Tim Washinski

Seasoned Food & Beverage professional with a strong track record of delivering elevated guest experiences, driving operational excellence, and leading high-performing teams within luxury hospitality environments. Seeking an opportunity to leverage extensive expertise in food and beverage operations, team development, and service leadership to contribute to the continued success and growth of a premier hospitality organization.

Food & Beverage Director at Even Hotel Pittsburgh (2025-03 – Present)

Responsible for the daily operation of an 80 seat full-service restaurant, 24-hour Market and banquet operations for a 160 room IHG Corporate property in downtown Pittsburgh. $1.5 million in forecast food and beverage revenue.

Director of Banquets at Oglebay Resort (2023-03 – 2024-03)

Responsible for upgrading all banquet presentations and services as part of $15 million renovation project. Worked with Executive Chef & Food & Beverage Director to create and reprice old menus to bring them up to market standards. Created and administered new service plan for banquet operations including team service & brigaded hand carried service for higher-end plated meals.

Increased wedding revenues by $250k in first year to $8.5 million budget. Worked with outside consultants on marketing and repositioning of all food and beverage offerings.

Banquet Director/ Restaurant Manager at Palmetto Dunes Oceanfront Resort (2021-09 – 2023-02)

Hired to oversee renovation of banquet and catering space for 2,000-acre resort property featuring multiple meeting venues, 3 PGA rated golf courses amongst many other high-end amenities and restaurants. Managed cap ex plan to replace all banquet equipment and provide modern look. Reviewed and repriced menu offerings and worked with general contractors to renovate all meeting venues that increased revenues by 35% in revenue.

Helped to manage high volume oceanfront restaurant with average daily revenue of $15,000.

Consultant at Thompson Consulting (2017-08 – 2021-09)

Hired by owner of consulting company to work on contracted projects for several on-going contracts. Assignments were for short time periods and included remote work as well as on-site assignments ranging from creating standard operating procedures, menu & training manuals and operational management for Banquet/ Catering & Restaurant operations. Assignments were based on negotiated contracts and time periods.

Restaurant/ Banquet Manager at Kimpton Hotels, The Brice hotel (2014-06 – 2017-08)

Part of the opening management team for a 4-Diamond Boutique Hotel

• Implemented operating systems and assisted in training
• Recruited and Hired all Staff, Assisted HR with personal and legal paperwork
• Responsible for payroll of 50+ employees and temps, Assisted payroll with punch cards
• Managed budgets, department revenue, P&L Statements, Food and Beverage Advertising

Director of Banquets at Chateau Elan Winery & Resort (2013-06 – 2014-06)

Responsible for daily operations of a 4-Diamond winery & resort that features 3 PGA rated golf courses, spa, equestrian center, 80K sq. ft. of flexible indoor and outdoor event space

• Exceeded budgeted financial goal of $6M in revenue, decreased labor & beverage costs
• Increased sales by creating SOP's, new banquet menu and offering off premise catering and training programs
• Recruited and Hired Staff, Assisted HR with personal and legal paperwork
• Managed budgets, department revenue, P&L Statements

Task Force- Senior Banquet Manager at Marriott Frenchman's Reef Resort (2013-02 – 2013-06)

Contracted to restructure resort, Banquet Operations and Assist Restaurant Outlets

• Recruited and Hired all Staff, Assisted HR with personal and legal paperwork
• Created training program, contracted new vendors, increased marketing

Director of Banquets at Loews Atlanta Hotel (2010-02 – 2012-11)

Part of the executive team opening for a 4-Diamond Luxury Hotel

• Implemented operating systems and assisted in training
• Responsible for daily operations, menu planning, recruitment & retention
• Managed budgets, department revenue, P&L Statements
• Ranked # 1 in customer service for 3 straight years in company & competitive set

Director of Banquets at The Mansion on Forsyth Park (2008-08 – 2009-09)

Responsible for the day-to-day Banquet & Event Planning operations and Audio-Visual departments for luxury four-star property. Part of Management Team that increased GOP by over $1.2M over previous year

• Increased guest service scores by 7% and implemented consistent service and training- which led to retention of associates

Consultant at KNR Restaurant Group (2007-08 – 2008-08)

New Restaurant - Worked with CFO to create opening Food and Beverage budget, SOP, Negotiated union contract Implemented operating systems and worked with corporate chef to design (2) kitchens for new property. Created budget for Trump SoHo, NYC (owner)

Director of Banquets at Daufuskie Island Resort & Breathe Spa (2005-04 – 2007-07)

• Increased sales by creating SOP's, new banquet menu and offering off premise catering and training programs
• Recruited and Hired Staff, Assisted HR with personal and legal paperwork
• Managed budgets, department revenue, P&L Statements
• Successfully executed over 120 weddings per year and a budget of 6M
• Managed (4) restaurant outlets during shoulder seasons

B.A. in Hotel/Restaurant Management – Johnson & Wales University