Angela Banzhoff

San Diego, CA *****

ad1370@r.postjobfree.com

+1-619-***-****

Authorized to work in the US for any employer

Work Experience

Director of Food and Beverage

Continental Catering Inc - San Diego, CA

October 2022 to April 2023

Complete oversight of a high volume o premise catering company, servicing over 60 popular venues across San Diego County including the

U.S.S Midway, Skybox, San Diego Air and Space Museum and many more. As the head of this company I was fully responsible for the three departments Sales (10 members), Culinary (50 members), and Operations

(45 - 55 members).

Banquet and Events Manager

Doubletree by Hilton, Mission Valley - San Diego, CA December 2018 to March 2020

Coordinate and execute the planning, scheduling, set up, and tear down of all events at this location. Flawless on-site event execution. Roaming manager able to oversee all other outlets including restaurants, markets and room service.

Multi-Outlet General Manager

Paradise Point Resort - San Diego, CA

April 2017 to January 2018

General manager for Barefoot Bar and Grill (6 million in yearly revenues for this outlet alone). Task force manager for Tidal Fine Dining, Tropics

Pool Bar and Restaurant, the coee cart and pizza restaurants. Area Director of Food and Beverage Courtyard Marriott and Hilton Homewood Suites

Huntington Hotel Group, Liberty Station - San Diego, CA October 2012 to September 2016

Directly responsible for all F&B operations of two hotel properties in Liberty Station. Multi-Outlet management to include Full Service Restaurant, Banquets and Events Departments, Room Service Programs, Starbucks Coee Cafe, Marketplace, Lounges and complimentary breakfast and reception by homewood suites.

Skills

• -Restaurant, Catering and Special Events Menu Development -Beverage Program Management

• Labor, Scheduling and Productivity Eciency

• Relationship Building -Inventory Specialist -Highly skilled at building successful teams of hospitality professionals from dishwashers and hostesses to servers, bartenders, banquets crew, restaurant managers, line cooks, sous and executive chefs. -Financial analysis, Budget management and creation, P&L adherence and skilled at forecasting accuracy -SOP development and employee training specialist -English and Spanish