James Anderson

Consultant @Carver Hotel Group

US

Reviewed and approved budgetary decisions for all areas of the facility with a P&L responsibility of maintaining benchmarks set by the ownership. Managed budget guidelines set by the ownership to achieve targeted revenues of 3.5 million dollars in total revenue. Responsible for Culinary department while achieving 28.5% food costs. Collaborated with executive chef on menu development, cost and inventory controls, and employee engagement. Assisted banquet manager in cost controls, event planning and scheduling. Maintained positive relations with all internal and external customers. Supervised and trained 40+ team members. Negotiated all vendor agreements and schedules that allowed hotel to decrease food costs by 2.5%. Recruited to the position and worked in liaison with the Chef to development menu plans and implement food cost controls. Key role in the generation of $3.5M in annual food & beverage revenue which included event and meeting space of square feet. Staff scheduling according to standards to achieve 35% labor costs. Event planning that included, menu planning, meeting clients to discuss their upcoming function, learn any special dietary needs of attendees. Gave input during P&L meetings to increase flow through to the bottom line, and discussed areas of concern.

I am currently attending TCC

Operations Management , Logistics, Materials, and Supply Chain Management