Professional Summary Strong international experience Speak English Spanish Italian French Food and Beverage Management VIP service and Private service Hotels and Resorts Restaurants, Pizzeria, Pub, Lounge Bar, Piano Bar Take dining reservations. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitor employee and patron activities to ensure liquor regulations are obeyed. Greet guests, escort them to their seats, and present them with menus and wine lists. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Count money and make bank deposits. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Create specialty dishes and develop recipes to be used in dining facilities. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Establish and enforce nutritional standards for dining establishments based on accepted industry standards. Take dining reservations. Establish and enforce nutritional standards for dining establishments based on accepted industry standards. Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items. Record the number type and cost of items sold to determine which items may be unpopular or less profitable. Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control. Create specialty dishes and develop recipes to be used in dining facilities. Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned. Review work procedures and operational problems to determine ways to improve service performance or safety. Order and purchase equipment and supplies. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities. Keep records required by government agencies regarding sanitation and food subsidies when appropriate. Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients. Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs. Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary. Establish standards for personnel performance and customer service. Schedule staff hours and assign duties. Maintain food and equipment inventories and keep inventory records. Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Investigate and resolve complaints regarding food quality service or accommodations. Count money and make bank deposits. Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Greet guests escort them to their seats and present them with menus and wine lists. Monitor employee and patron activities to ensure liquor regulations are obeyed. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.

Highlights:

• Bank Deposits
• Complaints
• Deposits
• Advertising
• Management
• Inventory
• Payroll
• Training
• BAR
• English Language