Manager Service
Resume:
MARK SHATSKY
MARLBORO, NEW JERSEY 07746
********@***.***
Professional Experience
January 2012-
Present
FIVE STAR PREMIER RESIDENCES OF TEANECK- Director of
Dining Services
Luxurious Senior Living consisting of 230 residents,
85% Independent Living and 15% Assisted Living
Responsible for overall service of Breakfast, Lunch
and Dinner for Independent and Assisted Living
Residents
Serv-Safe Certified
Hire, train and schedule dining room staff
Front and Back of the House contact for residents
Seat and feed 230 people for Dinner in 3 hours daily
Run Catered functions and in-house events
Supervise 2 dining rooms opening to closing daily
Work with chef on menu items and presentations
Work with chef on labeling and dating of food items
as per state regulations
Coordinate front and back of house staff
Maintain sanitation and temperature standards
September 2010-
August 2011
JERICHO NATIONAL GOLF CLUB-Food and
Beverage Director
. Private Golf Club with Fine Dining Restaurant, Tavern
and Banquets
. Instituted cost control procedures to reduce food and
liquor costs
. Scheduling, payroll and inventory control
. Developed and trained new staff for golf season
. Ran all banquets, social and corporate
. Developed marketing plan
. Changed focus of membership to wanting to dine, not
spend minimums only
. Created Dining events to drive up revenue
. Designed new menus for Dining Room and Tavern
. Created stability amongst members and staff
January 2009-
September 2010 SHADOWBROOK- General Manager
Luxurious Catering Facility with 4 Ballrooms with
beautiful outdoor
gardens for Ceremonies and Cocktail Hours
Focus on sales and driving up revenue, increasing first
year by 28%
Teach training classes to service staff, increasing levels
of service and
customer satisfaction
Develop relationships with clients, leading to referrals
for additional bookings
Joined two local Chamber of Commerce organizations for
networking
of business in community
Maintain 20 acres of grounds with daily grounds crew
Work on floor with Maitre D' to ensure proper service,
product and
quality control
Manage each department carefully, decreasing costs by 10%
and increasing production
April 2008- AMERICAN GOLF CORPORATION-PELHAM SPLIT ROCK
December 2008 GOLF COURSES- Food and Beverage Director
40 Consists of two luxurious 18 hole golf courses
41 500 rounds of golf per day in season
42 Opened new indoor and glass enclosed outdoor Catering facility
with seating for 220 for social and corporate
functions
44 Responsible for set-up and running of Banquets
45 Opened new Restaurant and Bar
46 Responsible for 4 outlets in addition to Catering
47 Ran all golf outings with 3 meal periods
48 Instituted non-existent controls for outlets
49 Scheduling and payroll
50 Maintain cleanliness of facility and kitchens
51 Set up POS system
52 Designed daily menu specials
January 1988- NEW YORK FRIARS CLUB- Food and Beverage/Catering Manager
March 2008
Private Club with 2/3 of membership in the entertainment business
Booked and ran every private event
Contains 4 private rooms for Catering
Annual gross sales of $3,000,000
1500 members and 65 employees
Did all hiring, staffing and billing
Responsible for all contracts, client inquiries and followed through
personally
P&L analysis-Menu concepts and design
Sell to Entertainment, Corporate & Social Clients
Increase revenue for 20 consecutive years
Assist in Entertainment and Decoration needs
Run Club functions and inter-act with membership
Maintain Inventories and Wine List
Involved in union negotiations and responsible for daily disciplining
by using the documentation system
EDUCATION
NEW YORK UNIVERSITY
Major: Business Management
NEW YORK CITY TECHNICAL COLLEGE
A.A.S. Degree - Hotel And Restaurant Management
BROOKLYN COLLEGE
Major: Psychology
REFERENCES Michael Caputo- Friars Club Asst Exec. Director 212-***-****
Matthew Silver- American Golf Regional F&B Director 631-***-****
David Stein - Friars Club Client and Member 347-***-****
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