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Service Manager

Crescent City, CA
September 10, 2016

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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

Middletown, CA

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

Kerrville TX

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

Bishop, CA

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

Fallon NV

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.

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