To obtain a position in the hospitality industry that capitalizes on my vast work experience for a company that is forward thinking, challenging and promotes growth. Restaurant Owner 2010 - 2015 Celli's Beef, Niles, Illinois Responsible for all aspects of opening and operating the restaurant and catering operation. * Monitored compliance with health and fire regulations regarding food preparation, serving and building maintenance. * Monitor food preparation methods, portion sizes, and garnishing and presentation of food. * Investigate and resolve complaints regarding food quality and service. * Kept records required by government agencies regarding sanitation, employment and food subsidies * Created and managed all marketing efforts including all social media markets with great success and return. * Created all catering menus and S.O.P's. * Hired and trained team members in both service and production. General Manager/Director of Food and Beverage 2007 - 2010 First Hospitality Group Holiday Inn Elk Grove Village & Old Chicago Pizza and Pasta, Elk Grove, IL (160 rms / 7500 sq ft meeting & banquet space) Responsible for managing all aspects of this full service airport property located in the center of the mid-west's largest industrial park. * Maintained food and equipment inventories * Scheduled and received food and beverage deliveries, checking delivery contents to verify product quality and quantity * Managed staff of over 60+ employees * Responsible for overseeing banquets of up to 300 guests * Reduced liquor costs from 40% to 22% * Reduced food costs from 37% to 30% * Developed concierge relations program directly responsible to increase tourist and convention bookings as well as increase traffic to the bar * Completed Illinois/Cook County Sanitation Engineer Program General Manager 2005 - 2007 Lakhani Hospitality Ramada Plaza Chicago O'Hare, Chicago, IL (244 rms / 7,000 sq ft meeting &banquet space) Responsible for all aspects of managing a full service properties. * Maintained Guest View scores at required thresholds at or above 90 out of possible 100 * Increased YOY ADR and Revpar by $8.13 and $9.14 respectively * Increased YOY occupancy by over 4% * Increased Trip Advisor rankings from last to #3 in our set * Established with director a new Employee Manual for the company * Centralized HR practices for this hotel and others within the company * Member of the CNSCVB-Chicago Northshore Conv. and Visitors Bureau Senior Sales Manager 2005 - 2005 Wyndham Glenview Suites, Glenview, IL (253 rms / 11,500 sq ft meeting & banquet space) * Increased corporate bookings by establishing relationships with clients * Built sales by going out and meeting clients personally not just cold calling * Maintained and grew corporate market relationships with companies such as Anixter, Ill Tool Works, Guaranteed Trust and McKesson * Member of the GWCVB- Greater Woodfield Conv. And Visitors Bureau Senior Manager 2003 - 2005 Ala Carte Entertainment Magnum's Steakhouse/Club, Arlington Hts, Il Responsible for all aspects of managing full service property. This particular property primarily dealt with two major guest room and meeting space accounts. I served as the sales manager for both of these accounts. As well it was my responsibility to serve as an active part of the every day sales process. * Monitored budgets and payroll records, and reviewed financial transactions to ensure expenditures are authorized and budgeted * Responsible for operation of a fine dining full service restaurant/bar * Managed FOH duties and customer service entities for 4-star location * Plan menus and food utilization based on anticipated number of guests General Manager 2002 - 2003 First Hospitality Group Hawthorne Suites, Schaumburg, IL * Responsible for all aspects of managing this 112 room full service property * Increased Revpar and occupancy index to 103.7 and 111.8 respectively * Increased guest view scores from 80 to all time property high 91.15 * Built relationships with well-known restaurants in the area to increase occupancy FOH Manager 1999 - 2003 Harry Caray's Restaurant Group Harry Caray's Italian Steakhouse, Rosemont, IL Managed and trained prior to restaurant opening and day to day operations after opening. * Facilitated the layout of the dining room, kitchen and bar area * Hired and trained entire staff in franchise SOP's and Squirrel operating system. * Participated in the development of a Spectator Award Winning wine list. Suggested food pairings to guests * Organized and directed employee training programs, resolved personnel problems and evaluated employee performance standards * Participated in purchasing of all front of the house equipment from glassware to kitchen equipment to budgeted standards. * Established standards for personnel performance and customer service in all aspects of the FOH. * Responsible for overseeing banquets of up to 300 guests * Reduced liquor cost from over 30% to 20% * Responsible for maintaining all wine, spirits and beer * Participated in development of award wining wine list Participated in all marketing and promotion campaigns * Completed Illinois / Cook County Sanitation Engineer Program

Highlights:

• Business Management
• Cold Calling
• Complaints
• Entertainment
• Layout
• Management
• Payroll
• Point Of Sale (Pos)
• Property Management
• Purchasing