B
R I A N
R
I C H A R D S
Director of Food & Beverage
PROFILE
Experienced Food & Beverage
Director with a proven track record
E D U C A T I O N
of helping large- & small-scale
F&B operations find success.
Adept in all aspects of managing
food & beverage service to
maximize profit and minimize
costs. Experienced in capital
projects & execution, menu
engineering, vendor relations,
maintaining inventories,
coordinating staffing, and meeting
& exceeding industry standards.
Committed to ensuring optimal
productivity and high levels of
customer satisfaction.
Bringing forth with a beneficial
skillset, conductive to achieving
F&B goals.
C O N T A C T
Dallas / Fort Worth, TX
(480) 721 2865
Brian18421@gmail.com
Linkedin.com/in/brian18421
E X P E R T I S E
Large Scale & Boutique Operations
Capital Projects / Remodels
Leadership & PL Accountability
Ground Up Team Building
Profitability & Cost Controls
Marketing & Communications
2003
–
2001
E X
June 20
June 20
–
July 19
Covid
Layoff
7.19
–
8.18
8.18
–
8.17
Hospitality Management
Luzerne County Community College / Nanticoke, PA
P E R I E N C E
Task Force – Opening Director of Food & Beverage
Hotel Drover – Autograph Collection – Fort Worth, TX
• Plan and oversee all aspects of opening a custom 200 room hotel
through the covid pandemic
• Develop a high detail covid opening plan along with 2 budgets
for covid & post covid revenue strategies and implementations
• Created operational plans for 5 bars, restaurants, IRD, banquets &
offsite catering
• Built a highly skilled team through remote & in person training &
development
Complex Director of Food & Beverage
Vista Collina Resort / Meritage Resort & Spa – Napa, CA
• Oversee $30M+ in F&B sales and overseeing 200+
employees in peak season, which include opening 2
new restaurants and bars, a pop-up restaurant,
installing a banquet tent, expanding our vineyards to
include chickens and bees, and an outdoor kitchen
• Manage 2 P&L’s that encompass 2 hotels along with
over 90k sq ft of meeting space, 9 wine tasting rooms,
and over 10 F&B outlets. Average monthly F&B profit
contribution of 35%-39%
Director of Food & Beverage
Virgin Hotels – San Francisco, CA
• Oversaw 6 months of pre-opening planning, purchasing, and
onsite construction project management while building a
budget for 6 outlets
• Assisted with all new system & equipment implementations
such as Avero, Agilysys, ADP, Rational ovens, Turbo Chef, &
coffee equipment
Pre-Construction Director of Food & Beverage
MacArthur Place Hotel & Spa – Sonoma, CA
• Brought on by a friend to oversee the ownership change,
development, & reopening of food & beverage operations due to
the delay in the opening of Virgin Hotel SF
T E C H N I C A L S K I L L S 90% 75% 80% 90% 87% 80% A W A R D S / C E R T I F I C A T I O N S Wine Spectator Award Multi-Hotel – Achieved the WS Award of Excellence for Wine Programs 2012 Servsafe Manager Manager Certified CA, AZ, PA, TX Food Handler I N T E R E S T S Restaurant & Hotel Openings Capital Projects L A N G U A G E S E N G L I S H Fluent S P A N I S H
E X P E R I E N C E
(c o n t i n u e d )
7.17
–
11.15
11.15
–
7.14
6.14
–
9.12
Executive Director of Food & Beverage
Hotel Palomar / Kimpton Hotels – Phoenix, AZ
• Managed and directed 18k sq ft of meeting space, 2
restaurants, IRD, and honor bar
• Maintained 90+% employee opinion survey through the
outlets and reduced turnover by 20%
• Executed $350k in revenue driving capital projects
Casino Executive Director of Food & Beverage
Mount Airy Casino Spa & Golf Resort – Greater NYC
• Oversaw $24M in revenue encompassing 13 F&B outlets
which included a concert venue, a golf course, and
nightlife operations
• Designed and opened Lucky 8 restaurant adding another
$2M to the outlet totals along with “Get Wet Ultra Pool”,
which brought in another $1.1M
• Transitioned 2 restaurants into new concepts “Guy Fieri’s”
& “Bistecca by Il Molino of NYC”
Area Director of Food & Beverage Development
MetWest Terra Hospitality, San Francisco Bay Area
• Budgeting and P&L for 4 hotels
• Exceeded 50% YOY revenue growth ’12-’13 – Tiburon
Lodge though a remodel and concept change
• Created local partnerships with the grade schools and
installed gardens for continued education
• Opened Top Notch Resort in Vermont
8.12
–
11.09
2009
–
2007
2007
–
2006
2006
–
2004
Outlets General Manager
La Costa Resort & Spa & Montelucia Resort & Spa
San Diego, CA & Scottsdale, AZ
• Hired on as AGM of Prado, promoted to Outlets Manager
and then transferred to La Costa Resort as opening
GM for 2 new F&B outlets
Restaurant Manager
Mondrian Hotel – Asia de Cuba – Scottsdale, AZ
Assistant Outlets Manager
Tempe Mission Palms Hotel – Tempe, AZ
F&B Supervisor – Penrose Room 5 Star / 5 Diamond & Summit
The Broadmoor Hotel – Colorado Springs, CO
R E F E R E N C E S U P O N R E Q U E S T