THOMAS LITTLE ***** AVENIDA DE LA REINA TEMECULA, CA

92592

951-***-**** Cell Phone 951-***-**** Home Phone

abkyjg@r.postjobfree.com

Experience: Restaurant Operations Manager. Director of Food and Beverage

Executive Committee Member. Four Diamond Hotel

Resort Experience. Opening Experience. Budgeting,

Business and Strategic Planning.

WORK HISTORY:

Vail Ranch Steakhouse. Temecula, California. June 2009-

General Manager

I was hired by the Hamlin LLC group to consult on the

opening of this upscale Steakhouse. Provide recruitment

screening, interviewing and hiring of all Front of the

House staff. Development of FOH Training Manuals, Job

Descriptions, SOPs and schedules. Conduct training

sessions. Development of Wine and Bar Beverage lists.

After the contract expired I remained with the operation in

a management posture. Direct report to the owner.

South Coast Winery Resort Spa, Temecula, California

Director Food and

Beverage: 11/06- 01/09

$6.3 Million Food and Beverage Revenue.

Direct Report to the Resort General Manager.

Recruited to restructure the Food and Beverage Department

of the 80 Villa, 38 acre property in the heart of Wine

Country. Lead departments responsible for the celebrated

Vineyard Rose Restaurant, Grapeseed Spa Cuisine, Banquets,

Special Events, Room and Pool Service. Re-defined all

Standard Operating Procedures, F+B Job Descriptions,

Training and Sequence of Service manuals to match the 4

Diamond Standards, resulting in The Vineyard Rose

restaurant being Voted Best Inland Empire Restaurant in

2007 and 2008. Redesigned all Restaurant and Catering

menus. Revised the Budget via Strategic Planning.

Implemented changes to procurement practices leading to an

8% reduction in Food Cost.

Spa Resort Hotel Casino, Palm Springs, California

Restaurant Manager

(Two Outlets) 05/05 - 11/06

$3.75 Million Revenue Steakhouse.

Direct Report to the Food and Beverage Director. Hired to

support the repositioning of two existing restaurants. I

re-designed and executed all Food Menus, Training materials

and Standard Operating Procedures for the high end

'STEAKHOUSE AT THE SPA' and the full service 'NOODLE BAR'

restaurants. Recruited and trained new teams leading to the

successful opening of both concepts in six weeks. Awarded

the prestigious Wine Spectator Award of Excellence with a

3,000 bottle, 300 label wine list. Coached and mentored 2

Restaurant Managers and Supervisors.

Applebee's International, Inc. 02/04 - 04/05

Temecula, California

Restaurant Manager

Hired for future opportunity to be one of the several

District Manager positions for aggressive corporate

expansion into the Inland Empire. Trained as a Manager and

worked on the opening team of the new prototype Temecula

store. The District Manager opportunities were eliminated

due to corporate revision of expansion plan.

Restaurant Operations Manager: (8 Outlets)

Pala Resort Hotel Casino 09/00 - 08/-03

San Diego, California

$18Million Food and Beverage Revenue

Direct Report to the VP of Food and Beverage

Responsible for leading the property's opening recruitment

efforts for Front and Back of the House team members,

supporting the 3 Full Service restaurants and a 4 outlet

Food Court. I operated as the Manager of the award winning,

high-end Steakhouse, The Oak Room, leading to my promotion

to Restaurant Operations Manager. Led the team which

successfully opened 3 new full service restaurants and a

Room Service division in conjunction with the expansion of

the 4 Diamond, 520 rooms Hotel and Spa. Partnered with the

Vice President of Food and Beverage in developing and

meeting all Budgets and Business Plans.

Anderson Inn, Carlsbad, California

Director of Food and Beverage `

12/96 - 4/2000

Thornton Winery, Temecula, California

10/89-04/94

Director of Food and Beverage:

EDUCATION: San Diego City College. Liberal Arts

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