Wednesday Smith
Las Vegas,NV
Summary
Seasoned Director of F&B adept in leading high performing teams to exceed sales targets and operational goals. Excels at innovative management training and robust event planning strategies. Skilled in negotiation and team building.
I transform challenges into scalable achievements.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Director of F&B and Merchandise
The Sphere
09.2024 - 03.2025
- Directed all aspects of the F&B program including planning, budgeting, staffing, scheduling, monitoring, and reporting.
- Formulated long-term objectives while managing day-to-day operations.
- Managed multiple projects simultaneously while staying within deadlines.
- Mentored and coached a team of 15 managers, and 28 assistant managers enabling them to reach their highest potentials.
- Negotiated contracts with vendors, suppliers, and partners effectively.
- Created and managed budgets, ensuring financial targets were achieved with our in house merchandise.
- Collaborated with stakeholders to identify areas for improvement and develop strategies for growth.
- Implemented effective policies and procedures that enabled the organization to meet compliance requirements.
- Collaborated with the retail creative teams to develop innovative designs for various products.
- Created a safe work environment through proactive risk management strategies such as hazard identification and reporting procedures.
- Organized special events, such as banquets or promotional buy out activities for the venue.
- Completed paperwork detailing inventory, sales records, and employee performance.
- Participated in negotiations with the Union agencies regarding creating the CBA.
General Manager of Food & Beverage
Dodger Stadium
11.2022 - 09.2024
- Ensures show quality food and beverage standards for 116 Stands, Suites, & clubs, resulting in upwards of 141 Million in sales a year.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Execution of all nightly promotions, souvenir programs and corporate sponsorships.
- Achieves daily sales and assigned cost goals.
- Responded to all fan feedback, leading to service improvements.
- Formulated policies and procedures to streamline operations.
- Established a comprehensive employee onboarding and training programs to maintain compliance with industry regulations.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Partnered with Executive Chef for continuous improvement and enhanced concepts and menus offerings.
Manager of Operations
Saddle Ranch Chop House
02.2011 - 10.2022
- Successfully managed budgets, consistently meeting financial targets while maintaining high-quality standards.
- Controlled purchasing and inventory for food and beverage.
- Reviewed and evaluated usage, analyzing variances and taking corrective action.
- Designed the rotating specialty cocktail/ seasonal program.
- Tracked and reported emerging industry and area trends.
- Create engaging social media content, develop strategies to drive business across all locations.
- Improved customer satisfaction ratings by ensuring prompt resolution of issues and concerns from guest feedback.
- Negotiated favorable contracts with vendors, securing competitive pricing arrangements that benefited the bottom line results.
- Assisted HR with recruiting, selecting and training new management staff.
- Mentored junior team members in their career progression pathing endeavors towards managerial roles within the company structure framework.
- Championed the adoption of new technologies for an inventory data-driven decision-making program.
- Led manager team meetings to discuss performance metrics, fostering culture of continuous improvement and accountability.
- · Coordinated with event planners to provide exceptional service for private parties, video/television shoots, and corporate functions.
- Interacted well with customers to build strong connections and nurture relationships.
- Assisted in new store openings and operations,
- Reduced downtime by overseeing the maintenance team and prioritizing tasks according to urgency.
- Assisted in menu development and updating concepts to design and printing.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Director of Beverage
Grimaldi's Coal Brick Oven Pizzeria
01.2009 - 01.2011
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Verified staff compliance with accepted food and drink safety regulations, suggesting training where necessary.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Implemented quarterly menu rotations to showcase seasonal ingredients, keeping offerings fresh and exciting for guests.
- Managed and scheduled bartenders and drink servers.
- Managed inventory effectively, reducing waste and improving cost efficiency.
- Established relationships with local suppliers to source fresh ingredients at competitive prices, supporting community businesses while ensuring quality products for guests.
- Organized successful wine tastings and other events, attracting new clientele and boosting revenue.
- Coordinated with event planners to provide exceptional service for private parties and corporate functions.
- Developed comprehensive training materials that increased bartender proficiency in both product knowledge and customer service skills.
- Optimized bar layout to improve workflow efficiency without compromising aesthetics or functionality.
- Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving beverage industry.
- Collaborated with chefs to design food pairings for specialty cocktails, and wine enhancing guest experience.
- Purchased beverage stock and handled all inventory needs.
- Complied with health and safety regulations.
Beverage Operations Manager
Dos Gringos Mexican Kitchen
02.2003 - 01.2009
- Responsible for the beverage program for 5 Locations.
- Created all beverage menus and specialty cocktail programs.
- Maintained all beverage inventory and ordering.
- Determined bar schedules based on performance and sales.
- Tracked and reported customer spending behavior and sales.
- Oversaw all catering and special event planning and execution.
- Maintained an 17% bar cost.
- Hired and trained bar managers.
- Selected all music played, provided input on décor, marketing and social media posts.
- Developed strong relationships with vendors for negotiations.
Skills
- Charismatic leader
- Detailed Oriented
- Effective Planning
- Leader and Mentorship
- Strategic planning
- Team Building
- Project coordination
- Service and Quality
- Staff development and training
- Strong Work Ethic
- CPR
- Microsoft programs
- Various POS systems
- Partnerships and Alliances
- Negotiation
- Stakeholder Development
Certification
- TAM
- SNHD
- CPR
- Las Vegas NV Gaming Card
Timeline
Director of F&B and Merchandise
The Sphere
09.2024 - 03.2025
General Manager of Food & Beverage
Dodger Stadium
11.2022 - 09.2024
Manager of Operations
Saddle Ranch Chop House
02.2011 - 10.2022
Director of Beverage
Grimaldi's Coal Brick Oven Pizzeria
01.2009 - 01.2011
Beverage Operations Manager
Dos Gringos Mexican Kitchen
02.2003 - 01.2009
Similar Profiles
Mickelle WilliamsonMickelle Williamson
Event Security Guard at The SphereEvent Security Guard at The Sphere
Mickelle WilliamsonMickelle Williamson
Event Security Guard at The SphereEvent Security Guard at The Sphere
Manuel Nino JrManuel Nino Jr
Event Security Guard at The SphereEvent Security Guard at The Sphere