Manager Service
Resume:
David E. Nadeau
Bluffton, SC ***10
Home 843-***-****
Cell 843-***-****
*.*.******@*******.***
OBJECTIVE:
To obtain a Management position in the hospitality or private club
industries that offers the opportunity for personal and professional
growth. I am seeking a position that will enable me to utilize learned
skills, build upon previous work experience and allow for advancement.
SUMMARY:
Twenty five years of increasing responsibilities in the food and beverage
industry
. Extensive food and beverage management experience
. Comprehensive knowledge of restaurant and banquet operations
. Comprehensive knowledge of wine and spirits, from both an educational
standpoint, as well as, a P&L viewpoint.
. Capable of communicating with staff in all departments and at all
levels
. Able to work autonomously with little direct supervision
. Effective and versatile manager
. Loyal, team spirited individual who is able to gain the confidence of
staff and guests
. Ability to deal with a crisis in a calm, professional manner
. Consistently present a high profile, professional demeanor, along with
a positive "can do" attitude
. Years of experience meeting annual budgets, exceeding monthly goals,
as well as, managing labor, wine and liquor costs to achieve the
objectives necessary to be successful.
. Menu planning, marketing, and planning events
. Understands the dynamic of private clubs, and the relationship between
members and staff.
EXPERIENCE:
Food and Beverage Manager, April 2011- Presently
Surfside Beach Club, Sea Pines Resort, Hilton Head Island, SC
Supervise entire staff of a high volume casual dining component of Sea
Pines Resort. Hired and supervise 32 employees.
General Manager, 2009 to April 2011
Alexander's Restaurant, Hilton Head Island, South Carolina
. Supervised entire service staff, conducted pre-meal meetings with
dining room and kitchen employees, and planned room setup based upon
anticipated guest count and client needs
. Work effectively under limited supervision and in a cohesive team
environment
. Developed and coached staff to maintain high levels of service and to
meet restaurant standards and goals
. Responsible for budget control
General Manager, 2002 to 2009
Old Fort Pub Restaurant, Hilton Head Island, South Carolina
. Trained, supervised and motivated staff of AAA, four diamond
restaurant
. Supervised entire service staff, conducted pre-meal meetings with
dining room and kitchen employees, and planned room setup based upon
anticipated guest count and client needs
. Worked effectively under limited supervision and in a cohesive team
environment
. Developed and coached staff to maintain high levels of service and to
meet restaurant standards and goals
. Responsible for budget control
. Strong sales, marketing, and customer-service orientation
Director of Restaurant Operations, 1997 to 2002
Turf Valley Resort and Conference Center, Ellicott City, Maryland
Operations Director for two full service restaurants and the concessions
for (3) 18-hole golf courses. I also worked along with the Director of
Catering to expedite banquets, weddings and large events at the conference
center.
EDUCATION AND SERVICE-
Bishop Walsh High School- Cumberland, MD- Graduated 1980
United Sates Air Force- 1980-1984- Honorably Discharged after my 4 year
commitment was complete.
Frostburg State University- 1984-1985
REFERENCES:
Both Personal and Business references are listed.
Letter of Reference included from Lowrey Group
Turf Valley Resort and Conference Center, Ellicott City, MD
Jeff White, Sysco Foods
Shelby White, Advintage Distributing,
Jerry Vaughan, Clubhouse manager, Sea Pines Country Club, Hilton Head
Island
Pat Farman, Chef Concierge, Chefs d' Or, USA, Palmetto Bluff Resort,
Bluffton, SC
Jill King - VP Production, BFG Group, Bluffton, SC
Tim Austin- Owner, Office Products Plus, Hilton Head Island, SC
Les Shillman, Owner, Carolina Pest Control, Hilton Head Island, SC
Contact this candidate