Phillip Dryden
Summary
Ambitious Food and Beverage Manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
12
12
years of professional experience
Work History
Assistant Food and Beverage Director
Indian Ridge Country Club
01.2017 - Current
- Assists in leading the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service
- Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives
- The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department
- Delivers products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.
- Enhanced customer satisfaction by implementing innovative menu ideas and presentation techniques.
- Streamlined operations for increased efficiency by optimizing staff scheduling and workflow.
Dining Room Manager
01.2014 - 01.2017
- Responsible for management of dining room service in the manner most pleasing to members and their guests
- Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room
- Supervise and train dining room staff
- Manage within budgetary restraints
- Develop and implement programs to increase revenues (repeat business and higher check averages).
Restaurant Manager
Figue Mediterranean
01.2012 - 01.2014
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
Education
Bachelor of Arts - Business Administration
Long Beach State University
Long Beach, CA01.2014
Associate of Applied Science - Business Administration
College of The Desert
Palm Desert, CA01.2012
Skills
- Forecasting
- Cost Control
- Bar Management
- Menu Development
- Fine-Dining Expertise
- Inventory Management
- Banquet Operations
- Marketing Strategies
- Vendor Relations
- Budget Writing
- Staff Training
- Expense Tracking
- Labor and Overhead Cost Estimation
- Cost Estimation
- Beverage Knowledge
Timeline
Assistant Food and Beverage Director
Indian Ridge Country Club
01.2017 - Current
Dining Room Manager
01.2014 - 01.2017
Restaurant Manager
Figue Mediterranean
01.2012 - 01.2014
Bachelor of Arts - Business Administration
Long Beach State University
Associate of Applied Science - Business Administration
College of The Desert
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