Summary
Overview
Work History
Education
Military Service
Certification
Languages
Timeline
Generic

Sean Dutson

Woodstock

Summary

Progressive Food & Beverage professional with experience in above property multi property oversight, AAA Four Diamond hotels and several upscale restaurants. Unique blend of creative flair, a genuine passion for the industry, strong business acumen, customer focus and engaging interpersonal skills.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Corporate Director of Food & Beverage

Colwen Hotels
01.2023 - Current
  • Responsible for the oversite of all food & beverage operations and performance for a 43 multi brand hotel portfolio with $54 million in F&B revenue
  • Develop and implement food and beverage strategies that drive business growth, enhance customer satisfaction, and ensure consistency across all properties
  • Collaborate with executive leadership to align food and beverage operations with overall company goals and brand positioning
  • Conduct regular audits and assessments to ensure compliance with standards, quality control, and profitability
  • Implement best practices in operational efficiency, cost control, inventory management, and scheduling
  • Ensure the highest level of quality in all food and beverage offerings, including menu creation, product sourcing, and presentation
  • Develop and manage budgets for food and beverage departments across all properties, ensuring cost control, budget adherence, and profitability
  • Analyze financial reports and performance metrics to identify opportunities for improvement and implement corrective actions
  • Work closely with purchasing departments to control costs of goods sold and manage inventory effectively
  • Work with chefs and culinary teams to create and refresh menus that align with brand standards, guest preferences, and industry trends
  • Oversee food and beverage promotions to maximize sales and enhance the guest experience

Field Support Customer Relations Manager

Aramark
11.2022 - 01.2023
  • Company Overview: Avendra
  • Responsible for property level training and support of 75 full-service hotels in the Northeast
  • Serve as trusted advisor and subject matter expert to properties in all procurement needs
  • Function as negotiator and problem solver between properties and suppliers
  • Work fluidly with line level team members, executives, and owners
  • Performance focus autonomous working environment with minimum supervision but with a high degree of accountability
  • Avendra

Director of Food & Beverage

Aimbridge Hospitality / Charles Hotel
11.2021 - 11.2022
  • Company Overview: Charles Hotel, Cambridge, MA
  • Responsible for all Food and Beverage operations for a 295-room luxury hotel in the heart of Harvard Square, with 15,000 sq ft event space and 3 highly acclaimed outlets
  • Engaged in building relations with our guests every day
  • $12 million in budgeted Food and Beverage revenue
  • Charles Hotel, Cambridge, MA

Director of Food and Beverage

Davidson Hospitality / Hyatt Regency Cambridge
02.2020 - 11.2021
  • Company Overview: Hyatt Regency Cambridge, Cambridge, MA
  • Responsible for all aspects of Food and Beverage operations for an iconic 470 room AAA Four Diamond property, with 25,000 square feet of event space with three ballrooms, plus tented seasonal event space on the Charles River
  • Oversee a team of 9 managers, 54 colleagues and a F&B budget of $9 million (pre-Covid)
  • Lead F&B team in transition from Hyatt/Host owned and managed to KSL owned and Davidson managed
  • Property level partner in full restaurant renovation and re-concepting, as well complete meeting space renovation
  • Adapted to rapidly changing conditions by complying with evolving government requirements, managed rapid staffing reduction, strategically repopulated staff, and controlled spending to ensure maximum flow through


Executive Chef

Pyramid Hotel Group / Revere Hotel Boston
09.2016 - 02.2020
  • Company Overview: Revere Hotel Boston Common, Boston, MA
  • Responsible for all aspects of culinary operations and kitchen management for a 356 room, AAA Four Diamond upscale hotel with 38,000 square feet of event space, 3 outlets and a 10,000 square foot roof deck
  • Accountable for food revenues in excess of $7 million annually, including departmental financials, 16% food cost, labor and forecast management, profitability, flow through and inventory
  • Engaged in the repositioning and relaunch of a fully transformed hotel by contributing to the culture, creating departmental critical paths while enhancing product offerings and service delivery

Executive Chef

Hilton Worldwide / Hilton Boston Logan Airport
09.2009 - 09.2016


  • Recruited to oversee culinary operations of 599 AAA Four Diamond property with 30,000 square feet of banquet space, 4 outlets averaging 350 dinner covers and 100 breakfast covers daily
  • Increased food revenue from $6.3 million to $7.4 million annually

Opening Director of Restaurants

Marriott / Renaissance Boston Waterfront
12.2007 - 08.2009


  • 450 room AAA Four Diamond property with 20,000 square feet of event space, responsible for staffing, training, operational standards and developing culture of excellence for all outlets and room service
  • Responsible for operations and financial performance of 4 outlets


Opening Director of Culinary

Waterford Hotel Group / Hartford Marriott Downtown
05.2005 - 04.2007


  • Responsible for culinary operations of 409 room AAA Four Diamond convention hotel with 13,000 square feet of banquet space and 6 outlets
  • Developed staffing guidelines, training, operational standards and created culture for culinary and stewarding teams
  • Directly involved in pre-opening kitchen design, equipment selection, construction, and compliance with regulatory requirements


Opening Executive Chef / Director of Restaurants

Mystic Marriott Hotel & Spa
05.2001 - 05.2005
  • Led the culinary operations of 285 room AAA Four Diamond property with 20,000 square feet of banquet space, destination steakhouse (Octagon), Starbucks, spa menu and room service

Education

A.A.S. - Culinary Arts

Johnson & Wales University
Providence, RI

B.A. - Psychology

University of Richmond
Richmond, VA

Military Service

United States Navy / Naval Reserve, Combat Aircrew / Aviation Ordnance

Certification

  • ServSafe Food Manger Certification
  • TIPS Alcohol Certification

Languages

Spanish
Limited Working

Timeline

Corporate Director of Food & Beverage

Colwen Hotels
01.2023 - Current

Field Support Customer Relations Manager

Aramark
11.2022 - 01.2023

Director of Food & Beverage

Aimbridge Hospitality / Charles Hotel
11.2021 - 11.2022

Director of Food and Beverage

Davidson Hospitality / Hyatt Regency Cambridge
02.2020 - 11.2021

Executive Chef

Pyramid Hotel Group / Revere Hotel Boston
09.2016 - 02.2020

Executive Chef

Hilton Worldwide / Hilton Boston Logan Airport
09.2009 - 09.2016

Opening Director of Restaurants

Marriott / Renaissance Boston Waterfront
12.2007 - 08.2009

Opening Director of Culinary

Waterford Hotel Group / Hartford Marriott Downtown
05.2005 - 04.2007

Opening Executive Chef / Director of Restaurants

Mystic Marriott Hotel & Spa
05.2001 - 05.2005

B.A. - Psychology

University of Richmond

A.A.S. - Culinary Arts

Johnson & Wales University

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