Stefan Andersen
Imperial Beach,CA
Summary
Customer and business oriented with 22 years of experience focused on Hotel Management and Food and Beverage Operations. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high performance environments. Meticulous leader and strategic planner with comprehensive managerial acumen.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
Marine Corp Community Services
San Diego, CA
06.2023 - Current
- Oversee operations of MCAS Miramar Officer's Club, Fairway Cafe, Community outreach events, and yearly Miramar Airshow.
- Worked closely with Operations Officer to set stricit budgets according to Department of Defense guidelines and implement SOP's to translate operations to fit into the monthly/yearly sales goals.
- Decreased costs in overall operations by reviewing previous P&L's and finding more efficent procedures to lower costs while boosting productivity.
- Plan events with Department of Defense (Marine Corp, Navy, Air Force, Army) and their commanders to provide support for social events (Retirments, Promotions, Celebrations of Life, Golf Tournaments, Command Support Events) or classified meetings with direct contact with 2-3 Star Generals to meet their expectations in our Food and Beverage Services.
- Plan and Budget for the Miramar Airshow which brings in 750,000 people onto the base during the 3 days. Work with food vendors, rental companies, and other base protocol officers to maximize safety and experience for all guests. Main oversight in the Chalets which services anywhere between 30-2,000 individuals with a average ticket price of $200. Cordinate with command to provde food and beverage for all pilots and base security which also includes an afterparty for the Navy Blue Angels.
Director of Outlets
IHG Hotels & Resorts
San Diego, CA
07.2022 - 05.2023
- Oversee operations of Vistal Bar and Kitchen, Garibaldi, In Room Dining, Starbucks, and Layover Pool Bar at the Intercontinental Hotel in downtown San Diego, CA
- Posted work schedules with timeliness and per company requirements and Union contract, maintaining adequate staffing for weekly sales and customer projections.
- Provided food service training and professional development opportunities for employees.
- Cultivated positive working environment to encourage associates to provide prompt, courteous and timely service.
- Developed standards and policies to create structure for a more efficient operation.
General Manager
Blue Bridge Hospitality
09.2021 - 07.2022
- Oversee all operations of Little Frenchie, a 60 seat upscale dining experience, which received a Michelin Plate Award in November 2021.
- Report to VP of Operations, Ownership and Head of Marketing on restaurant goals and outreach to maximize brand outreach and offerings through balanced operations.
- Decreased Food cost from 42% to 31% in first 3 months. Decreased Labor from 26% (FOH and BOH) to 20.2%.
- Increased sales while increasing customer satisfaction through on the floor leadership and communicating clear operational expectations to all staff.
- Increased Profits to allow for additional funds to get new equipment to allow for additional sales.
- Boosted productivity consolidating material planning, data collection, payroll and accounting programs into one system.
Director of Food and Beverage
Marriott International, Inc.
07.2020 - 03.2021
- Developed and opened Food and Beverage Program for a Premium Autograph Collection Hotel named the Inn at the Mission which opened on September 1st, 2020.
- Worked closely with entire Food and Beverage team to develop Ysidora (our fine dining restaurant), El Cafe Real (Breakfast Cafe), In Room Dining Options, and Pool Service.
- Maintained High GSS Scores in Staff Service, ITR, and Cleanliness through December, January, February and March 2021. Resulted in being ranking top 5 throughout the Southern California and Arizona Market.
- Exceeded Budget requirements by 400% with minimal staff and inventory while maintaining a high level of service. Able to maintain a 4.7 out of 5 overall score on opentable.com throughout opening (September thru March)
- Created Procedures to limit any areas of loss or lack of service. Worked directly with Restaurant Manager and Executive Chef to develop sustainable operations in both FOH and BOH.
- Worked closely with General Manager and Owners to build Hotel/Food and Beverage Vision while developing a marketing plan based around building local clientele.
Director Of Food & Beverage
Laguna Beach Company
04.2019 - 03.2020
- Generated 40% profit margin for the Festival of the Arts with over 2.5 million in food and beverage sales for the months of July and August.
- Oversaw all Food and Beverage Operations at [seven-degrees], Terra Laguna Beach, Kitchen in the Canyon, seven 7 seven, Festival of Arts and Hotel Laguna with Gross Sales of $10 million with business plan to exceed $35 million+
- Helped facilitate construction and setup of new restaurant build (Terra) before Pageant of the Masters Festival began. Organized the set up and operation of Concessions, Wine Bar, Full Restaurant Operation, and Satellite Bars to serve 3500+ guests per day. Maintained a 4.5 out of 5 rating on opentable reviews.
- Held weekly meetings with all Sales, Coordinators, Operations managers, and Culinary Team to review upcoming events to ensure team knowledge of tasks and expectations
- Worked Directly with Corporate Office and purveyors to analyze food costs, labor costs, and any overhead expenses to help maximize profits while maintaining positive customer experience and product quality.
Managing Partner
Two Left Forks
03.2016 - 07.2020
- Developed an Upscale French American Cuisine with a California Twist concept in Dana Point (2015) and Irvine (2017). Created brand image, menu design and concept, cocktail wine and beer menu, and staffing requirements. Received Best New Restaurant and other accolades in our first year of operation and Best Restaurant in second year of operation.
- Responsible for generating $6 million per year in both outlets while analyzing income statements and aged payables to forecast and implements business practices to maximize profits without hindering customer satisfaction.
- Worked directly with the Dana Point Chamber of Commerce to have active community involvement through charity programs and events.
- Developed and enforced Food Safety and Work Safety Procedures for FOH and BOH Staff.
- Worked with Executive Chef directly to analyze food costs and adjust menu accordingly to limit food costs and keep the menu fresh and creative. Developed Cocktail, Beer and Wine menus with staff to enhance the overall experience.
General Manager
Hotel Laguna
09.2015 - 01.2018
- Oversaw daily operation of a 65 Room Hotel that included Room Operations, Banquet Facilities, Large Restaurant and Private Beach Club. Responsible for $10 million in Gross Sales Per Year.
- Set goals and expectations of monthly sales for Banquet Facilities to maximize function space usage throughout the year. Sold 140+ weddings and 300+ corporate events annually. Worked with the Catering Department to establish procedures and organization to host 3-4 weddings per day while delivering quality product and speed of service.
- Informed all managers of their individual job responsibilities and duties so that no area was neglected. Created a working environment in which all manager were empowered to make decisions. This created a sense of pride in their daily tasks, which produced an increase in sales and customer satisfaction.
- Work with Director of Food and Beverage and Executive Chef for Food and Beverage development to provide high quality culinary experience.
- Held weekly meetings with all Managers to overview upcoming events, room occupancy, and general operations to ensure the whole team worked seamlessly together
- Created a Membership environment for the Private Beach Club with 200+ members visiting the property on a daily basis. Provided an environment in which Beach Club Members were taken care of to ensure future membership dues through great quality of service and product quality
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning. Increased Sales from $7 million a year to $10 million a year when becoming the General Manager while improving profit margin.
Director of Food and Beverage
Hotel Laguna
02.2013 - 09.2015
- Worked directly with Restaurant General Manager, Executive Chef, Beach Club Manager, Director of Sales and Catering, and Director of Rooms to provide Food and Beverage Amenities for all guests and members.
- Worked Directly with Executive Chef, General Manager and ownership to create new restaurant concept to maximize revenue, improve speed of service, and raise customer satisfaction. Improved Yelp Reviews by 35% and increased daily covers from 750 to 1200.
- Created high end cocktail program and wine program for our beach club for members with avg yearly membership cost of $6,000. Increased yearly Beverage Sales for Beach Club by 50%.
Restaurant General Manager
Hotel Laguna
11.2010 - 02.2013
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Orchestrated positive customer experiences by overseeing every area of daily operations in a 300 seat restaurant.
- Oversaw operations of Beach Club with 300+ members and providing amenities and services.
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
- Set clear expectations and created positive working environment for employees.
Education
Bachelor of Science - Hotel, Motel, And Restaurant Management
Johnson & Wales University - Denver
Denver, CO06.2011
High School Diploma -
Laguna Beach High School
Laguna Beach, CA06.2007
Skills
- Guest accommodations
- Menu development
- Guest satisfaction
- Scheduling
- Budgeting
- Reservations management
- Cost controls
- Cleanliness
- Strategic planning
- Budgeting and cost control strategies
- Sales forecasting
- Staff training/development
- Inventory management
- Staff supervision
Certification
WSET Level 3 Award in Wines
Additional Information
References:
Haley Jaramillo
Relationship: Senior Catering Sales Manager at Marriott International Inc.
Phone Number: (949) 607-7517
Kai Perry
Relationship: Beach Club Manager at Hotel Laguna
Phone Number: (949) 456-4046
Micheal Koch
Relationship: Restaurant General Manager at Laguna Beach Company, Two Left Forks, and Hotel Laguna
Phone Number: (949) 922-7876
Timeline
Food and Beverage Manager
Marine Corp Community Services
06.2023 - Current
Director of Outlets
IHG Hotels & Resorts
07.2022 - 05.2023
General Manager
Blue Bridge Hospitality
09.2021 - 07.2022
Director of Food and Beverage
Marriott International, Inc.
07.2020 - 03.2021
Director Of Food & Beverage
Laguna Beach Company
04.2019 - 03.2020
Managing Partner
Two Left Forks
03.2016 - 07.2020
General Manager
Hotel Laguna
09.2015 - 01.2018
Director of Food and Beverage
Hotel Laguna
02.2013 - 09.2015
Restaurant General Manager
Hotel Laguna
11.2010 - 02.2013
Bachelor of Science - Hotel, Motel, And Restaurant Management
Johnson & Wales University - Denver
High School Diploma -
Laguna Beach High School