James Allen Netzel

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516-***-****

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ad3fd0@r.postjobfree.com

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East Rockaway, New York

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PROFESSIONAL SUMMARY

Dedicated professional with proven performance in management, leadership, and communication. Detail-oriented in problem-solving and planning. Ready to make an immediate contribution to your organization.

SR. FOOD & BEVERAGE MANAGER, NEW York, NY

HILTON NY TIMES SQUARE, October 2022-August 2023

Supervised staff FOH & BOH, coordinated team meetings/trainings- Local 6 Union.

Resolved conflicts between staff members in a timely manner while maintaining professionalism.

Analyzed financial reports to identify areas of improvement in the Food and Beverage department.

Developed and maintained an efficient inventory system for food, beverage, and supplies.

Managed payroll processing tasks such as tracking employee hours worked and calculating overtime pay.

Created cost-effective menus to increase customer satisfaction while staying within budget.

Coordinated catering events from start to finish including menu selection, ordering supplies, supervising setup.

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DIRECTOR OF OUTLETS, Long Island, NY

HYATT REGENCY, Long Island -transferred HYATT CENTRIC, July 2018-March 2020

Scheduling, payroll, beverage orders, Inventory controls, event planning, strong floor presence.

Creative menu planning w/ collaboration w/culinary team, associates & catering.

Managed day-to-day operations of outlets including budgeting, forecasting, staffing, menu planning, marketing initiatives, and customer satisfaction surveys (Medially-Trip Advisor).

Monitored daily reports to track sales trends.

Mentored and trained outlet staff on customer service, sales techniques, product knowledge.

DIRECTOR OF FOOD & BEVERAGE, Long Beach, NY

ALLEGRIA BEACH HOTEL & SPA, April 2017-July 2018

Collaborated directly with all vendors to ensure maximum exposure and profitability for property.

Met regularly with local leaders and business owners to assist in community relations.

Maintained department budgets, payroll, daily communication with owner operations along w/staff.

Established standards of service excellence throughout the organization's outlets.

Supervised day-to-day operations of multiple food and beverage outlets simultaneously.

Recruited qualified personnel for various positions within the department.

Organized special events such as banquets or conferences according to client specifications.

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REGIONAL DIRECTOR OF FOOD & BEVERAGE, NEW York, NY

ST. GILES HOTELS, March 2015-March 2017

Managed relationships with key customers, vendors, and stakeholders to ensure successful outcomes.

Directed the development of organizational policies and procedures for the region.

Organized industry events such as conferences or trade shows to generate interest in products or services offered by the company.

Collaborated with senior management on initiatives such as budgeting, forecasting, process improvement.

Conducted regular meetings with regional staff to review performance metrics and identify areas for improvement.

Created and delivered robust business plan with realistic but stretching targets.

Managed day-to-day operations of organization by overseeing work of staff members.

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DIRECTOR OF OUTLETS, New York, NY

THE PLAZA HOTEL, November 2012-March 2015

Conducted monthly training sessions with staff to stay compliant with company guidelines.

Maintained world class facilities, cleanliness, and repairs with punch lists.

Daily Food and Beverage quality checks throughout outlets.

Strong floor presence at all time-flexible-forward thinker.

Drove profitability by coaching management team on controllable areas of the P&L weekly.

Cultivated relationships with corporate clients through effective communication and critical thinking skills.

Mentored and trained outlet staff on customer service, sales techniques & product knowledge,

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DIRECTOR OF FOOD & BEVERAGE & ASSISTANT GENERAL MANAGER, Port Washington, NY

NORTH HEMPSTEAD GOLF & COUNTRY CLUB, April 2009-November 2012

Ordering products for Food & Beverage while maintaining cost controls, monthly inventories.

Organized special events such as banquets, weddings, conferences. according to client's specifications.

Maintained excellent customer service standards by resolving any complaints promptly and professionally.

Developed comprehensive food and beverage menus for various events and occasions.

Oversaw staff recruitment processes including interviewing potential candidates and making final selections.

Utilized strong organizational skills to manage multiple projects simultaneously.

Demonstrated ability to lead and motivate teams of employees in a fast-paced environment.

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GENERAL MANAGER ISTANA RESTAURANT & LOUNGES, New York, NY

NEW YORK PALACE HOTEL, Istana Restaurant, January 2007-March 2009

Strong floor presence assisting in all aspects of service FOH-BOH.

Provided coaching and mentoring support for employees at all levels of the organization.

Used customer feedback for improving operations and building brand loyalty.

Coordinated staff training sessions to ensure compliance with company policies and procedures.

Assessed team member performance through formal reviews leading to promotions or terminations as necessary.

Directed recruitment efforts, hiring qualified personnel while maintaining diversity objectives.

Prepared financial reports, clearly explaining operational effectiveness, trends, and variances.

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DIRECTOR OF OUTLETS, New York, NY

MARRIOTT MARQUIS INTERNATIONAL, January 2005-January 2007

Analyzed financial statements to identify areas of opportunity for cost savings and efficiency gains.

Identified opportunities for cross-promotion between different outlets in order to increase overall profitability.

Mentored and trained outlet staff on customer service, sales techniques, product knowledge, and operational procedures.

Provided leadership during high volume periods in order maintain quality control standards throughout the entire organization.

Managed day-to-day operations of outlets including budgeting, forecasting, staffing, menu planning, marketing initiatives, and customer satisfaction surveys.

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GENERAL MANAGER-PALM COURT. OAK ROOM & BAR, New York, NY

THE PLAZA HOTEL, The Palm Court, August 2003-January 2005

Assessed team member performance through formal reviews leading to promotions or terminations as necessary.

Managed customer service teams to ensure quality customer satisfaction and increase customer loyalty.

Executed sales and operational activities, producing results that met or exceeded business plan.

Established employee development plan, setting clear expectations for team members.

Organized regular meetings with department heads to review progress on projects and initiatives.

Prepared financial reports, clearly explaining operational effectiveness, trends and variances.

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SR FOOD AND BEVERAGE MANAGER, New York, NY

THE PIERRE HOTEL, Four Seasons, February 2001-August 2003

Provided exceptional customer service by responding promptly to guest inquiries and complaints.

Analyzed financial reports to identify areas of improvement in the Food and Beverage department.

Talked with dissatisfied customers to assist working employees and improve customer experience.

Managed employee work schedule, keeping daily shifts properly staff

DIRECTOR OF SHIP OPERATIONS, HONOLULU, HI (SS CONSTITUTION & SS INDEPENDENCE OCEANLINERS

AMERICAN HAWAII CRUISES, September 1994-January 2001

(Bell Captain-In cabin Dining-Catering, Assist Executive Housekeeper, Guest Relations Mgr., Dir of Ops)

Conducted several staff briefing to include FOH/BOH and Bridge personal on ongoing events.

Responsible for all activities, departments, crew and passengers on the overnight shift.

Conducted morning briefing with Captain, Hotel Director and Executive Team of previous night's events.

Created comprehensive training programs for new hires.

Implemented strategies to improve operational efficiency through workflow optimization initiatives.

Utilized strong organizational skills to manage a large caseload of complex projects.

Participated in continuing education programs to stay up to date on current trends in ship and passenger safety.

Responsible for 1200 passengers and 600 crew members

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EDUCATION

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Arizona State University, Paradise Valley Community College – BA Business

TRAINNING/CERTIFICATIONS

NY FOOD SAFTEY CARD/TIPS/MICROS/ADECO/BIRSCHSTREET/HOTSOS/AGYLISSIS/KEVIN ZRLAYS WINE COURSE

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