Cඅൾආൾඇඍൾ Eඌඉ ඇඈඌൺ

Carrollton, TX ***** 214-***-**** ad1vxu@r.postjobfree.com

Assistant General Manager/Director of Operations, 03/2005 to 03/2020 Moody National Companies – Grapevine, TX

I was Originally Hired on as the Director of Food and Beverage to Operate a locally well known Italian restaurant concept called Ruggeris Italian, While employed at the Residence Inn Grapevine in which the restaurant was located I was promoted to assistant General Manager/ Director of Operations supervising the complimentary breakfast, The restaurant and bar as well as a sucessfull outside catering operation, I was also the direct supervisor for the housekeeping department, engineering and front desk as well. Director of Food and Beve, 02/2004 to 03/2005

Interstate Hotels & Resorts – Oklahoma City, OK

Hired and managed all kitchen staff.

Helped general management develop prices based on inventory costs and portion sizes. Orchestrated positive customer experiences at all stages by overseeing every area of The Food and Beverage operations.

Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.

Motivated staff to perform at peak efficiency and quality. Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.

Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

Maximized quality assurance by completing frequent checks of line. Director of Food and Beverage, 01/1989 to 06/2004

Interstate Hotels & Resorts – Detroit, MI

Maximized quality assurance by completing frequent checks of line. Set schedules for 65 staff by planning and designating shifts and hours. Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

Pඋඈൿൾඌඌ ඈඇൺඅ Sඎආආൺඋඒ

S අඅඌ

Wඈඋ H ඌඍඈඋඒ

Coordinated and organized all restaurant inventory. Orchestrated positive customer experiences at all stages by overseeing every area of the operations. Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.

Oversaw food preparation and monitored safety protocols. Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements. Reviewed pricing and ordered food ingredients, kitchen appliances and supplies. Restaurant Manager, 11/2003 to 01/2004

Black Eyed Pea Restaurant – Denton, TX

Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Skillfully interacted with external vendors to obtain best quality in pricing and product. Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.

Correctly calculated inventory and ordered appropriate supplies. Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.

Director of Feed and Beverage, 01/1986 to 01/1989

Interstate Hotels & Resorts – Southfield, MI

Managed quality assurance program, including on-site evaluations, internal audits and customer surveys. Developed team communications and information for quality and service meetings. Resolved operational problems, improved operations and provided exceptional client support. Eൽඎർൺඍ ඈඇ