Food and Beverage Management. Highly proactive manager with 25 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations.
Strong work ethic
Conflict resolution techniques
Inventory control and record keeping
Food service background
Exceptional customer service
January 2016-CurrentFine Dining Manager | Seneca Niagara Resort and Casino | Niagara Falls, NY
Fine dining Manager LaCascata and Koi.
Managing two of the three resort's fine dining restaurants emphasizing premium service and cuisine.
Use daily metrics to create reports in order recognize trends.
Work with Player development and Marketing in an effort to maintain and fortify relationships with gaming industry clientele.
Carefully interviewed, selected, trained and supervised staff.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons
Correctly calculated inventory and ordered appropriate supplies.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
January 2007-January 2014Owner/Manager | Empire Grill | Buffalo, NY
Managed high volume, full service restaurant.
Supervised and evaluated staff in both front and back of the house.
Booked catering events for both on-site and off-site.
Prepared for and executed new menu implementations.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Skillfully interacted with external vendors to obtain the best quality in pricing and product.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
January 2001-January 2014Owner/Manager | Toro Tapas Bar | Buffalo, NY
First tapas style restaurant in WNY.
Collaborated on concept and design of new construction restaurant.
Brand logo and marketing strategy.
Maintained daily operating records.
Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Bachelor of Arts: French Language and LiteratureState University of New York CollegeBuffalo
Associate of Arts: Interior DesignVilla Maria College, Buffalo, NY