Robert James

Owner and operator specializing in child, senior, family, and pet candid portrait photography. Highly proficient in Adobe software (Lr, Ps, Id, Ai) www.rejphotography.com

Have overseen the operations of two Sea Island restaurants and the direct management and development of departmental managers, supervisors and more than 50 employees while ensuring compliance to over 150 Forbes 5 Star Standards. Annual guest volume levels exceeded 97,000 & 47,000 covers respectively. Developed and managed each operating budget of $3.6 million and $2.9 million respectively. Managed each venue’s profit and loss centers, including food, beverage, supply and labor costs, as well as operating expenses to meet and exceed monthly operating budgets while adhering to Green Book standards and guidelines. Performed monthly financial P&L analysis, as well as business forecasting, to clearly communicate expectations and actions to maximize each venue’s financial performance.

Directly responsible for assisting in the management of In Room Dining, Three Meal Restaurant, Hotel Lounge, and the Hotel Coffee Shop.

In the six years spent at this property, I served less than one year as a fine dining server in the Antler’s Lodge, three years as Beverage Supervisor, and two years as Meeting Planner Liaison/Concierge for the catering department. As Beverage Supervisor, I was one of three managers overseeing the entire beverage department. This included the simultaneous staffing, training, operations, and payroll of four outlets; Charlie’s Long Bar, Cactus Oak 19th Hole Restaurant, Papa Ed’s Pool Bar and Grill, as well as the banquet beverage department. We were also responsible for all alcoholic beverage ordering, distribution, and controls for entire resort. As Meeting Comcierge, I served as an extension of the Catering Department to ensure successful meetings and events while working closely with the Banquet and Convention Services Departments. This included being proficient in anticipating the needs of group events and facilitating any last minutes changes, Food & Beverage Banquet Event Order bill review with clients, and company communication of all group information likely to have an impact on outlet business. Durning slow periods of group business, I also served as a roving Food and Beverage manager.