Sales Manager

DAMIEN D. KAYE

*** *** ****** *** **** Beach Gardens, Florida 33418

H: 561-***-**** C: 570-***-**** *********@*********.***

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Top-performing, results-oriented F&B-Management Professional with

many years of experience and a very strong track record of

demonstrable success directing complex, high-volume F&B operations

in diverse venues and for multiple units. Self-starter with a

complementary culinary background and a history of increasing

sales revenue and reducing costs to significantly boost the bottom

line. Respected leader, teacher, and mentor who utilizes

diplomatic management style to inspire team loyalty.

- CORE COMPETENCIES -

FOH & BOH Operations Banquet/Catering Operations Bar/Beverage

Operations Market Trend Analysis Cost Control

Vendor Relations Negotiations Purchasing Inventory Control

Safety and Sanitation Compliance Quality Control

Customer Service ServSafe / TIPS / Safe Staff Certified POS

Systems Microsoft Office Suite Team Building

- PROFESSIONAL EXPERIENCE -

General Manager – Islander Grill and Tiki Bar / Islander Events

and Catering, Palm Beach Shores Resort 2008 – 2010

Developed business plan and model and established operations from

ground level, including all menus, systems, and guidelines. Hired,

trained, and mentored staff; maintained staff files, and ensured

compliance with certification requirements.

* Increased sales 300% from previous vendor to over $3M, and

reduced costs to boost the bottom line by $700K in first year

* Created banquet and catering division, and secured two new

venues (500 seats) for division, drastically increasing revenue

* Developed and installed transfer/control systems / inventory

protocols, reducing liquor cost from 38% to a consistent 15%

Food and Beverage Director – Ibis Gold and Country Club, West Palm

Beach, Florida 1/08 – 6/08

Recruited by former CFO to replace F&B Director at this 1,800-

member, private-residence country club. Identified and corrected

deficiencies in dining venues by creating new service/policy

manuals, training all staff, and instilling service-support

concepts.

* Compartmentalized beverage inventory, purchasing, transfers, and

par levels, solving major beverage discrepancies/losses

* Laid off when new management came in and hired an entirely new

food-and-beverage team from a competing country club

Owner / General Manager / Executive Chef – Damien’s On the Lake,

Harveys Lake, Pennsylvania 1991 – 2007

Created and managed this award-winning and four-star 375-seat

destination restaurant/lounge/entertainment and catering complex

with $3.5M in annual sales. Planned and oversaw all food

preparation and production. Conceived sales and marketing

strategies, partnering with community, professional, and

charitable organizations. Developed all departmental procedures,

enabling consistent management performance. Created all menus and

recipes, as well as all operational and training materials.

* Re-branded business several times to address demographic/market

changes, succeeding in location with history of failures

* Directed reconstruction of complex after $900K fire, re-opening

in 4.5 months and securing a buyer for the business

* Led restaurant to receive, among other honors and accolades, the

prestigious “Pennsylvania Restaurant of the Year Award”

Food and Beverage Director – Genetti Hotel and Convention Center,

Wilkes Barre, Pennsylvania 1989 – 1991

Reporting directly to owner, directed all F&B operations at this

hotel and convention center with $15M in revenues. Oversaw six

department heads and 30K sq. ft. of banquet/show space, hosting

trade shows, banquets, and up to nine weddings on Saturdays.

* Strengthened coordination of future events between department

heads, streamlining and eliminating redundant procedures

* Cultivated off-premise catering program and spearheaded events

initiatives to significantly increase sales revenue by 20%

General Manager – Willow Run Inn and Country Club, Berwick,

Pennsylvania 1987 – 1989

Contracted by private LLC to author prospectus and mission

statement, and upon approval of prospectus and mission statement,

implemented new sales and marketing strategies and re-branded

country club as more community-oriented facility.

* Completely reengineered the F&B department and directed

renovations, increasing sales revenue from $600K to over $5M

- EDUCATION -

Hotel/Restaurant Management Studies – Cornell School of

Hotel/Restaurant Management, Ithaca, New York

Hotel/Restaurant Management Studies – Luzerne County Community

College, Nanticoke, Pennsylvania

- COMMUNITY INVOLVEMENT -

Harveys Lake Business and Tourism Association President

Back Mountain Business and Professional Assoc. Board

Congressional Order of Merit Civic Leader Award

Charitable Organizations Events Organizer/Coordinator

Great Chefs Television Series Appearances

Newspaper Columnist and Public Relations Apprentice

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