Troy D. McMahon1400 El Camino Village Dr., Apt 2805 Houston, Texas 77058 (512) 299-6890 troymcmahon46@gmail.comProfessional Objective: To excel in management in the food and beverage industry.Professional Experience:Hilton NASA Clear Lake, Houston, TXDirector of Food and BeverageFebruary 2018 – CurrentCreate new catering menu for the sales department to sell to groupsRaised MPSI scores from 56% to 83% for the yearRaised S.A.L.T. scores by more than 15% in all categories pertaining to diningOrdering all food and beverages for entire property30-60-90 and yearly forecasting Training and cross training all new employeesCreating and pricing new menu itemsControlling food, liquor, wine, and beer costsHiring and holding team members accountableTrouble shooting broken equipment when possible to save the company moneyOrdering all chemicals and training employees proper use to save money from improper useCreating daily specials / new menu items to properly show cooks the receipt and proper cooking techniques Embassy Suites, Flagstaff, ArizonaDirector of Housekeeping & Food & BeverageMarch 2016 – February 2018Knowledge of Hilton OnQ System Completed general manager training with Embassy Suites/Hilton propertiesRaised housekeeping SALT scores by 16% for cleanliness Ran housekeeping within budgetPart of management team taking the hotel from seventy eighth of 94 properties to sixth in the company30-60-90 day forecastingStaffing of housekeeping & food and beverage Ordering of all products for housekeeping & food and beverageDaily, weekly, and monthly staff meetingsThe Inn at Key West / Ocean Key Resort, Key West, FloridaDirector of Food and BeverageMarch 2015 – March 2016Knowledge of Micros SystemIncreased sales for restaurant and bar Created par levels for restaurant and bar Created new menu items and new menu for restaurant and barLowered liquor costs by 9% (from 29% to 20%) Lowered food costs by 6% (from 33% to 27%)Maintained Forbes standardsProgramed POS systemsMonthly profit and loss reports Daily sales reportsStaffing of front, back and poolside Tiki bar kitchen, bar, front lobby and house keeping inventoryControl for hotel Menu pricing and daily special approval Managed events for up to 300 people for tournaments, weddings, and private events, poolside and off site including meeting with potential clients, pricing costs, and final price approvalThe Spouter Inn Restaurant, Beaufort, North CarolinaAssistant General Manager / Executive ChefFebruary 2011 – February 2015 Knowledge of Revel System Knowledge of Micros SystemKnowledge of Aloha System ServSafe Certified Manager Increase sales by constant food quality, monthly profit and loss control, leading by example and use of US Foods and SYSCO to get quality food and to keep pricing fair Trained all kitchen and bakery staff Inventory controlOrdering of all food, chemicals and paper goods Created all menus including pricingHiring of staff Daily local market trips for fresh fish and produceCreated new specials dailyMaintained low food costsCut and portion fish and beef daily Monthly profit and loss reports Catered off and on-site events for upwards of 250 people (pricing, ordering, & execution of event)Picatta’s Fine Dining, Morehead City, North CarolinaGeneral Manager/ChefOctober 2005 – February 2011 Improved sales & lowered food costsIncreased health scoresProfit and loss controlAll food preparation Training of staffInventory controlCatering of groups upward of 800 people (meeting with potential clients, pricing, ordering, and overseeing execution of event)Hooters of America, Atlanta, GeorgiaManager June 2000 – August 2005 Knowledge of Revel System Improved sales by 31% in 18 months Lowered food costs by 13%Profit loss control Managing tiki bar, restaurant bar, restaurant staff and kitchen. Training of staff Catering pricing and execution (off and on site) Food and liquor inventory and ordering