KYLE GIBBSDIRECTOR LEVEL FOOD & BEVERAGE PROFESSIONAL ROUND ROCK, TX | 225-892-6352 | KYLEGIBBS1@YAHOO.COMDirector Level Food & Beverage Professional with significant experience that spans over 15 years primarily working for well-respected brands including Omni, JW Marriott, Marriott Autograph Collection, Hilton, Grand Hyatt, and Hyatt Regency. Recognized as a strong leader and trusted advisor who not only meets but exceeds both client and company expectations. Extensive background directing all aspects of an organization’s food and beverage services including menu planning and the preparation and presentation of food and drinks ensuring adhering to quality and safety standards. Demonstrated successes in managing, training, and developing top-performing teams. Thrives in environments that require the capacity to prioritize concurrent projects both calmly and efficiently. Proven track record of delivering the most productive, cost-efficient, and highest quality solutions that speak to a wide array of business needs. Highly skilled at developing, testing, and implementing SOP’s to positively impact all operations that fall under the purview of the Director of Food and Beverage. Seeking a director-level role within a company that will view my skill set as beneficial and a valuable addition to their team.AREAS OF EXPERTISE: Team Leadership | Hiring, Training & Development | Budget Management/Cost Control | Purchasing | Operations Management Inventory Management | Policy & Procedure Development | Hospitality Management | Food & Beverage | Event Management Menu Development | Catering & Banquets | Presentations & Proposals | Quality & Safety Standards | Process Improvement PROFESSIONAL BACKGROUND: Possesses comprehensive knowledge of restaurant, banquet, and retail operations Demonstrated successes in managing, training, and developing top-performing teams. Extensive background overseeing every facet of daily operations, scheduling, budget development, and implementation.Highly skilled at controlling, managing, and maintaining inventory which includes purchasing and cost analysis. Consistently keep up to date with the ever-changing market and food and beverage trends.Expansive history of introducing new concepts and procedures to run a more efficient and profitable operation.Well-versed at facilitating and directing meetings with department heads, managers, supervisors, and hourly staff on new procedures, policies, and promotions to guarantee a more enjoyable and memorable experience for the guest.Complete understanding of how to process information and financial data utilizing Envision, Microsoft Word, and Excel for forecast, budget, inventory control, and cost classification. Excels at communicating with various types of people and personalities which has aided in cultivating professional relationships, diffusing situations, and having positive interactions with colleagues.EMPLOYMENT HISTORY:EatDrink512 Consulting (07/2021-Present)Founder/Owner & Operator Prism Hotels & Resorts (02/2021-06/2021)Director of Food & BeverageOmni Hotels & Resorts (04/2010-02/2021)Director of Food and Beverage, Omni Austin Hotel at SouthPark (January ‘18-February ‘21)Executive Chef. Omni Austin Downtown/Ancho’s (September ’15-December ’17)Executive Chef, Omni Jacksonville/Juliette’s (December ’12-September ‘15)Executive Sous Chef, Omni Royal Orleans/Rib Room (April ’10-December ‘12)Hilton Baton Rouge Capitol Center (10/2007-03/2010)Sous Chef/Restaurant Chef. ***Additional Employment Available Upon Request***EDUCATION: Louisiana Culinary Institute | Graduated 2/07
