Walid Saleh
Nashville,TN
Summary
With over 15 years of Hospitality experience, I am a determined food and beverage professional with a track record of establishing cohesive relations with meeting planners, customers, and team members.
My leadership and management strengths are centered and equally focused on providing outstanding customer service and a culture of team-based employee engagement.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Food and beverage Director
Embassy Suites by Hilton
09.2021 - Current
- Oversee and direct all food and beverage operations, ensuring high-quality standards and superior guest satisfaction and working closely with the Executive Chef.
- Develop and execute creative marketing strategies, promotions, and menu concepts in collaboration with culinary leadership.
- Manage the departmental operating budget, control expenses, and implement financial plans aligned with the property objectives.
- Led, trained, and mentored Food and Beverage staff, fostering teamwork, excellence, and outstanding customer service
- Implement and maintain effective communication channels with staff, promoting a positive and collaborative work environment!
- Manage liquor coast from 28% to 21%.
- Drop down labor coast from 50% to 15%.
Assistant Banquet Manager
Gaylord Opryland Resorts & Convention
01.2010 - 12.2019
- Annual Sales Volume: $95 Million - $100 Million
- Manages banquet operations which include 650,000 square feet of meeting space, 70,00 square feet of outdoor space, Off-site Grand Ole Opry House, 5 grand ballrooms, 2 exhibition halls, and 92 meeting rooms
- Manage a team of 350 banquet servers and captains to include the onboarding of new hires, preparation of schedules, weekly payroll, assignment of daily tasks, resolution of associate concerns, and evaluation of performance
Owner/Manager
Roma Pizza & Pasta
01.2005 - 12.2009
- Annual Sales Volume: $1 Million - $1.5 Million
- Coordinated every aspect of running the restaurant
- Primary responsibilities included financial, food and safety planning, guest service, operational responsibilities, personnel and community involvement
- Responsible for managing daily operations including the selections, development and performance of management of 30 line-level team members
Banquet Manager
Maxwell House Hotel
01.2001 - 12.2004
- Annual Sales Volume: $3 Million - $5 Million
- Supervised team while personally assisting in the physical setup of the function rooms (e.g., tables, chairs, dance floors, podiums, etc.)
- Responsible for execution of all events based on requirement and standards Developed and directed the team to consistently provide high quality service
- Communicated performance expectations and managed accountability to achieve department goals
- Trained staff in detailed departmental processes
- Monitored and controlled all financial and administrative responsibilities including asset protection
Education
Associates Degree - Business Administration And Management
University of Tennessee At Martin
Martin, TN05-1999
Skills
- English
- Events management
- Leadership
- Recruiting
- Arabic
- Analysis skills
- Microsoft Office
- Event planning
- Food preparation
- Banquet Experience
- Catering
- Restaurant Management
- Bartending
- Payroll
- Restaurant experience
- Culinary experience
- Management
- Hotel experience
- Forecasting
- Hospitality
- Profit & loss
- Micros POS 3700
- Micros Symphony
- Food and beverage operations Expert
Certification
- ServSafe
- CPR Certification
Personal Information
Work Permit: Authorized to work in the US for any employer
Timeline
Food and beverage Director
Embassy Suites by Hilton
09.2021 - Current
Assistant Banquet Manager
Gaylord Opryland Resorts & Convention
01.2010 - 12.2019
Owner/Manager
Roma Pizza & Pasta
01.2005 - 12.2009
Banquet Manager
Maxwell House Hotel
01.2001 - 12.2004
- ServSafe
- CPR Certification
Associates Degree - Business Administration And Management
University of Tennessee At Martin
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