Anthony T. Santiago

**** ******* ***** **** *******, NJ 08330 adgbp5@r.postjobfree.com 609-***-****

Management Concepts Culture

Process Improvements • Transcendent Service • Interdepartmental Alliances

Brand Management • Financial Growth • Marketing Collaboration

PROFILE

I am a graduate of The Richard Stockton College of New Jersey with a Bachelor of Liberal Arts Degree. I am currently seeking my Master’s in Business in the field with a specialization in restaurant management and hospitality. I have always been an extremely motivated individual in all aspects of my life. This motivation and passion for excellence are what have formed my career goals and brought me to the cusp of my dreams being fulfilled. My path has been one of diligence and leadership. I strive for excellence, thus my attention to detail has motivated me to continuously better myself and motivate those that I supervise to demand the same level of drive towards perfection for themselves. In observance of hospitality service standards and culture, I observe budgetary and growth guidelines, profitability standards and staff training to further our guests’ experiences into a one of a kind show.

Achievements

Top 40 under 40 Recipient • AC Nightlife Awards Best Cocktail Bar (Casino) 2019 & 2020 • Beverage Creative & Training

Stockton Alumni Volunteerism & Business Awards Recipient • IBA • USBG Atlantic City Chapter Founding Member

NJ Craft Beverage Alliance Member & Trainer

EXPERIENCE

GENERAL MANAGER, WOLFGANG PUCK AMERICAN GRILLE; BORGATA HOTEL, CASINO & SPA; ATLANTIC CITY, NJ — SEPTEMBER 2014-PRESENT

I have overseen multiple operation procedures and created new processes in both the Restaurant Manager role and into my promotion as General Manager. Successful Union relations and negotiations resolved labor issues and allowed one seniority list and rotation to exemplify a unified staff whilst managing front of house labor KPI’s. Furthermore, menu studies and demographic trends were instituted during my tenure to improve profitability and cost of goods. In conjunction with working with an Executive Chef Partner and RMA Partnerships, I have consistently managed in conjunction with RMA concepts/standards alongside MGM Resorts training and expectations of productivity. Successful training and continuous improvement of beverage cost of good’s through menu curation and beverage creative have been a major focus to change the narrative of the restaurant and invite guests to a new Wolfgang Puck bar experience. Furthermore, I have continued to strive for excellence and profitability for both Wolfgang Puck Fine Dining and Borgata Hotel, Casino & Spa through innovative management in an RMA format. I currently manage over 60 employees and take responsibility for growth and training of direct reports.

Notable Accomplishments:

Successfully trained new management within the group for restaurant openings and new hires.

Corporate Event assistance successfully managing and leading multiple teams in pop up restaurants and events with Chef Wolfgang Puck in different restaurant concepts. Traveled frequently with Chef to lead FOH efforts towards success.

Corporate Beverage/Bar Creative and Training for Wolfgang Puck Fine Dining Group.

Successful union negotiations in menu and rotation changes.

Top 40 Under 40 Recipient

AC Nightlife Awards Best Cocktail Bar Casino 2019 & 2020

Successful Menu conceptualization and rollout.

5 Years Consecutive Awards of Excellence (Wine Spectator)

First year as GM, reached $6 million in top line revenue for the first time since restaurant opening. (Same dinner only).

Successful revision and implementation of service standards to exemplify outstanding customer service whilst managing labor profitability.

Personally led the restaurant for nine months without assistance in my Restaurant Manager capacity until promotion as General Manager.

FINE DINING RESTAURANT MANAGER, FORNELLETTO CUCINA & WINE BAR; BORGATA HOTEL, CASINO & SPA; ATLANTIC CITY, NJ — MAY 2012-SEPTEMBER 2014

My direct responsibilities included ordering of all wine for Fornelletto’s wine program and management of its very large and numerous wine cellars. This wine program oversight included inventory of all items, cost management, building a smart and diverse wine list along with Borgata’s wine department to represent a true Borgata standard in Fine Dining. Wine training for the staff was enacted during my tenure at Fornelletto. Such training included extensive and detailed studies into the nuisances of wine. From vintages and grapes to tastings and terroir studies. In my role, I also had the pleasure of working for extended periods in each and every fine dining outlet in Borgata. From Bobby Flay Steak to Izakaya, my crosss training in each fine dining outlet, as well as the casual dining outlets Metropolitan & Roma, only broadened my knowledge of the food and beverage operation here at Borgata and more importantly, allowed me to build relationships with so many team members along the journey.

Notable Accomplishments:

Successful beverage creative for the restaurant.

3 Years Consecutive Awards of Excellence (Wine Spectator)

Transitioned this position into growth as the Restaurant Manager and GM of Wolfgang Puck American Grille.

RESTAURANT SHIFT MANAGER, SAMMY D’S; HARRAH’S RESORT; ATLANTIC CITY, NJ — OCTOBER 2011-MAY 2012

I operated this twenty-four-hour restaurant/ bar in Harrah’s Resort. I left Baia Restaurant in October of 2011 for the purpose of its seasonal operation. As the restaurant was not open in the winter, I had to search for other opportunities. Sammy D’s was the one I fell in love with. This restaurant was yet another new project, making it the third restaurant/bar that I have had the honor of opening. My direct responsibilities were that of a bar manager. I worked directly with the beverage department everyday to ensure proper staffing levels and training. During the setup of the bar, I oversaw all opening aspects from where the liquor was to be placed on the bar to ordering all product, to making specialty cocktail lists. I personally trained all bartenders and service staff on responsible alcohol service as well as liquor/beer/wine tasting and knowledge. I ran the day to day operation of the bar as well as worked interdepartmentally within the hotel to ensure that proper dining expectations were met for the guests.

Notable Accomplishments:

Profitable management of 3 restaurants within the BR Guest group. (Bill’s Bar & Burger, Sammy D’s, Dos Caminos)

Oversaw the training and implementation of profitable beverage programs following industry trends for the group.

RESTAURANT MANAGER, BAIA; SOMERS POINT, NJ — APRIL,2011-OCTOBER, 2011

I opened this brand-new restaurant in April of 2011. I had been an employee of this location for two years as the restaurant was under previous operation under the name The Inlet the previous year. I had over 40 direct employees for whom I led in steps of service and hoped to educate in the basics of proper gourmet etiquette on the dining room floor. I strived to lead by example and get “on the floor” whenever possible to engage our guests and retrieve any feedback from the diners. My responsibilities included scheduling for my direct employees, counting and storing large sums of money for the whole restaurant on a nightly basis, and maintaining the integrity of the dining experience for every individual who patrons the establishment. Furthermore, I supervised four bars simultaneously as the establishment had two outside decks over the water and an inside dining area as well as a service bar. I also managed the establishment’s public relations endeavors when we had live entertainment every Thursday through Sunday night.

Notable Accomplishments:

Transitioned into first management/leadership role from server bartender.

EXPERIENCE PRIOR TO APRIL 2011 OUTSIDE OF MANAGEMENT SPECTRUM AS FRONT-LINE EMPLOYEE.

EDUCATION

Multiple logged educational sessions at numerous cocktail/bar/spirits expos. (BCB, Whiskey Fest, etc.)

The University of Phoenix; Tempe, Arizona — Master of Business Administration with a concentration in Restaurant Management/Hospitality, Projected Graduation (Continuing)

The Richard Stockton College of New Jersey; Pomona, NJ — Bachelor’s Degree of Arts in Criminal Justice, 2011

Rider University; Lawrenceville, NJ — Undergraduate, 2007-2008

Egg Harbor Township High School, Egg Harbor Township, NJ — Diploma, 2007

SKILLS

Extensive formal training in wine, spirits and mixology.

SERVSAFE certified

TIPs certified

Emergency Response Certified Team Member by the State of New Jersey

Bilingual (Spanish and English)

United States Marshal Service Regional Fugitive Task Force Internship

Former Resident Assistant

Former board member of the Richard Stockton College Neighborhood Watch Team

VOLUNTEERISM GIVING

Volunteer Speaker Stockton University School of Hospitality & Tourism

Alumni Relations & Events Stockton University

Youth Volunteer Baseball Assistant Coach Egg Harbor Township Alder Avenue School

Volunteer Field of Dreams

Volunteer Heart & Soul Foundation

REFERENCES

Aram Mardigian - Executive Chef / Operating Partner Wolfgang Puck Worldwide - Fine Dining 702-***-****

Donna Albano- Associate Professor of Hospitality and Tourism Management Studies: Stockton University 609-***-****

Zachary Davis - General Manager Izakaya by Michael Schulson Schulson Collective 856-***-****

Laura Turenne - Wine Manager Borgata Hotel, Casino & Spa 702-***-****

Anjoleena Griffin-Holst - Former Wine Director / Food & Beverage Director Borgata Hotel, Casino & Spa 970-***-****

Executive Chef / Operator Edward Bonsignore - GMH Capital Partners Restaurant Enterprises 609-***-****

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