Stephen Lezama

• Responsible for the overall performance and management of the Food and Beverage Department, inclusive of 3 distinct outlets, 38000 sq ft of banquet space, and In Room Dining with revenue totaling $10M
• Responsible for menu planning and production execution
• Training and development of management and staff
• Charged with project management and critical path for new restaurant opening
• Maintain highest level of customer service
• Set department schedules, budgets policies and procedures,
• Manage budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Enhance team collaboration through regular communication, goal setting, and performance evaluations.
• Develop high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Ensure compliance with all local, state, and federal laws and regulations
• Monitor and react to guest feedback
• Implementation of cost savings as it relates to variable expenses.

• Responsible for monitoring the performance of Food Hall Co

subsidiaries with a focus on strategic budgeting and planning, increased market share, operational efficiency, revenue optimization and cost mitigation for 50+ outlets with revenue of $90M

• Plan, assist and support new openings
• Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
• Increased employee value proposition by creating a culture of inclusion, development and diversity
• Responsible for beverage program for all venues
• Created $1.5M annual concert ticketing revenue stream
• Built ticket platform and operational infrastructure needed to successfully execute national touring acts such as Lady A, Steve Aoki and Blue Oyster Cult
• Led Operations, Administration, Beverage, Facility, Entertainment and Sales departments by establishing best practices, ownership and accountability
• Served as Project Manager for build out of new food stalls, bars and nightlife concepts
• Created standard operation procedures for all leadership and line positions
• Collaborated with CEO and VP Finance on Capex and FFE projects for upcoming fiscal year.

• Oversaw the operation of 20 eateries, 5 bars concepts and 1600-person capacity concert venue with sales volume of 30+ million annually
• Developed and maintained professional relationships with stall operators to ensure that Legacy Hall standards, and operator agreements were understood, and adhered to
• Coordinated with Accounting and Finance departments to ensure timely invoice processing, inventory and accurate P&L reporting related to variable expenditures, including cost of goods
• Collaborated with the marketing team in the ideation and logistical planning related to events, branding, merchandising and ongoing initiatives to further improve sales and profitability
• Maintained efficiency, performance, and overall excellence/hospitality throughout the venue
• Upheld facility maintenance standards and cleanliness in accordance with local and federal laws governing permits and sanitation
• Established and maintained relationships with 3rd party vendors that support Legacy Hall
• Oversaw purchasing practices, ordering/receiving, and cost controls for cost of goods
• Oversaw labor scheduling, training, OT, and weekly schedules for all departments
• Ensured rigorous knowledge of and adherence to all applicable laws, policies and procedures as they relate to the service of food and alcoholic beverages.

• Reinvented food and beverage program to increase sales through analyzing market trends, strategic pricing, and sourcing local ingredients
• Managed daily operations of two outlets within the venue to include guest service, staff development, cost controls, scheduling, inventories and food and beverage production standards
• Oversaw all banquet functions in outlets including logistics and execution
• Increased profit margin by 8% year over year through unique programming, calculated cost management and increase in top line revenue from $10M to $12M
• Lead budget and business plan process to include breakdown of top line revenue by day part and outlet, COGS, operating expenses, payroll, and allowances, in addition to marketing and sales initiatives for upcoming fiscal operations
• Transformed business model to include diverse programming ranging from cultured events, live music, and national touring acts while balancing membership needs, exceeding profit goals, controlling costs and maintaining the highest level of customer service.

• Charged with programming and operations of all nightlife venues with gross sales volume of 10 million
• Directed operations of three outlets to include Rec Room, The Regent Cocktail Club and Gale Rooftop Pool
• Created, programmed and executed large scale production events for Art Basel & Miami Winter Music Conference achieving more than a quarter million dollars in revenue in a three-day period
• Fashioned detailed training program and materials resulting in knowledge and uniformity in production and standards
• Brokered all vendor relationship and partnerships for all beverage property wide and for major events
• Recognized and developed talent to result in growth of several line employees into management roles
• Chosen to execute and lead the food and beverage operation of Red Bull Guest House Takeover at the Sagamore Hotel
• Cultivated the growth and development of social media platforms increasing engagement by 200% year over year.

• Ensured Food and Beverage ethos was in line with Morgan's Hotel Group standards was consistently maintained and in compliance with all liquor, health and sanitation regulations
• Monitored departmental performance with respect to budget by exceeding top line revenue and ensured property inventory was in line with cost of sales goals
• Composed all outlet events on property to include planning and execution of Art Basel activations and Miami Music Week resulting in topline revenue increase year over year
• Communicated and collaborated with other hotel departments to ensure seamless guest service and creative solutions to venue and event opportunities resulting in an increased ranking in trip advisor ratings
• Prepared weekly and monthly forecasts ensuring accuracy with 3% variance
• Ensured appropriate standards of conduct
• Maintained positive relationships with guests, VIPs, employees and MHG's public relations firm all while ensuring guests satisfaction by attending to their requests and inquiries courteously and efficiently.