Thomas A. Viskovich

**** **** ***** **. ! Las Vegas, Nevada 89128 ! 702-***-****

Objective

TO OBTAIN A POSITION AS FOOD & BEVERAGE DIRECTOR OR SIMILAR POSITION THAT

WOULD UTILIZE MY EXPERTISE AND PROVEN PERFORMANCE TO ACHIEVE MUTUAL GROWTH

AND SUCCESS FOR MYSELF AND MY EMPLOYER.

Employment

Restaurant Manager

Harrah's Hotel Casino

YEARS EMPLOYED 2008 - 2010

$ Responsible for day to day operations of an upscale

Steak House, Oyster Bar, and Specialty Burger Restaurant.

$ Scheduling

$ Daily specials

$ Cocktail Programs

$ Training

$ P&L Analysis

$ Payroll

$ Inventoory

Director of Food & Beverage Years Employed 2001 - 2008

Harrah's Entertainment

Imperial Palace Hotel Casino

Bill's Gamblin Hall & Casino Las Vegas, Nevada 89109

$ Responsible for day to day Food & Beverage operations along with

Banquets and Catering for two Las Vegas hotel casinos.

$ Opening team for Bill's Gamblin Hall and Saloon.

$ Opened a fine dining Steakhouse. Won AAA 3 Diamond Award.

$ Annual combined Food & Beverage revenues of $52 million.

$ Menu Planning and plate presentations for 6 specialty

restaurants. Buffet, 2 coffee shops, employee cafeteria, room service 2

Fast Food outlets and Banquets and Catering. Italian, BBQ, Chinese,

Seafood, International Buffet, Steakhouse and Coffee Shop.

$ Established and facilitated training programs for team members

which consisted of Wine seminars, service standards and anticipating

guests needs.

$ Food & Beverage cost controls .

$ Research and analysis of profit & loss statements.

$ Management training and evaluations on an annual and semi-annual

basis.

$ Forecasting and maintaining budget goals

$ Responsible for 600 employees including 22 management personnel.

Assistant Director of Food & Beverage Years Employed 1994-2001

Station Casinos

Boulder Station Las Vegas, NV 89128

$ Responsible for day to day food & beverage operations for a

local's style Hotel Casino.

$ 8 food outlets and 7 bars along with a 500 seat

showroom/nightclub.

$ Annual F&B revenues of $26.5 million.

$ Monitor and control departmental expenses.

$ Work closely with various support departments such as Marketing

and Finance.

$ Research and analysis of monthly and year to date profit & loss

statements.

$ Evaluating along with training and development of management

staff.

$ Played an intricate role with opening a 500 seat showroom

working closely with the Entertainment department and outside

contractors to ensure time lines and staffing for grand opening..

$ Started a Banquet and Catering department by utilizing

restaurants during down times along with renting out Executive board

room and training facilities.

Numerous Culinary and Food service Certifications Years Attended 1972-1998

Describe honors, related activities and accomplishments here.

$ Certified HACCP Manager 1996

$ Sanitation & Safety Certification 1998 (National Restaurant

Association)

$ Rapport Leadership International (Leadership Development

Certificate)

$ School of Beverage Service Proficiency Certification.

$ Safe Serve Certification

$ Personna Leadership Training.

$ Infogenisis POS training . (Train the Trainer)

$ Word and Excel training certificates.

$ Avero Slingshot training.

Skills

C COMPREHENSIVE SKILLS IN FOOD SERVICE

C Management of business operations.

C Cost effective purchasing with vendors and suppliers.

C Has effectively trained and supervised staff to reach Guest Service

goals.

C Able to determine and meet specific business goals.

C Proven ability to drive revenue and profit.

C Implement and streamline procedures and operations for maximum

efficiency.

C Opened The Steakhouse at Circus Circus Hotel Casino winning Best of

Las Vegas 12 times.

$ 3 Time winner of Best of Las Vegas award 1995, 1998 and 1999.

Best Steakhouse, Best Italian Restaurant and best Mexican restaurant.

$ Opened Steakhouse @ Bill's. Winner of AAA 3 Diamond Award

$ Opened Silver Spur Steakhouse at Primm.

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