OLIVER W HUGGINS

*** ** ***** ******, *****, FL. 33168

Home: 305-***-**** Cell: 786-***-****

acg5g0@r.postjobfree.com

Career Summary

I'm an experienced professional with a unique combination of technical and daily

managerial operation including team leadership and achieving great customer service

experience. I was able to develop and improve service and reduce cost for the Royal

Beach Casino Food and Beverage and the Facilities Cleaning Department.

I also was owner of the Coconut Café and Royal Golf Bar from 1991 to 2002 and were

able to propel the Restaurants into one of the leading service Food and Beverage

operation during it’s time.

I am a very dedicated hard working department head manager with professional

attributes and experience in planning, implementation and executing company polices

and procedures in the most humane and efficient ways.

Manager of the year for 2013

SKILLS

Service-oriented with a passion for great customer experience

Dynamic, friendly hostess

Inventory & cost control Food service background

Staff scheduling Proven cost-control expert

Natural leader Conflict resolution

techniques

Strong work ethic

Point of Sale (POS) system operation

Results -oriented

WORK HISTORY

Royal Beach Casino – February 2004 – Current Food & Beverage/Facilities Manager

Frigate Bay, St.Kitts

May 2009 Food and Beverage/Facilities Manager

Developed policies and procedures that improve the department efficiencies

Maintained clean casino environment

Improved staff daily cleaning tasks and responsibilities

Reduce the department operation cost

Reduced staffing by 20%

Improved the quality and efficiency of the cleaning products and materials

October 2007 Food & Beverage Manager

Implement effective and efficient service procedures

Redevelop and creates a budget with specifics realistic revenue and beverage

cost targets

Improved supervisors leaderships skills to effectively manage their respective

shifts

Carefully interviewed, selected, trained and supervised new recruits

Interacted positively with customers while promoting casino programs,

promotions and services

Organized special events for the bar, including receptions, promotions and

corporate/VIPs events.

Correctly calculated inventory and ordered appropriate supplies

Skillfully interacted with external vendors to obtain the best quality in pricing

and

product

Conducted timely performance evaluations for all front of house staff

Effectively managed payroll and timekeeping, including completion of the

proper

paperwork for new hires and terminations

Quickly identified problem situations and skillfully resolved incidents to the

satisfaction of involved parties

Met, greeted and encouraged feedback from customers and used feedback to

implement positive changes within the department

Achieved highest employee retention rate in the company

Successfully participate as a committee member to review, recommend and

plan casino floor upgrade, including the bar

Prepared financial analysis for the bar renovations and profitability

February 2004, Beverage Supervisor

supervised ten to fifteen associates per shift including bartenders, cocktail

servers

and porters

carried out supervisory responsibilities in accordance with the casino policies

and

procedures

appraised, performed and, rewarded and disciplined employees

address complaints and resolved patrons and associates issues

ensured timely handling and resoling of guest complaints

assigned and oversees employees' duties and daily tasks and work stations

observed and evaluated employees and work procedures that ensure quality

standard and service at all times

reviewed and approved bar closing reports, requisitions and opening and

closing

inventory

Inspect bar operations including requisitions, opening and closing duties and

s ervice preparations

Oasis Sports Bar & Grill – Bar Manager, April 2003 –January 2004

Basseterre & Frigate Bay, St.Kitts

Carefully interviewed, selected, trained and supervised staffs

Clearly and promptly communicated pertinent information to staff, such as

large

r eservations or last minute menu changes.

Interacted positively with customers while promoting hotel facilities and

services.

Organized special events in the restaurant, including receptions, promotions

and

corporate luncheons.

Carefully developed a lucrative annual food and beverage marketing plan and

strict

budget to maximize profits.

Correctly calculated inventory and ordered appropriate supplies.

Strategically developed effective marketing plans to increase sales and profits

while

managing costs

Recognized and formally acknowledged outstanding staff performance to boost

staffs morals

Actively participated in customer service daily tasks

Promoted a positive atmosphere and image, went above and beyond to

guarantee each

customers received exceptional service

Prepared for and executed new menu implementations.

Oversaw front of house personnel to maintain adequate staffing and minimize

overtime

Skillfully interacted with external vendors to obtain the best quality in pricing

and

product

Conducted timely performance evaluations for all front of house staff

Royal Golf Bar, October 1995 – April 2002, Owner/Manager

Frigate Bay St.Kitts

Promoted a positive atmosphere and went above and beyond to guarantee

each

customer received exceptional food and service

Led and directed team members on effective methods, operations and

procedures

Prepared for and executed new menu implementations

Oversaw front of house personnel to maintain adequate staffing and minimize

overtime

Strategically developed effective marketing plans to increase sales and profits

Correctly calculated inventory and ordered appropriate supplies.

Coconut Café Ltd. August 1989 – September 1997, Owner/Managing

Director Frigate Bay, St.Kitts

Owner/Managing Director

Transformed the service from a snack bar & grill operation to a

full service casual service restaurant

Promoted the business through participation in and sponsorship of community

events

Increase sales by 28% in the first two years and a steady growth of 12% to 15%

for

the next five years

Carefully interviewed, selected, trained and supervised staff

Interacted positively with customers while promoting the restaurant services

Organized special events in the restaurant, including receptions, promotions

and

corporate luncheons.

Carefully developed a lucrative annual food and beverage marketing plan and

strict

budget to maximize profits

Correctly calculated inventory and ordered appropriate supplies

Strategically developed effective marketing plans to increase sales and profits

while

managing costs

Recognized and formally acknowledged outstanding staff performance to boost

company morale and productivity

Actively participated in ongoing customer service programs to build sales and

rapport in the community

Promoted a positive atmosphere and went above and beyond to guarantee each

customer received exceptional food and service

EDUCATION

College Attended Barbados Community College

Country Barbados

Diploma Food & Beverage Operation

Qualifications

Top 5% of class

Coursework in Food & Beverage Operation

Coursework in Food Service Management and Restaurant Management

Coursework in Marketing, Accounting and Cost Control

Basic Vocational Certificate: Hospitality

Culinary Arts coursework

INTERESTS

South Stars football Club 1995 -1998 - Member, Sponsor and

Disciplinary Committee Member

St. Kitts Nevis Red Cross 1982 -1986 - Youth

Coordinator and Training Officer

St. Kitts Jaycees 1981 - 1985, Positions held:

Chairman Annual Car fund raising committee 1982, Chairman of the annual fund

raising committee and served on various other committees, Treasure 1983 -84, Vice

president of management 1984 -85 (resign and left for college) St. Kitts -Nevis Hotel

and Tourism Association 1993 -1998 Board of Directors (Allied membership 1995 -2000

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