David M. Parkin

* ********** **. *** ***

Rochester, Mi 48307

Phone: 248-***-****

E-Mail: ac2dh0@r.postjobfree.com

Qualifications:

Over eight years of hospitality supervisor and management experience in both formal and casual dining establishments

Received 2014 Auburn Hills Marriott at Centerpoint “Manager of the Year” award

Received 2015 Q2 “Manager of the Quarter Award” at the Denver Marriott Westminster

Increased restaurant sales by over 20% in 2014 (Auburn Hills Marriott at Centerpoint)

Ranked in the top 6% of the Marriott Brand for food and beverage service scores in 2015 (Tiller’s Kitchen and Bar)

Ranked in the top 16% of the Marriott brand for food and beverage service scores in 2014 (Parkway Grille)

2015 recipient of The Window’s “Best Breakfast Spot” award and the “Taste It! Westminster People’s Choice Award – Best Food”

Managed and overseen banquet events and outings ranging up to $80,000

Hired, trained, motivated, and implemented teamwork with new employees

Worked the 2012 U.S. Senior Open at Indianwood Golf and Country Club as room manager for the USGA offices and hospitality suite

Experienced in payroll, liquor, beer and wine ordering, P&L, and inventory control

Managed and planned weddings, banquets, and festivals with up to 2,000 guests

Skilled in multiple POS systems, Microsoft Word, PowerPoint, Excel, TM1, Kronos, Internet Explorer

ServSafe certified through the National Restaurant Association

TIPS certified

Education:

Oxford High School Oxford, MI

Graduated: June, 2009

Central Michigan University, Mt. Pleasant, MI

Major: Broadcasting and Communications

Minor: Public Relations

GPA: 3.1

University Co-Curricular Involvement:

3 years experience working as on-air announcer, sports broadcaster, DJ, and sports sideline reporter for CMU’s campus radio station Modern Rock 91.5

Work Experience:

Royal Park Hotel, Rochester, MI

Food & Beverage Manager

(April 2016 to August 2017)

Food & Beverage Manager Responsibilities:

Responsible for the day to day operations of Park 600 Bar & Kitchen and the 24 hour room service department at the Four Diamond AAA awarding winning Royal Park Hotel. Manage all department labor, scheduling, and inventory controls. Responsible for hiring, training and motivating a staff of over 40 front of house associates. Helped develop Park 600’s core beverage program and responsible for all beverage menu developing and weekly drink specials. Created a new Bourbon Flight Program partnering with Beam Suntory. Grossed over $3 million in outlet sales in 2016 to achieve one the highest yearly outlet sales since the inception of the Royal Park Hotel. Assist Food and Beverage Director in all beer, wine, and liquor ordering for both the restaurant and banquet departments. Handle all entertainment and live music scheduling for the outlet.

White Lodging Services

Restaurant Manager at Tiller’s Kitchen and Bar, Denver Marriott Westminster (March 2015 to April 2016)

Restaurant Manager Duties and Responsibilities:

Responsible for the day to day operations of four different revenue centers: Tiller’s Bar, Tiller’s Kitchen, Starbucks and room service. Manage all outlet checkbooks and labor budgets, conduct monthly inventory and handle all ordering, advertising, entertainment booking, hiring, and training/motivation of staff for all four outlets. Achieved food and beverage service scores within the top 6% of the Marriott Brand (#1 rated white lodging property). Awarded 2015’s Best Breakfast Spot by the Westminster Window and the unanimous 2015 “People’s Choice Award” for best tasting food at the “ Taste It! Broomfield” competition. Successfully introduced Marriott’s Bourbon Program as one of Marriott’s first pilot properties for the program, increasing monthly bourbon sales by an average of $3,500 per month. Elevated dining room and breakfast food and beverage service scores from #126 in the Marriott brand to #20. Achieved the #3 ranking in Marriott and the #1 ranking in White Lodging for “Bar and Lounge Energy and Ambiance”

White Lodging Services

Restaurant Manager at Auburn Hills Marriott Pontiac at Centerpoint (March 2014 – March 2015)

Restaurant Manager Duties and Responsibilities:

Responsible for the day to day operations of the Parkway Grille and Lounge, on-site Starbucks counter, room service, and the executive concierge lounge. Hire, train, and motivate a staff of 25 associates between four different revenue centers. Conduct monthly inventory of liquor, beer, and wine. Assisted Food and Beverage Director and Executive Chef in creating a new menu and restaurant concept in accordance with White Lodging standards. Cultivated new promos and weekly specials to boost outlet sales. Created a new patio concept to drive additional revenue. Boosted restaurant food and beverage GSS service scores into the top 16% of the Marriott Brand. Increased restaurant revenue by 20% YoY.

King’s Court Castle Restaurant and Banquet Facility, Lake Orion, MI

Banquet Manager and Assistant C-Pub Manager (2012-2014)

Banquet Manager Duties and Responsibility:

Direct and coordinate all banquets held within the establishment. Review all written communications, resumes, and daily/weekly event orders to determine appropriate staffing levels, room/station assignments, buffet décor, and enhancements as related to banquets. Handle all liquor, beer and wine ordering for events. Conduct monthly and weekly beverage inventory and budgeting. Hire, manage, train, and motivate staff of 20 banquet servers and bartenders. Make schedule, ensure service and food quality, communicate and coordinate with customers as well as front and back of the house employees. Responsible for appropriate set up of all functions and meetings while maintaining food, beverage, and meeting specifications. Voted #1 banquet facility in Lake Orion by “The Lake Orion Review”. Voted #1 reception venue in Lake Orion by “The Knot” magazine.

Assistant Pub Manager Duties:

Assist restaurant manager in overall operations of the restaurant. Recruit and train employees. Assist in inventory control and budgeting. Ensure regulatory guidelines of food service industry and the establishment are being followed by all employees.

Banquet Bartender and C-Pub Bartender (2011 – 2012)

Bartending Duties and Responsibilities:

Perform mixology for banquet functions and regular C-Pub restaurant business. Banquet events include parties such as weddings, company and holiday parties, birthdays, wakes, outdoor multi-day festivals and expos ranging anywhere from 50-500 customers. Read and understand event sheets and orders including service start/end times, and ordered bar package, working effectively with banquet and pub staffs, setup bar display and alcohol, polish and stock required glassware, have knowledge of ability to perform mixology for large crowds. Maintain professional and hospitable relationship with banquet staff, pub staff, kitchen staff, and customers, age verification. Responsible for closing and locking up the building on a nightly basis.

Indianwood Country Club, Lake Orion, MI

Banquet Supervisor & Commissary Attendant (2007-2012)

Banquet Supervisor Duties & Responsibilities:

Supervise all banquet functions, manage and train banquet staff members, enforce club rules, regulations, and cultural standards. Communicate and coordinate with customers, manage food services between the kitchen and banquet staffs, banquets include weddings, golf outings, funeral luncheons, bridal showers, and private parties.

Commissary Duties and Responsibilities:

handle and keep track of all incoming beverage, liquor, and food deliveries. Check accuracy of orders/ensure quality, coordinate with delivery drivers, handle payments and account credits/debits, stock, organize and rotate order, regularly take inventory of all products and report to senior management

Contact this candidate