Guillermo Vega

Results-driven Food & Beverage executive with 20+ years of progressive leadership across sports/entertainment venues, high end specialty retail, and restaurant operations. Proven track record directing multi-million-dollar P&Ls, leading large seasonal workforces, and partnering with senior stakeholders on capital projects exceeding $30M. Combined regulatory and compliance expertise (former state health inspector) with commercial acumen in vendor negotiation, event strategy, and cost control, consistently delivering revenue targets while holding COGS at or below 30%.

Freelance Hospitality Consultant

(2026-03)

• Provide independent, project‑based expertise to hospitality businesses.

Director, Food & Beverage - Jacksonville Jumbo Shrimp

(2021-01 - 2026-03)

• Direct the full-service food and beverage operation for a Minor League Baseball stadium venue, leading 4 salaried managers and a seasonal workforce of 150–300 across all revenue outlets at a stadium that hold 11,000 fans.
• Own annual revenue forecasting for all outlets, totaling $5.8M, while managing expense categories and holding COGS consistently at or below 30%.
• Lead negotiation and management of all key food and beverage vendor partnerships, having assumed full ownership of these accounts from the VP of Sales.
• Oversee all F&B outlets which included 7 banquet catering areas, 7 brick and mortar quick service restaurants, 12 premium luxury suites, 2 VIP lounges, and 14 portable locations which include 9 full liquor bars.
• Partner with the SVP of Special Events on proposal development, menu design, and execution of non-baseball events ranging from 10-person breakfasts to 11,000 in-person catered functions.
• Serve as the F&B advisor to design firms and contractors (including Birkin, O Sports and Canopy) on venue renovation and new-build projects valued at over $31M. Focusing on premium high end event spaces such as luxury suites and exclusive VIP areas.
• Oversee F&B payroll, financial reporting, and inventory management, including implementation of new inventory software to modernize operations.
• Maintain a consistent 'A' grade across all health and sanitation inspections and audits.

Area Director - Sur la Table

(2018-05 - 2021-12)

• Directed grand-opening operations for new store locations across a multi-state territory spanning Florida to New York City.
• Built staffing plans and merchandising standards to ensure each location launched at full brand standards.
• Conducted post-opening performance visits, driving revenue improvement and operational best practices at underperforming locations.
• Worked hand in hand with the Director of stores and called upon to travel to 7 stores across the state of Florida and one store in NYC.

Supervisor of Area Operations - Crisgar Corporation

(2016-02 - 2018-04)

• Provided leadership, coaching, and development across 5 fast-casual restaurant locations, improved operations and profit performance.
• Built a collaborative culture across leaders, crew, and customers to support consistent service standards.

Retail Operations Manager - Aramark at Jacksonville University

(2012-08 - 2016-01)

• Managed daily operations for 7 campus retail F&B outlets, overseeing 7 supervisors and approximately 50 part-time staff.
• Directed monthly inventory reporting across all outlets for CFO and GM review.
• Trained across corporate brand systems including Starbucks, McDonalds, Chick-fil-A, and Einstein Bros. Bagels to manage proprietary licensed locations.

Public Health Inspector - Dept. of Business & Professional Regulation, State of Florida

(2010-01 - 2012-07)

• Conducted regulatory, standardized, and unannounced inspections of food service and lodging establishments statewide.
• Built foundational expertise in food safety and sanitation standards later applied across operational leadership roles.

B.S. - International Business Management — Human Resource Management - Temple University (2006)