Osteria Laguna Banquet Manager Resume Example Esquared Hospitality

OSTERIA LAGUNA BANQUET MANAGER

Summary

Multi-faceted manager seeking to leverage extensive background in food and beverage operations, organizational business development and guest relationship management. Proven successful track record in fast paced and high volume environments, with a strong focus on converting client needs into deliverable solutions.

Highlights

MICROS, Opera, Aloha, Squirrel, Pixel Point POS, R-POWER, Digital Dining, LIBROS, OpenTable, Quickbooks, Dine Market Supply Ordering Systems. Proficient in all Windows OS and Microsoft Office software including Word, Excel, PowerPoint, Access. Strong interpersonal and client relationship management skills.

Skills

billing, budget planning, interpersonal, continuous improvement, contracts, cost control, client, clients, DOH, English, fast, financial, FOCUS, fundraising, inventory, layout, team development and leadership, Market, meetings, MICROS, Access, Excel, Microsoft Office software, Windows OS, PowerPoint, Word, negotiating, new business development, payroll, policies, POS, PR, quality, quality assurance, Quick learner, Quickbooks, recruitment, relationship management, reporting, Russian, safety, sales, scheduling, proficient in Spanish

Experience

Osteria Laguna Banquet Manager01/2015 to Current

Actively engage in new business development, conducting outreach and follow-up on sales leads within local corporate company catering & events divisions, NYC charities, and fundraising organizations generating a 43% YTD increase in banquet sales.
Worked as primary client contact for full life-cycle of the event, including; all sales/budget planning, event space layout,food/beverage menu development, and payment and billing processing.
Plan and co-ordinate daily operation of multiple banquet space set-ups while overseeing service model/BEO execution; creating an environment where highest standards of guest experience is exceeded for daily average of 150 guests per shift.
Lead 25 FOH/BOH team members through clear and constant communication throughout the course of the events, to ensure timely execution, excellent quality of service, and adherence to all applicable federal, state, local health/safety regulations as well as corporate standards.

Guest Services Manager06/2014 to 11/2014ESquared Hospitality

Effectively source and motivate new employees through development and implementation of in-house training modules and incentive plans; resulting in a 38% increase in quarterly gross sales, improving productivity levels and elevating employee satisfaction.
Coordinate weekly meetings with management, corporate and culinary teams to develop, strategize and execute near term financial and operational goals.
Create/facilitate new steps of service, quality assurance guidelines and guests' satisfaction measures.
Work closely with the external PR companies to create and execute procedural guidelines for private dining for 400+ guest events.

Asst. General Manager05/2013 to 06/2014New York

Oversee floor during AM shifts, averaging 500+ covers each, by creating a dynamic environment, ensuring guest satisfaction via communication and personalized inquiry assistance, foster employee motivation/retention while upholding Accor service standards and daily staff briefings.
Create and implement new policies, SOPs and training modules for all FOH team members; elevating service standards from a 3-Star to 4-Star property.
Prepare payroll, ensuring accurate distribution of gratuities/timecard wages for 25 FOH employees.
Oversee Accor standard inventory tracking process and analysis (FOCUS) while setting beverage cost control methods in place to maximize profitability by decreasing waste/loss by 27% YTD.
Assist Novotel sales team in negotiating and executing BEO contracts with clients and vendor.

Bar Floor Manager11/2009 to 05/2013L' Express 24

Responsible for all FOH activities including scheduling, recruitment, and training/development.
Supervised a floor ensuring expeditious and attentive service for 500-700 guests, equating to $8K-$10K sales revenue per shift.
Ensure excellent patron experiences by providing attentive service and quality food products within a short lead-time in a high volume fast paced environment.
Monitor and order all dry stock and glass/flatware inventory reducing costs by 30% through evaluating/streamlining vendor selection process via Dine Market platform.
Daily reporting /cash out processing.
Review and analysis of daily/weekly food and liquor costs waste.
Upholding a high focus and attention to details methodology while being organized, energetic, and ambitious with a sense of urgency during service, all while upholding NYC DOH health, safety & sanitation standards and regulations.

Education

Bachelor of Business Administration: Business Economics ManagementJan 2006Pace UniversityNew York, New YorkBusiness Economics Management Magna cum Laude

Economic Theory Czech LiteratureMay 2003Karlova UniversityPrague, Czech RepublicEconomic Theory Czech Literature

Languages

Fluent in Russian and English, proficient in Spanish.

Resume Overview

Companies Worked For:

ESquared Hospitality
L' Express 24

School Attended

Pace University
Karlova University

Job Titles Held:

Osteria Laguna Banquet Manager
Guest Services Manager
Asst. General Manager
Bar Floor Manager

Degrees

Bachelor of Business Administration : Business Economics Management Jan 2006
Economic Theory Czech Literature May 2003

Osteria Laguna Banquet Manager Resume Example

Resume Score: 90%

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