Resume

Frederick J. Altmix

**** ****** ****, **. ******, TN. 37122

acw055@r.postjobfree.com ~ 615-***-****

Highly accomplished and seasoned Food & Beverage Professional with solid and progressive experience in all aspects of catering, convention services, and hospitality management. Decisive leader with proven success in maximizing revenue, increasing retention, and identifying growth opportunities. Adept in performing within dynamically changing environments requiring focused decision-making. Streamlining hospitality processes, implementing cost control measures, and enhancing operational efficiency. A team player and leader demonstrating a high level of accuracy, recognized for being able to work autonomously as well as collaboratively. Strong dedication to integrity of self and staff.

CORE COMPETENCIES

Executive Leadership

Event Planning

Hospitality Management

Convention Services

Catering

Banquets

Culinary

Cost Containment

Food & Beverage Management

Outlets

Guest & Customer Retention

Staff Supervision & Training

Career Highlights

Ranked in top 8% of Marriott Americas in Overall Satisfaction for Events

Designed, developed, and successfully launched restaurant e-concept.

Pioneered the successful opening of 2 new hotels.

Introduced a new banquet delivery system at 2 hotels.

Achieved highest Quality Assurance Rating for culinary area in Des Moines Downtown Marriott's history.

Served as the Food & Beverage Director responsible for directing the Room Service Department that scored in the top 10 out of 355 hotels for 3 consecutive years at the Downtown Des Moines Marriott.

Served as the Corporate Trainer for Marriott Hotels involving takeovers, openings, and closings of properties.

Professional Background

Nashville Airport Marriott Hotel – Nashville, TN. (2010-Present)

Director of Event Planning

Direc5,000 square feet of meeting space.

Achieved top 8% ranking in overall service for Events for Marriott Americted all aspects of Event Planning for Hotel with 396 Rooms and 2as

Responsible for Menu Development and Implementation

Grand Geneva Resort and Spa – Lake Geneva, WI (2008 – 2010)

D as the Executive Committee member responsible for Event Managers, Social Sales Managers, and Banquet Operations at a 4-diamond resort in Chicago, which included a main lodge with 355 rooms and 60,000 sq. ft. of meeting space as well as a water park lodge with 255 suites and a 30,000 sq. ft. water park.

Played a key role in building an off site market as well as targeting the cultural wedding market.

Des Moines Downtown Marriott Hotel – Des Moines, IA (2005 – 2008)

Director of Food and Beverage

Selected as an Executive Committee member responsible for Restaurant, Room Service, Lounge, Culinary, Event Management, and Banquet Operations at a convention hotel with 415 rooms and 27,000 sq. ft. of meeting space.

Maintained full responsibility for high profile events including World Food Prize Celebration, Governors Convention, and Iowa Caucuses.

Spearheaded efforts to renovate all meeting space within the hotel.

Championed efforts to implement an innovative delivery system for banquets.

Designed and opened a new Restaurant and Lounge as well as a new Gift/Snack shop that incorporated Starbuck's "We Proudly Brew".

Directed all facets of menu planning and designed innovative menus.

Contact this candidate