NIMROD CHOKWE

HOSPITALITY PROFESSIONAL

PROFILE

Client-focused, motivated professional with a comprehensive management

background in the hospitality industry. Built career steadily while

learning all facets of the hospitality business from ground up.

. Customer Service: Demonstrates outstanding problem solving and active

listening skills; diffuses difficult situations with tact and ease.

. Highly Versatile: Quickly masters new roles, responsibilities,

technologies and environments.

. Hard Working: Reputation for integrity, problem solving abilities,

work ethic and analytical skills.

CORE COMPETENCIES

Cross-Functional Team Leadership . Food & Beverage Management . Problem

Solving . Process Improvement

Retail Sales/Customer Service . Verbal & Written Communications .

Negotiations . Front Office Accounting

Food & Wine Pairing . Cost Control Strategies . Night Audit Procedures .

Micros 8700 . Menu Planning

KEY ACCOMPLISHMENTS

. Boosted wine sales revenue for outlets by 10% by applying advanced

communication skills.

. Maximized employee satisfaction scores by 20 points, by establishing a

positive work environment, integral to ensuring staff loyalty and talent

retention.

. Decreased beverage cost by 5% and consistently kept it under 15% by

contributing sharp business acumen.

. Earned Hilton Rye Town "Pride Innovation Award" for exceptional

performance and dedication.

PROFESSIONAL EXPERIENCE

Macy's Herald Square, New York, NY (2007-Present)

Associate Sales Agent

Contributing to Macy's business development by using proactive prospecting

techniques to generate new customers.

Successfully driving sales by actively consulting with clients to define

and address their specific needs and steering persuasive negotiations to

close transactions. Effectively applying dynamic communication,

presentation and negotiation skills toward generating high-volume sales.

Hilton Rye Town, Rye Brook, NY (1997-2007)

Food & Beverage Manager (2005-2007)

Promoted to oversee the effective management of food and beverage

activities, including payroll, daily line-ups and "pre-meal" meetings to

review chef dinner specials paired with a wine special. Mentored and

supervised a cross-functional staff of Servers, Bartenders and Support

Staff in all aspects of day-to-day activities to optimize productivity,

efficiency and quality of services. Set goals, established priorities,

managed resources and developed targeted plans to oversee food and beverage

inventories, train staff on up-selling wine and prepare financial reports

for all outlets in a spreadsheet format. Collaborated with managers to

requisition wine and liquor for banquet events, tracked consumption and

completed Beverage Consumption Report after every event.

Key Highlights (as Food & Beverage Manager):

. Teamed with other departments, including the Sales and Marketing

Director, to devise marketing and promotional initiatives to improve

sales and profitability.

. Conducted extensive market research and analysis and responded to

changing market trends.

. Proficiently planned and coordinated daily and weekly scheduling for

Bartenders and Cocktail Servers to maximize use of human resources

while controlling labor costs.

Assistant Restaurant Manager (2002-2005)

Supervised multiple teams to maximize performance in managing a casual

dining restaurant by contributing superior strategic planning, organization

and leadership skills. Successfully built top-performing personnel

integral to supporting enterprise-wide operations by strategically

recruiting and effectively interviewing, screening and testing candidates.

Relied upon to monitor staff overtimes, prepare payroll reports and manage

inventory.

Key Highlights:

. Optimized human resource performance by conducting evaluations,

clearly defining skill gaps and providing strategic training and

professional development solutions.

. Effectively oversaw all food and beverage needs in accordance with

hotel restaurant operations, in collaboration with team members.

Night Auditor (1997-2002)

Maintained full accountability for preparing and submitting the accurate

Occupancy Analysis Report (OAR). Conducted comprehensive review and

analysis of paperwork and trained and supervised overnight front office

staff in auditing procedures. Supported the Night Manager in updating

Office Supervisors on guest-related issues and promptly resolved client

concerns.

Career Note: Additional experience as a Bell Person for Hilton Rye Town

(1996 -1997).

EDUCATION

. Bachelor of Technology Degree in Hospitality Management - New York City

Technical College of The City University of New York, Brooklyn, NY;

Dean's Honor List

. Associate Degree in Hospitality Management - New York City Technical

College of The City University of New York, Brooklyn, NY; Dean's Honor

List

. Hotel & Restaurant Management - Johnson & Wales University, Providence,

RI; Dean's Honor List

PROFESSIONAL DEVELOPMENT & TRAINING

. World of Wine Course Certification - Westchester Wine School

. ServSafe Certification - National Restaurant Association

. Leadership for Results - Achieve Global

TECHNICAL SKILLS

Microsoft Office, including Word, Excel, PowerPoint, Micros 8700, POS/PMS

interfacing and troubleshooting

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