The InterContinental Mark Hopkins San Francisco is pleased to announce that Robert (Bob) Bracy is their new Director of Food and Beverage.
Bob Bracy is a target-driven business development professional with almost 30 years of nurturing relationships that increase revenue and propel growth. He has a proven track record of success in sales, ensuring that plans are aligned with organizational objectives. Bob fosters an atmosphere of teamwork and collaboration with an emphasis on goal attainment. He creates and develops highly effective teams, shifting the mindsets of team members from fulfilling tasks to finding innovative solutions. His areas of expertise include building strategic partnerships, business development, budgeting and financial planning, and team leadership – among others.
Some of Bob’s duties at the InterContinental Mark Hopkins will involve working closely with the finance team to set, monitor, and refine budgets and drive revenue; multitasking to oversee multiple teams, kitchens, and food outlets capable of catering up to 500 people; creating a positive working environment for teams to thrive and linking up departments to create sense of one team; and achieving quality and high level guest satisfaction goals by regularly communicating with guests to ensure expectations are met.
He began his career by busing tables and washing dishes at his mother’s catering company and through the years, Bob has cultivated a deep-rooted understanding of every aspect of the culinary world. His creativity, knowledge and enthusiasm will serve him well as a member of the Hotel’s Executive Committee.
Prior to his appointment at the InterContinental Mark Hopkins San Francisco, Bob had his own F&B consulting company. The experiences he brought to that role included five years as General Manager of Food & Beverage at Blackstone, an Autograph Hotel. While there, he oversaw banquets, as well as five outlets, including Mercat a la Planxa, and was instrumental in it being voted the 2nd Best Hotel Restaurant by Eater.com. He exceeded 2018 budgeted revenue by $875,000 and budgeted GOP by $1,400,000 in 2017. He reduced food cost by 5.3% annually and reduced labor by $300,000 during the same period. Earlier, in his time as Food and Beverage Director at Radisson Blu Aqua, he administered 60,000 square feet of banquet space and organized and directed banquet galas of up to 800 participants, while ensuring world class service and exceptional customer experience. He achieved net sales volume of $16.5M per year for the six outlets he managed there. As Food and Beverage Director at Hostmark Hospitality he managed four outlets and achieved $9 million in annual revenue. He also managed, trained, developed, and evaluated a team of more than 100 members for them. At Hotel Arista in Naperville, IL Bob was Food and Beverage Director. There he provided day-to-day management and supported a customer-focused environment that included a 32-acre campus with eight outlets. Then, during his tenure at Hotel Monaco, where he was F&B Director and East Coast Financial Analyst, he was influential in increasing sales by over 15%, decreasing labor costs by 5%, and lowering food costs by 6% over a two-year period. He was also named Manager of the Year in 2002 and earned the Best Financial Award in 2002 and 2004 there.
Educated at Northeastern Illinois University, in his free time Bob enjoys traveling – particularly to Spain – collecting California and Old-World Wines, riding his bike, and DIY projects around his home.
