Shelly Boros
Florence,OR
Summary
Experienced Professional with Exemplify leadership qualities and professionalism. 15 Years in Hospitality- Food and Beverage and 9 Years Property and Resort management Excellent communication skills; maintain positive relations with staff and customers in high-volume, fast-paced operations. Proven ability to exceed financial budgets, service goals, and people goals. Able to identify and resolve discrepancies promptly. Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers.
Overview
18
18
years of professional experience
Work History
Food and Beverage Director
Driftwood Shores Resort
03.2022 - 04.2024
- Planned operations to effectively cover needs while controlling costs and maximizing service. This was a start up new business concept, was budgeted to profit in second year of operations
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance. Promoted 2 employees to manager status
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Maintained sound financial footing by overseeing department profit, loss and budgeting. increased sales by 40% year over year.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction. 98% customer satisfaction rating
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly. Created Marketing strategies to boost sales through social media, radio and television
- Maintained effective supply levels by monitoring and reordering food stock and dry goods. Food cost at 28% Grocery and Merchandise at 45% margin
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales. Weekly dinner shows and holiday events
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability. Created menus for all departments and trained managers to evaluate daily needs
Leasing/Office Manager
First Class Property
06.2017 - 03.2022
- Collect Rents – Make deposits – Enter rents into App Folio
- Schedule Maintenance Request – Remodeling - Turnovers
- Marketing – Sales and Leasing
- Tenant /Owner Relations- Resolve issues
- Violation notices/evictions
- Leases/ renewal Commercial residential
- Maintain Tenant Records – Notices – Move -in/out inspections
- Compared vendor prices and negotiated for optimal savings.
- Maintained computer and physical filing systems.
- Optimized organizational systems for payment collections, AP/AR, deposits and recordkeeping.
- Communicated corporate objectives across divisions through regular correspondence and scheduled status updates.
- Coordinated special projects and managed schedules.
- Established workflow processes, monitored daily productivity and implemented modifications to improve overall performance of personnel.
- Managed budgets, appointment scheduling, employee and event itineraries and accounts to improve productivity initiatives.
Deli Manager
Barbur World Foods
08.2018 - 04.2020
- Contributed to schedule creation and set daily priorities for supervisory staff.
- Developed and implemented systems to maintained accurate records of product costs, production and losses.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
- Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
- Developed and implemented standard and special menu items and deli selections.
- Negotiated with suppliers for favorable pricing and delivery schedules.
- Purchased products for deli department according to store product guidelines.
- Delivered front-end support to staff during rush periods.
- Integrated service and team management strategies to boost business profits.
- Orchestrated positive customer experiences by overseeing every area of FOOD and CATERiNG operations.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Set schedules for 25-30 staff by planning and designating shifts and hours.
- Limited portion sizes and used garnishes to control food costs.
- Inventoried food products and associated materials on weekly basis.
- Controlled inventory costs by carefully managing portion control and reducing waste.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Directed team of 25 deli workers handling $53,000 in weekly business.
- Achieved high customer satisfaction ratings with thorough training and effective customer service policies.
Park Manager
Heritage PARK Corning CA
08.2015 - 04.2017
- 92 units- Club house and Pool
- Staff park and provide training to improve social media reviews
- Used direct Marketing and Web Marketing to reach new customer base
- Oversee major Park renovations and projects
- Manage Tenants, Groups and Transient Travelers to blend in a community of RVers
- Conducted site visits, artist walkthrough and other pre-event meetings with third parties to explain event objectives, site restrictions and performance expectations.
- Exceeded goals through effective task prioritization and great work ethic, improved Park performance and Sales by 54% first
- Drove operational improvements which resulted in savings and improved profit margins.
- Onboarded new temps by entering into and setting up in time clock.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Conducted research, gathered information from multiple sources and presented results.
General Manager
Clarion -SURF RIDER RESORT Depoe Bay
09.2013 - 07.2015
- Operate a 88 unit Hotel, Full Service Restaurant and Lounge,
- Financial responsibilities – inclusive of staffing all departments, complying with all State and Brand codes, insuring guest first standards are met, Using social media and marketing campaigns to improve rev-par performance., Contract law / building codes
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Reduced corporate risk by managing shrink processes and controlling inventory levels.
- Launched new, robust business management software system, resulting in improved operational insight and planning.
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
Resort Manager
Loon Lake Lodge RV Resort Reedsport
03.2012 - 08.2013
- Operate RESORT - RV sites, Motel, Cabins, Store, Deli, full Marina rentals and store
- Total financial responsibility, accounting ,deposits, reports, reservations, store, deli, snack shack, marina, gas station, hiring, training, marketing and more…
- Booked large groups for weddings, seminars, conferences and other events, providing best available room rates.
- Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
- Supervised team of 6 front desk agents and helped to resolve issues arising during shifts.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Oversaw day-to-day operations of 120 units with staff of 38 employees.
- Prepared a variety of different written communications, reports and documents to ensure smooth operations.
- Used Microsoft Word and other software tools to create documents and other communications.
- Worked flexible hours; night, weekend, and holiday shifts.
- Led projects and analyzed data to identify opportunities for improvement.
Restaurants General Manager
Shilo Inns Restaurants
05.2010 - 03.2012
- Operate 2 Restaurants and Conference center
- Over-see and develop Banquet Sales and Staff
- Hiring, Training and Development of managers
- Track development of team through Performance evaluations
- Sales forecasting, purchasing, inventory control
- Marketing – Menu planning - Promotions
- Food safety- Ensure compliance with Executive Chef, 99 Score
- Guest Services – Improved rating from 3.0 to 3.5 on Restaurant
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
Market Training Manager
Pacific Bells Inc
03.2008 - 05.2010
- Conducted orientation sessions and organized on-the-job training for new hires, and Manager Training for TACO BELL CORP
- Alternated training methods to diversify instruction, strengthen learning opportunities and enhance program success.
- Reviewed and edited all training materials for accuracy and company policy compliance.
- Delivered new employee onboarding and training sessions via [Software].
- Managed new employee orientation training process for more than [Number] employees each year.
- Coordinated ongoing technical training and personal development classes for staff members.
- Evaluated success of training programs and recommended improvements to upper management to enhance effectiveness.
Director of Food and Beverage
Airport Plaza Hotel
03.2006 - 02.2008
- Reduce food cost by 12% Liquor cost by 7%
- Integrated P&L for multi-department use
- Hotel, Restaurant, lounge, Banquet and conference catering
- Using Micros POS & MS excel
- Comply with all State regulations, HACCP, Liquor control and Gaming commission
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Worked with qualified chef to diversify menu with new offerings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Reduced financial inaccuracies by using Micors system while verifying receipts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Associate of Science - Real Estate
Century 21
Gresham OR09.1996
Associate of Applied Science - Small Business Administration And Management
Jefferson Community And Technical College
Louisville, KY06.1983
Skills
- Areas of Expertise
- Management, Supervision
- Training and development
- Maximizing productivity of staff performance & profitability of Business
- Contract negotiator and procurement specialist
- Customer Service
- Scheduling
- Contract negotiations
- Strategic planning
Timeline
Food and Beverage Director
Driftwood Shores Resort
03.2022 - 04.2024
Deli Manager
Barbur World Foods
08.2018 - 04.2020
Leasing/Office Manager
First Class Property
06.2017 - 03.2022
Park Manager
Heritage PARK Corning CA
08.2015 - 04.2017
General Manager
Clarion -SURF RIDER RESORT Depoe Bay
09.2013 - 07.2015
Resort Manager
Loon Lake Lodge RV Resort Reedsport
03.2012 - 08.2013
Restaurants General Manager
Shilo Inns Restaurants
05.2010 - 03.2012
Market Training Manager
Pacific Bells Inc
03.2008 - 05.2010
Director of Food and Beverage
Airport Plaza Hotel
03.2006 - 02.2008
Associate of Science - Real Estate
Century 21
Associate of Applied Science - Small Business Administration And Management
Jefferson Community And Technical College
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