Vice President of Food & Beverage

PAUL MAZUROWSKI 2011 Summary To continue my personal and career growth with a large hotel organization that can benefit from my knowledge and experience in the Food & Beverage, Hotel and Casino Industry. Qualifications Work Experience 30 years experience in Food & Beverage operations, front and back of the house  Multiple management positions between six Hilton / Caesars Entertainment Properties over twenty five years  Adaptable, goal / results oriented with extensive Hotel / Casino / F&B operational knowledge  Extensive financial, operational and customer service experience within the F&B Department  Self starter, highly motivated with excellent administrative, communication and organizational skills  Strong marketing and promotions skills Director of Food & Beverage and Entertainment Nov 23, 2009 to Sept 30, 2010 MontBleu Resort Casino & Spa / Tropicana Gaming / Lake Tahoe, Nevada  Responsible for Food & Beverage operations at MontBleu Resort Casino & Spa, a 437 room property  Responsible for all Showroom Entertainment at MontBleu Resort Casino & Spa  10,634,302 dollars gross annual sales Food & Beverage combined operations  Downsized, streamlined and consolidated F&B operations for maximum efficiency  Menu re-engineering of all restaurants and bars for maximum guest satisfaction and revenue enhancement Vice President of Food & Beverage Jan 26, 2009 to Nov 23, 2009 Primm Valley Resorts & Casinos / Herbst Gaming / Primm, Nevada  Responsible for Food & Beverage operations at three casino hotels, Buffalo Bill’s, Primm & Whiskey Pete’s  Responsible for Food & Beverage operations for the Star of the Desert theater, a 5,000 seat indoor venue  $30 million gross sales Food & Beverage combined operations  Downsized, streamlined and consolidated F&B operations for maximum efficiency  Menu re-engineering of all restaurants and bars for maximum guest satisfaction and revenue enhancement  Spearheaded a Food & Beverage staffing labor reduction of $ 1,000,000 in 2009  Secured a $ 80,000 sponsorship with Deluca Liquors for the Star of the Desert Arena  Current F&B profitability at 1,600,000 in 2009 vs. ( 1,400,000 ) in 2008 Senior Vice President of Food & Beverage March 15, 2001 to Dec 15 2008 Grand Sierra Resort & Casino / Reno Hilton / Reno, Nevada  A Three Diamond Hotel & Casino – 2000 rooms, 200,000 square feet of meeting space / ninth largest in country  $34 million gross sales food & beverage operation  Multiple food & beverage outlets / 9,000 seat outdoor amphitheater / 2,000 seat indoor showroom  Currently assisting in opening two new Charlie Palmer signature restaurants with their organization  Spearheaded a food cost reduction of $900,000 and a $120,000 reduction in labor cost in 2002  Downsized, streamlined and consolidated F&B operations for maximum efficiency  While decreasing expense, improved the quality and perception of our F&B operation  Responsible for design / build of our new concept buffet-- The Lodge at the Reno Hilton  Responsible for design / build of our new concept Coffee Bar—Java Coast  Improved F&B profit position tin 2002 to highest since Hilton / P.P.E took over operations  Responsible for the direct management of 40 managers / 750 team members  Responsible for all catering operations at Barron Hilton’s “ Flying M” Ranch in Yerington, Nevada  Responsible for all strategic planning including marketing, promotions & casino synergies Director of Hotel Operations / Food & Beverage 2000 - 2001 Director of Food & Beverage 1997 - 2000 Flamingo Hilton Reno, Nevada  A Hotel & Casino – 604 rooms  $14 million dollar gross sales food & beverage operation  Promoted in 2000 to run the hotel function as well as the Food & Beverage operation  Responsible for the direct management of 20 managers / 250 team members in F&B  Responsible for the direct management of 20 managers / 350 team members in Hotel Operations  Responsible for all strategic planning including hotel, marketing, promotions & casino synergies Assistant Director of Food & Beverage 1996 - 1997 Reno Hilton Reno, Nevada  Responsible for the direct management of 20 managers / 250 team members in F&B  Responsible for “on the floor” operations, hands on  Assisted Director of F&B with all strategic planning, marketing and promotions Skills • Excellent Computer Skills, Microsoft Office, Word, Excel, Power Point, Lotus 123 • Fluent in French and Spanish Awards • Park Place Award Nominee for 2002 – for significant achievement • Dale Carnegie Graduate – 1999 • Award of Financial Excellence – For Outstanding Achievement in Beverage Profit – 1995 • Front Line Leadership Graduate – 1995 • Managing Projects, Priorities and Deadlines – Graduate 1995 • Leadership Award – F&B Department – 1994 • Hiring Service Winners – Graduate 1994 • Tips Trainer – 1993 – Training for Intervention Procedures • Basic Life Support – Valencia Community College – Graduate 1993  Club Med – Diplome D’honneur – Formation Internationale  Excellent computer skills- Microsoft Office, Word, Excel, Power Point, Lotus 123  Fluent in Spanish and French, written and verbal  Park Place Award Nominee for 2002 – For significant achievement  Dale Carnegie - Graduate 1999  Award of Financial Excellence –For Outstanding Achievement in Beverage Profit 1995  Front Line Leadership – Graduate 1995  Managing Projects, Priorities and Deadlines – Graduate 1995  Leadership Award – F&B Department 1994  Hiring Service Winners – Graduate 1994  TIPS Trainer – 1993 - Training for Intervention Procedures  Basic Life Support – Valencia Community College – Graduate 1993  Club Med – Diplome D’Honneur – Formation Internationale References – Available upon Request

Administrative Services Manager

Reno, NV