EXPERIENCE

FOOD AND BEVERAGE OPERATIONS MANAGER

HYATT REGENCY BUFFALO, NY 2017 – PRESENT

Lead and manage various food and beverage outlets. Increase customer satisfaction while managing the restaurant, three meals in the Atrium Lounge, and in-room dining experience. Ensure team members are properly trained on company policies and procedures. Educate and manage six managers and 35 staff members. Reduce customer wait times by ensuring ample team members are available to meet their needs. Process payroll for team members and ensure budget compliance.

STARBUCKS MANAGER

Adhere to company guidelines as set forth by corporate offices within the Starbucks Coffee Shop. Direct team members on various tasks requiring completion within the shop.

Maximized revenue 50% within one year of operation.

Led the store to become the most successful in the region.

EVENT SERVICES MANAGER

HYATT REGENCY BELLVUE BELLEVUE, WA 2015 – 2017

Utilized exceptional organizational skills to manage 12 full-time and 120 on-call banquet servers, 14 full-time event setup team members, one event setup manager, one event service assistant manager, five banquet captains, four event setup supervisors, one banquet coordinator, and 70k-square-feet of event space.

OUTLET DIRECTOR / BANQUET MANAGER

HYATT REGENCY ATLANTA, GA 2012 – 2015

Led operations within Sway Restaurant – one of the signature restaurants for the area. Utilized talents to manage the Regency Club, a 22-story lobby bar, in-room dining operations, and a 24-hour Grab and Go Starbucks Coffee Shop. Oversaw 180k-square-feet of event space, 35 full-time and 100 on-call banquet servers, five banquet captains, and one assistant banquet manager. Provided critical assistance to outlet operations encompassing a 190-seat restaurant and bar, in-room dining, and a 24-hour coffee shop.

BANQUET AND CS FLOOR MANAGER

HYATT REGENCY DEARBORN DEARBORN, MI 2011 – 2012

Prevented scheduling conflicts by regulating 90k-square-feet of meeting space. Adhered to union policies while directing team members. Managed diverse and ethnic events, in addition to regular meetings. Supervised one assistant banquet manager, 21 full-time banquet servers, 35 on-call servers, and 20 housemen. Offered critical assistance when closing the hotel after the company decided not to renew the management contract.

BANQUET, CS FLOOR, AND STEWARDING MANAGER

HYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2006 – 2011

Planned and executed events within 40k-square-feet of event space. Led and directed contracted stewarding staff, 15 full-time banquet servers, 20 on-call servers, 10 housemen, an assistant banquet manager, and a stewarding supervisor. Supported all outlets within the business environment.

OUTLET MANAGER

HYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2004 – 2006

Mentored and educated servers, server assistants, bartenders, and culinary staff. Maximized customer satisfaction within the fine dining restaurant. Prevented inaccuracies when preparing payroll. Organized team schedules to minimize customer delay and ensure ample team members were on hand. Generated payroll for team members.

BANQUET CAPTAIN

HYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2002 – 2004

Ensured events were properly executed by setting up and breaking down all F&B functions both on and off hotel property. Managed multiple events simultaneously within the organization. Guaranteed accuracy by inspecting meeting rooms prior to guests’ arrival. Utilized Micros POS System to process open and closing checks.

GREETER / SUPERVISOR

HYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2000 – 2002

Maximized customer satisfaction while handling restaurant reservations that accommodated their needs. Directed servers and server assistants on tasks requiring completion within the business environment.

SERVER ASSISTANT

HYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 1998 – 2000

Fostered a clean and orderly environment by bussing and resetting tables for service. Expedited delivery of food and beverage orders to patrons. Delivered orders to customers while ensuring accuracy of information.

EDUCATION

BA in English and Psycholinguistics, Hassan University, Casablanca, Morocco

Hospitality Management Certificate

Starbucks Certification

ABDOU MANDOUDI

HOSPITALITY DIRECTOR

VITALS

Address 2755 N.Forest RD.

City, St Zip Guetzville. NY. 14068

T 313-***-****

E ac7aa4@r.postjobfree.com

IN abdou-mandoudi-0a263527

OBJECTIVE

Skilled management professional with 10+ years of experience working in the hospitality industry. Highly skilled at leading and directing team members to ensure business goals were met and exceeded. Dedicated to identifying the needs of the customer and providing them with a positive experience in every interaction.

SKILLS & ABILITIES

Operations Management

Strategic Planning

Organizational Management

Business Acumen

Staff Development

Event Planning

Quality Improvement

Customer Service

Process Optimization

Business Development

LANGUAGES

Native Arabic

Fluent English

Fluent French

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