Wade Smith

Work in the food and beverage industry in hotels and country club as a F&B Manager/Assistant F&B Director as Cook, Bartender, Server, banquet captain. Am a focused, reliable and trustworthy professional. My experience in supervision and management has taught me to be a great decision maker when it comes to overseeing a company business. My organizing skills are exceptional, team player and works well with groups, customers, team members and solo.

Willing to relocate: Anywhere

Food and Beverage Director - Marriott hotel - Orlando, FL

(2022-11)

Dedicated food and beverage director for 9 years. Events planning, meet with clients on day-to-day basis, person who give ideas, meets with VIP clients such as NBA, MLS, college football agents then gets culinary team and service staff ready to execute the job on schedule and on time. Marriott is a 335 rooms hotel with 29,922 Sq Ft of events space, 22 events space, 11 breakout rooms.

As a food and beverage director lead a team of 80 staff members: 22 full-time, 4 houseman, 50 part-time, 1 executive chef, Restaurant manager and bar manager. Generate a Revenue of 8.4 million per year in banquet events, restaurant and bar. As a director plans fiscal management, financial forecasting, organizing management, marketing.

Banquet/Restaurant Manager - Hilton Garden Hotel - Cocoa Beach, FL

(2021-09 - 2022-06)

Day to day operation, interview, hiring, training team members and assist all banquet team members, revised BEO in pre shift meeting, set up and break down, inventories, staff scheduling, cost control, monitor food preparation for quality and health procedures. Meet and greet customer for satisfaction to make sure they have a great experience.

At Hilton Garden

Inn we had a team of 20 staff members, a 9,200 Sq Ft of Event space, 5 breakout rooms and generate a Revenue of 3.9 million per year in banquet events.

Food and Beverage Director/Executive Chef - Marriott International, Inc. - Hilton Head Island, SC

(2013-09 - 2018-11)

Manage the activities of assigned manage. Overseeing 7 outlet managers, 2 executive sous Chef and 2 bar manager. Marriott is a 900 rooms hotel with a Revenue of 25.3 million per year.

• Instituted plans to meet department revenue and profit goals implemented action plans that directly motivate the team to meet objective.
• Financial forecasting, fiscal management, organizing budget marketing management.
• Determined minimum and maximum stock for all food and beverage, material and equipment.
• Plan, identified, delegates appropriate responsibilities to ensure smooth flow operation.
• Responsible for creating menus and updating menus in pod system.
• Communicated and enforce policies and procedures with all team members.

Food and Beverage Manager/Banquet Manager - ClubCorp - South Carolina

(2000-03 - 2013-05)

Operate day to day operation including Banquet, monitor Team management, Training, interview and Hiring, inventories, cost control, budget marketing, fiscal management and promotions. Club Corp is a well-known country club in North Carolina, Virginia over 7,000 members in total.

College Associate - Hospitality in hotel Management - University of South Carolina-Columbia (2001-08 - 2003-06)

MBA - University of South Carolina (2018-05)

Upper secondary education