Dylan Beaumont

Fairfield Inn & Suites by Marriott

Member of pre-opening and opening management team. 
Previously Front Office Manager, Assistant General Manager.

General Manager

ALKO Hotels

My tenure at ALKO Hotels is currently 12 years and counting.

I've contributed to: 
Comfort Suites Eugene, Fairfield by Marriott Eugene, and when called upon University Inn & Suites.

It has been a pleasure to meet & work with talented, motivated professionals who have impacted my hospitality career.

Hospitality Manager

Dolphin Bay Resort & Spa

Revenue Manager, Night Manager

Hospitality General Manager - 
I aim to offer my best efforts to my employer and to my employees. 
I enjoy the study of my position and my industry as well as sharing my knowledge with
my colleagues when possible.
I'm grateful for the mentors who've helped me develop and aspire to offer the same to others.

Charlotte-Mecklenburg Schools

Culinary Instructor

SeafoodS.com, Inc.

Product consultant and sourcing advocate for chefs looking for a WOW factor to enhance their center of the plate offerings. I do everything possible to ensure the success of my chefs and make their lives easier.

Account Manager

Outside The Box Meals Inc.

*Facilitate customer acquisition & all new contracts
*Oversee hiring, staffing, & training of key personnel
*Supervise daily operations

Director Of Catering

Ted's Montana Grill

◦	Manage labor and hands on training of 20 person team for upscale, open, scratch kitchen operation
◦	Reduced food waste from 2.98% to within top 10% of company average at 1.5%; run 30%- food cost while ensuring food consistency, quality, and presentation in a fast paced environment 
◦	Project weekly guest forecasts, process invoices, monitor financials and control inventory
◦	Responsible for catering menu production, design, and execution of all off site events for external clients (often including special diets and allergen specific requirements); participate in off site demos, community events, and fundraisers
◦	Create individual development plans to help qualified cooks prepare for promotion
◦	Ensure compliance with proper food handling and sanitation procedures; pass all health department and internal safety inspections/audits with 92% or better

Chef

Red Lobster

Started as an hourly server/bartender and promoted from within. Held all RM titles: Service Manager, Bar Manager, Staffing & Training Manager, Culinary Manager

◦	Selected, hired, trained, and developed schedules for 40-50 servers and 20+ culinary team members
◦	Controlled daily labor targets, F&B inventory/purchasing, and routinely analyzed P&L statements for high volume unit.
◦	Fostered guest relations to build check averages, increase repeat business, and improve counts to 3,500+ guests each week

Manager

Experienced Hospitality Professional with a demonstrated history of working in the food & beverage industry from hourly team member to Front of the House and Back/Heart of the House manager, teaching, food sales, consulting and more.

taplio

The Battle

Dylan Beaumont

Tasha Jackson

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