Page *

North Andover, Ma. *****

978-***-****

ac1qpq@r.postjobfree.com

https://www.linkedin.com/in/peter-w-major

Peter W. Major

Summary

Highly successful, dedicated, hands-on, high volume catering general/food & beverage/operations/hospitality director/manager with a keen eye for detail, passion for service, outstanding record in team leadership and strong background in catering and operations management.

Extensive experience successfully taking ownership of a multi-concept retail café, fine dining restaurant management and hosting upscale catering events up to 5,000 guests.

Led all in-unit HR responsibilities including sourcing, hiring, new hire orientation and onboarding for team of 11 managers and 50+ hourly associates. Solely responsible for creating regional pool of servers/butlers for catering in multiple units including hiring, training and managing our 100 member team of captains, butlers, pantry supervisors and panty associates. On-premise TiPS trainer.

A proven record for creating strong business relationships, exceeding budgeted sales and profit while reducing costs in a high volume P&L unit. Maintained commissary operations for two other regional units. Experience 2017 - Present Boston Yacht Club Marblehead, MA Food & Beverage Manager

Collaborating with front and back of the house operations while inspiring our team to excel in service excellence and exceed our member’s highest expectations.

Oversee all front of house operations including beverage and wine programs, server training, dining operations, scheduling, recruitment and whatever it takes to achieve success for our members and club guests.

Responsible for POS system integration, beverage inventory and costs.

Lead a team of 33 bartenders, servers and support personnel. 2009 – 2016 Wolfgang Puck Catering/Restaurant Associates Boston, MA General Manager of Food Services, Museum of Science

Oversee entire food service operation at Museum. The Riverview Café consists of 7 stations including Grill, Salad Bar, Pizza and Starbucks exceeding F&B budget annually. Catering sales and operations both internal and external exceeding budgeted sales goals for events up to 5000 guests.

Manage 11 salaried managers and 50+ hourly associates.

Exceeded budget and profit in all but 1 year of operation.

Commissary for two additional units.

Responsible for all financials in a P&L operation including Profit, Product, Labor and Other Costs.

Collaborate closely with Museum client to strengthen partnership and develop programs.

Continued to oversee butler pool responsibilities and regional catering wine list until 2012. Page 2

North Andover, Ma. 01845

978-***-****

ac1qpq@r.postjobfree.com

https://www.linkedin.com/in/peter-w-major

Peter W. Major

2006 – 2009 Restaurant Associates Boston, MA

Regional Director of Catering Service

Oversee all catering sales and operations at the Museum of Fine Arts, Boston including events up to 5000 guests.

Established and directed a regional pool of butlers in Boston including hiring, training and maintaining all standards for work in Boston region Restaurant Associates and Wolfgang Puck Catering accounts.

Trained all Captains, Co-Captains, Butlers and Pantry in service standards and TIPS certification.

Developed regional catering wine list for the Boston area in collaboration with RA Director of Wine and Spirits.

Lend direct support to 10 RA/WPC units in the Boston area including museums, B&I accounts and higher educational institution locations.

2006 Restaurant Associates Boston, MA

Interim General Manager of Food Services, Museum of Fine Arts, Boston

Oversee entire operation of four food service outlets within the museum including Bravo Restaurant, Galleria Café, Courtyard Café and Catering on an interim basis.

Collaborated directly with the museum client to insure standards were maintained and enhanced as necessary, in partnership with the museum.

Direct input with architects for F&B outlet during pre-construction development stage of the New American Café. 2003–2005 Restaurant Associates Norton, MA

Director of Catering for the Deutsche Bank Championship Golf Tournament

Responsible for sales to all corporate chalets, working directly with sponsors on menu selection and event execution for the tournament at TPC Boston Golf Course during Labor Day week in addition to my regular duties.

Executed catering operations and was on site contact for each corporate chalets and sky boxes starting week prior to the tournament.

Handled all billing and receivables for each corporate account. 1998–2006 Restaurant Associates Boston, MA

Director of Catering, Museum of Fine Arts, Boston

Responsible for all museum catering sales and operations.

Acted as food and beverage director for the unit.

Developed new standards of service, retrained staff and revised entire catering operation. Successful in developing client relationship changing perception of service in unit from a weakness to overwhelming strength.

Oversee entire beverage program for the unit including develop and maintain the award winning wine list at the Museum’s fine dining restaurant, Bravo. Led weekly wine tasting/training to ensure each server’s description was consistent to our guests.

Enhanced beverage programs for 5 museum outlets. Created beverage inventory program to track cost and consumption and strengthen loss prevention.

Previous

Experience

Various positions encompassing casual, upscale and fine dining including Banquet Manager at Four Seasons Hotel.

Contact this candidate