PROFESSIONAL SUMMARY * Over 10 years of exceptional management experience in the Hospitality Industry * Great ability to run energetic, informative daily lineups and maintain impeccable cleanliness standards. * Proven ability to maintain a strong presence on the floor and closely coordinate opening and closing procedures. * Resourceful in all standard operating procedures in all aspects * Outstanding history of continually training outlet staffs leading by example * Proven track record in developing and implementing processes that remarkably increase both efficiency and productivity FOOD AND BEVERAGE MANAGEMENT * Cover count during in season average of 800 to 2000 a day * Cover count during off season average of 400 to 800 a day * Accountable for Department's General Ledger for weekly reporting * Responsible for staff management: recruitment, training, evaluation and promotion * Staff level 60 team members front of house, back of house included a total of 120+ staff * Accountable for End of Month profit and loss reporting * Coordinated with Staff and involvement with Union * Assist in pre-negotiations during takeover of Union that staff voted in * Personally supervised that the team acted upon all up selling opportunities within the restaurant through encouragement and incentives OUTLET MANAGEMENT * Cover count for restaurant/lounge/in room dining consisted of 300 to 500 daily * Purchasing for all food and beverage supplies (front of house & back of house) * Instrumental in enabling the Department to cut costs by $6000 to $8000 a month by restructuring the Staff using less man power, due to overstaffing * Responsible for 40 Team Members, in addition oversee back of house cooks and steward Department for a total of 90+ staff * Overseeing PC Control, Inventory Control while staying within the Budget * Responsible for closing reports (including house charges and void reports) for room service, lounge and restaurant * Coordinate schedules, manage inventory and handle wine and liquor purchasing for all three departments: room service, lounge and restaurant GUEST RELATIONS * Greet, seat, take orders, and assist guests with food and wine selection. Check customer satisfaction during service * Liaise with the kitchen for menu content, special customer requests, queries and complaints/compliments * Coordinate front of house and back of house with level of business in a timely manner * Assist with planning and organizing of special functions/seasonal events/projects * Display and encourage a high level of personal hygiene, customer care courtesy and social skill * Assist guests and promote the hotel/restaurant other facilities and services * Supervised that orders of food and beverage were served promptly in accordance with hospitality standards

Highlights:

• Budgeting
• Cardiopulmonary resuscitation (CPR)
• Complaints
• Customer Service
• Evaluate
• Forecasting
• General Ledger
• HYGIENE
• Inventory
• Inventory Control