations.
- Developed Club P&L.
- Developed KPI’s for Membership and F&B Operations.
Food & Beverage Director – Seasonal resort
Salmon Falls Resort
Ketchikan, Alaska
05.2019 - 09.2019
- Directed day-to-day operations for a seasonal fishing resort in Ketchikan Alaska.
- Created an updated P&L statement as the previous one had flaws that did not account for all F&B revenue.
- Menu re-construction to reflect adjusted food cost.
- Established “new vendor” contracts to increase competition with pricing.
- Established inventory controls.
- HAACP training was established.
- GM – Matthew Herod – Also a reference.
F&B Operations Manager
Wymara Resort & Villas (Gansevoort)
Turks Island
01.2019 - 05.2019
- Helped to transition the property under a new flag.
- While there the property received its first Forbes Recognition after 5yrs.
- Revamped our Mixologist program to include guest participation in learning new mixing techniques.
- Mixology program started to include infused vegetables to appeal to health-conscious guests.
- Developed program to rid the hotel of “dead stock” beverage items.
- Established new training which enabled team to score 94% in Forbes rating.
- Monitored management counseling, quarterly performance standards, and yearly reviews of frontline staff.
- Total F&B revenue 4 million.
- GM was Joshua Toria whom I also worked with in Anguilla – Also a reference.
Director of F&B
Kontiki Resort & Beach Club
Curacao
01.2018 - 07.2018
- 6-month consulting – Director of F&B.
- Responsible for helping to “Americanize two Beach Clubs at this Beachside Resort.
- Changed menu options and plating presentations at this “Dutch Resort” to attract American tourist.
- Setup and taught AAA/Forbes server training.
- Setup and taught HACCP classes.
- Setup proper P&L with controls put into action on the purchasing side.
- Establish VIP protocols for cabanas to include bottle service with special menu items.
- Total F&B revenue 6 million.
- Owner Mark Van Der Valk - Netherlands.
Director of F&B
Zemi Beach House Resort & Spa
Anguilla
11.2016 - 02.2017
- Responsible for 5 F&B Outlets & Catering at this Beachside Resort voted best new resort in the Caribbean in 2016.
- Standardized all training to meet AAA/Forbes standards.
- Developed menu knowledge and wine training.
- Developed a seasonal par system for purchasing which caused a decrease in wasted funds and decreased beverage costs from 26% to 21%.
- Re-tooled menus eliminated waste and decreased food costs by 2.5%.
- Total F&B revenue 2.2 million.
- Trust Int lost Management Contract. Joshua Toria who I also worked with in Turks & Caicos was the Hotel Manager.
Director of F&B
Bakers Bay Golf & Resort & Beach Club
Bahamas
12.2014 - 12.2015
- Total F&B revenue 4.5 million.
- Opened new 150 seat restaurant with new team that I personally taught in a classroom setting.
- Established home catering which netted F&B 2.5 million in one year.
- Changed 3 meal restaurant to a “Dean & Deluca style store.
- Developed “new protocols” for purchasing which had an impact on F&B costs.
- This Exclusive Private Club was from the Discovery Land Portfolio. The club has 60 homes priced from 6 to 25 million.
- Total F&B revenue 4.5 million.
- Peter Whalen GM – Also a reference.
Assistant Director of F&B
Beaches Resort & Spa
Turks & Caicos
09.2011 - 11.2014
- Assistant to Director of F&B at this 700 room, 18 restaurants, 17 bars, Butler service Resort.
- There were over 300 F&B team members at this hotel.
- My responsibilities were the following.
- Training all Managers and Supervisors.
- Developing a weekly training for team members.
- Responsible for all inventories and yearly purchases.
- Responsible for Banquet training and follow up on VIP events.
- Daily Catering meetings.
- Yearly revenue 45 million.
- Nick Abruscato was Director of F&B whom I also worked with in Miami and Los Angeles - reference.
Restaurant/Club GM
Karma Pan Asian Restaurant/Club
Cayman Islands
07.2010 - 07.2011
- I developed this restaurant concept after Hyatt Regency Grand Cayman was closed for renovations.
- This Pan Asian restaurant and club included cuisines from Japan, Vietnamese, Chinese and Korean.
- Responsible for this themed restaurant.
- Responsible for all decors.
- Hired all team members including the Chef.
- Collaborated with Chef on Menu items.
- Developed Marketing plan.
- Trained all team on Asian food terminology.
- Yearly revenue 2.5 million.
- Matthew White was the Owner. The Restaurant is no longer in existence.
Restaurant/ Club GM
Hyatt Regency Century Plaza/Hyatt Regency Cayman
05.2007 - 07.2010
- While with Hyatt Hotels I was able to open an upscale lounge in the Beverly Hills area at the Century Plaza hotel.
- This lounge was focused on drawing guests from the entertainment and movie genres.
- This lounge was featured in fashion magazines in Hollywood and New York.
Education
Certified Paralegal -
Century Business College
Los Angeles, CaSkills
- Menu construction and price structuring
- Caribbean culinary experience
- HACCP certification
- New venue openings
- Financial analysis
- Inventory management
- Guest satisfaction strategies
- KPI development
Recognition And Accomplishments
- Forbes Four Diamond Award, Wymara Resort & Villas, 01/01/19
- Successfully opened 150 seat restaurant, Bakers Bay, 01/01/15
- Changed a 3-meal restaurant to a “Dean & Deluca style store, Bakers Bay, 01/01/15
- Best New Hotel in Caribbean, Zemi Beach House, Anguilla, 01/01/16
- Opened new Restaurant concept in the Cayman Islands “Karma” received reviews from New York weekly as …. hip and trendy for the Caribbean a must visit, 01/01/10
Career Benchmarks And Milestones
- Re-established cost measures to reduce overall F&B cost by 2.5% a savings of $4500 monthly, Salmon Falls, Ketchikan, Alaska, 01/01/19
- Retooled F&B Menus and instituted HACCP controls at Beachside Resort, Curacao, 01/01/18
- Standardized training manual for all front of the house staff which included printed menu descriptors and wine knowledge cards, Zemi Beach House, Anguilla, 01/01/16
- Established beverage controls to eliminate waste/theft at Zemi Beach House. Beverage cost went from 26% to 21%, 01/01/16
- Established home catering at Bakers Bay Resort, resulted in 2.2 million in revenue, Bahamas, 01/01/15
Value Offered
- Menu Construction
- Caribbean experience
- HACCP training
- Opening-New venue
- Financial Acumen
- Inventory Control
- Price Structuring
- Guest Satisfaction
- KPI development
- Forbes/AAA trainer
Timeline
Director of F&B
The Ruby Hill Club
04.2023 - 01.2024
Director of F&B - Contracted
The Harbor Club – Hilton Curio
05.2022 - 11.2022
Consulting/Task Force
The Gathering Spot Los Angeles
10.2021 - 04.2022
Food & Beverage Director – Seasonal resort
Salmon Falls Resort
05.2019 - 09.2019
F&B Operations Manager
Wymara Resort & Villas (Gansevoort)
01.2019 - 05.2019
Director of F&B
Kontiki Resort & Beach Club
01.2018 - 07.2018
Director of F&B
Zemi Beach House Resort & Spa
11.2016 - 02.2017
Director of F&B
Bakers Bay Golf & Resort & Beach Club
12.2014 - 12.2015
Assistant Director of F&B
Beaches Resort & Spa
09.2011 - 11.2014
Restaurant/Club GM
Karma Pan Asian Restaurant/Club
07.2010 - 07.2011
Restaurant/ Club GM
Hyatt Regency Century Plaza/Hyatt Regency Cayman
05.2007 - 07.2010
Certified Paralegal -
Century Business College