Sheldon C. Martin

• Resorts by Sandals international, Turks and Caicos Islands
• Navigating the largest property of the Sandals Group, through the global pandemic crises, carrying full P&L accountability for 21 dining venues, 21 bars on this luxury five-star, all-inclusive, 130 acres wide, beachfront resort., Beaches Resorts by Sandals international, Providenciales, Turks and Caicos Islands
• Navigating the largest property of the Sandals Group, through the global pandemic crises, established full P&L accountability for 21 dining venues, and 21 bars on this luxury five-star, all-inclusive, 130 acres wide, beachfront resort.
• Worked in fast-paced environment with sense of urgency to serve guests quickly.
• Practiced proper safety and sanitation standards.

Celebrity Cruises, Miami, FL, USA
Carry full P&L accountability for guiding team composed of 67 nationalities across 12 dining venues, 12 bars, 36 pantries, and eight culinary galleys as shipboard director of the entire food and beverage (F&B) operations.
FOOD & BEVERAGE DIRECTOR (2016-2020)
Establish and champion standard operating procedures (SOP), policies, and key performance indicators (KPI. Focused on augmenting staff and guest safety, elevating quality of service, and containing costs. Introduce continuous improvement strategies to achieve organizational goals. Results ranking at number #1 for three years in a row, evaluated over 17’ seventeen ships among the fleet. Review revenue and expenses and perform variance analysis that reflects an increased profit margin of over 45% positive in green quarterly. Works collaboratively with accounting and finance teams to resolve discrepancies and manage risks. Actively involved in recruiting and hiring of top performers, providing training, and mentoring to promote professional development. Been able to sustain and cover 80% of the vast internal growth and turnovers within the company by ensuring an effective succession plan is set in place. Coordinate with other departments to enable cross-promotional activities achieving cost reduction and revenue goals that consistently maintains a profit margin.

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Worked with qualified chef to diversify menu with new offerings.
• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Motivated staff to perform at peak efficiency and quality.

• Increased profit by 20% - 25% through effective inventory management and rigorous cost controls
• Continuously secured cost-reduction opportunities while managing $4.5M equipment inventory.
• Conducted consistent and periodic U.S
• Public health inspections to ensure regulated standards are maintained while streamlining weekly turnover of 5,000 guests.
• Accountability for the success of F&B operations, with guiding and motivating 700+ team members to provide outstanding service, embodying organizational values, and optimizing costs.
• Executed continuous improvement strategies to secure organizational goals (KPI’S) throughout the entire hotel and F&B operations.
• Revenue audits, expenses, and variance analysis, in collaboration with accounting and finance team to resolve discrepancies and manage risks.
• Recruited top performers, providing training, and mentoring to promote professional development along with strong active succession plan in place.
• Hotel Director responsibilities include casino operations, entertainment, financial, service desk, shops, and housekeeping.
• Clear and effective 360 degrees overview of overall (Hotel Operations)
• Continuously secured cost-reduction opportunities while managing $7.7M inventory par level.
• Consistently scored 98+ on United States public health audits
• Created and enhanced F&B operations, while providing outstanding service to an average of (5) thousand guests, along with our internal customers per cruise.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Established and upheld high standards, promoting great customer service and assistance to guests.
• Implemented successful strategies to increase customer satisfaction.
• Planned and executed marketing activities to improve property brand and increase revenue.
• Negotiated with vendors to obtain favorable rates for goods and services while maintaining good working relationships.
• Analyzed financial performance of property and adjusted strategies or processes as needed to improve outcomes.

• Led all aspects of 24-hour operation with direct oversight of 10 outlets with diverse culinary signatures including expansive banquet and meeting facilities.
• Motivated and guided teams of up to 200 personnel, aligning activities with company standards and objectives.
• Collaborated with stakeholders on cost control and tracking program while controlling $1.5M per month in food sales.
• Promoted public health by enforcing USPH HACCP procedures through periodic inspections.
• Ensuring staff receive comprehensive training and reinforcements to get results required.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food selected and developed recipes and standardized production recipes for consistent quality.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Interacted with guests to obtain feedback on product quality and service levels.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Monitored food production to verify quality and consistency.
• Assisted with menu development and planning.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.