Seion Wintz
Director Of F&B
Pooler,GA
Summary
Inspections & Control Health & Hygiene Inventory Management Budgeting & Forecasting Vendor Relationship Cost Control & Reduction Training & Development Regulatory Compliance Customer Service FLIK Hospitality Group January 2022 – Present SEION C.A WINTZ Accomplished and detail-oriented professional with extensive experience administering end-to-end Food, Beverage, and restaurant management functions. Strong history of conducting vigilant profit and loss management and budgetary control to ensure cost minimization and optimum utilization of resources to improve overall profitability. Stellar record of envisioning and implementing process improvement and revamping measures to augment procedural efficiency and productivity. Proven ability to leverage exceptional interpersonal and communication skills to form and fortify productive relationships with internal and external stakeholders Dynamic Director oversees every facet of production with strong project management and decision-making skills.
Overview
22
22
years of professional experience
Work History
Director, Dining
Norfolk Southern
Atlanta, Georgia
01.2022 - 07.2022
- Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
- Established departmental performance goals and provided feedback for underperforming areas.
- Maintained professional, organized, and safe environment for employees and patrons.
- Accomplished multiple tasks within established timeframes.
- Developed and maintained relationships with customers and suppliers through account development.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
Food and Beverage Training Manager
Jade Mountain & Anse Chastanet
- Provide all supporting training programs for all restaurant team members to enable duty performance and efficiency
- Incorporate and maintain organizational goals, missions, and visions
- Design and implement training manuals with a display of multi-media visual aid and educational material for a faster, efficient learning program—consistent introduction of work-related external courses and training for team members to attend
- Provide and support professional development opportunities to include Basic Food Hygiene-related training to all F & B front and back of house staff
- Maintain a monthly training calendar, ensuring feedback and follow-up on employee and management-related challenges
- St
- Lucia (2009 World Best Award # 1 in the Caribbean & #3 in the World )
Director of Food and Beverage
Melia Nassau Beach All
Nassau
03.2019 - 03.2021
- 694 Rooms with 6 Restaurants, Room Service and 4 Beverage Operation
- Deliver exceptional direction and support to key stakeholders in conducting day-to-day operations of the Banquets, Restaurant, and Kitchen departments to ensure the smooth running of overall processes
- Manage and maintain annual operating budget by supporting Resident Manager and General Manager while focusing on cost control and reduction
- Identify and uncover potential discrepancies and report issues related to Food and Beverage operations, projects, proposals, and other recommendations by General Manager to facilitate informed decision-making
- Provide proactive support to managers, supervise assigning duties, optimize overall performance, and ensure compliance with health and safety standards.
Food and Beverage Director
Sandals Resort International, Sandals Royal Bahamian Resort SPA & Offshore Island
Nassau
12.2017 - 03.2019
- 404 Rooms with 11 Restaurants, Room Service and 5 Beverage Operation
- Directed and oversaw daily operations and administrative functions of the department to streamline the administrative process
- Ensured efficient task prioritization by developing and deploying roster and distribute to all sub-departments, including catering, banquet, concierge, and kitchen
- Created innovative operating and marketing policies to improve brand awareness and attain customer satisfaction
- Delivered practical training to employees to improve welfare and support growth for promotion on a higher qualified level
- Specific functions include OS&E management, Payroll management, Training & Development, Guest Satisfaction Score Targets, Wine sales targets, and development of restaurants concepts
Food and Beverage Director
Beaches Negril
Westmoreland, Negril
08.2014 - 11.2017
- 185 Rooms with 10 Restaurants and 5 Beverage Operation Same as above
Food and Beverage Manager
Sandals Royal Bahamian Resort SPA & Offshore Island
Nassau
06.2010 - 05.2014
- Plan and direct the daily operations and administrative functions of the Food and Beverage Department
- Assign, implement roster, and delegate to all sub-departments: catering, banquet, concierge, kitchen, etc
- Implementing an efficient production line to achieve profitable results and designing and creating attractive merchandising menus to satisfy the taste buds of a predetermined customer market
- Prepare and maintain budget by implementing strategies to control food, beverage, and labor costs to achieve predetermined profit objectives at a high-quality standard
- Evaluate performance and encourage
- Plan and administer a training and development program to promote advancement for those persons qualified and interested in career development
F ood and Beverage/Duty Manager
01.2007 - 01.2010
- Ensuring food service standards and quality are consistent
- Personalize guest service ensuring satisfaction, coordinating, and maintaining operations of room service delivery while implementing and executing good hygiene in the department for all staff and restaurants
- Daily operational functions of the hotel
- Meet and greet the hotel’s VIP guests, conducting guest orientation
- Guest relations to include addressing problems and issues
- Maintain and coordinate appropriate front office & reception duties
- Delegating different levels of functionality to support and discuss proper supervision in all departments and managing projects
- Maintain a monthly training calendar, ensuring feedback and follow-up on employee and management-related challenges
- Coordinate with HR to administer employee performance and review to identify performance gaps that can be addressed in training
Food and Beverage/Night & Operation Manager
Coconut Bay Resort & Spa
St. Lucia
01.2005 - 01.2007
- Operate and maintain efficiency and hygiene safe restaurants & grill
- Recruiting, training, and maintaining development of wait staff
- Creating a consistent brand standard
- Preparing daily reports to maintain budget for increase sales
- Ensure full functionality and standard is maintained for this 255 5
- Room hotel
- Ensuring night audits are being completed by auditor
- Security levels and procedures are maintained
Bar Supervisor & Outlet/Activities Manager
Jalouise Hilton Resort & Spa
St. Lucia
11.2000 - 01.2005
- Supervising fourteen employees and four bars
- Conduct training for job performance & competitions
- Schedule and payroll preparation
- Conduct proper wine and beverage selection for stock
- Execute special events for incremental revenues
- Manage daily meal service ensuring consistency, customer service and brand standards
- Maintaining room service standards to ensure consistency on the delivery service and time
- Managing fine dining restaurant and its compliments to maximizing sales and ensure service standards are met on a consistent basis
- Organizing internal and external banquet function for the Governor General
- Planning & executing various program to entertain guests.
Assistant Director of Food and Beverage
JW Marriott Planet Riverside District
Savannah , GA
07.2022 - Current
- Managed staff schedules and maintained adequate coverage for all shifts.
- Directed 14 Restaurant and Roof-top Bar and Lounge concepts
- Oversaw food preparation and monitored safety protocols.
- Developed unique events and special promotions to drive sales.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Education
Certification in Hospitality Management -
Cornell University
Associate of Science - Marketing
Ashworth College
Accredited certificate in Food & Beverage Supervisory/Management - undefined
University of the West Indies
Skills
COMPUTER SKILLS
Timeline
Assistant Director of Food and Beverage
JW Marriott Planet Riverside District
07.2022 - Current
Director, Dining
Norfolk Southern
01.2022 - 07.2022
Director of Food and Beverage
Melia Nassau Beach All
03.2019 - 03.2021
Food and Beverage Director
Sandals Resort International, Sandals Royal Bahamian Resort SPA & Offshore Island
12.2017 - 03.2019
Food and Beverage Director
Beaches Negril
08.2014 - 11.2017
Food and Beverage Manager
Sandals Royal Bahamian Resort SPA & Offshore Island
06.2010 - 05.2014
F ood and Beverage/Duty Manager
01.2007 - 01.2010
Food and Beverage/Night & Operation Manager
Coconut Bay Resort & Spa
01.2005 - 01.2007
Bar Supervisor & Outlet/Activities Manager
Jalouise Hilton Resort & Spa
11.2000 - 01.2005
Food and Beverage Training Manager
Jade Mountain & Anse Chastanet
Certification in Hospitality Management -
Cornell University
Associate of Science - Marketing
Ashworth College
Accredited certificate in Food & Beverage Supervisory/Management - undefined
University of the West Indies