Nick Curra
Food & Beverage Manager
West Linn, OR 97068 add5lq@r.postjobfree.com - 512-***-****
Accomplished organizational executive leader who balances the hospitality triangle of guest, owner and associate daily. I embrace an environment with my fellow associates that drives the guest experience and promotes the maximization of the owner's assets. It is essential in the work place to empower the associates by developing their talents, so that they may enhance the guest experience through personal connections. Each day I meet the challenge by energizing the work place, upholding brand policies and procedures while maintaining a firm, fair, consistent attitude that pushes forward a strong return of investment for ownership.
Career Objectives: To become a director of operations, assistant general manager or general manager of a hotel, resort or entertainment sports facility utilizing business models I have learned along my career path. Accountability, trust, integrity & loyalty are the watch words I associate with my own personal brand. People respond to leaders with energy. Great teams gravitate towards employers who are detail oriented, act with precision and who show genuine care for the associates. These qualities along with the passion for work are in my view the drivers that make for success.
Hotel of the Year Marriott, White lodging 2014
Met and exceeded budgeted corporate & social catering sales goals 2011 – 2015
Hotel of the Year Holiday Inn, White lodging 2006
Excalibur Award Winner White Lodging Hotels 2006, 2007, 2009, 2010
Manager of the Year Omni South Park Hotel Shoreline Properties 2004
Off- Site Catering: University of Texas, Texas Law School, and Chancellor Office - UT Systems
On call catering staff to Texas Governor's Mansion to 3 governors
Fine Formal Dining Serving International Heads of State, State Governors, White House Officials
Managed events: 500 Weddings, Quinceaneras, Galas, Balls, Proms & Corporate Holiday Parties.
Operating Systems
*CI-TY sales & catering software, Delphi Sales & Catering Software. ADP Payroll, Kronos Payroll, Lawson Accounting Software, Point of Sale Systems: Maitr’d, Micros, Versi-touch, Aloha. Microsoft Office, Winnarks warehouse software, Purchasing Platforms: Sysco E-online, Ed Donn, American Restaurant, US Foods, American Hotel Register, Wasserstrom ordering platforms, IHG e-online
*WORK EXPERIENCE
Portland, Oregon
Holiday Inn Portland South
In charge of running food & beverage management team: Culinary, Banquets, Restaurants & Lounges. Conducted ambitious marketing strategies for the restaurants through social and print media and website content. Loyally trained staff to IHG operating standards. Worked with banquet manager to execute BEO’s as a result banquet department consistently exceeded guest scores for quality of f&b and service. Performed end of the month Food & Beverage inventories and reconciliation and beat year on year cost of goods sold. Purchasing manager for the F&B department. Maintained and adhered to all HACCP systems set for departments. Continuous development of menus: monthly, seasonal, & all holiday specialty menus. Recruited all entertainment for bar. Created the Hotel Manager on Duty program
Aramark
Aramark – Pacific Wild Catering: P5 – Portland 5 Centers for the Arts: Arlene Schnitzer Concert Hall, Hatfield Theaters, Keller Auditorium.
Food & Beverage manager
Successful operations manager for the following F&B outlets: Art Bar & Bistro at the Hatfield Theater, the Gas Light Bar, The Martini Bar at Keller Auditorium and permanent and mobile concession stands at P5. Accurately completed daily inventories on consumption sales Consistently stocked warehouses utilizing set pars and business forecasts. Proper provisioning of stands. Rigorous hiring and training of staff. Constant pressure to upsell stand product through suggestive selling techniques. Pushed staff to work faster and held associates accountable for accurate inventories.
Aramark – Pacific Wild Catering at the Oregon Convention Center
Assistant retail food & beverage manager
I executed the day to day management of both permanent restaurants and mobile concession stands at the Oregon Convention Center, persistently driving customer satisfaction through quality of food, accuracy of order, & speed of service. In addition, the Portland Roasting Company operates two cafes at the OCC. Also, on property is a full service “Stir Restaurant & Lounge” managed by our team. On peak days with all units open, the reported income from 20,000 covers = $100,000.00+ during which the management team maintained all aspects of F&B controls & labor costs. Management was responsible for provisioning the outlets. Opening & closing of stands based on business, staffing big budget temp crews, training on the go & closing out the day with financials and getting inventory back to warehouse.
Jake’s Catering at the Sentinel
Banquet server promoted to Banquet Captain:
Banquet Captains supervise exceptional elegant high-end events from 10 to 600 guests. Banquet captains keep staff laser focused during the event and keep service quality at peak levels throughout the shift. All food and beverage is kept safe in accordance with quality standards & health codes. Banquet captains oversee all bar operations & cashiering duties and provide for billing of all events through the property management system. Conduct departmental closing paperwork. Department is organized using turnkey methods. All rooms are set ahead, immaculately cleaned and ready to go. Responsible for the cleanliness and maintenance of storerooms. I kept a keen focus to maintaining equipment and left stored it in its best condition. I took on the ownership of running off-site events at the Oregon Historical Society.
White Lodging Hotel Management Company - Austin, Texas
Catering Manager
Marriott Austin South
Catering Manager: Social and Corporate Catering sales for 211 rooms for full-service Marriott Hotel with 10,000 square feet of meeting space. This included sales lead generation and area sales calls. Created the quick contract to maximize revenues. Created contracts & menus in a multiple of forms, organized and attended trade shows. Produced promotions for demand dates, Created massive annual onsite wedding show. Booked all corporate short-term business with 10 rooms or less. Coordinated and produced menus with executive chef for all social catering events. Executed all event orders including but not limited to timing, floor plans, rental orders, special instructions and distributed via daily and 10- day event order process. Attended and supervised all client tastings. Certified Marriott Wedding Coordinator 2011 - 2015. Assisted with all corporate audits. Wrote and executed departmental quarterly plans and actions. Marketed social catering by creating adds in local wedding magazines. Booked Wedding Courtesy Blocks on 20 rooms or more on demand dates. Manager on Duty for hotel on rotating schedule. Resolved situations in a calm and professional manner
Accomplishments
Excalibur Award Winner 2010
Hotel of the Year White Lodging 2014
White Lodging Management Company – Austin, Texas
Food & Beverage Director
Holiday Inn Austin North West
I placed the food and beverage program back online at the Holiday Inn. Every aspect of the department was off from top end revenues, operational costs and profits. Hotel was home to the “Legends Sports Bar” Restored lost customer base of the Big 12. Built extensive watch party groups from The Big Ten, Pac 12, SEC and Atlantic conferences. Built up the NFL watch party groups, marketed extensively to NBA & MBA potential clients. Created two big parties each year; The NFL draft and the NCAA basketball tournament selection Sunday party. With the banquet catering team, we designed authentic Hispanic menus and went after the Latina business. Our results were quinceaneras or weddings most every weekend, sometimes two or three on Saturdays both early afternoon and evenings, as well as Fridays and Sundays.
White Lodging Hotel of the Year 2006 Excalibur Award Winner 2006,2007, 2009
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MILITARY SERVICE
Service Country: United States Branch: Coast Guard
Rank: Petty Officer 3rd Class – DD214 upon request
May 1976 to June 1987
US Coast Guard Polar Ice Breaker Polar Sea - Seattle, Washington
US Coast Guard Cutter Resolute - Yorktown, Virginia
US Coast Guard Patrol Vessel - Point Nowell, Port Isabel, Texas Search & Rescue Station Port Isabel, Texas
Commendations:
Arctic Service Ribbon Antarctic Service Ribbon Marksmen Pistol Ribbon Marksmen Rifle Ribbon Commandant Meritorious Service Ribbon District Commanders Unit Citation
CERTIFICATION & EDUCATION
Associates of Applied Arts
Austin Community College
Austin, Texas
Food Beverage Executive Certification AHLEI
Serve Safe Certification - Current
2004 – 2013, 2016 - 2021
Sponsored by the National Restaurant Association. All aspects of food & beverage safety, food borne illness and HACCP (hazard analysis and critical control points)
Oregon Beverage Handler & Food Server Permits - Current
Food handler permit – 50470
OLCC Beverage Handlers Permit - 50470