Ed Kovacs

**** **** ***** **** • Las Vegas, NV **130 • 702-***-**** • ac7wr9@r.postjobfree.com

FOOD AND BEVERAGE MANAGEMENT

Innovative, award winning, team leader with proven ability to apply strong management principles achieving quality, cost effective food and beverage management and service delivery.

Effective Team Leader and Facilitator

30 plus years executive level experience with Denny's Restaurants, Boomtown Hotel & Casino, Circus-Circus Hotel & Casino, Santa Fe Hotel & Casino, Herbst Gaming and Hofbrauhaus Las Vegas.

Thorough understanding of Point of Sale (POS) and Purchasing Systems, extensive knowledge of Micros 9700 & 3700, Stratton Warren Inventory and Control systems, WordPerfect, Microsoft Word, Excel,

Sales Force, Sugar and various CRM Systems.

Created and conducted several management workshops covering a wide variety of topics to include: food and labor cost control

Inventory order control labor laws

analyzing income and expense reports food safety and sanitation

forecasting and budget preparations achieving excellence in guest service

Increased Revenue / Cost Avoidance Innovator

Extensive experience in menu planning, design and development, restaurant, banquets, and bar/lounge concept development to include building from the ground up or redesign of existing facilities, kitchen design and development, planning, staffing, directing, budgeting and marketing strategies designed for continual revenue generation, coupled with cost control efficiencies that create higher than expected profit results.

Recognized ResuIts Oriented Food and Beverage Executive

Directed all Food & Beverage operations averaging 10 million in annual revenue as well as managed the entire Group Sales Office and Human Resource Department. EBITDA results exceeded budgeted expectations as well as year over year performance, 2013 through 2017

(2013 – 2018, Hofbrauhaus Las Vegas)

Member of executive, strategic marketing committee instituting cost efficiencies and revenue generation with EBITDA results exceeding expected budget requirements for ten consecutive years.

(2000 2012, Terrible's)

Achieved revenue gains in excess of $1.3 million and bottom line growth in excess of $850K for the same period (1999 2000, Santa Fe)

Achieved an improvement in bottom line results in a eight month period over $1.8 million to the previous year (1997 - 1998, Circus Circus)

Achieved an improvement in bottom line results of over $1.6 million to the previous year,

(1994 1997, Boomtown).

PROFESSIONAL EXPERIENCE

Hofbrauhaus Las Vegas, (Jan 2013 – Aug 2018): Las Vegas, NV – Director of Operations

Directed all Food & Beverage operations averaging 10 million in annual revenue as well as accountable and responsible for the Group Sales Office and Human Resource Department.

Terrible’s Hotel & Casino, (Oct 2000 Jun 2012): Las Vegas, NV - Director of Food & Beverage

Responsible and accountable for the Food and Beverage operations of one local casino and contributed to the development of Food and Beverage operations of 3 Midwest casinos, gross annual revenues in excess of $13 million annually.

Santa Fe Hotel & Casino, (Oct 1999 Oct 2000): Las Vegas, NV Vice President of F & B Responsible and accountable for eight food venues and five bars within the Food & Beverage Department, grossing in excess of $17 million annually.

Circus Circus Hotel & Casino. (Aug 1997 Oct 1999): Las Vegas, NV - Restaurants Manager / Point of Sale Systems Manager

Accountable for the management and operational coordination of the remodel of an 1100 seat buffet (averaging in excess of 10,000+ covers per day). Responsible for the operation of a 380 seat Café and complete maintenance of the Food & Beverage Point of Sale System, fiscal responsibility is in excess of $15 million annually.

Boomtown Hotel & Casino (Feb 1994 - Jul 1997): Las Vegas, NV - Director of Food and Beverage Responsible and accountable for six food venues and five bars within the Food & Beverage department, grossing in excess of $14 million in annual revenue.

Brittany's Restaurant & Lounge, (Aug 1993 - Jan 1994): Las Vegas, NV - General Manager Responsible for all Food & Beverage operations, including bar, lounge, banquets and entertainment management in a fine dining establishment.

Denny’s Restaurant Inc., (Jun 1974 - May 1993): Santa Rosa/Oakland, CA, Las Vegas, NV

District Manager Northern California

Managed several single-unit locations through 1985, then promoted to District Manager in the

Northern California area, responsible and accountable for seven unit locations grossing in excess of

$13 million in annual revenue.

EDUCATION AND CREDENTIALS

Diploma, Ed W. Clark High School, Las Vegas, NV

Attended University of Nevada Las Vegas, Las Vegas, NV

ServSafe Food Protection Certification, Educational Foundation, National Restaurant Association

Federal Mediation and Conciliation Service of the USA Certification

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