Manager Staff

Jeremy Citron

**** ******* ******, *********

FL, 33020.

************@**********.***

Cell 954-***-****

PROFILE

Seasoned professional in the Food and Beverage Industry, skilled in all phases of the catering operations

paired with a creative passion for innovative trends both in culinary and beverage. A strong communicator

maintains an excellent work ethic with an outstanding ability to coach and train all levels of staff.

PROFESSIONAL EXPERIENCE

Owner/Operator

October 2013- Current

Kayes side walk cafe

Managing day to day running of restaurant front and back of house.

Developed exciting new menu and specials, food costing and portion control.

Maintaining a level of visibility and involvement to ensure guest satisfaction with service and food.

Employee coaching, training, pay-roll, USPH awareness and first aid.

Promotional, advertising and press release.

ASSISTANT FOOD AND BEVERAGE MANAGER

December 2011 – December 2013

North Delaware Companies, International Terminal, Fort Lauderdale Airport

Overseeing all daily operational and administrative aspects concerned with eight different restaurants, bars

and meeting/banquet rooms.

Overall responsibility for the entire property while in the position of Manager on Duty.

Focusing on the delivery of proper and excellent service standards while maintaining a safe and sanitary

working environment.

The handling of all guest and employee’s requests, potential issues and flight delays social functions.

Proficient in staff scheduling, training, coaching, encouraging and motivating team to high performance

levels.

Conducting weekly inventory of stock and supplies analyzing profit and loss control in excel.

FOOD AND BEVERAGE DIRECTOR / HOTEL MANAGER May 2008–June 2010

International Shipping Partners, Miami Florida.

Appointed to support the day to day operations of the ship’s dining rooms, galley/ kitchen and 5 bars.

Vigilant bar stock control, purchasing and ordering wine and liquor.

Directed trained and coached all bar staff pertaining to increased revenue.

Held weekly Management meetings to motivate teach and enforce USPH Safety, and Hygiene standards.

Daily meetings with department heads concerning menu and service points. Updated staff performance

evaluations and encouraged team member opportunity advancements.

International Shipping partners continued:

Worked closely with the Executive Chefs by participating in day to day menu items, lay -out, buffet design and

set-up and Gare-Mange.

Implemented the return of Guridon cooking incorporating local fresh specialty ingredients. Analyzed and

prepared weekly schedules and daily reports including side jobs for dining room staff.

F & B DIRECTOR for CORPORATE MEETINGS & CONVENTIONS

May 1994 - April 2008

Independent Contractor, Hollywood, Florida.

Employed as Food and Beverage Manager for Corporate American meetings, overseeing company product

launches meetings and conventions nationwide.

Proficiently organized and executed all on-site dining including banquets and buffets for as many as 3,7000

delegates, utilizing 300+ staff.

Key client’s portfolio includes: Microsoft Computers, Honda, Ford Automotive, Astrella, Pfizer, GSK

Pharmaceuticals and Gatorade Soft drinks and products.

EDUCATION

Bachelor degree in Hotel and Hospitality Management, Bournemouth College of Catering, England, 1979.

Graduated college course in French Cuisine, A la Carte, Guridon and basic Sommeliers European Wine and

Liquor introduction.

Associates degree in general studies, Brockenhurst College, Hampshire, England.

Buffets INC. training center. A one month course of intensive training in Restaurant Management.

Serve Safe certified and food Manger.

Silver Service butler course

Certified in UK H&H and USPH.

References

References are available upon request.

Contact this candidate