1950 Logan St #101
Denver, CO 80203
414.429.0537 (cell)
Jeffreycoyle31@yahoo.com
JEFFREY COYLE, C.B.S
OBJECTIVE To obtain a position in hospitality in the full-service atmosphere with emphasis on
leadership and training, specializing in purchasing, labor management, P&L
analytics, menu engineering, cost analysis and efficiency, inventory, and guest
service and experience.
SKILLS &
ABILITIES
Functionality and equipment set up and continued service of bars, dining rooms,
and all kitchen equipment, planning, organization, cost analysis, inventory control,
staffing, training and scheduling, budgeting, team leadership, knowledge of fine
wine, spirits, and beer, ordering, proficient in all Microsoft Office applications,
ProfitSword and ProfitSage, SAP, and ReportSafe, Certified in TIPS. Food and
Beverage Champion through Hilton University. ServSafe certified. Over 14 years in
restaurant management experience. Passionate about task force opportunities and
multi-property management.
EXPERIENCE
DIRECTOR OF FOOD AND BEVERAGE, THE ASCENT ON MAIN (A VALOR HOSPITALITY LOCATION)
SEPTEMBER 2021 – PRESENT
Hired as the hotel was reopening from a full shutdown due to COVID. Hotel housed 51 rooms in a boutique
format, with two restaurants, a lobby coffee bar, a top-floor martini lounge, and a banquet
space. Revamped all menus to reflect the new vision we had for the outlets. Promoted Sous CHef to Exec
Chef and collaborated on all menu ideas, focusing on plate cost, presentation, cross-utilization of products,
prepping par levels, and ordering efficiency to increase cash flow. Maintained food costs at below-
forecasted numbers. Trained two FOH managers on scheduling, purchasing, invoicing and tableside SOPs
for all new staff. Completely reworked the existing Micros POS. Responsible for payroll and onboarding.
TASK FORCE GENERAL MANAGER, STONEBRIDGE HOSPITALITY
JANUARY 2021 – SEPTEMBER 2021
Hired on to initially lead the reopening of Renaissance Denver Downtown, then put into position to assist and
lead the reopening of The Jacquard, Doubletree DIA, Moxy Seattle and Aloft Denver Airport. Intricate in
hiring, inventory and purchasing, installing SOPs that leaned heavily on consistency and standardization
throughout the company as hotels reopened and/or transitioned with new GMs. Reported directly to the
Regional VPs covering specific hotels and the Senior Executive Vice President.
CORPORATE DIRECTOR OF FOOD AND BEVERAGE, OXFORD COLLECTION HOTELS & SUITES
MARCH 2020
Hired to a newly created position for this hotel group. Company was looking to expand their hotels and had
new ideas for full-service restaurants and needed someone with a high-level of experience and high-
energy. Launched the new breakfast SOP during the COVID-19 pandemic, to ensure our guests were able to
be served safely. Was the first ever hired to this newly-created position, and had many projects that I was
taking on to lead the development of the transition of the Oxford Collection from limited service hotels to
full-service hotels.
REGIONAL DIRECTOR OF FOOD AND BEVERAGE, STONEBRIDGE HOSPITALITY
MARCH 2018 – FEBRUARY 2020
Transferred within a third-party hospitality group (Stonebridge) to assume the role of Director of Food and
Beverage. 305 guest rooms, 24,000 sq. feet of event space, full service restaurant, pool lounge and coffee
shop. Head of department, with Assistant Dir. of FB, FB Manager, Banquet Manager and Executive Chef
reporting directly to me. Worked directly with the newly hired Executive Chef on culinary SOPs, menu
creation, and sanitation. Guest satisfaction (SALT) scores for Restaurant Service +10 points over
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Doubletree Americas brand standard during the first two months of employment and continued that level
throughout. Associate Opinion Survey showed a 92% satisfaction for 2019, the highest on property and
14% higher than the standard. Streamlined purchasing and inventory by eliminating costly inventory
management software, training managers on purchasing and inventory control, and utilizing “dead stock”
to maximize space and profitability in the kitchen and liquor room. reporting directly to the Vice President
of F&B, assisting in the transition of Boulder Marriott, continued operations of Aloft DIA, Holiday Inn DIA
(Tower Tap and Grill), Doubletree San Francisco, and the opening of Courtyard Pullman (WA), Residence
Inn Seattle Convention Center, and Residence Inn Boulder, CO. Submitted CapEX reports to the corporate
office for new equipment, if needed. This role later included the Regional Director role, reporting directly
to the Vice President of Food and Beverage. Specialized in programming of MICROS point of sale for FOH
use and accessing reports from the back office for all new properties. I also focused on opening operations,
SOPs, server/bartender training, menu creation and profitability, initial inventory purchases, back office
operations and procedures, and financial analysis.
DIRECTOR OF FOOD AND BEVERAGE, HILTON GARDEN INN DOWNTOWN DENVER (A STONEBRIDGE
LOCATION)/TASK FORCE FOOD AND BEVERAGE DIRECTOR
June 2015-February 2018
Led a team of three FB Managers in a full-service environment, including 6,000 square feet of event space, a
full room service menu, and a 136-seat restaurant. Restaurant was remodeled in April 2015, and I was
brought in to change the culture of the Food and Beverage department. Embarked on a four-month
training program for each manager, including Bar management, Event management, and
Administration. Raised SALT scores within two months to above brand-standard, ended 2016 as top-5
Most Improved Breakfast Service in HGI Americas. Lowered bar cost and labor cost by monitoring
punches, checking pours, and monitoring inventory and began practicing more efficient and cost-effective
purchasing techniques. Worked directly with the Executive Chef on menu creation, culinary operations,
and sanitation practices. Continued all tasks from previous position at the Marriott. Became #1 task force
FB associate for Stonebridge Hospitality within a year.
FOOD AND BEVERAGE MANAGER, MARRIOTT MILWAUKEE DOWNTOWN (A WHITE LODGING
LOCATION)/LEAD TASK FORCE FOOD AND BEVERAGE MANAGER
June 2013-June 2015
Led the team of front-of-house associates in opening of 205 room full-service hotel. Restaurant is a new
concept for Marriott. Responsible for ordering bar products for Millioke as well as all events for the hotel,
bar menu production, recipe guides, proper pours for bartenders (cost control), staffing and scheduling,
reporting invoices, processing payroll to HR, and everyday restaurant operations and assistant in event
operations. Reported directly to the Hotel GM. Ended 2013 as the #1 FB Service property in all of Marriott
North America for lunch and dinner, and consistently stayed in the top 20% throughout 2014 and
2015. Was assigned lead task force for opening of Marriott Westminster, and rebranding of Marriott
Fairfax and Courtyard Magnificent Mile (Chicago) specializing in programming MIRCOS Symphony for FOH
use and report access.
GENERAL MANAGER, HARRY’S BAR AND GRILL (AN N-STARS RESTAURANT)
March 2011-May 2013
Led team of managers in everyday operations as well as ordering for the bar, cost and inventory control,
invoice processing, bar menu and recipe production, scheduling and staff training. Managed and consulted
two other restaurants in the group. (NSB Bar and Grill, The Knick). Reported directly to the Owner.
EDUCATION UNIVERSITY OF WISCONSIN-OSHKOSH B.S. JOURNALISM/ADVERTISING/PUBLIC RELATIONS
1996-2000
3.4 GPA (4.0 scale) Played baseball and numerous intermural sports, was selected to be part of
the national advertising competition team to represent UW-O with a team of students for a
Toyota campaign. (3rd place). Certified Beer Server through the Cicerone Certification program.
COMMUNICATION Led the Millioke servers, bartenders, and hosts to the #1 ranking in lunch and
dinner service, according to Marriott International guest satisfaction surveys (355
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locations) to end the year of 2013. Consistently scored in the top 20% of hotels in
the Marriott chain in North America.
LEADERSHIP A born leader. Captain of all sports teams in high school, (1995 State baseball
Champions), unanimous Southern Lakes Conference Player of the Year (1996)
REFERENCES ELIAS CHEDID
Owner, N-Stars Restaurant Group
elias@theknickrestaurant.com
414.272.0011
PATRICK TAYLOR
Executive Chef, The Westin Houston Downtown
PATRICKSTAYLOR@GMAIL.COM
214.566.8315
PUBLICATIONS:
www.hotelfandb.com/articles/835-meat-cheese-beer