DAVID P. BROWN

**** ***** **** ******, ***. *

Baltimore, MD 21218

443-***-****

acb5xl@r.postjobfree.com

Objective: To offer my professional experience and knowledge for the benefit and

enhancement of your facility while furthering my career in hospitality

management.

Education: H igh School Diploma, US ARMY (1977-1981)

Hospitality T raining Courses: Supervisory Development, Managing the

M anager, Working with Problem Employees, Safe Serving Alcohol

Certifications: CPR certified, Handling diversity

Employment

Sodexo -Tempora ry Resource D ining Manager –NSA- August 2013-

N ovember -2013

Responsibilities

• Oversee day to day activity of dining food court staff, schedule, food quality,

p resentation, etc.

I ngleside at King Fa rm CCRC; Dining Services Manager-September 2012-

J uly-2013

Responsibilities:

• Responsible for all building dining services, including main dining

room, market place

• Responsible for all banquet and catering activity: distributing BEO’s,

setting up and coordinating all events

• Scheduling and supervising a staff of 25

• Working closely in conjunction with the ki tchen to: type and distribute

daily menus, coordinate with Chef on additional dining i tems and

concepts.

• Responsible for monthly dining services board

• Updating menus

• Marketing of dining concepts

• Daily walk through and visiting with residents

• Attending dining and board meetings

• Ensuring resident satisfaction with all dining and catering services

The Georgetown Club; Food and Beverage Manager-April 2012-August 2012

Responsibilities:

• Responsible for all food and beverage related activities

• Over see staff, scheduling, hi ring, disciplinary actions

• Managing day to day activities in the restaurant

• Oversee, manage, and staff all banquet related events

• Work closely with GM to maintain and update wine list, responsible for

t racking, and monthly inventory

• Work closely with Chef and GM on menu options and selections

• Update all special and chef selected menus

• Responsible for labor and budget management

The Johns Hopkins Club; House Manager-April 2008-Ma rch 2012

Achievements:

• Implemented mandatory drug testing for all new hires

• Developed policy and procedures for employee standards

• Reestablished an educational plan for the dining room staff (menu

tests, daily meetings, pre-meal meetings)

• Reduced labor costs and consumable purchasing costs

Responsibilities

• Front of the house day-to-day operations of 2 dining rooms and banquet

facilities

• Managing all personnel (approximately 30 staff members)

• Oversee 2 managers

• Purchasing of china, liquor, linens, etc

• Maintaining building facilities to ensure the building and equipment is

i n working condition

• H i ring new employees

• Monthly inventory

Holiday I nn BW I Conference Center- Linthicum, M D-Banquet Manager-

2007-2008

Achievements:

• Increased staffing level

• Cross-t rained banquet staff with restaurant staff to improve

work relationships.

Responsibilities:

• Responsible for all aspects of banquets related events (staffing,

setup, executions, breakdowns, etc)

• Successfully executed and oversaw events for 800 plus people

• Ran multiple functions at the same t ime (dinners, lunches, coffee

b reaks, meetings, parties, weddings, etc)

• Worked in conjunction with catering office and chef to ensure

p roper execution of events.

• Attended weekly function meetings

• Staff Scheduling

Engineers Club, Baltimore M D-Operations Manager-2002-2007

Achievements:

• Assisted new General Manager in restructuring the day-to- day

operations.

• Properly staffed the facility, allowing the club to run efficiently.

• Restructured positions and responsibilities of management staff.

Responsibilities:

• All day to day to operations of the dining room and banquet

facilities.

• Facilitated 2-3 weddings a week

• Oversee weddings, dinners, and parties for up to 200 people

• Oversaw mul tiple functions at the same time

• Managing staff

• H i r ing new staff

• Purchasing of equipment and supplies

• Staff Scheduling

Ma r tins West Caterers, Security Blvd, M D- Event Manager-1999-2001

Achievements:

• Successfully in tegrated with 5 other managers to effectively run

a catering business

Responsibilities:

• Day-to-day operations of facility, approximately $11 million

revenue

• Oversee dinners, crab feast, parties for up to 1500 people

• Oversee multi-events in the same evening (approximately 300

people)

• Work with the other mangers to execute up to 7 weddings a day.

• Assisted in hiring and t raining of staff

• Weekly inventory of facility

• Supervise off premise catering events for up to 300 people.

T u rf Valley Hotel and Resort-Banquet Manager-1996-1999

Responsibilities:

• Supervised all catered events.

• Scheduling and staff coordination/recruitment.

• Supervising events for up to 800 people

BWI Ma r r iott-L inthicum, M D-Banquet Captian-1993-1996

Responsibilities

• Supervised all aspects of catering for hotel.

• Managed 10-20 staff members on a daily basis.

• Helped to implement t raining course for new employees.

• Worked and supervised all high-end functions in a hotel with up

to 1000 guests.

Ma r r iott Long wha rf Hotel, Boston, MA-Guest Relations Manager-

1986-1993

Responsibilities

• Worked in conjunction with the front office during check-in to

ensure guest satisfaction.

• Managed 10-20 staff members for day-to-day operations

i ncluding: bell stand, valet parking, and concierge department.

• Helped create a quality assurance-t racking program to create a

better guest experience.

• Worked as the hotel safety manager for 2 years.

• Certified t rainer for the hotel.

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