Derek Parent

Leads corporate food & beverage strategy, operational support, standards, transitions, openings, and performance improvement across 50+ hotel properties. Oversees scaled SOP development and outlet/menu and staffing execution to improve service consistency, financial controls, and guest experience.

Directs food and beverage strategy, operations, financial performance, team development, and revenue growth in a high-volume family resort environment. Led improvements in top-line F&B revenue, net revenue, margin performance, employee satisfaction, and Balanced Scorecard execution.

Provides executive operational leadership for a third-party hospitality management company serving restaurants, country clubs, private clubs, and hospitality-focused properties. Coaches property leaders, conducts operational reviews, and builds ownership-aligned operating expectations and service/financial standards.

Leads clubhouse operations in a private club environment, overseeing member experience, service standards, dining, bar, and banquet execution. Partners with club and culinary leadership to strengthen event planning, service flow, staffing, setup standards, and member-facing hospitality.

Oversees clubhouse food and beverage operations, including restaurant service, bar operations, banquets, golf outings, tournaments, and private events. Supports revenue growth and consistency through event readiness, upselling, service standards, and team accountability.

Leads hotel food and beverage operations across restaurants, bar, banquet, catering, meetings, events, and outlets while supporting property-level leadership needs. Serves in task force general manager capacity for operational transitions, performance improvement, staffing alignment, and service execution.

Manages high-volume multi-outlet casino and hotel food and beverage operations with focus on service standards, financial performance, process improvement, and team accountability. Supports Four Diamond service execution while overseeing outlet budgets, cost controls, inventory, employee performance, and guest experience standards.

Directs private club food and beverage operations across dining, bar, events, member programming, service execution, team development, and financial controls. Leads execution standards and operational improvements to support member experience and departmental performance.