Dean FederspielPhone: 512-579-8788Email: dean.federspiel@yahoo.comAddress: 28635 Maple Red Drive, Katy, TX 77494Career AchievementsDirector of Food and Beverage – Houston Marriott WestchaseSeptember 2013 – PresentDirect management and hands on involvement in all food and beverage outlets including 48,000 square feet of meeting and banquet space for a 604 room hotel. Ongoing direction and supervision of planning, improvements and implementation of food and beverage menus and promotions to enhance capture rates, cost controls, and profitability. Ensure that service standards and proper training are conducted and followed on a daily basis to enhance guest service. Multiple task force deployments including due diligence management changeovers, acting F&B director needs and hotel openings. Hotel openings included: The Guest House at Graceland in Memphis, TN and the Graduate hotel in Ann Arbor, Michigan.Director of Food and Beverage – Hilton AustinFebruary 2011 – June 2013Managed day to day operations for a four diamond $20 million, 85,000 square ft. food and beverage property.Direct management and supervision for six food and beverage outlets and banquets.Played a direct role in achieving an average 51% food and beverage profit from February 2011 until June 2013.Planned and forecasted the weekly, monthly and annual food and beverage budget.Assistant Director of Food and Beverage – Hilton AtlantaOctober 2007-February 2011Direct management and supervision of six food and beverage outlets and banquets.Played a direct role in achieving a 42% food and beverage profit for 2010.Responsible for the weekly outlet forecasting & planning.Direct role in planning and forecasting the annual food and beverage budget.Coordinated all outlet relocations, re-openings and re-training during the hotel’s full renovation in 2009.Increased the hotels “Grab & Go” overall revenue by 28% from December 2008 to December 2010.Participated in four task forces, including the openings of the Hilton Baltimore and Hilton Orlando Bonnet Creek. Director of Banquets – Hilton AtlantaMarch 2003-October 2007Planned, coordinated and executed a $10 million banquet operation with 119,000 square feet of meeting and Banquet space.Large and small meeting planner surveys were in the top three in the company.Reduced banquet houseman payroll by over $75,000 to budget in one year. Cut houseman staff from 38 FTE’s to 17, by eliminating the overnight shift and increasing productivity. Created and implemented a new service training manual for both the banquet and banquet houseman staff.Improved the banquet employee opinion survey from 67% to 83% in one year, and to 95% in three years. Improved the banquet houseman employee opinion survey from 50% to 81% in one year and to 100% in three years.Implemented new scheduling systems that prevented the need for outside staffing services.Ensured that all service standards were followed and that guest satisfaction was the highest priority.Dean Federspiel Page 2Director of Food and Beverage – Beach House Bal Harbour ResortJanuary 2002-March 2003Managed day to day operations for a $7 million food and beverage property.Supervised seven food and beverage departments, including the catering department.Developed training manuals and standard operating procedures for all food and beverage areas.Implemented new food and beverage concepts and promotions to enhance the profitability of the departments.Implemented cost controls that improved the bottom line by 15-20% per month.Doubled net profit compared to budget and prior year numbers for the first and second quarters of 2002.Director of Food and Beverage – Loews Miami Beach HotelJanuary 2001-2002Managed a $28 million food and beverage operation for a four star, four diamond property.Oversaw six food and beverage outlets, including 85,000 square feet of meeting and banquet space.Trained, cross-trained and developed managers for promotion.Implemented cost controls that improved the bottom line by approximately 10% per month.Promoted an atmosphere of teamwork while leading by example.Banquet Manager – Loews Miami Beach HotelAugust 1998-January 2001Interviewed, hired and trained all banquet personnel prior to hotel opening.Developed the training manual and procedures for the Banquet and setup Departments.Developed and supervised 100+ employees.Managed day to day administrative and budgetary operations for an $18 million department.Ensured that all service standards were followed and that guest satisfaction was the highest priority.The Ritz-Carlton, NaplesJanuary 1987-August 1998Held the following positions at this five star, five diamond property:Director of Room Service and Specialty CateringCafé Manager (three meal restaurant)Matre’d for The Grill (formal dining room)Executive StewardAssistant Executive StewardConference Setup Manager (Assistant Banquet Manager)Head Houseman, Conference SetupHouseman, Conference Setup Hotel Opening ExperienceThe Graduate Hotel, Ann Arbor (Food and Beverage)May 2017Guest House at Graceland, Memphis (Food and Beverage)October 2016Hilton/Waldorf Astoria Bonnet Creek, Orlando (Beverage and Micros)September 2009Hilton Baltimore (Restaurant)August 2008Loews Philadelphia Hotel (Room Service)April 2000Loews Miami Beach Hotel (Banquets, Banquet Setup) September -December 1998The Ritz-Carlton, Bali, Indonesia (Stewarding and Room Service)September-December 1996The Ritz-Carlton, Cancun (Stewarding) April 1993The Ritz-Carlton, Amelia Island (Stewarding)July 1991The Ritz-Carlton, Palm Beach (Banquets and Conference Setup)June 1991Education Alfred State College, New YorkAAS Degree in Business AdministrationMajor in Marketing