Manager Restaurant
Resume:
Juliana Lai, CFBE
Walnut Creek, CA 94597
Telephone: 415-***-****
Email: *****************@*****.***
EDUCATION
MBA in International Management - Golden Gate University, San Francisco
Bachelor of Science in Hotel & Restaurant Management - Golden Gate
University, San Francisco
EMPLOYMENT HISTORY
Interstate Hotels & Resorts
Holiday Inn Golden Gateway 02/03 - 09/2012
Food and Beverage Director, CFBE
500 - Room hotel with 18,000 sq. ft. banquet space.
Oversee kitchen production, Purchasing, Banquets, Restaurant, Lounge and Room Service operations.
Responsible for budgeting, monthly and quarterly forecasting update,
department long range planning, total guest satisfaction, manager
development and associate training.
San Francisco Marriott Marquis 5/97 - 10/02
Director of Restaurant s (7/00 - 10/02)
Director of Room Service (7/98 - 7/00)
Banquet Manager (5/97 - 6/98)
Joined San Francisco Marriott Marquis in 1993 as a restaurant manager for two years; transferred to open up Kauai Marriott in Hawaii in 1995; moved to JW Marriott in Hong Kong in 1996. Rejoined San Francisco Marriott Marquis in 1997.
San Francisco Marquis has 1,500 rooms, approximately 150,000 square ft. meeting and convention space. As their Director of Restaurants, I oversaw two restaurants and two lounges with an annual revenue of 8 million; responsible for the annual budget and forecast, organization development and staff development.
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Resume of Juliana Lai
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JW Marriott Hong Kong 4/96 - 5/97
Senior Restaurant Manager
Marriott Kauai Resort & Beach Club 5/95 - 3/96
Senior Restaurant Manager
San Francisco Marriott Marquis 7/93 - 5/95
Restaurant Manager
Radisson Miyako Hotel San Francisco 3/90 - 6/93
Director of Catering and Convention Services
Responsible for selling an 18,000 sq. ft. banquet space; menu and event planning; annual budget and forecast update.
Holiday Inn Fisherman's Wharf 6/89-3/90
Director of Catering
Holiday Inn Financial District 11/86 - 06/89
Catering Manager
Powell Hotel San Francisco 4/85 - 11/86
Front Office Manager
HIGHLIGHT OF QUALIFICATION AND SKILLS
*Solid leadership - strengths in team building and organizational
development.
*Excellent in managing diversity with a staff over 100. Set directions and
provide trainings for the development of managers and associates.
*Strong analytical and communication skills. Develop realistic and
workable budget for the departments to support a total of $4.5 million restaurant, lounge and banquet sales.
*Solid skills in developing a powerful business network through knowledge in market management.
*Design special themes for events and prepare menu proposals.
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