Food & Beverage Director for a hotel company excellence in hiring.
Resume:
DAVID L. SALVATORE
Manassas VA 20109
*********@*****.***
OBJECTIVE
Executive level management in the food and beverage industry
WORK EXPERIENCE
April 2012-March 2014
Food & Beverage Director at the Hilton Garden Inn Dulles North
22400 Flagstaff Plaza, Ashburn VA 20148
Responsible for coordination and execution of all food and beverage banquet
functions as
well as the day-to-day outlet operations. Consistently maintained food
cost below 30%
and beverage cost below 20%.
August 2009 to April 2012
The Desmond Hotel and Conference Center
660 Albany Shaker Rd., Albany, NY 12211
desmondhotelsalbany.com
Manager of Simpson's Grille and The Tavern
Responsibilities:
Management of an 88-seat restaurant
Beverage purchasing for all restaurants, room service and banquet
facilities
Supervision of wine list
Management of night-operation room service for 323 guest rooms and suites
Quality control of food, bar, and service
Events and Frequent Diner promotion
March 2003 - June 2009
Hilton Chicago
720 Michigan Ave., Chicago, Il. 60605
1541 rooms
Manager of Buckingham's Restaurant (March 2003 to restaurant closing in
Jan. 2007)
Room Service Manager (Jan. 2007 to June 2009)
Responsibilities:
Management of all aspects of Buckingham's fine dining
Management of room service operations.
*Completed task force assignment implementing room service operations at
Hilton Sante Fe & Buffalo Thunder Resort & Casino, August 2008
May 2002 to March 2003
HYATT REGENCY O'HARE
Chicago, Il.
Assistant Beverage Manager
Responsible for running Knuckle's Sports Bar and all banquet beverage
functions at this primary convention hotel
July 1998 to May 2002
Hyatt Regency
Columbus, Oh.
Lounge Manager, Big Bar on 2
Hyatt Regency Rochester
Rochester, NY
Feb. 1997 to June 1998
Assistant Restaurant Manager, Palladio Restaurant
June 1995 to Feb. 1997
Executive Steward
EDUCATION
Rochester Institute of Technology: B.S. Hotel/Restaurant Management
COURSES OF STUDY
Sanitation and Safety
Hotel Operations
Hotel Marketing and Sales Management
Food/Labor Cost Control
Leadership/Executive Development
Resort and Recreation Management
Corporate Finance
Principles of Management
Travel Intermediaries
National Honor Society, Eastridge High School
Community Heroism Award
ADDITIONAL ABILITIES
Can speak, read, and write Spanish fluently
Straightforward communication skills with customers and staff
Certified with NIFI for applied foodservice sanitation
ABOUT ME
Restaurant and hotel management has been my priority career ambition since
high school.
I excel at goal-oriented task completion, seeing the big picture in
complementing operations, and in the hiring and placing of both new
employees and staff restructuring.
REFERENCES
Jim Ruedinger
Regional General Manager Mid-Atlantic Region PMHS Hospitality Strategies
Helmut Rueckert
E.V.P. Hotel Operations, PMHS Hospitality Strategies
Traci Mannino
Director of Outlets at the Desmond Albany 2010-2011
Eamonn Brady
General Manager, Kitty O'Shea's Irish Pub at Chicago Hilton
Paul Maytan
Executive Chef, Mario's Restaurant Rochester, N.Y.
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