Scott Stolberg

As the Food & Beverage Director at The Holman Hotel, I am responsible for all staffing, scheduling, as well as supplying products and developing menus in multiple departments. I lead multiple teams across several departments, including the hotel restaurant called Nekia, our coffee shop called Lip Service, and also our banquet department, accommodating events of up to 80 guests at a time.

During my time here, I was tasked with rebranding the restaurant and created the name and concept for Nekia. In addition, I wrote a winter cocktail list, and later our Spring cocktail list. I have procured a list of local wines on draft, often times working directly with the wineries. I work with our executive chef to curate the food menus. Since rebranding the restaurant, I have increased our repeat local business and have made Nekia a favorite for hotel guests. I have increased profitability, decreased food and labor costs, and improved our review ratings online.

The hotel owners have decided to get out of F&B all together and are going to lease the restaurant to a third party, so the entire restaurant staff including myself will be laid off at the end of May.

Oversaw FOH and BOH departments at both Venti's locations as well as day to day operations. Hire, fire, train, schedule, supervise, provide HR support and disciplinary actions for staff. Manage beer, wine, liquor, and NA beverage programs including purchasing, menu development, creating a batched cocktail program, and submitting inventories monthly. Manage tip distribution system. Create and maintain daily checklists for all roles.

Managed FOH team including hiring, training, scheduling, and supervising. Oversaw beer, wine, and cocktail programs including a menu of over 25 different wines offered by the glass. Booked and coordinated special events and banquets of up to 80 guests at a time.