"Offering many years of experience in the hospitality industry with proven success at improving guest satisfaction and bottom line profit. Strong management skill, experienced in conceiving and implementing improved systems and procedures, resulting in cost savings and greater revenue. Ability to educate, train and motivate employees, resulting in a team effort and greater productivity. Proving success at improving guest satisfaction with an increase in GSS ranking among downtown hotels nationwide. Experienced in organizing and overseeing affairs for high profile guests such as Presidents Regan, Bush, and Clinton. Vice president Quayle, Senator Dole, Governor Wilson, Foreign dignitaries and movie celebrities." Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive manager with  years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Flexible, results-oriented Manager offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills. Manager with experience leading mufti-million dollar restaurants as well as banquet and catering operations at award-winning restaurants around the country. Driven to raise the bar for fine dining and all aspects of guest relations.
SUMMIT HOTEL & HOSPITALITYDirector of Food and Beverage | MUSCAT. Sultanate of Oman | August 2010 - July 2013
In charge of full operation of 243 room hotel and two 50 room Full furnished hotel apartments.
Working as a liaison between owner and management company.
Conduct monthly P&L review meeting with the management company.
Monthly inspection to all properties to ensure all company policies & safety procedures are followed.
In charge of reviewing company policies and associate benefits with Corporate HR department and ensure implementation of all policies and procedures.
In charge of selection of F&B products, Review Performance of Hotels F&B Departments.
Evaluate and approve all performance reviews, review payroll, P&L with executive chef, F&B Managers.
HOLLYWOOD HEIGHTS HOTELDirector ,Food and Beverage | 2005 N. Highland Ave. Hollywood. CA 90065 | September 2003 - April 2010
Formerly, Holiday Inn, Hollywood) 150 Room Full Service, Four star boutiques.
Full responsibility of the Restaurant, Lounge, Banquet, Kitchen & Purchasing.
Responsible for overseeing the Food and Beverage outlets to Include Food Preparation, Food and Beverage Service and to maintain operational Standards.
Hire, Train and Supervise Food and Beverage Staff.
In charge of Food and Beverage Department Meeting, Daily Briefing, team member performance review & recommendation.
Responsible for Monthly Inventory, Menu selection and Update, analyze cost and Market Trend.
Review Department performance and P&L with General Manager every Week.
Helped open Hollywood's New Restaurant and Bar "The Hideout" June 1st 2009.
Involved in designing, Menu concept, Selection of Staff, training etc.
Actively involved in promoting new bar and restaurant with Marketing and sales team.
Involved in planning and executing, special events in new bar and restaurant, results in exceeding monthly revenue to over $100.00 a month.
Carefully interviewed, selected, trained and supervised staff.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Interacted positively with customers while promoting hotel facilities and services.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
HOTEL LE MERIDIAN/ HOTEL NIKKODirector of Outlets | Beverly Hills, CA | June 1998 - September 2003
FOUR STAR, FOUR DIAMOND) 300 Room Luxury Hotel.
Full responsibility of Restaurant, Lounge, Room Service and MiniBar.
In charge of department profit, loss, inventory control and staff Management.
Instituted monthly menu changes, resulting in greater customer satisfaction.
in charge of Sunday brunch for 250-300 guests.
Retrained staff in up selling techniques, increasing Room Service revenue 0.50 cents per invoice.
Worked closely with stewarding department to reduce loss of china, glass and silverware.
Introduced better control of Mini bar product to reduce beverage cost and rebates.
Upgraded product sold in Mini bar to include specialty coffees, significantly increasing sales revenue.
In charge of special events such as wine makers dinner, reception in the lounge and events in the meeting rooms.
BEVERLY HILLS HOTEL & BUNGALOWSDirector, Inn room dining, Lounge, Pool Cabana | Beverly Hills, CA. | January 1997 - June 1998
Five star, Five diamond) 204 room Luxury hotel.
Room service and Refreshment centers, Pool cabana & Lounge Full responsibility of the departments with annual revenue of $ 4 million.
In charge of four service bars, pool cabana restaurant, sunset lounge and beverage setup for all Banquet events.
Hire, train, supervise and provide motivational support to staff of thirty five.
In charge of all beverage inventory, department meetings, and staff development.
Develop beverage menu for restaurant, lounge and catering functions.
Upgraded and expanded existing wine menu to meet needs of upscale clientele.
Create new and trendy drinks to promote special events and increasing revenue.
Create vendor support to sponsor in house, seasonal, holiday and special events.
Creating monthly sales incentive program for staff, resulting in greater motivation and increased sales.
J W MARRIOTT HOTELDirector Inn Room Dining & Mini Bar | Century city, CA. | May 1988 - December 1996
Four stars, four diamonds) 375 Room Luxury Hotel.
In Room Dining, MiniBar & Pool Cabana.
Managed Room service and Minibar department with annual revenue of $ 1.1 million.
In charge of department profit loss, inventory control and guest amenities.
Supervise total of 30 room service and minibar associates.
Hire, train, and developed supervisor, captain and servers.
Generated atmosphere of team work that improved service, resulted in increased GSS.
Consistently achieved ranking # 1 in company GSS and in associate satisfaction.
Manager of the Year, JW Marriott Hotel Manager of the quarter, JW Marriott Hotel Manager Of the quarter.
Beverly Hills Hotel Associate of the Month.
JW Marriott Hotel Successfully Completed QCT (Quality certified training program) Successfully completed MIT (Manager in Training Program.) Marriott special hospitality award 1993.
Numerous Commendation awards.
Associate of ArtsaccountingGlendale Community collegeGlendale, CA. | 1983
BBAAccounting & BusinessCalifornia State university, NorthRidgeNorthridge, CA | 1985