Jose G uardia

*** ** *** *** *** ***, Pembr oke Pines, FL 33027 * ( 305) 607- 3480 *

joselguar ad2bg8@r.postjobfree.com

C A R EER OBJEC TI V E

Re sults- or ie nte d pr ofe ssiona l w ith 20+ ye ar s of e xperie nce a nd a pr ove n knowle dge of budge t a dministr a tion, c a ter ing ope rations, a nd c lub ma na ge me nt. A iming to le ve rage my skills to suc c e ssfully c ontr ibute to your c ompa ny. PROFESSI ONAL EX PERI ENCE

PuttShack USA, M i a m i, F L

D ir ector of O per ations, F e b 2 0 2 2 - P r e s e n t

Responsible of the day to day operations of the company’s Flagship venue in the US.

Sr leadership within the brand. Developing service standards, establishing contracts, and assisted Managed the P&L f or over $18 million in F& B re ve nue inc luding entertainment.

Or ga nize d a nd dir ec te d staf f tra ining pr ogr a ms, h i r e d a l l i n i t i a l o p e n i n g s t a f f ( b o t h s a l a r i e d a n d h o u r l y )

Dir e c te d a ma na ge me nt te a m of 15 ma na ger s, a n d c ulinar y te a m. Along with 237 hourly associates

Assiste d w ith R & D f or f ood a nd be vera ge me nus. Ensur ing tha t the br a nd ma inta ins a t the f ore f r ont of c ur rent tre nds.

TRUMP NATIONAL (Doral, Miami, FL)

D ir ector of Food an d Beverage, N ov 2021 – Feb 2022

Dir e c tly re sponsible f or the busine ss deve lopme nt budge ting/f or e ca sting, c ost c ontr ol a nd ope r a tiona l manage me nt Ma na ge d the P&L f or over $30 million in F& B re ve nue inc luding me e ting/eve nt spa ce s & r e staurants

Ope ra tion c onsists of f ive r outle ts, 700 rooms, four pools, c onc e ssions re la te d w ith f our c ha mpionship golf c our se s inc luding the w orld-renowned Blue Monste r

Ove r saw 110,000 squa re fee t of indoor e ve nt spac e a s well a s se ve ral outdoor ve nue s

Ma na ge d the sourc ing a nd pr oc ur e me nt proc e ss for a ll the FFE a nd O S &E f or the f ood a nd be vera ge division Assiste d w ith R & D f or f ood a nd be vera ge me nus. Ensur ing tha t the br a nd ma inta ins a t the f ore f r ont of c ur rent tre nds

BACKAL, HOSPITALITY GROUP (New York City, NY)

D ir ector of Operations, Oct 2019 – Oct 2021

Responsible of the day to day of the company’s multiple locations throughout NYC

Ma na ge d the P&L f or over $70 million in F& B re ve nue inc luding me e ting/eve nt spa ce s & r e staurants. Ma inta ine d sta nda r ds f or per sonne l pe rfor ma nc e a nd c ustomer se r vic e .

Or ga nize d a nd dir ec te d staf f tra ining pr ogr a ms, r e solved pe r sonne l pr oblems, a ssiste d w ith union c ontra c t ne gotiations, a nd e valua te d f r ont of house staff perf or manc e

Dir e c te d a ma na ge me nt te a m of 34 ma na ger s, a ssistant ma na ge r s, a nd c ulinar y te a m

Assisted with R&D for food and beverage menus, ensuring the brand maintains at the forefront of current trends MA D I S ON S QU A R E GA R D EN (N ew Y ork, NY) D ir ector of Prem ium Cater in g & S u ites O per at io n s, Jan 2016 - S ep 2019

Re sponsible f or a ll pre mium hospita lity ope r a tions within the a r e na. Inc luding 96 suite s, 6 lounge s, 5 pr iva te c lubs a nd resta urant

Ove r saw a n operation tota ling ove r $40 million in Fo od & Be ve r a ge Re ve nue

Ma na ge d the a spe c ts of hospitality f or a ll N BA, N HL, Colle ge a nd Artistic ta le nt tha t pe r f orme d a t the Ga r de n.

Re sponsible f or a ll c a tering ope r a tions. Both inter na l a nd e xte r nal c lie nts tota ling ove r $17 million pe r ye a r Dir e c te d a ma nage me nt tea m of 23 individua ls c onsistin g of ma na gers, supe r visors, a nd ca ter e ve nt pla nners Le a d a staf f of over 400 hour ly union staff me mbe r s f or e ve nts

De ve lope d a nd implemented ne w me nu ide a s a nd pr oduc ts w hic h inc r ea se d re ve nue be twee n $300k to

$500k ye a r ove r ye ar

Department standards Assisted with maintaining client renewals at above 97% year to year R ED EY E GRI LL - FIREMAN HOSPITALITY GR OU P, (N ew Y ork, N Y) Assistant General Manager, Jun 2015 - Jan 2016

Assisted with the leadership of a $17 million establishment across from Carnegie Hall Managed a staff of 140 employees including both Front and Back of House

Effectively managed beverage program within 2% under budget while introducing a new wine program Hired, trained, and developed staff to meet all company service standards

Full P&L responsibilities including knowledge of Micros, Avero and Compete sys THE WAYFAYER AMERICAN GRILLE / BLT STEAK - ESQUARED HOSPITALITY GROUP (New York, NY)

Assistant General Manager, Aug 2014 - May 2015

Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

Maintain beverage inventories and kept inventory under 3% budget Establish standards for personnel performance and customer service. Scheduled staff of over 80 Front of House and assign duties.

Decreased staff Attrition by almost 70% due to implementing new training and ongoing development programs

Assisted with generating over $2 million in private dining events within the first year of the operation THE CHEESECAKE FACTORY INCORPORATED (New York Metro Area, NY) General Manager, Aug 2006 - Aug 2014

Part of 16 new restaurant locations in 8 different states each generating over $12 million in revenue per year Developed and promoted 5 General Managers, 8 Assistant General Managers, and 17 managers within the organization

Responsible for turning around 13 different locations into profitable establishments

Assisted in testing and developing new KMS and NetChef inventory programs for the entire company Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.

Responsible for all COGs, labor costs, repairs and maintenance for each location MGM MIRAGE RESORTS & CASINOS (Las Vegas, NV)

Assistant General Manager, Sep 2000 - Jul 2006

Part of opening management team of a $13 million location Managed a staff of over 250 front of house staff members Hot Concept Restaurant Award Winner

Trained staff on new menu and POS systems

Maintained AAA 4 Diamond standards for the establishment EDUCATION

JOHNSON AND WALES UNIVERSITY (Miami, FL)

A.A. Hospitality Management (May 1998)

ADDITIONAL SKILLS

Knowledgeable in both FOH and BOH standards and procedures

Supported multiple large-scale events including, The Grammys, VMAs, UFC, World Championship Boxing, NHL Playoffs, Men's NCAA Basketball Tournament, media up fronts, and multiple musical productions

Increased revenue in Premium F&B outlets by over $1.7 million. Making it the most profitable big venue/arena food and beverage operation in the country

Several years of experience working in high volume environments averaging over $10 million dollars per year

Repeatedly recognized as a top ten performing operator within an over 200 restaurant company

Bi-lingual in both English and Spanish

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