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Manager Sales

Location:
Reston, Virginia, United States
Salary:
80,000
Posted:
January 20, 2019

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Resume:

Eduardo A. Carrasco

Reston, Virginia

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Objective: To obtain a position within an organization here I can maximize my multifaceted skill set of personnel management, client services, quality control, purchasing, training and execution within the Hospitality, Special Events or Food Service Industries Summary of Qualifications: Results-oriented, high-energy, hands-on professional, with a successful 25 year track record of accomplishments in the hospitality industry Major strengths include strong leadership, excellent communication skills, strong team player, dutiful respect for compliance in all regulated environments, as well as Human Resource supervisory skills including hiring, termination, scheduling, training, payroll, and other administrative tasks. Thorough knowledge of current industry trends practices, and a clear vision to accomplish the institution/company goals. Incredible memory and attention to detail and fully computer literate and Internet savvy.

Employment History:

April 2015 – April 2018, General Manager at Woman’s National Democratic Club. Responsible for all daily operations, and execution of Member & Private Events. Fully assume role of Director of catering with direct client sales from initial concept, menu development, and contract negotiation as well as event execution. Responsible for coordinating well over 500 events per year including many high profiles event. Increase catering F&B sales by 20%, reduced cost by 20%. Staff Management from training, scheduling, payroll, insurance, and human resources benefits. Building management, maintenance, repairs, insurance claims, procure all operational licensing, equipment replacement, bidding process. Hired and Coordinated work with contractors and oversaw work progress and completion. April 2014 – April 2015 Catering by LT a Division of Lebanese Taverna Catering manager, providing training and management in all areas (front of the house & back of the house) for off premise catering. Responsible for the generation of New Sales Corporate and Social. Work relentlessly to be “preferred/approved” at the major venues of DC. Specialist on operations/execution of major social events and corporate milestone and gala celebrations. 1994 – December 2013, Vice President, Festive Foods Catering and Special Events Summary of Responsibilities

Provide daily operational management, review, quality control and accountability for Full Service Off Premise Catering team

Initiate and sustain long term Corporate and Social client relationships

Manage internal special event rental division, providing China, Silver, Glassware, Tables, Chairs, Linens and auxiliary catering items for events up to 10,000 guests

Maintain all systems for offsite delivery and successful full service events covering the entire Metro DC area

Create and implement all aspects of Events for Corporate and Social Clients, from initial event concept, to venue sourcing, vendor procurement, menu creation and actual event execution

Coordinate and designed all food & beverage and venue displays

Train Event Management and Culinary Teams both at commissary and off site locations

Create and maintain long term vendor relationships Personal Highlights

Improved corporate productivity and profitability through enhanced use of technology

Reduced employee turnover with ongoing training, team building and development Eduardo A. Carrasco

Reston, Virginia

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On Advisory Board for related entity, Poplar Springs Inn Spa, A Fine Dining Restaurant, Special Events, Boutique Hotel and Spa company

Voted “Top Ten” DC METRO CATERING COMPANY, by The Washington Business Journal, consistently for last 15 years

Voted BEST WEDDING VENDOR, by Washingtonian Magazine/ Bride & Groom, consistently for last 10 years

Named BRIDES’ CHOICE, by Wedding Wire, The Knot and Martha Stewart Weddings, consistently for last 10 years

1992-1994 – Captain for Managing Director events and Head Waiter/IMF & Sodexho (DC)

Summary of Responsibilities

Coordinated events with Protocol Office and all departments to ensure IMF Managing Director’s needs were accommodated and met for all official events.

Responsible for all event set ups, staff scheduling and payroll

Custom Designed menus in collaboration with Executive Chef

Suggested Wine Pairings for all private dining events

Highest level security clearance

1991-1994 – Captain/Head Waiter, Multiple Embassies & The Blair House Overview of position: On-call waiter and overall event support for multiple high profile, highly secure events

1992-1994 – Assistant Manager, Lucie Restaurant (WDC) Overview of position: Oversight of all Front of House areas for busy fine dining restaurant located in Dupont Circle Embassy Row Hotel

Education

• William Patterson College, 1987 (Patterson, New Jersey)

• Special Events Management Certificate from George Washington University 1997 Languages

• Spanish and English (Oral and Written)

• French (Culinary knowledge)

Computer Systems and Programs

MS-Office (Word, Excel, Power Point)

QuickBooks, Various POS and PMS Platforms,

ADP Payroll Software

Wide Range of IT & Social Media Applications

Food ServSafe Certification

Tips certification

ABC Manager License Abra DC

First Aid/CPR/AED Certificate



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