Steven M Malarski
Chicago, Illinois 60655
*************@*******.***
Objective: To find challenging employment that will utilize my vast customer service skills and employee leading experiences.
Experience:
Diageo Liquors/Duty Free, O’Hare Airport, Chicago, Illinois
July 2015 - July 2024
Beverage Manager & Event Supervisor
Manage and maintain the alcohol departments for four locations within O’Hare Airport
Responsible for hiring, training and continued coaching of mixologists and service staff
Create monthly beverage recipes for specialty & promotional liquors
Track inventories and order stock for the four stores and specialty programs
Implement and monitor monthly & yearly marketing plans
In charge of annual budget & accounts payable/receivables
Work with international vendors and brand ambassadors promoting & marketing products
Maintain scheduling for all corporate meetings and training seminars
Coordinate logistics, meals, A&V and any other materials required for meeting
Make certain all special needs of executives and training personnel are met and exceeded
Organize, schedule and update as needed all travel arrangements locally, nationally, and internationally for corporate executives
Interacted and communicated with customers/travelers from around the world
Ensured proper delivery of US Customs regulated bonded goods for international flights
Oversee cash drops and balancing cash drawers with sales of $20,000+ per shift, per employee
Customer Service Ambassador-O’Hare International Airport
U.S. Bank/Charter One Bank
August 2013 - June 2015
Assistant Bank Manager/Customer Service Manager
Conducted interviewing, hiring and scheduling while maintaining documentation of branch staff
Charged with supervising, directing and evaluating the performance of bank staff
Implemented and reinforced corporate standards through training, development, motivation and coaching
Executed performance reviews, promotions and decisions regarding compensation while also performing employee discipline, counseling and termination duties
Handled customer problems and/or complaints while actively listening & communicating effectively to assist in problem-solving
Leona's and Hop Haus Restaurants Chicago, Il
Director of Catering and Events
August 2009-July 2013
Worked directly with management and employees of 14 unique restaurants
Responsible for all in-house/off site events, daily corporate and family catering for entire corporation
Comprehensive interaction with customers creating and developing party themes and menus for corporate, birthday, engagement, weddings and other various events
Created individual pricing and profit structures as they pertained to all events and orders
Developed and grew corporate customer accounts through multiple programs including cold calls and building wide tastings
Maintained Accounts Receivables and P&L's reporting to corporate CFO
Dairy Queen, Park Ridge, IL.
Co-Owner/Operator
February 1999 - January 2009
Handle every facet of day-to-day operations
Maintain staffing, scheduling and payroll for a staff of 40-55 employees
Trained staff how to correctly make all products to look & weigh properly per corporate Dairy Queen specs
Developed and maintained ice cream cake program. Including decorating, order taking, supply ordering and training employees in production and decorating
Created and implemented a catering program, with orders ranging from 15 to 900 people. Including corporate events, school functions, festivals, personal parties and weddings
Chef’s Express/Levy Restaurants Corp., Chicago, Il
Liquor Manager
December 1996 – January 1999
Oversaw daily operations for corporate catering in Sears Tower and conference center, including food preparation, extensive daily interaction with clients, and growth of new clients and business
Handle all liquor ordering, inventories, pulls, and reconciliations for banquets and functions on the 99th floor and conference center in the Sears Tower
Maintain proper staffing, training, and scheduling for day to day
operations, and all special events
Implement new ideas and techniques for both staff and sales consultants
Bennigan’s O’Hare, Chicago, Il.
Bartender, Bar Manager
April 1991 – November 1996
Maintained bar pars and inventories for over 100 beers and entire liquor catalog
Responsible for training all staff in proper alcohol serving and awareness, and up selling techniques
Ensured a proper and positive experience for customers. Worked with GM to rectify all customer complaints
Introduced creative contest for servers for new menu items, per person check averages, desert sales, most up selling, etc.
Part of inaugural team sent to corporate HQ to learn the first/new point of sale computer system, and then train management teams and wait staff in the Chicagoland area on proper utilization for both Back of the House, and Front of the House
Education:
Washburn Culinary Institute, Chicago, IL.
A.A.S. - Baking and Pastry - 1993
Winona Sate University, Winona, MN.
Bachelor Degree Business Management - 1989
Basset License #5A-1140763 exp. 7/30/2027
Food Handlers Cert #1g3f5e-k26eaki exp.8/27/2027