Manager General
Resume:
Sigfried Guban
***** ** **** ****** ***** Fl ****0
Mobil Phone: 954-***-****.
**********@*****.***
**********@*****.***
OBJECTIVE
Seeking Management Opening where my professional experience can be used
I have over 20 years of experience to offer you in the Food and Beverage Business
enclose my resume as a first step in exploring the possibilities of employment with you
company.
QUALIFICATIONS
Highly conscientious individual with a strong work ethic. Excellent organization and
interpersonal skills. Ability to take back or front of the house for a smooth operation.
EDUCATION
1972-1976 B.B.A Hospitality Management, Universidad de Los Andes
1976-1979 M.B.A Business Administration, Universidad de Los Andes
EMPLOYMENT
WOLFGANG’S STEAKHOUSE- December 2012/ PRESENT
General Manager
Oversee construction side, planning, purchasing equipment
Menu planning (dinner, lunch)l Wine List, drink list, coffee list
Planning Purchasing food, liquor and wine
Scheduling and Payroll
Install and programming POS system
Hiring (kitchen and dining Personal)
Menu planning (Lunch, Dinner and Banquets)
SCALINA RESTAURANT- December 2010/ December 2012
General Manager
Oversee construction side, planning, purchasing equipment
Menu planning (dinner, lunch)l Wine List, drink list, coffee list
Planning Purchasing food, liquor and wine
Scheduling and Payroll
Install and programming POS system
Hiring (kitchen and dining Personal)
Menu planning (Lunch, Dinner and Banquets)
Promotion and Guest Satisfaction
MEDITERRANEO BRICKELL- October 2009/ December 2010
General Manager
Oversee construction side, planning, purchasing equipment
Menu planning (dinner, lunch)l Wine List, drink list, coffee list
Planning Purchasing food, liquor and wine
Scheduling and Payroll
Install and programming POS system
Hiring (kitchen and dining Personal)
Menu planning (Lunch, Dinner and Banquets)
Promotion and Guest Satisfaction
MIA at Biscayne-June 2008 / August-2009
General Manager
Oversee construction side, planning, purchasing equipment
Menu planning (Diner Menus, Beverages Menus)
Planning Purchasing food, liquor and wine
Scheduling and Payroll
Arturo Sandoval Jazz Club & Rumba Palaces Jan 2006- Feb 2008
General Manager
Oversee construction side, planning, purchasing equipment
Install and programming POS system
Hiring (kitchen and dining Personal)
Menu planning (dinner)
Purchasing food, liquor and wine
Scheduling and Payroll
Promotion and Guest Satisfaction
Jerry’s famous Deli Jan 2004 – Jan 2006
Grave-Yard Manager
In charge of the whole Grave Yard Operation
Over see 55 employees
Scheduling and Payroll
Purchasing Liquor and Wine
Catering increased 30%
Promotion and Guest Satisfaction
La Galleria Restaurant Dec 2002- Dec 2004
General Manager
Oversee construction side, planning, purchasing equipment
Install and programming POS system
Hiring (kitchen and dining Personal)
Menu planning (breakfast, lunch and dinner)
Purchasing food, liquor and wine
Scheduling and Payroll
Promotion and Guest satisfaction
Diego’s Restaurant Jan 95-July 2001
General Manager
Service Up- grade to A+ ( French Service )
Scheduling and Payroll
Purchasing Liquor and Wine
Catering increased 30%
Promotion and Guest Satisfaction
Implement training course for all new recruits-speeding menu description, wine list, and
after dinner drinks menu
Victor’s Café Dec 91- Nov 95
General Manager
Overseeing staff of 85 employee, Pay-roll and scheduling
Purchasing Fine Wine and Liquor
Training all employee: wine service, food service and customer satisfaction
Ordering all food and beverage
Beverage Control
Promotion and Guest Satisfaction
The Forge Restaurant Jan 80 - Dec 91
Head Sommelier.
In charge of the largest Wine Cellar in the Southeast.
Responsible for maintaining, control and purchasing of the Wine and liquor
Review B.O for matching Wine and Liquor
Scheduling others Sommeliers.
Review the wine list and after dinner drinks menus twice a years
Rated the best Sommelier on the Country (1985 - 1991) by The Wine Spectator Magazine.
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