Wednesday Smith

• Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
• Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Worked with qualified chef to diversify menu with new offerings.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Purchased food and cultivated strong vendor relationships.
• Developed unique events and special promotions to drive sales.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Maximized quality assurance by completing frequent line checks.
• Managed a diverse portfolio of sponsors, ensuring timely delivery of contractual benefits and maintaining strong relationships.
• Increased event revenue through effective negotiation of sponsorship agreements, maximizing value for both parties.
• Conducted post-event evaluations to assess the success of sponsorships and identify areas for improvement in future collaborations.
• Secured sponsorships by cultivating relationships with prospective partners and presenting compelling proposals.

Ensures show quality food and beverage standards for 116 Stands, 14 Suites, & 5 clubs, resulting in upwards of 141 Million in sales a year

• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Execution of all food and beverage menus, nightly promotions, souvenir programs and corporate sponsorships
• Achieves daily sales and assigned cost goals
• Cultivates strong relationships with are partners and operational teams to ensure contractual obligations were met
• Ensures that daily walk throughs are being conducted in both FOH and BOH to keep up with all safety and sanitation needs
• Responsible for designing a training and onboarding program for management and hourly team members
• Forecasts labor and adequately schedules team members to meet operational needs up to 990 employees
• Responds to all fan feedback inquires and feedback
• Enforces responsible beverage service
• Introduced new POS reporting software as well as a new inventory program helping track food and beverage cost, set menu prices reduce waste and monitor stadium profits.

8 Restaurants with 41 Managers reporting into me resulting in upwards of 96 million in sales yearly

• Made decisions for operational activities and set strategic goals
• Enforces responsible beverage service
• Plan & monitor day-to-day running of all restaurant locations
• Supervised all management staff proving training, coaching and mentorship
• Revise and formulate polices and promote their implementation
• Identified opportunities for cost reduction and process improvement, implementing changes that resulted in significant savings.
• Reviewed financial information with the accounting and locations management teams weekly to promote profitability
• Evaluate overall locations performance by gathering, analyzing and interpreting data and metrics
• Negotiated with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
• Acted as showrunner for all film, tv and music videos shot on site at locations
• Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.

• Responsible for the bevaerage program for 5 Locations
• Created all beverage menus and specialty cocktail programs
• Maintained all beverage inventory and ordering
• Determined bar schedules based on performance and sales
• Tracked and reported customer spending behavior and sales
• Oversaw all catering and special event planning and execution
• Maintained an 18% bar cost
• Hired and trained bar managers
• Selected all music played, provided input on décor, marketing and social media posts
• Developed strong relationships with vendors for negotiations.

• Attracted patrons by developing and implementing marketing, advertising and community relation programs
• Controlled purchasing and inventory
• Developed preferred supplier lists
• Reviewed and evaluated usage, analyzing variances and taking corrective action
• Assisted HR with recruiting, selecting and training new management staff
• Assisted in employee reviews and compensation planning
• Tracked and reported emerging industry trends
• Designed the rotating specialty cocktail program.