Food and Beverage/Hospitality Manager
Resume:
Mark A. Atkocaitis
Astoria, New York 11106
****.**********@*****.***
Career Profile
Food and beverage professional with over 25 years experience in all levels of service. Effective in managing both union and non-union staff, experience in opening two restaurants. Talented at establishing regular client base and creating growth in business through marketing tactics.
Core Competencies
Strong union relations, private dining management skills, motivating staff, implementing service standards, weekly and monthly revenue forecasting, food and beverage cost control, labor cost control. Ensuring consistency in quality of food, service and atmosphere throughout service.
Professional Experience
General Manager, The Astor Room 07/12-03/15
Astoria, New York
Managed a team of 23 employees in a classic American restaurant setting in the historic Kaufman Studios. Coordinated on premise catering for film production crews in addition to private dining. Established a marketing outreach package to promote our live music and private dining room space. Oversaw the re-launch of the restaurant in July of 2014 and was instrumental in hiring a new chef to create a new menu.
Food and Beverage Manager, New York Hilton 04/11-05/12
New York City, New York
Worked with a team of three other managers in a food and beverage department consisting of nine outlets including one fine dining restaurant and mini-bar team. This 1,998 room hotel boasted the largest convention space in NYC and a steady 92% occupancy rate per annum.
Director of Event Operations, Studio Square NYC 11/10-01/11
Long Island City, N.Y.
Hired and trained staff and management team for catering operations consisting of four separate event spaces (30,000 sq. feet), established service standards and weekly meetings between sales and marketing and operations to ensure seamless service on the day of the event.
General Manager, Flo Café Lounge and Restaurant 05/09-10/10
Over hauled service standards and procedures to raise level of service. Created education tools for staff in both food items and basic wine knowledge and implemented progressive discipline systems based on job performance.
Restaurant Manager, Peacock Alley at the Waldorf= Astoria Hotel 10/05-05/09
Managing member of the opening team of ahigh profile, newly renovated landmark restaurant. Managed an all union staff. Worked closely with Human Recourses Department and union to alter job descriptions to better service hotel guests. Forecasted weekly and monthly revenue in order to contain labor costs. Performed weekly payroll duties.
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