Manager General

DOUGLAS HEADY

*******@*****.***

P.O Box *** Phone:

New York, NY 100**-***-*** 3508

Dedicated and successful Hospitality General Manager in award winning hotels and

restaurants. Consistently achieves high levels of guest satisfaction and greater bottom line

results, especially in under performing operations.

Professional Experience

BREWS BROS RESTAURANT, INC Bayside, Queens, and 2008 to Present

Manhattan, NY

General Manager

Performed opening duties for all new restaurant projects.

Hired, trained, and evaluated front of house staff.

Performed inventory, ordering, and P&L.

Responsible for booking and execution of in house parties and outside catering events.

MIZUNO RESTAURANT GROUP, LLC Grosse Pointe Woods, MI 2004 to 2008

Proprietor

Privately owned and operated Hospitality and Food Management Company.

Managed food service contracts for charter schools in Detroit, MI.

Hired, trained, and evaluated all staff.

Responsible for preparation, delivery, and serving of over 800 meals daily.

CITY CAKES AND COOKIES,LLC Detroit, MI 2002 to 2004

Proprietor

Family owned Delicatessen/Restaurant and bakery located in the financial district in Detroit,

MI.

Prepared all salads and baked items in a home kitchen, and transported, displayed, and

served customers.

Responsible for inventory, ordering, and P&L.

The RATTLESNAKE CLUB Detroit, MI 1999 to 2002

General Manager

Hired, trained, and evaluated all front of house staff.

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Douglas Heady

Played major role in creating “sequence of service” and re established restaurants

prominence.

Created highly successful concierges and taxi incentive program.

Responsible for liquor inventory and partial P&L.

James Beard Award Winning Restaurant

QUALITY HOTEL Carrickfergus, Northern Ireland 1997 to 1999

General Manager

Opened first American franchise hotel in Ireland, and overall approval on all positions hired

in hotel.

Guided sales team, management team, and department heads.

Established American hospitality standard.

Sought out new room and F & B business leads.

Overall responsibility for hotels performance, guest satisfaction, and profitability.

EUROPA HOTEL Belfast, Northern Ireland 1993 to 1997

Deputy General Manager

Direct responsibility for all facets of each department in Rooms and F &B.

Introduced and compiled Yield Management and RevPar analysis.

Highly involved in Company Development Plan, Hygiene Program, National Vocational

Qualifications (NVQ).

Lead manager in President Bill Clinton’s visit to Northern Ireland. Importance of visit was for

peace talks and was the first President to visit while in office.

Planned and executed Thanksgiving Dinner for the President, First Lady, and White House

staff of 800.

I was rewarded for my efforts by being invited as a White House VIP to attend the

Presidential Inauguration, Inaugural Parade and Inaugural Balls.

Computer/Technical Experience

NCR Host System NCR 2150 & 2180 Systems Microsoft

Strata Hospitality System Innsite Omega Hospitality ALOHA

System

20/20 Visual Systems Micros Hospitality System

Education and Training

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Douglas Heady

STATE UNIVERSITY OF NEW YORK (SUNY) Plattsburgh, NY

Psychology: 3 years towards Bachelor of Science (BS)

Organizational Memberships

San Francisco Visitors and Convention Bureau

San Francisco Chamber of Commerce

San Francisco NFL Super Bowl Committee

San Francisco MLB Baseball All Star Committee

San Francisco Democratic National Convention Committee

Oakland Visitors and Convention Bureau

Oakland MLB Baseball All Star Committee

Oakland Rotary Club

Irish Hotel and Catering Institute (IHCI)

Hotel Catering Institute Management Association (HCIMA)

National Society for the Prevention of Cruelty to Children (NPSCC) Belfast, Northern Ireland

Lake Orion/Oxford Boys and Girls Club – Board of Directors

Koei Kan Karate Do

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Douglas Heady

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