Jessica Vitagliano abg18s@r.postjobfree.com ***-***-

0781

An enthusiastic and passionate individual whom enjoys

working with all aspects of the restaurant, hotel, and event

business. I am constantly improving and refining my

personal style and efficiency of work methods while

exploring current trends.

Objective

A management position in which my organizational and

communication skills will be used to the best of my ability.

Dedicated to setting and improving standards, making

profits, and overall customer satisfaction.

Key Skill Areas:

•Strategic planning

•Wine List and Menu development

•Revenue growth

•Inventory and Cost Control

•Marketing enhancements

•Training and development

•Food sanitation practices

•Staff motivation and management

Professional Experience

PHILIPPE CHIN FRENCH ASIAN BISTRO - SOMERS POINT, NJ

2012

Chef's Assistant

- Chef's administrative duties

- Schedule and coordinate all on and off-site events and

appearances

- Serving and bar tending for a la carte restaurant as well as

special events

TWEED RESTAURANT & BAR – PHILADELPHIA, PA

2011 to 2012

General Manager

- Schedule staff hours and assign duties for staff of 20+

employees

- Constantly monitored all food and beverage services

- Maintained budgets, employee files, payroll/labor, paid

bills, monitored book keeping records via QuickBooks

- Helped develop Philadelphia’s first VIP Party Style Brunch

in collaboration with 3Nerds LLC.

- Solely responsible for daily operations, hiring of staff, and

training

- Secured contracts for, managed, and executed all on and

off site events

- Advertising and marketing

SCOUT HOSPITALITY, LLC – CAPE COD & THE ISLANDS

HARBORVIEW HOTEL & RESORT, KELLEY HOUSE, &

SEACREST BEACH HOTEL

2009 to 2011

Food and Beverage Manager

- Schedule staff hours and assign duties for staff of 60+

employees

- Constantly monitored all food and beverage services in

multiple outlets simultaneously

- Secured contracts for corporate events and weddings.

- Assisted in the execution and management of all events

- Developed all food and beverage menus in collaboration

with both the culinary and beverage management teams.

HOB KNOB, LLC – EDGARTOWN, MA

HOB KNOB INN, HOB KNOB REALTY, HOB KNOB

CONSTRUCTION

2008 to 2008

Manager

- Managed front desk for 17 room Luxury Boutique Hotel

- Managed the rentals of 2 luxury homes with combined

sales of $40,000 weekly

-Created new marketing strategies which helped increase

room bookings as well as property rentals and sales

- Assisted in the redevelopment of the hotels concept,

making it the first Eco-Friendly Luxury Boutique Hotel on

Martha’s Vineyard

LAMBERTS COVE INN & RESTAURANT – West Tisbury, MA

2007 to 2008

Assistant General Manager

- Assisted General Manager in complete operation of a 15

room Inn as well as an 85 seat restaurant.

- Secured contracts for weddings and corporate groups;

along with coordination and execution. Annual sales

averaging $700,000.00

- Marketing and promotions

- Website design

BEACH PLUM INN & RESTAURANT – Menemsha, MA

2005 to 2007

Assistant Manager

- Oversaw all operations in 68 seat award winning

restaurant, 11 room inn, and 3 luxury rental homes

- Responsible for securing contracts, booking, and complete

execution and coordination of all weddings; sales averaged

1,000,000 annually

-Voted best restaurant on Martha’s Vineyard; top six in New

England by Food and Wine Magazine

CAFÉ BOULUD – Palm Beach, FL & New York, NY

2005 to 2008

Chef’s Assistant/VIP Reservationist

- Performed all Chef’s administrative duties

- Selected vendors, negotiated terms, and implemented

vendor quality standards

-Aided in the development of menus for private functions,

special events, chef’s tasting, and chef’s table in

collaboration with Certified Master Sommelier

- Scheduled and executed all off site events and

appearances

- Secured reservations for VIP guests with check averages of

$2,000 per meal

- Aided in multiple Manhattan locations as well

RENAULT WINERY – Egg Harbor City, NJ

2002 to 2005

Food and Beverage Administrator

- Food and beverage cost control for 2 fine dining

restaurants as well as an onsite winery

- Responsible for purchasing all food, beverage, and

equipment for all outlets

- Inspect received food and supplies for the purpose of

verifying quantity, quality and specifications of orders and

complying with mandated health requirements.

-Menu and standardized recipe development

Education

BOSTON UNIVERSITY - BOSTON, MA

Masters of Liberal Arts; Gastronomy (MLA) – 2010

ATLANTIC CAPE COMMUNITY COLLEGE – MAYS LANDING, NJ

Bachelor of Sciences; Culinary Arts & Beverage Management

(BOS) – 2007

Qualifications:

- WSET Certified

- ServSafe Certified

- ServSafe Alcohol Certified

- TIPS Certified

Contact this candidate