Manager Sales

Christopher M. Coombe

********@*****.*** * **** Squaw Valley Drive * Vienna, Virginia 22182* 703-***-****

OBJECTIVE: To further my passion for hospitality within a highly competitive catering company.

PROFILE

1. Dynamic industry veteran with a strong work ethic & proven ability to generate lasting success.

2. Experienced in total operation management: accounting, sales, budget development, staffing.

3. Proven ability in motivating employees to perform at maximum potential.

4. Able to take responsibility of profit and loss

5. Exceptional organizational and planning skills; adaptable; enjoy new challenges!

RELATED EXPERIENCE

Seasons Culinary Services, Washington DC

(currently employed )

Catering & Conference Director

1. Responsible for coordinating, supervising and directing all aspects of the catering/conference services department, while maintaining profitable operations and high quality products & services

2. Accountable for all aspects of a 2 million / year P&L (have grown sales 16% from last year)

3. Establish & maintain good working relationships with outside clients & vendors

4. Complete individual and departmental budgets for catering food, beverage, banquet décor & equipment rental.

5. Promote innovative event & menu design.

Trump National Golf Club, Washington DC

(03/09-11/12)

Banquet Director / F&B Purchaser

1. Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; source vendors and negotiate inventory costs.

2. Work with a P&L of 6 millon / year

3. Generate and report cost matrix for all catering and dining menus.

4. Responsible for accounting and allocation of all department purchases.

5. Handle all new credit account set-up/act as a liason between vendors and internal associates.

6. Negotiate all contractual agreements on property.

7. Plan / organize all special functions & seasonal events in a $4 million / year operation

Buffalo Wild Wings (Franchise)

(11/08-04/09)

Franchise Manager

1. F&B inventory control and purchasing.

2. Developed and implemented formalized operational systems and procedures including flow charts, forms, check-lists, server/bartender job descriptions.

3. Responsible for Hiring / Training of restaurant staff.

4. Responsible for restaurant operations.

EDUCATION

George Mason University, Fairfax, Virginia

General Studies (2002-2004)

REFERENCES

Lisa Reliford, Executive Events Director, United States Olympic Committee

Tino Buggio, Executive Chef; Robert Trent Jones Golf Club

Zubin Joseph, Executive Chef, Trump National Golf Club

Charles Torrance, General Manager, Trump National Golf Club

Strayer University

Bachelor of Business Administration

Contact this candidate