Trevor Woods
Temecula
Summary
Food & Beverage Executive with over 15 years of experience leading high-performing teams and optimizing operations in hospitality settings. Expert in budget analysis and cost planning, leveraging skills in team leadership and vendor management to drive profitability and elevate guest experiences. Committed to fostering a collaborative culture and spearheading innovative strategies for sustained growth and excellence.
Overview
16
16
years of professional experience
Work History
Director of Food and Beverage
Temecula Creek Inn
01.2021 - Current
- Lead daily operations for 100+ staff, optimizing efficiency and service quality
- Manage $10M in sales, enhancing profitability through strategic staffing and cost control
- Supervise invoicing and payroll processes, ensuring accuracy and timeliness
- Analyzed market trends to optimize menus and inventory management
- Identified cost-saving opportunities while maintaining quality standards
- Demonstrated expertise in budget building and financial analysis for F&B operations
- Developed and executed marketing strategies to increase awareness of F&B offerings, leading to a 10% boost in customer engagement
- Drove banquet sales through proactive client outreach, upselling services and enhancements, increasing department revenue 6% YOY
- Pioneered new approaches to staff retention, resulting in improved team stability and operational efficiency in high-pressure hospitality environment
- Fostered a culture of teamwork across multiple F&B outlets, aligning staff efforts with organizational goals to drive guest satisfaction and revenue growth
- Spearheaded F&B innovations, elevating guest experiences and operational efficiency across multiple outlets
Restaurant General Manager
Temecula Creek Inn
01.2018 - 01.2021
Outlets Assistant General Manager
Rancho Bernardo Inn
01.2016 - 01.2018
- Manage daily operation in an upscale casual resort, controlling all involved costs (50-60 team members)
- Delivered effective financial oversight for a $5.2 Million gross sales portfolio
- Successful hiring and retention practices to ensure department profitability
- Effectively increased outlet Revinate score from top 14% of restaurants in San Diego County to top 2%
- Ensured effective communication with guests to address social media reviews and gather guest feedback
- Oversaw the operations of Room Service and multi-outlet pool food and beverage operation
- Payroll accountability property wide using Heath (OnTrack) labor management system
Food and Beverage Outlets Manager
Rancho Bernardo Inn
01.2013 - 01.2016
Food and Beverage Manager
Ponte Vineyard Inn
01.2012 - 01.2013
- Led and managed a team of 25-30 restaurant and bar staff in a boutique hotel environment.
- Contributed to successful launch of both the hotel’s restaurant and lounge.
- Collaborated with the hotel sommelier to develop and curate the beverage program.
- Consistently achieved monthly labor targets by overseeing employee scheduling and staffing.
- Held full accountability for Profit and Loss (P&L) of Hotel F&B.
- Oversaw recruitment, training, and development of team members to ensure optimal performance.
- Ensured accurate monthly tracking of food and beverage inventory to maintain cost control and operational efficiency.
Food and Beverage Outlets Assistant Manager/Banquet Supervisor
Sheraton Carlsbad Resort and Spa
01.2009 - 01.2012
- Supervised a diverse team of 40-50 members, including restaurant, bar, and room/pool service staff.
- Managed payroll responsibilities for front-of-house personnel and In-Room Dining services.
- Supported the Restaurant General Manager in maintaining food cost controls and managing budgets for annual sales of $3.5 million.
- Coordinated and organized private events, managing curated menus for groups ranging from 10 to 100 guests.
- Proficient in managing and optimizing MICROS property systems to enhance operational efficiency.
- Ensured adherence to service standards and implemented weekly and monthly revenue goals for team performance.
- Partnered with the Restaurant General Manager in recruiting and training new staff members.
- Oversaw the coordination of staff for the setup and breakdown of all banquet events.
Education
Associate of Arts - Social and Behavioral Sciences
PALOMAR COLLEGE
San Marcos, CA01.2006
Certified Food and Beverage Executive - undefined
American Hotel & Lodging Educational Institute
01.2024
Skills
- Team Leadership
- Budget Analysis
- Cost Planning
- Event Planning
- Communication
- Inventory Control
- Food Safety
- MICROS Property Expert
- Coaching
- Special Events
- Vendor Management
Timeline
Director of Food and Beverage
Temecula Creek Inn
01.2021 - Current
Restaurant General Manager
Temecula Creek Inn
01.2018 - 01.2021
Outlets Assistant General Manager
Rancho Bernardo Inn
01.2016 - 01.2018
Food and Beverage Outlets Manager
Rancho Bernardo Inn
01.2013 - 01.2016
Food and Beverage Manager
Ponte Vineyard Inn
01.2012 - 01.2013
Food and Beverage Outlets Assistant Manager/Banquet Supervisor
Sheraton Carlsbad Resort and Spa
01.2009 - 01.2012
Certified Food and Beverage Executive - undefined
American Hotel & Lodging Educational Institute
Associate of Arts - Social and Behavioral Sciences
PALOMAR COLLEGE
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