HOSPITALITY MANAGEMENT PROFESSIONAL

PROFILE

- Operations Management: Outstanding in performing diverse responsibilities including planning, budgeting, expense control, recruitment, staffing, scheduling, procurement, menu planning, facilities management, and customer service / guest relations.

- Customer Relations: Accustomed to managing ongoing relationships with key customer accounts; coordinating planning, development, and delivery of customized service programs; and providing advice regarding customer negotiations and allocation of personnel, budgets, and resources.

- Human Resources and Training: Adept at supervising staff, coordinating employee training, and organizing staff schedule to ensure adequate manpower coverage.

- Financial Processes: Successful in improving profits while cutting costs utilizing in-depth knowledge of all areas of budgeting, financial reporting, forecasting, and analyzing operations. Responsible for evaluating internal controls, reporting financial variances, and communicating risks and solutions to management.

EMPLOYMENT

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VIP Host, Spearmint Rhino Dec 2004-Jan 2009

- Conversed with clients in the club, oversaw the arrangement of table reservations and bottle service, and fulfilled their specific entertainment needs

- Drove the Spearmint Rhino limo for nightly pick up and drop off of clients at various destinations around Las Vegas

- Established large client list from Chicago and New York that continuously grew through several years as the stock trader at the Chicago Board of trade

Head Bartender / VIP Host, Reserve Nightclub in Chicago Jan 2002-Nov 2003

- Developed and maintained client base by establishing a team environment of more than 20 people including bartenders, waitresses, bar-backs and busboys

- Handled the hiring and scheduling of club’s wait-staff along with the arrangement of table charts, drink prices and the weekly ordering of liquor

Waiter / Server, Tavern on Rush in Chicago (Five-star Restaurant) Oct 1998-Jan 2003

- Supervised and coordinated activities of dining-room employees engaged in providing courteous and rapid service to diners; greeted guests and escorts them to tables; scheduled dining reservations; arranged parties for patrons; and adjusted complaints regarding food or service

Stock and Commodities Trader, Chicago Board of Trade (CBOT) Sep 1994-Jan 2002

- Marketed Dow futures, 10-year notes and bonds along with own personal account, and organized customer orders in the pit on a daily basis while managing daily market trends

- Documented orders from various brokerage houses in Chicago and New York, including but not limited to Morgan Stanley, Smith Barney, JP Morgan and Bank of America

EDUCATION

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BACHELOR’S DEGREE WITH DOUBLE MAJOR IN BUSINESS AND HOTEL MANAGEMENT / HOSPITALITY

Eastern Illinois University -Charleston, IL

LICENSURE

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LICENSED BARTENDER from the State of Illinois: Feb 2004

AFFILIATIONS

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PRESIDENT, Sigma Pi Fraternity: 1992- 1994

ACTIVE MEMBER / SEAT HOLDER, Chicago Board of Trade

MEMBER, EIU Varsity Lacrosse Team

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