Manager Sales
Resume:
Dominick Tomasuolo
Staten Island N.Y 10304
.
Areas of Expertise
Department Head Management - Food and Beverage Management - Culinary Experience - Managing
Expenses and Productivity Teambuilding & Staff Training - NYC
Union Experience - Guest Service
Starwood Hotels 07/2003- to
05/2012
The Westin New York at Times Square
New York N.Y.
• Director of Guest Service Outlets 04/2008 to
05/2012
o Responsible for the operations of the hotel’s restaurant, two full bars, room service
and club lounge
o Increased breakfast sales by 25% : introduction of healthy options
o Increased dessert sales average 20% : introduction super foods
o Responsible for standards and quality of over 600 served meals daily
o Supervised 40 employees and 4 managers
o Trained staff of restaurant and bar standards and guest service policies
o Responsible for all sanitation for all food outlets
• Executive Steward 03/2005 - 04/2008
o Responsible for all equipment and its use for the food and beverage department
o Supervised managers and union employees and their duties
o Increased Am coverage by 14 hours without cost to payroll
o Adhered to BEO request of all equipment set-up for over 30,0000 sq. ft. of banquet
space
o Increased BEO set-up productivity by 50% without cost to payroll
• Restaurant General Manager 07/2003 -
03/2005
o Responsible for the operations of Shula’s Steak House
o Trained and managed staff
o Responsible for budgeting and restaurant productivity
o Menu mix of daily and seasonal entrees
Evergreen Restaurant S.I. N.Y. 01/1993 -
01/2003
General Manager
o Responsible for all facets of 125 restaurant, bar and banquet rooms
o Responsible for business forecasting and its budgets
o Increased yearly sales by 10%: business plans of target markets
o Kept food cost at 12%: buying bulk and in-house production
o Increased banquet sales by 30% :seasonal menus
Vivolo Restaurant N.Y. N.Y 06/1991-
1/1993
Restaurant Manager
o Responsible for daily operations of 75 seat table cloth restaurant
o Trained staff of restaurant standards
o Responsible for ordering previsions
o Responsible for scheduling and payroll
Ritz Carlton Hotel N.Y. N.Y. 06/1989 -
05/1991
Banquet Manager
o Supervised banquet functions
o Implementing all responsibilities of BEO”S
o Supervising all banquet staff and their duties
o Scheduling, payroll and posting of gratuities
Education: Staten Island University. BA 09/1985 -
06/1989
Achievements: Food Protection Certificate NYC
1992
Six Sigma Green Belt
2005
ServSafe
2006
Master Certificate Essentials of Hospitality, Cornell University
2008
Master Certificate Leading Management, Cornell University
2008
Rooms University
2009
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