Drago Karl Povh
Mckinleyville CA. 95519
Objective: Seeking a position as a valued member of your company
Qualifications: Successful management experience in high volume franchise and
exclusive fine dining restaurant . Performance driven and results
oriented. Proven ability to bring down food cost, while increasing
quality and consistency. Familiarity with food and beverage
policies and procedures. Comfortable working in a team based
organization. I am willing to relocate. Speak in six languages.
Employment: March 2015 to present
Twin Pine Casino Food and Beverage Director/ Casino Executive Manager
Managing Food and Beverage department with 93 employee, 100 seats high
Casual Restaurant, Bar with life music, Dali with homemade food, Banquets
And Room service, Weary hands on personality
April 2014 to September 2014
Inn of the Hills Food and Beverage Director
Insured food quality and food service for restaurant, pub, bar and
banquet hall. I increased the sale and quality of service. Decreased labor and food cost. Managed 5 supervisors and 33 staff.
Paiute Palace Casino Food and Beverage Director
Decreased food cost and increased sales. Renegotiated contract
with supply company saving casino $10,000 per year. Evaluated and
redesigned new menus. Purchased equipment and supplies to open
new bar. Retained and monitored staff for improved quality of food
and service. Managed 4 supervisors and 35 staff.
January 2012 to August 2012
Consultant to Restaurants in Crescent City CA and Kerrville TX
Helped owners to increase sales to restaurants and bar
Trained employees in front and back of the house
December 2009 to December 2011
Elk Valley Casino Food and Beverage Director
Crescent City, CA
Directed hiring, training and scheduling of f/b personnel. Organized and
increased catering business. Supervised 2 managers, 3 supervisor and oversight staff of 40 Improved food quality and reduced cost.
February 2007 to November 2009
Stockman’s Casino and Holiday Inn Express F/B Director Executive Chef
Executed all duties in a Casino-Hotel environment 24/7 120 seat casual
restaurant, 100+ seat fine dining steakhouse and a full service bar. Assisted
in remodeling both restaurants. Created new menu and wine list. Started
Sunday brunch. Was successful in decreasing food cost, elevating the standards
of both quality and service. Maintain and control inventory. Exceeded budget
expectations. Supervised 1 manager, 3 supervisors and 35 staff.
November 2004 to January 2007
Silver Oak Golf Club, Executive Chef and Beverage Director
Carson City CA
Responsible for Fine Dining Kitchen, Fine Dining Restaurant, Bar and Café. Over
saw operation in front and back of the house, training Chefs and servers,
maintain and control inventory. Create new menus, recipes, and payroll for F/B
department. Supervised 2 supervisors and 26 staff.