Service Management
Resume:
MARIA E. CORELLA
***** ********** **. ****** ***** Verdes, CA 90275
**************@*****.***
OBJECTIVE
I would like to be in an environment allowing me to utilize my experience and education to further its success.
EXPERIENCE
Los Verdes Golf Course, Rancho Palos Verdes, CA
Director of Food and Beverage – 8/2017 – 4/2018
Directed all aspects of food and beverage operations for 18-hole golf course generating revenues of over $3M including a restaurant, bar, kitchen, beverage cart, banquets and private events.
Implemented procedures to lower food costs
Implemented standards of service training for dining room and restaurant staff; worked directly with Sales department to achieve results going above and beyond what was expected
Upgraded all banquet menus and created new restaurant menu
Worked remotely with Accounting team to ensure timely invoicing both for A/P and A/R
Purchased alcohol while maintaining 90% usage with our procurement program (Entegra)
Attended 2x weekly BEO meeting, working with chef and sales team to ensure all aspects of banquets and private events were executed as seamless as possible and service was impeccable
Sheraton Gateway Hotel, Los Angeles, CA
Purchasing Manager - 8/2015 – 8/2017
Managed/Directed the procurement of all consumable and non-consumable products for 800 room hotel, with a Food and beverage monthly average revenue of $900,000; which included 4 food and beverage outlets and 6,000 sq. ft. of banquet space.
Developed and maintained AVENDRA procurement program creating savings and rebates. In two years gained the position of top three within Sheraton hotels.
Developed credible, effective working relationships with vendors and supplier management to deliver a superior level of service.
Assisted with the implementation of all new brand standards with Starwood and our Management company.
Worked directly with Chefs, and catering team to ensure all product were secured for hotel and events menus.
Maintained and balanced each departments checkbook and spending for each month.
Worked directly with Accounting team regarding invoicing, monthly inventory and capital expenditures.
Worked directly with F&B Director, assistant F&B Director, owner’s and construction crew in a 1.5-million-dollar renovation of lobby bar and restaurant.
Integrated Marketing Solutions, Inc., El Segundo, CA
Sourcing Supervisor – 10/2011 – 5/2014
Managed design and production staff to ensure on time deliverables and project completion.
Collected all design, production quotes and project orders for both custom asset production and shared resource/rental items.
Solicit, negotiate and analyze bids from vendors to ensure the most favorable quality, innovation, pricing, shipping and scheduling
Review cost estimates against budget to identify variance opportunities
Direct and coordinate production schedules on all dashboard projects
Work with management, client services and operations to proactively manage project to budget and make recommendations for cost savings
Maintain all design and production ASMC folders, hard copy library resources and archives
Source, negotiate and secure national, regional and local equipment, exhibit and supply vendors, identifying unique solutions, best in class pricing and cost saving methods.
Terranea Resort, Rancho Palos Verdes, CA
Food and Beverage Buyer – 2/2009 - 10/2009
Purchased all consumable and non-consumable product for resort, including 6 food and beverage outlets; managed shipping and receiving clerks with receiving, storing, inventorying, and issue of product.
Supervised and directed all aspects of food storage and par levels.
Ensured all food purchases were submitted to each corresponding vendor.
Managed and maintained a portfolio of products, contracts, and vendor information.
Developed credible, effective working relationships with vendors and supplier management to deliver a superior level of service.
Developed and maintained Group Procurement food and beverage strategy (AVENDRA).
Reported directly to Executive Chef and 7 other chefs, each with different menus.
Implemented and maintained live food tracking system (Chef Tech).
SKILLS AND QUALIFICATIONS
95% fluent in Spanish
Owned bakery/catering business
Effective time management skills
Strong written and verbal communication skills
Professional management and leader experience
18 years in Food and Beverage industry
EDUCATION
University of California Los Angeles – Westwood, CA
Health and fitness Program
CSCA – Le Cordon Bleu – Pasadena, CA
Certification, AA Culinary Arts
3.9 GPA
Watterson Paralegal School – Sherman Oaks, CA
Paralegal Certification
3.2 GPA
AWARDS AND ACKNOWLEDGEMENTS
Graduated from CSCA on Deans list
Presidents Honor Roll for 3 of the 4 terms
Certified with National Caregivers Association
Certified Group X instructor
Certified Sky dive
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