J E F F R EY T. YOUNG

**** *.*. ******* **. SEATTLE, WASHINGTON 98136

206-***-**** * abolfp@r.postjobfree.com

SU M MARY

Senior Hospitality Executive w ith over 15 years of experience in sales, operations management,

revenue generation and profit maximization. P roven t rack record of building and leading customer

service focused sales and service teams recognizing that a shared commitment to customer satisfaction

is a key driver to achieving consistent sales increases. Key skill set includes operations management,

budget forecasting, labor costs control and staff leadership. I am as passionate about creating perfect

customer experiences today as on my first day in this business.

P ROFESSIONAL EXPER I E NCE

Dining Room Server, El Gaucho O ctober 2012 – P resent

Provide high quality service for dining guests in Seattle’s premiere steakhouse

• Educate guests with regard to El Gaucho’s menus and Certified Angus Beef Prime

• Handle each guest request with utmost care to ensure he/she will be satisfied to return again and again

• Communicate with team members and captains concerning guests’ needs as they relate to customer

service and cost to company

Catering Server, Tom Douglas Catering M ay 2012- Februa ry 2013

Service guests in private events in coordination with contracted meals, service times and beverage service.

Personally in charge of guest satisfaction, teamwork and communication to event manager to ensure highest level

of customer service is attained.

• Responsible for detailing dining tables, chairs and event room space for top notch cleanliness standards

• Team lead for French style meal service

• Ability to lead and direct fellow servers through private event education and by example

Sales Representative, Worldmark A pril 2012 – P resent

Meet with clients for Worldmark by Wyndham to discuss vacation lifestyles and discover if there is a need for

t imeshare membership as a vacation solution for each client.

• Have learned the sales process for enticing clients to join the company’s membership through step-level

questions

• Work with clients to gain commitments for the sales process to learn if the membership can change their

l ives

• Serve as a personal company representative for each client with whom I have come into contact to

maintain a pipeline of customers

Catering Sales Manager October 2004 – November 2011

Catering Sales for Salty’s restaurants headquartered in Seattle, WA. Directed and managed all aspects of the

department including sales, business expansion, revenue maximization, sales forecasting, profit and loss

statements, managers’ schedule writing, client correspondence and relations, conflict resolution and leading

department meetings.

• Achieved record profitability in banquet and catering sales growth from 1.9 million to 2.24 million in

annual sales from 2004 to 2007 while maintaining quality in service delivery and increased customer

satisfaction.

• Directed and managed a team of 30 employees. Performed quarterly performance reviews, engaged in

conflict resolution, and persistently promoted quality control in all aspects of the department.

• Regularly met with clients for personalized planning of private events such as weddings, banquets, and

corporate functions. Lead team to deliver on plan and on budget for parties ranging from 10-300 guests,

and for a broad client base including Boeing, Microsoft, and Starbucks.

• Consult with customers to determine objectives and requirements for events such as meetings,

conferences, and conventions.

• Plan and develop programs, agendas, budgets, and services according to customer requirements.

• Assisted in the coordination of annual menu redesign and menu planning with an emphasis on balancing

customer options for flexibility with planning efficiency.

• Demonstrated ability to execute on a strategic vision translating to improved profitability. Accomplished

t his through both increased revenue and cost efficiencies involving operations management of labor and

supplies.

• Answered and responded to all sales inquiries via telephone and e-mail with regard to professionalism

and maintained a high level of customer service in a fast paced environment.

• Used prospecting and cold calling techniques to acquire new business leads for growth opportunities and

i ncreased revenue projections

• Instrumental in Salty’s distinction as one of the “Top 100 Grossing Restaurants” by Restaurant &

I nstitutions magazine for 2010.

• Recognized for leadership excellence through several promotions leading to Director of Catering, and

awards including “Manager of the Year”, and the “Unbridled Acts” award for delivering over and above

service to clients and fellow employees.

Operations Manager, Salty’s on Alki - January 1999 – October 2004

Operations Manager for Salty’s on Alki headquartered in Seattle, WA, reporting to the Director of Catering, and

General Manager. Directed and managed all banquet and catering functions, including employee relations,

recruiting, training and development and schedule writing. Lead supply management including beverage and

l inen.

• Coordinate services for events, such as accommodation and transportation for participants, facilities,

catering, signage, displays, special needs requirements, printing and event security.

• Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of

participants, and resolution of any problems that arise.

• Review event bills for accuracy, and approve payment.

• Conduct post-event evaluations to determine how future events could be improved.

• Arrange the availability of audio-visual equipment, transportation, displays, and other event needs.

Banquet M anager, Salty’s on Alki – September 1996 – January 1999

• Directly responsible for hiring and training banquet team associates, as well as performing half yearly

reviews on all associates.

• Wrote schedules for 25-30 employees, while practicing excellent control of labor and overtime costs.

• Ordered all beverages associated with private events while maintaining company standard for pour costs

t hrough the weekly inventory system.

• Excelled in contribution to management of private functions through client hospitality and planning

performance. Consistently received praise and accolades from satisfied clients.

ED UCAT ION B achelor of Arts – U niversity of Washington

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