Food and Beverage Manager, Banquet Director. Assistant Director F&B
Resume:
Israel Prado Rivas
Austin, TX *8728
*************@*****.***
Motivated, quality-focused Professional with an exceptional record of service in privately own restaurants and AAA Four Diamond Hotel and Resort. Background includes over 17 years of experience 14 years with private restaurants, 3 with Hotels in all facets of food and beverage management. Proven success in budget management, cost control and labor management. Superior communication skills; possesses the highest integrity in dealing with guests, staff & vendors. Excel in training, supervising large teams and building a positive culture where everyone can grow and develop.
Professional Experience:
Hilton Hotels and Resorts October 2017 – April 2018
AAA Four Diamond Hotel. 2017 Hotel of the Year, 801 Rooms, 90,000 sq. ft of function space. 2 Restaurants, 2 Bars, Starbucks Coffee shop
Assistant Director- Banquets
Direct and Support all banquet operations with over 90,000 sq. Ft. of meeting space with gross sales of $27 million annual sales.
Assist with monitoring of labor, COG, operation expenses.
Oversee the organization of special events
Responsible for employee training, coaching, and hiring
Oversee Beverage controls and inventories
Support Food and Beverage department with three different outlets.
Cultivate our Team Members and peers culture within Hilton.
Member of Hiltons Sustainability committee and Safety Committee
Hilton Hotels and Resorts May 2016 – October 2017
AAA Four Diamond Hotel. 801 Rooms, 90,000 sq. ft of function space. 2 Restaurants, 3 Bars, Coffee Shop
Food and Beverage Manager/ Starbucks General Manager
Yearly sales of 2.1 million dollars, made us top 3 in Texas within the first year. 225 thousand dollars during SXSW.
Assisted in the opening of 3 Food and Beverage outlets covering Manager Shifts in IRD, three meal period restaurant Liberty Tavern while Heading Java Jive Coffee Outlet
In command of directing and organizing the activities of my Food & Beverage department.
In Charge of Labor control, food cost, and beverage cost
Make sure all operations adhere to the guidelines set forth by the Starbucks corporate offices and Hilton Worldwide
Participated in daily activities providing customer service, assisting customers with complaints.
In charge of financial reporting to Starbucks.
Knowledgeable in several POS systems, including HIS, Symphony and others.
Consistently offer professional, friendly and engaging service
Conduct weekly Department Meetings
Ensure my Food & Beverage department achieves its financial and operational targets
Monitor food, beverage, labor and operating expenses
Select, train and develop Team Members to ensure timely recruitment and career growth
Balance executive, administrative and Team Members needs
Follow department policies, procedures, and service standards and all safety policies
15th Street Café Restaurant Supervisor/Manager
Doubletree Suites by Hilton- Austin, TX - June 2015 - May 2016.
188 Suites, 5,000 sq. Ft. function space, 1 Restaurant Bar, and coffee shop, annual sales of $3. Million dollars
Supervise, support, Scheduled staff, assign daily work, inform and train team members for all restaurant activities and operations.
Manage, support and planned coverage for IRD
Monitor, observe and assist in evaluating team member performance.
Support and assist team members in handling guest inquiries, requests and resolving guest complaints.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Manage and monitor product quality and service and satisfaction trends evaluate and address issues and make improvements accordingly.
Assist in tracking inventory and inventory control.
Team member of the year
Director of Operations.
(El Chile Café y Cantina, El Alma Café, El Chilito, El Sapo) El Chile Restaurant Group- Austin, TX .June 2012 – Feb 20015
Annual sales of 15 million dollars
In conjunction with responsibilities as Director of Operations I assisted and interim GM in all Restaurants.
Managed the daily operations of El Chile Restaurant Group Created a troubleshooting and training manual for the POS systems
Oversaw Staff scheduling, daily sales, and product procurement activities
Managed labor, food, liquor costs and pricing systems
Set up and maintained well-executed guest relations and conflict resolution program to ensure a very high standard of customer service
Trained management and oversaw staff training
Helped develop and implement company policies
General Manager
El Chile Cafe y Cantina– Austin, TX. September 2004 – June 2012
In charged of Training new Managers, Servers, and Bartenders. Oversaw 3 locations
Instrumental in the opening and staffing of, including hiring, and maintaining competitive costs for labor, liquor, and food
Reviewed and revised schedule for managers and servers
Assisted in the opening, staffing, and training of new restaurants team
Maintained an extremely competitive cost structure for labor, liquor, and food
Reviewed and revised schedules for managers and all crew
Tracked and managed customer satisfaction and restaurant consistency
Created and arranged accommodations for private parties and special events on Restaurant premises
Store Manager/Bar Manager
El Chile Cafe y Cantina (Manor RD) September 2003 – September 2004
Supervised bar training, drink development, liquor ordering, and controlling liquor cost
Managed several high volume restaurants with sales of $40,000 - $50,000 per week Responsibilities included monitoring labor, liquor, and food cost, and hiring and training servers, bartenders and managers
Created several drinks on the current menu including house margarita recipes, the frozen Chilango (awarded "Best Spicy Margarita in Austin" by the Austin Chronicle), and the Michelada (featured in a 2007 issue of Playboy Magazine and 2009 Bon Appetit issue)
Education:
Austin Community College, Austin TX-2012-2014
Associate degree in Hospitality Management with a specialization in Hotels and Restaurants
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