Wayne Manuel Jr

• Coordinated catering events tailored to diverse healthcare settings and specific patient needs, enhancing overall satisfaction.
• Developed menus in collaboration with culinary teams and nutritionists.
• Managed vendor relationships to ensure delivery of high-quality food and service, supporting operational excellence.
• Direct catering, retail dining, and food service operations supporting executive and corporate dining.
• Managed a $2 million annual catering program, overseeing budgets, labor, purchasing, and operational performance.
• Led culinary planning and execution for high-profile meetings, executive events, conferences, and special functions, ensuring seamless experiences.
• Manage C-suite dining services and serve as the primary contact for executive leadership.
• Develop BEOs, production schedules, staffing plans, event logistics, and room setups.
• Lead and mentor catering and food service teams while ensuring exceptional client satisfaction and compliance with food safety standards.

• Oversaw multi-outlet Food & Beverage operations including Dashery Coffee Shop, Topside Rooftop Restaurant & Bar, B-Side Speakeasy & Karaoke Rooms, and banquet/event spaces.
• Led daily operations across multiple outlets while maintaining service standards, guest satisfaction, labor efficiency, and financial performance.
• Developed and executed outlet activation strategies designed to increase traffic, revenue, and profitability across the F&B department.
• Created and supported programming, promotions, events, and partnerships to drive incremental revenue and strengthen the hotel’s presence in the Baltimore market.
• Managed staffing, scheduling, purchasing, inventory, food and beverage costs, and operational budgets across multiple outlets.
• Collaborated with culinary and hotel leadership to develop menus, experiences, and promotions aligned with guest demand and revenue opportunities.
• Built relationships with local businesses, event organizers, social media creators, and community partners to generate new business and increase outlet awareness.
• Oversaw banquet and event operations, ensuring successful execution of corporate events, social functions, and private gatherings.
• Coached and developed F&B leaders and associates while establishing accountability for service, sales, and operational performance.
• Identified opportunities to maximize underutilized spaces and transform outlets into revenue-generating experiences rather than relying solely on traditional hotel F&B traffic.

• Oversaw daily Food & Beverage operations across the Club Lounge, Starbucks, restaurant, bar, and banquet operations.
• Managed daily food and beverage operations for hotel guests and events.
• Led restaurant and banquet operations for corporate meetings, weddings, social events, and hotel functions.
• Managed multiple revenue centers while maintaining service standards, guest satisfaction, labor efficiency, and financial performance.
• Directly supervised 2 Food & Beverage Managers and 1 Banquet Manager, providing leadership, coaching, accountability, and operational direction.
• Managed Starbucks operations, including staffing, inventory, product availability, service standards, and daily financial performance.
• Oversaw Club Lounge operations, ensuring elevated service standards and a consistent experience for VIP and loyalty guests.
• Directed scheduling, hiring, training, coaching, and performance management across multiple F&B outlets.
• Managed food and beverage purchasing, inventory, labor costs, and operational expenses.
• Partnered with culinary and hotel leadership to improve outlet performance, guest engagement, and revenue opportunities.
• Identified opportunities to increase F&B revenue through promotions, events, upselling, and outlet activation.
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• Managed daily food and beverage operations at a premier hotel.
• Supervised staff to ensure exceptional guest service standards.
• Coordinated inventory management and supply ordering processes.
• Implemented & scaled third party delivery platforms (Doordash, Grubhub, UberEATS) & generated over $5,000 in additional weekly revenue

• Managed 30+ employees across FOH and BOH

• Executed events from 100–1,000+ guests including weddings and corporate functions

• Increased revenue through activations such as R&B; Bingo and themed events

• Managed P&L; including labor, food cost, and beverage cost

• Improved labor efficiency through strategic scheduling

• Developed SOPs to enhance service consistency

• Partnered with sales teams to drive banquet revenue

• Oversaw menu engineering and pricing strategies

• Implemented inventory systems to reduce waste

• Maintained compliance with health and safety standards

• Resolved guest concerns to ensure satisfaction

• Trained and mentored supervisors and line staff

• Prepared and presented diverse banquet menus for various events and occasions.
• Supervised kitchen staff to ensure efficient food preparation and service.
• Collaborated with event planners to design customized culinary experiences.
• Maintained high standards of cleanliness and food safety throughout the kitchen.
• Managed inventory and ordered supplies to meet banquet demands efficiently.
• Developed seasonal menu offerings based on local ingredients and trends.
• Coordinated with front-of-house staff for seamless service during events.
• Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
• Directed presentation and portioning of food for banquet functions.

• Managed daily store operations and ensured smooth workflow.
• Oversaw inventory management and conducted regular stock audits.
• Supervised staff scheduling and assigned tasks for optimal coverage.
• Trained new employees on customer service and product knowledge.
• Resolved customer complaints promptly to ensure satisfaction.
• Maintained high standards of cleanliness and safety in the store.