ALLAN BLANDON

***** **** **** ********* ***, Laurel, MD · 202-***-****

adfg6p@r.postjobfree.com

Adaptable, ambitious, self-motivated, Food and Beverage Team Leader with a strong customer skill and an excellent understanding of business. I have obtained my certification of TIPS Trainer, TIPS certificate, ABC license, food and safety certificate, food allergies certificate.

EXPERIENCE

02/2019 – PRESENT

DIRECTOR OF BANQUET, courtyard and residence inn convention center

Develops business strategies for the Conference and Banquets department.

Ensure all events enquiries are handled within Marriott’s standard time frames.

Attend and conduct with Operations the daily banquet meeting and pre-event meetings with clients.

Ensure staff is properly trained in all Marriott Sales tools and has the tools and equipment to carry out job duties

Increased the customer service level by creating policies, procedures, and checklist that ensured higher standards and accountability

Constantly received very high ratings on post-events customer feedbacks.

Conduct trainings for all Banquet staff development.

Maximized usage seating for all Banquet meeting spaces.

4/2016 – 5/2016

BANQUET MANAGER/DIRECTOR OF BANQUET, the liaison capitol hill (union hotel)

Management of all aspects of facility set up, food and beverages service

Supervise banquet servers, attendants, bartenders and other staff

Communicate with the kitchen staff regarding the catering

Carry out disciplinary action and supervise the performance as required

Recruiting, training and motivating staff

Overlook the Bar, Art and Soul restaurant and Roof Top

Attend weekly Catering Meetings.

Liaise with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used in the hotel’s food and beverage operations.

Liaise with the Catering Manager to ensure quality and accuracy of set-ups within all catering rooms.

1/2016 – 4/2016

RESTAURANT MANAGER, the liaison capitol hill

•Coordinate the entire restaurant/hotel operation, including front-of-house and back-of-house

•Deliver superior guest services and ensure absolute customer satisfaction

•Respond efficiently to customer complaints

•Enforce and offer the best quality of products possible

•Organize and supervise shifts

•Appraise personnel’s performance and provide feedback to keep them upbeat and productive

•Estimate consumption, forecast requirements and maintain inventory

•Track compliance with sanitation and safety rules and regulations

•Control costs and cut waste

•Successfully promote and publicize the brand

•Nurture a positive working environment and lead by example as restaurant supervisor

•Track operations and start corrective actions

11/2014 – 11/2015

BAR MANAGER, sofitel washington dc

Supervised other bartenders and cocktail servers on assigned shifts

Changing beverage menu according to Sofitel’s standards and season

Overlook the Bar, ICI Urban Bistro restaurant and IRD

Supervising private events in Le Bar and ICI Restaurant

Host VIP guests dinning in the Restaurant and Bar

Understanding/resolving guest’s complaints from all outlets

Recruiting, training and motivating staff

Monitored pours and initiated cost-savings measures

Trained employees for TIPS (Training for Intervention Procedures)

Ensured bartenders followed regulations and laws

Responsible for beverage ordering

Controlling beverage inventory

Scheduling employees

Enforcing health and safety rules

Allocating cleaning tasks

Ensured all closing duties are performed

Created checklists for staff

9/2014 – 11/2014

HEAD BARTENDER, fiola mare (task force)

Supervised bar staff during shifts

Performed all closing duties

Monitored pours and held weekly meetings

Ensure all products are served according to Sofitel standards

Keep track of wines, beers, liquors, and other supplies

Follow the correct bar operating procedures with regards to:

1.Requisitions (according to business needs)

2.Maintaining par stocks

9/2012 – 11/2014

BARTENDER/HEAD BARTENDER, sofitel washington dc

Led and directed team members on effective methods, operations and procedures to run a profitable, successful bar Performed all closing duties

Monitored pours and held weekly meetings

Reported to management all issues that occurred

Trained new employee

Ensure all products are served according to Sofitel standards

Ensure the bar areas are maintained in a clean and orderly manner at all times

Keep track of wines, beers, liquors, and other supplies

Follow the correct bar operating procedures with regards to:

3.Requisitions (according to business needs)

4.Maintaining par stocks

4/2011 – 9/2012

COCKTAIL SERVER, sofitel washington dc

Welcome the guests and escort them to the table

Take orders implementing upselling techniques

Verified the ID presented by the guests to check their drinking age

Ensured high food and beverage quality

Maintain bar area clean and organize in order to provide better service

Maintained clean and well-stocked workstation.

Handled cash and credit card transactions as required

EDUCATION

11/2007

HOSPITALITY MANAGEMENT AND TOURISM, technological university of honduras

SKILLS

List your strengths relevant for the role you’re applying for

Multi outlet operations

Excellent interpersonal and verbal communication skills

Recruiting, training and motivating staff

Strong leadership skills that motivate the Sales Team to perform beyond expectation

Strong analytical skills to understand and respond to key business indicators and competitive trends

Excellent selling capabilities

Knowledge of hospitality

Excellent organizational and planning skills

Knowledge of local market

Ability to work under pressure and under own initiative

Ability to demonstrate negotiation and influencing skills

Excellent grooming standards

Ability to manage conflict effectively

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