Matthew Fetherston

Experience

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  Interstate Hotels & Resorts

  May 1995 - Jan 2000

  Department Head responsible for the daily operations of Murphy’s Chop House. Responsible for managing company’s assets and financial controls to ensure maximum profit for the Restaurant while maintaining total guest and employee satisfaction. Responsible for the purchasing of alcoholic beverages for the entire hotel. Conducted monthly beverage inventories and quarterly china, glass and silver inventories to ensure compliance to company standards. Produced weekly forecast and tracked revenue to ensure maximum profits were attained. Responsible for ensuring a cost-effective marketing campaign to increase local business outside of the hotel. Responded to customer’s needs, issues, comments and problems to ensure a quality experience and to enhance future sales prospects. Restaurant won the 1998 Zagat Survey award for Outstanding Food, Service and Atmosphere. Show less Responsible for the daily operations of the Banquet area and maintaining supplies. Reviewed the set-up and food and beverage preparation and service to ensure compliance to Banquet Event Orders. Met with customers to review the Banquet Event Order and to review any changes to ensure delivery of a quality product. Calculated Banquet checks to ensure accuracy. Calculated daily gratuities and payroll ensuring accurate, prompt reporting to the Controller’s department. Responsible for 50 employees in the restaurant, room service, and lobby bar. Responsibilities included weekly beverage purchasing for entire hotel, weekly schedules and productivity, forecasting and tracking of restaurant covers, training of all employees on all current food and beverage techniques and proper sanitation of all outlets. Responsible for the hiring, firing, and proper discipline of all employees. Responded to guest feedback in a timely manner to ensure total quality at all times. Completed Interstate Hotels Manager in Development program with training in all departments of a hotel. Conducted outside sales blitzes to local businesses to attract outside sales. Conducted monthly promotions to enhance bar business. Task force for the acquisition of Valley Forge Marriott Suites as the Restaurant Manager and Cincinnati Marriott as a Housekeeping Manager. Show less

  • Director of Restaurants

    Jan 1998 - Jan 2000

  • Restaurant Manager

    Feb 1998 - Dec 1998

  • Restaurant Manager and Catering Service Manager

    Jan 1995 - Jan 1998

  • Restaurant Manager

    May 1995 - Nov 1995
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  Interstate Hotels & Resorts

  Jun 2000 - Jan 2007

  Opening Director of a 206 room property with 17,000 square feet of meeting space. Responsible for an all day dining restaurant, In Room Dining department, Banquet Operations, Martini Bar and Culinary Department which generates $5 million in annual revenues. Responsible for hotels IT systems. Successfully converted property in June 2006 from a franchised Radisson Hotel to the Independent Waterfront Place Hotel. Responsibilities include, but are not limited to, uniform selection, conversion of Presidential Suite to Concierge Lounge, addition and training of the Concierge Department, and Guest room amenity selection and design. Consistently achieve top ranking within company in Guest Satisfaction Scores. Oversee the daily operation of the hotel’s Fitness Center which currently has 150+ members and operates 24 hours. Show less Responsible for daily operations of 115 seat full service Restaurant, Lobby and Pool Bar, Room Service, Mini Bar and Banquet Operations. Have 8 managers/supervisors reporting to me on the daily activities of the department. Responsible for developing budgets, maintaining the checkbook and other areas necessary for the operation of a 5 million dollar Food & Beverage operation. Responsible for developing new training and service guidelines for all outlets. Listed in the Top 10 of all Marriott Hotels worldwide in Banquet Operations. Show less

  • Director of Food and Beverage

    Jan 2003 - Jan 2007

  • Assistant Food and Beverage Director

    Jun 2000 - May 2003
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  Disney Parks & Resorts

  Jul 2007 - Jul 2015

  Oversee the Front Office and Housekeeping operations. Lead a team of Guest Service Managers for Front Office and Housekeeping by coaching and directing them to exceed Guest expectations, meet business plans, as well as complete managerial responsibilities, including maintaining labor and other expense within the budget guidelines. Ensure there is a constant focus on Guest Service throughout the operation. Ensure the right plans are in place and utilized to make changes, drive creative decisions, and influence planning. Show less Oversaw the Front of the House, Culinary, Catering/Conference Services, Receiving, Stewarding, Merchandise, Entertainment and Disney Photo Pass operating areas in the creation and approval of unique offerings that provide guests with a variety of options that represent quality and price value. Broaden the knowledge of the cast to help all areas reach financial objectives; partner with all areas within the resort to provide a seamless guest and cast experience while continually monitoring and ensuring exceptional food quality, merchandise options and entertainment needs of our guests. Oversee the Quality Assurance process for the Rooms Line of Business as well as Marketing opportunities for the Resort. Show less

  • Room Operations Manager

    Dec 2012 - Jul 2015

  • Area Manager - F&B/Merchandise Operations

    Jul 2007 - Dec 2012
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  Dogfish Head Craft Brewery

  Aug 2015 - Aug 2020

  Off Centered Tour/Tasting Room Manager

  Supports the Dogfish experience for all brewery guests by providing leadership and overseeing the tour/tasting room team. Leads execution of special brewery events, and overall operational activities. Works with the accounting team to create and manage a budget. Takes ultimate ownership of the Dogfish experience and resolves escalated guest issues. Preserves and supports a safe, clean and sanitary working environment for coworkers, vendors and guests. Embodies the spirit of Dogfish by maintaining a high-level of professional off-centeredness at all times. Show less

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  The Boston Beer Company

  Aug 2015 - now

  • Learning and Development Manager

    May 2023 - now

  • General Manager

    Aug 2015 - May 2023
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  Real Hospitality Group

  Nov 2016 - May 2018

  Night Auditor

  Responsible for the overnight operation of a 94 room Fairfield Inn by Marriott. Process end of day reports, general book keeping, check in and out guests, maintain brand standards, provide housekeeping services upon request, provide maximum levels of guest service and support the hotel's rooms division in anyway required to ensure complete guest satisfaction.