TRINI BUSTOS

**** ******* ***** **. ****: 702-***-**** Las Vegas, NV 89178 email: acwgcy@r.postjobfree.com

SUMMARY

I am a dedicated hospitality professional and team builder, holding extensive and diversified experience in various leadership roles. Contributing the ability to adapt, integrate and perform in an array of positions with a multitude of strategies and goals to achieve excellence in sales and service. Possessing expertise in target hiring, structured training programs, concept development, operations and controls, all while working on my never ending personal professional development, communication and leadership skills.

WYNN RESORT, COSTA DI MARE (BARTALOTTA) Las Vegas, Sommelier December 2011 – Current

Integral part of 3 person beverage team responsible for elevating sales to nearly $4 million in 2015

Accounting for more than 30% of total outlet revenues, while maintaining the highest per guest beverage average of all outlets within our world class resort

Daily ordering, receiving, cellar and equipment management, wine lists and beverage menus

Ongoing professional development with continuous staff training on products, sales and service

MGM GRAND, FiAMMA TRATORRIA Las Vegas, Sommelier March 2011 – December 2011

Responsible for all aspects and controls of our Italian based beverage and Best of Spectator Award winning wine programs within this Las Vegas mega resort

Weekly meetings with vendors to foster and maintain positive relationships while negotiating product offerings, pricing and promotions

Weekly meetings with outlet and hotel management to maintain clear communication while working to devise and implement increased sales strategies

Daily management of all associated reporting, recording, ordering, receiving, cellar management, floor presence and sales staff development in accordance to Union Bargaining Agreement

BELLAGIO, MICHAEL MINA (AQUA) Las Vegas, Sommelier / Gourmet 1 February 2002 – April 2010

Hired as a relief Sommelier eventually performing in dual roles to exceed the high expectations of hotel management and our guests, providing service excellence in this Michelin Star dining room

WOLFGANG PUCK FINE DINING, SPAGO / CILI, General Manager April 2000 – January 2002

Responsible for all aspects of operations and controls initially at Spago then positioned at Cili, Wolfgang Puck’s newest restaurant in partnership with Bill Walters located at Bali Hai Golf Club

Multi-unit revenue generating operations with event space for up to 1,000 guests

Hired and trained upgraded front line staff, reducing labor costs and improving service

Designed and implemented improved systems for management team, front and back house staffs

CITRUS CITY GRILLE, Orange, CA General Manager October 1998 – March 2000

Responsible for all front and back house operations and controls at this award-winning landmark restaurant located in historic Old Town Orange

Increased profitability with changes in product, improved controls, targeted hiring and training

Worked with ownership altering concept and marketing strategies resulting in ownership transfer

CAFE DEL REY, Marina Del Rey, CA Manager / Wine Director September 1996 – September 1998

Hiring, training, scheduling, direction and supervision of all front house service staff

Worked with vendors and staff to increase beverage sales while reducing costs (44% to 31%) and earning “Spectator Award of Excellence”

Devised and implement complete new-hire training programs

PARKWAY GRILL, Pasadena, CA Restaurant Manager October 1994 – September 1996

All credit goes to the brothers Smith and GM John O’Neil for their recruitment of me, from their familiarity of my prior 4 years with the Ritz-Carlton Huntington Hotel, and providing me with my first management opportunity. It was these great mentors and these fine institutions that instilled in me the outstanding operational philosophies, organizational abilities and never ending attention to detail that have shaped me into the professional that I am today, and I remain forever grateful.

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