Food service professional adept at front of the house operations such as Restaurant, Bar, Room Service and Banquet. Demonstrated team leader with excellent staff management skills.
In addition to Food and Beverage experience, I have 7 years of retail supervisory experience.
Skills
Service-oriented
Inventory control and record keeping
Strong work ethic
Point of Sale (POS) system operation
Food service background
Staff scheduling
Natural leader
Conflict resolution techniques
Process employees payroll and time management
Vendor Relations
Work History
Site Manager, 01/2021 to 06/2021 Chenega Corporation – Shasta Lake, CA,
Maintained records and logs of work performed and materials and equipment used.
Provided general office administration, including correspondence, filing and spreadsheet development.
Interviewed, hired and trained new workers.
Attended weekly meetings with Operations manager to discuss safety procedures, compliance issues and facility maintenance.
Kept sites compliant with OSHA, federal, state and local regulations to prevent unnecessary delays.
Assessed processes and procedures, complying with OSHA and HIPAA regulations.
Assisted with regulatory issues such as compliance.
Developed close working relationships with front office and back office staff.
Created and managed electronic patient records, encompassing data entry and administrative functions related to insurance, billing and accounts receivable.
Consulted with healthcare professionals on business decisions.
Addressed and remedied all patient or team member issues.
Managed 20 to 30 employees with various personalities and from different cultures.
Assistant Food and Beverage Director, 04/2019 to 09/2020 Hyatt – Oakland, CA,
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies for multiple outlets.
Planned operations to effectively cover all needs while controlling costs and maximizing service.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Created and deployed successful strategies to boost restaurant performance, reduce beverage cost and maximized
Reviewed pricing and ordered alcohol and bar supplies.
Recruited top-notch supervisors for Restaurant and Banquets.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Orchestrated positive customer experiences at all stages by overseeing every area of Food and Beverage operations.
Reviewed and processed payroll.
Managed a team of 3 Supervisors and 35 line employees.
Developed and maintained several beverage vendor relationships to ensure a varied and full stock of beverage choices for multiple outlets.
Manager, Food And Beverage Level 2, 06/2017 to 04/2019 Wyndham Worldwide – Fresno, CA,
Maintained high employee satisfaction and kept turnover rates below 5%.
Forecasted trends and used projections to schedule adequate coverage for each business area.
Monitored dining rooms for seating availability, service, safety and well-being of guests.
Inventoried and restocked items throughout day.
Conducted weekly sales meetings with team members to establish merchandising, sales and profit objectives.
Ensured compliance with relevant regulatory employment rules and standards.
Made sure that guest complaints were handled in the most effective manner possible and that complimentary services were offered to maintain high guest satisfaction rates.
Hired and trained all new employees while also demonstrating the best methods for servicing clients and guests.
Collaborated with various team members to ensure guest requests were addressed appropriately and timely.
Managed budgeting and invoicing for both large and small-scale events.
Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
Maintained appropriate professional relationship with union officials.
Outlets Manager , 02/2017 to 06/2017 Hei Hotels & Resorts – Kansas City, MO,
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.
Correctly calculated inventory and ordered appropriate supplies.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Actively participated in ongoing customer service programs to build sales and rapport in the community.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Led and directed team members on effective methods, operations and procedures.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Skillfully interacted with external vendors to obtain the best quality in pricing and product.
Outlets Supervisor, 03/2015 to 02/2017 Hei Hotels & Resorts – Kenner, LA,
Carefully interviewed, selected, trained and supervised staff.
Correctly calculated inventory and ordered appropriate supplies.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Entertainment Supervisor, 07/2004 to 04/2016 San Manuel Indian Bingo & Casino – Highland, CA,
Carefully interviewed, selected, trained and supervised staff.
Correctly calculated inventory and ordered appropriate supplies.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional service
Education
Associate of Science: Business Administration, Expected in County College of Morris - 214 Center Grove Road , Randolph, NJ 07869-2086 GPA:
Associate of Science: Culinary Arts and Scince, Expected in County College of Morris - 214 Center Grove Road , Randolph, NJ 07869-2086 GPA:
Coursework in Food Service Management and Restaurant Management
Coursework in Marketing, Accounting and Cost Control
Culinary Arts coursework
Accomplishments
Certifications
ServSafe Certified
Manage First Program: Principles of Food and Beverage Management 2.0
Manage First Program: Purchasing 2.0
Manage First Program: Controlling Foodservice Cost 2.0
Manage First Program: Hospitality Human Resource Mgmt. and Supervision 2.0
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