Manager Assistant

Darlene Smith

**** ******* *****, **** *****, FL 33967

(T) 239-***-**** (E) **********@***.***

Summary of Qualifications

I have Over 30 years in the resort hospitality industry working in food and beverage. I am looking to obtain a challenging position in the hospitality industry that enables me to capitalize on my managerial and organizational skills while motivating employees to have pride in the workplace.

Experience

Nov 2015-Feb 2016 Perkins and Marie Callenders

Associate Manager

Assist General Manager in planning operations manpower

Ensure menu items are prepared according to spec

Operate on limited staff to maximize profit

Proper management of the facility and equipment through preventative maintenance,

energy conservation, and safety requirements

2011-July 2015 Fletchers Grille and Spirits Cape Coral, FL

General Manager

Increased Revenue from 1 Million to 2 Million

Reduced Staffing from 42 Employees to 26 Employees in the last year

Reduced Payroll by 30 Percent in the last year

Implemented Monthly Inventory and Cost Controls

Purchase all Food, Beverage, and Supplies for the Property

2009 - 2011 Sunstream Hotels and Resorts/ The Resort at Marina Village, Cape Coral, FL

Food and Beverage Director

Responsible for the grand opening of the food and beverage department of this new resort. Exercised authority over 80 food and beverage employees

Oversee all purchases and receivables

Created and implemented effective cost controls for all outlets

Inventory of all food and beverage monthly

Responsible for over 4.5 million in the first year and over 5 million in the second year

Created and Implemented effective cost controls for all outlets

Oversee all events on the property

Oversee Restaurant managers to ensure schedules and payroll procedures are followed weekly

2006 - 2009 Sunstream Hotels and Resorts/ Bellasera Hotel, Naples, FL

Assistant General Manager

Responsible for day to day operations of the 100 room 4 star Hotel

Oversee Restaurant on a daily basis

Created and implemented effective cost controls for all outlets

Exercised authority over 40 employees

Inventory of all food and beverage monthly

Create, maintain, and control budget within guidelines through effective management

Resolve guest complaints concerning quality of food and beverage

Oversee restaurant managers to ensure schedules and payroll procedures are followed weekly

Oversee all catering events

1996 - 2006 Sundial Beach Resort, Sanibel Island, FL

Bqt Manager/Assistant Food and Beverage Director/Food and Beverage director

Food and Beverage Director 2003-2006

Assistant Food and Beverage Director 1999-2003

Banquet Manager 1996-1999

Responsibilities included overseeing daily operations of the 4 restaurants with annual

revenues over 3.5 million, overseeing restaurant managers to ensure schedules and payroll procedures are followed weekly, monthly inventories, menu creation for all outlets and

Catering, creating and maintain budget within guidelines, and exercising authority over 80 service Personnel.

1984 - 1996 South Seas Resort, Captiva Island, FL

Banquet and Room service Manager Kings Crown 1993-1996

Assistant Banquet and Room Service Manager Kings Crown 1991-1993

Assistant Restaurant Manager Capn'als 1989-1991

Banquet Supervisor Chadwick’s 1985-1987

Banquet Server 1987-1985

Education

1984 North Warren Central, Chestertown, NY

High School Diploma Business

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