RYAN ESCOTO
Hospitality
Riverside,CA
Summary
Results-driven leader focused on optimizing guest experiences and operational efficiency. Extensive background in sales and operations management, recognized for implementing strategic initiatives that enhance productivity. Proven ability to communicate effectively and solve problems, fostering positive team dynamics. Committed to utilizing hands-on expertise to achieve organizational objectives and drive team success.
Overview
13
13
years of professional experience
Work History
Complex Director of Catering and Events
Hilton Hotels World Wide
Anaheim/Orange
03.2023 - Current
- Oversaw $7.4 million in total revenue, including $4.5 million in rooms and $2.9 million in food and beverage.
- Increased local catering revenues from $832,000 to $1.2 million at Hilton Irvine and from $116,000 to $179,000 at Embassy Suites Anaheim/Orange.
- Collaborated with chef to develop and update seasonal menus for enhanced guest offerings.
- Delivered exceptional team member experiences through continuous leadership as Complex Director of Catering & Events.
- Contributed to superior business results by ensuring outstanding guest service and strategic talent development.
- Implemented commercial strategic initiatives, monitoring for best-in-class outcomes across event operations.
- Maintained high-quality service standards through comprehensive reviews of processes and procedures.
- Trained new hires on policies and procedures, fostering a knowledgeable operational team.
Director of Food and Beverage
South Hills Country Club
West Covina
01.2022 - 03.2023
- Increased revenues from $1.7 million to $2.8 million during fiscal year.
- Reduced labor costs from 77% to 71% while elevating service standards.
- Optimized beverage costs, decreasing from 37% to 33%.
- Maintained food costs at 45% budget while enhancing menu offerings.
- Developed and managed departmental budgets, revenue targets, and cost controls.
- Conducted monthly training on sanitation techniques and food safety protocols.
- Streamlined operations by effectively delegating tasks based on team members' skills.
- Ensured compliance with health codes and safety regulations across all operational areas.
Food and Beverage Manager
DoubleTree by Hilton Ontario Airport
Ontario
06.2021 - 03.2023
- Oversaw department with revenues of 13.1 million, maintaining Beverage Cost at 16.5%.
- Directed daily activities of Food & Beverage departments to uphold service and quality standards.
- Implemented effective food, beverage, and labor cost controls to enhance profitability.
- Analyzed weekly sales data from POS systems to assess budget performance.
- Ensured compliance with health, safety, sanitation, and alcohol awareness regulations.
- Maintained accurate daily transaction records using point-of-sale systems.
- Interfaced with staff through interviews, training, and evaluations to optimize performance.
- Managed operations including staff scheduling, inventory control, and menu planning for superior customer satisfaction.
Assistant Director of Food and Beverage
Kimpton Shorebreak Hotel
Huntington Beach
10.2020 - 07.2021
- Annual department revenues are at $5.1 million. Maintained beverage cost at 18.2% and labor cost at 33.4%.
- Created monthly in-house activations and public advertising to boost revenues.
- Greeted guests, resolved service complaints, and provided area information.
- Directed daily activities and assignments of food and beverage staff to ensure optimal coverage.
- Led service education programs through effective communication and consistent evaluation of standards.
- Fostered team development by creating growth opportunities for staff.
- Assisted GM with paperwork, ensuring organization and timeliness.
- Participated in annual budget process to establish financial objectives for the restaurant.
Complex Director of Food and Beverage
DoubleTree by Hilton and Embassy Suites by Hilton
Orange
03.2019 - 06.2021
- Directed activities of Food & Beverage departments to uphold high standards in quality and service.
- Planned and managed daily operations to meet organizational needs efficiently.
- Implemented cost controls for food, beverage, and labor to maximize profitability.
- Ensured adherence to health, safety, sanitation, and alcohol awareness regulations.
- Analyzed data trends to formulate policies enhancing customer service and operational efficiency.
- Supervised staff recruitment, training, and performance evaluations to foster development.
- Conducted team meetings to strategize upcoming departmental initiatives and projects.
- Oversaw inventory control processes to maintain adequate supply levels for operations.
Complex Assistant Director of Food and Beverage
DoubleTree by Hilton and Embassy Suites by Hilton
Orange
09.2017 - 03.2019
- As an Assistant Director of Food and Beverage, I am responsible for assisting in the direction and organization of activities and services of all hotel food and beverage outlets (restaurants, lounges, room service, coffee shops, etc.) in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
- Specifically, you would be responsible for performing the following tasks to the highest standards.
- Assist in the management of all Food and Beverage operations to include, but not limited to, guest service, food and beverage quality, inventory management, outlet reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management and meeting participation and facilitation.
- Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.
- Develop and implement menus and food and beverage marketing strategies in partnership with the Director and the culinary team.
- Monitoring and assessing service and satisfaction trends, evaluate and address issues and make improvements accordingly.
- Ensure compliance with health, safety, sanitation and alcohol awareness standards.
- Recruit, interview and train team members.
Complex Food and Beverage Manager
DoubleTree by Hilton and Embassy Suites by Hilton
Orange
05.2017 - 09.2017
- Directs and organizes the activities of the Food & Beverage departments of two hotels, to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.
- Plans and directs the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
- Implements effective controls of food, beverage and labor costs.
- Ensures compliance with health, safety, sanitation and alcohol awareness standards.
- Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
- Interviews, trains, supervises, counsels, schedules and evaluates staff.
Food and Beverage Manager
DoubleTree by Hilton Anaheim/Orange
Orange
07.2015 - 05.2017
- Directs and organizes the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.
- Plans and directs the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
- Implements effective controls of food, beverage and labor costs.
- Ensures compliance with health, safety, sanitation and alcohol awareness standards.
- Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
- Interviews, trains, supervises, counsels, schedules and evaluates staff.
Bar Manager
Padua Hills Theatre
Claremont
03.2013 - 07.2015
- Prepared cocktails and non-alcoholic beverages for events averaging 200 guests.
- Assisted in planning special events, including wine tastings and cocktail parties.
- Monitored bartenders to ensure prompt and courteous service for all customers.
- Enforced safety regulations and maintained sanitation practices across all employees.
- Maintained accurate liquor inventory records for effective budgeting.
- Managed bar staff, trained new hires, and executed disciplinary procedures as necessary.
- Analyzed financial data focusing on labor efficiency, waste reduction, and cost control initiatives.
- Implemented upselling strategies to increase overall revenue.
Manager
Casa del Rey Mexican Restaurant & Cantina
San Dimas
06.2012 - 07.2015
- Supervised staff, including servers, bussers, hosts, bartenders, and kitchen personnel.
- Managed inventory control and vendor orders to ensure seamless operations.
Education
Some College (No Degree) -
Citrus College
Glendora, CASkills
- Customer service excellence
- Team collaboration
- Budget oversight
- Menu design
- Event coordination
- Staff training
- Operations leadership
- Revenue enhancement
- Cost management
- Fine-dining knowledge
References
References available upon request.
Timeline
Complex Director of Catering and Events
Hilton Hotels World Wide
03.2023 - Current
Director of Food and Beverage
South Hills Country Club
01.2022 - 03.2023
Food and Beverage Manager
DoubleTree by Hilton Ontario Airport
06.2021 - 03.2023
Assistant Director of Food and Beverage
Kimpton Shorebreak Hotel
10.2020 - 07.2021
Complex Director of Food and Beverage
DoubleTree by Hilton and Embassy Suites by Hilton
03.2019 - 06.2021
Complex Assistant Director of Food and Beverage
DoubleTree by Hilton and Embassy Suites by Hilton
09.2017 - 03.2019
Complex Food and Beverage Manager
DoubleTree by Hilton and Embassy Suites by Hilton
05.2017 - 09.2017
Food and Beverage Manager
DoubleTree by Hilton Anaheim/Orange
07.2015 - 05.2017
Bar Manager
Padua Hills Theatre
03.2013 - 07.2015
Manager
Casa del Rey Mexican Restaurant & Cantina
06.2012 - 07.2015
Some College (No Degree) -
Citrus College
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