Taylor Stokes

As a versatile and proactive Resort F&B Operations Manager, I serve as a key operational expert across a diverse range of areas. Acting as a 'floating expert,' I ensure seamless operations, elevated guest experiences, and strict alignment with core HEART values (Honesty, Energy, Accountability, Respect, Teamwork). Thriving in dynamic, high-pressure environments, I deploy on short notice to lead outlets during transitions, management shortages, or peak periods, while driving consistency in standards, vendor partnerships, entertainment programming, systems efficiency, and financial integrity.

Key Responsibilities and Achievements:

• Outlet Leadership & Coverage: Operated any resort F&B outlet (e.g., restaurants, bars, poolsides, or event spaces) on short notice due to GM vacancies, management shortages, or high-demand periods. Maintained operational excellence, trained teams, resolved issues in real time, and minimized disruptions to deliver consistent guest satisfaction.
• Standards Enforcement: Upheld resort-wide uniformity in team uniforms, service protocols, and HEART values adherence. Conducted regular audits, provided targeted coaching, and implemented corrective actions to foster a culture of excellence and elevate overall performance.
• Cash & Compliance Oversight: Performed frequent cash bank audits across all outlets to ensure accuracy and integrity. Led PCI compliance audits, enforced secure payment protocols, and mitigated risks to safeguard financial operations and guest data.
• Beverage Partnership Management: Oversaw relationships with beverage vendors to guarantee compliant product usage. Optimized inventory flow for maximized bottle allocations, secured financial sponsorships for entertainment initiatives, and negotiated favorable terms to boost profitability and support programming goals.
• Entertainment Programming Leadership: Directed all resort entertainment activities, including hiring performers, DJs, and bands; created schedules; managed terminations; and evaluated program quality. Curated, engaging, theme-aligned experiences tailored to guest demographics and seasonal events, enhancing ambiance, and driving ancillary revenue.
• POS System Administration: Leveraged advanced POS platform access (e.g., Toast, Aloha, or similar) for troubleshooting, configuration updates, and process optimization. Generated detailed reports on sales, inventory, and performance metrics; trained staff on best practices to enhance efficiency and data accuracy.
• Special Events Logistics Support: Collaborated on planning and executing events, banquets, and engagements. Managed setup coordination, vendor logistics, timelines, and on-site oversight to ensure flawless delivery and memorable guest experiences.

I embody strong adaptive leadership, excellent communication, conflict resolution, POS proficiency, and financial acumen, while holding ServSafe, TIPS, and PCI compliance certifications. Flexible with evenings, weekends, and holidays in a fast-paced setting.

As the Assistant General Manager at The Beach Club, a premier tourist destination on one of the East Coast's most visited islands, I played a pivotal role in driving the restaurant's success and growth. During my tenure, the Beach Club's annual revenue increased from approximately $7.5 million in 2021 to over $10 million in 2023. I also assisted in developing our public review performance to bring various Beach Club revenue centers into the top 10, out of 200+ restaurants on the island. Ocean Lounge currently holds a top 3 spot on TripAdvisor, while Coast Oceanfront Dining has a top 10 spot.

Key Responsibilities and Achievements:

• Beverage Program Management: Developed and managed a comprehensive beverage program, enhancing the menu offerings, and boosting sales.
• Training and Development: Implemented training programs for new hires, and ongoing professional development for staff, resulting in improved service quality and employee retention.
• Scheduling: Efficiently created and managed staff schedules to ensure optimal coverage and productivity, aligning with business needs and peak tourist seasons.
• Purchase Control Log Management: Maintained and monitored the purchase control log, ensuring accurate inventory tracking, and minimizing waste.
• Cost of Sales Management: Analyzed and managed the cost of sales to optimize profitability, achieving cost control targets while maintaining high-quality offerings.
• Operational Oversight: Oversaw daily operations, ensuring smooth and efficient service, addressing guest concerns, and maintaining high standards of hospitality.
• Revenue growth contributed to the significant increase in annual revenue through strategic planning, marketing initiatives, and exceptional customer service.
• Leadership and Team Building: Led a team of dedicated professionals, fostering a collaborative and motivated work environment, and promoting a culture of excellence.

My role as Assistant General Manager required a comprehensive understanding of all aspects of restaurant management, from financial performance to staff development, and I consistently demonstrated the ability to drive success in a competitive, dynamic environment.

I joined Sea Pines in mid-April 2021 as a member of the Beach Club's Front of House (FOH) team, brought on by the Corporate General Manager in recognition of my aspirations for management growth. My prior experience at Steamer Seafood had already helped me establish strong relationships with beverage distributors and representatives.

Eager to embrace greater responsibilities, I quickly integrated into all aspects of daily operations. Within three months, I became an integral part of the beverage program and demonstrated strong leadership in both the front and back of the house, collaborating effectively with our chefs and food runners.

Following management changes at the resort, I assumed a significant portion of the FOH daily operations, staff training, and continued to develop the beverage program. Sea Pines has provided me with invaluable tools and opportunities for success, and I am grateful to be part of a resort that supports my professional growth.

I was hired at Steamer Seafood in Bowling Green, KY, by a former manager from Mariah's, where I had been a lead bartender. After managing Steamer Seafood for eight months, the owner, Dale Augenstein, relocated the restaurant to Hilton Head Island, SC, his former home. He invited me to assist in opening the new location on Pope Avenue.

From January 2, 2020, through the early months of COVID-19, I helped transform an old Irish pub into the new Steamer Seafood. I built strong relationships with distributors and vendors, assisted in menu design, and organized operations for the new kitchen and bar. I became a FOH manager, trainer, and bartender, recruiting and training a team that aligned with Steamer Seafood's principles. Despite opening during the pandemic, we achieved over a million dollars in revenue by the end of the year.

After gaining valuable experience, I sought to advance my career in a larger restaurant, with more growth opportunities.

I started at Mariah’s Restaurant in the summer of 2017 while attending WKU. Initially hired as a server, I quickly advanced to bartending five nights a week within ten months. I mastered a wide range of duties and memorized all specialty cocktails, becoming the lead bartender for my final six months. Seeking advancement, I declined a management position at Mariah's due to the offered rate. I continued bartending until a former supervisor offered me a management role at Steamer Seafood in Bowling Green, KY.

• Trained and mentored junior bartenders on mixology techniques and customer service excellence.
• Developed innovative cocktail recipes based on seasonal ingredients and customer preferences.
• Oversaw daily bar operations, ensuring compliance with health and safety regulations.
• Implemented efficient workflow processes, reducing wait times during peak hours.
• Collaborated with kitchen staff to create specialty drink pairings for menu items.
• Resolved customer complaints promptly, enhancing overall dining experience and satisfaction ratings.