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Operation Manager Resume Example

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OPERATION MANAGER
Summary
A position that will give me the opportunity to apply my experience and expertise. Profile More than 9 years experience as professional in Food and Beverage and hospitality. Led and developed numerous teams toward achieving key property objectives that yielded departmental and hotel successes Full knowledge of all the Food and beverage Departments Management experience working with groups and excellent motivator Goal-oriented individual with strong leadership capabilities. Extremely customer service oriented. Great interpersonal and communication skills. Organized, highly motivated, and detail-directed problem solver. Proven ability to work in unison with staff, and higher level of management. Excellent working under pressure and independently. Self-motivated and fast learner, and trustworthy.
Highlights
  • Brand management
  • Upscale resort and spa background
  • VIP services specialist
  • Exceptional customer service
  • Background in sales and catering
  • Fidelio, PMS, On Q (Hotel Systems), and Galaxy (light speed), ADP, Time Saver, Delphi
  • Management/Supervision
  • Recruitment and retention of staff.
  • Staff motivation and training
  • Train, supervise and evaluate staff, line employees, managers.
  • Coaching and counseling
  • P&L, F&B budgeting, forecasting, payroll, cost control.
  • Sales and Marketing, social media, PR.
  • Inventory management systems
  • MS Office expert
  • Exceptional communicator
Experience
Operation Manager Oct 2012 to Current
 Culinaire International － Miami Lakes, FL
  • Manage F&B aspects of 2 locations: Don Shula Hotel and Shula's Steak House at Senator Golf Course.
  • Banquets, Catering, restaurants, coffee shop, burger place.
  • Budgeting, Forecasting, cost control, purchasing.
  • Create a cost menus efficiently.
  • Manage and work with Sales, Executive Chef, and Banquets Managers.
  • Fostered strong working relationships with all hotel departments.
Operation Manager Mar 2012 to Sep 2012
 Devon Seafood and Grill － Oak Brook, IL
  • New Opening Oak Brook IL
  • Coordinate FOH and BOH aspects for opening.
  • HR, Hire, and train new staff
  • Train FOH managers
  • Marketing, social media and PR.
  • Sales and Catering, Event Planning
SugarTaod General Manager/ Food and Beverage Dec 2009 to Feb 2012
 Hotel Arista 4 Diamond Hotel － Naperville , IL
  • Assist managing F&B department within the hotel.
  • Annual budgeting, forecasting.
  • Control F&B expenses, manage checkbook.
  • Purchasing, inventory control
  • Improved F&B cost
  • Marketing, PR, sales and events increasing revenue for SugarToad
  • Established standards of operations, trained staff for upscale fine dinning service.
Director of Outlets Jan 2007 to Jan 2009
 Westin Chicago Northwest － Oak Brook, IL
  • Managed 4 food and beverage outlets for a 425-room full-service hotel.
  • Brand Training Manager (Starwood Hotel)
  • Assist F&B Director
  • Banquet experience
  • P&L, cost control, budgeting and forecasting
  • Hire, train and retain staff
  • Business Development Manager for Shula's Steak House
Director of Outlets Jan 2005 to Feb 2007
 Doubletree Hotel by Hilton － Oak Brook, IL
  • Managed daily F&B Operations of 4 outlets
  • Payroll, F&B cost control, forecasting.
  • Implement brand standards
  • Brand training manager. Customer service training manager
  • Banquet manager
  • Assist F&B Director
  • Menu Costing
Outlets Manager Apr 2003 to Jan 2005
 Hyatt Regency Hotel － Oak Brook, IL
  • Manage all F&B Outlets
  • F&B cost Cost Control
  • Hire and Training of Staff
  • Menu Implementation
  • Assist on the transition to a new company with all accounting part of the F&B are
Assistant Outlet Manager Jan 2002 to Apr 2003
 Wyndham Hotel － Oak Brook, IL
  • Assist the Outlets Manager in the daily operations of all F&B areas
  • Assist Banquet department as Capitan
  • Assist Front Desk Department as needed
Front Desk Assistant Manager Dec 2001 to Apr 2003
 Wyndham Hotel － Oak Brook, IL
  • Assist revenue Manager
  • Managed reservations and room assignment for groups.
  • Maximized occupancy rates
  • Monitored the appearance and performance of the front desk staff.
  • Balanced all rebates and other miscellaneous charges.
  • Monitored room availability and rates daily using Fidelio
Education
Associate of Science, Business Administration and Economics 2000 Franz Tamayo University － La Paz, Bolivia
Associate Degree, Business Administration Hospitality and Tourism 1996 Mayor de San Andrés University － La Paz, Bolivia

Business Administration Hospitality and Tourism

Certifications

Proficient with POS for Food and Beverage. Micros Expert, BASSET Certified Trainer (Alcohol awareness and regulations), Food Service Sanitation: Certified by the state of Illinois,Strong Wine, Spirits and Beer (craft) Knowledge. Sommelier Certification, by the Court of Master Sommeliers.

Starwood and Hilton Brand Training Manager

Skills

Accounting, ADP, Budgeting, Business Development, cost control, counseling, Customer Service, Delphi,Special events, Event planning, Financials, Forecasting, Human Resources, Inventory control,

Languages: Spanish and English Director, Marketing plans, Micros, Excel, MS Office, Outlook, Power Point, Publisher, Word, Payroll, POS, PR, Purchasing, Quality Assurance, Recruitment, Sales, Customer Service Trainer

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Resume Overview

Companies Worked For:

  • Culinaire International
  • Devon Seafood and Grill
  • Hotel Arista 4 Diamond Hotel
  • Westin Chicago Northwest
  • Doubletree Hotel by Hilton
  • Hyatt Regency Hotel
  • Wyndham Hotel

School Attended

  • Franz Tamayo University
  • Mayor de San Andrés University

Job Titles Held:

  • Operation Manager
  • SugarTaod General Manager/ Food and Beverage
  • Director of Outlets
  • Outlets Manager
  • Assistant Outlet Manager
  • Front Desk Assistant Manager

Degrees

  • Associate of Science , Business Administration and Economics 2000
    Associate Degree , Business Administration Hospitality and Tourism 1996

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