General Manager of Food and Beverage Outlets
Resume:
Freshta Soltero
*** ****** ****** ****** • North Las Vegas, NV 89084
adgbs9@r.postjobfree.com
General Manager with extensive experience developing food service teams and operational procedures to achieve the highest standards in customer service. I have been involved in all aspects of business, including development and opening, luxury hotel dining and beverage operations. I have overseen and lead multiple outlets, each outlet ranging in size and venue type. My professional goal is to continue building my leadership skills and effectively reaching the goals set within the organization. PROFESSIONAL EXPERIENCE
Palms Casino Resort, Las Vegas, NV July 2017 – Present General Manager – A.Y.C.E Buffet & Send Noodles, November 2017 – Present
Directly managed, trained and ensured professional development of 65+ employees. Increased Yelp! scores and maintained a four star rating. Quality Assurance “secret shopper” scores increased from 74% to 96%.
Delivered business strategy and developed systems and procedures that improved the quality and efficiency of operations. Enhanced operational success through effective staffing, training, adherence to OSHA regulations and ensuring well-timed customer service.
Assisted in planning, design and project management of the recent $6m restaurant remodel.
Built a culinary partnership to establish inventory levels, which decreased food cost by 5%, maintained expenses below budget through accurate planning and waste reduction. Menu development for new concept.
General Manager – Lucky Penny/Room Service, July 2017 – November 2017
Implemented all policies and procedures to a newly opened concept. Daily and weekly service guidelines created to manage team performance and growth.
Managed and monitored all opening budgets and operational timelines to meet the company’s goal. Created forecasts and schedules to reflect desired productivity targets.
Increased revenue and decreased overall loss. Bottom line went from a -$100,000 loss to a
+$36,000 profit.
The Cosmopolitan of Las Vegas, Las Vegas, NV May 2013 – July 2017 Senior Manager – Overlook Grill/Pool Operations, February 2017 – July 2017
Responsible for creating a world class experience in Overlook Grill and assisted the General Manager of Pool operations in all aspects of the operation.
Manage and monitor fiscal budget for pool operations and restaurant. Optimize profits by controlling food, beverage, and labor costs on a daily basis.
Service: Implemented Forbes standards through pre-shifts, creating guides and training material. Service scores increased from 54.7% to 91.6%
Senior Manager - Room Service, July 2015 – February 2017
Responsible for assisting Director in creating a world class Room Service experience. Work in conjunction with Director to maintain a cohesive room service department to ensure professional interaction with Co-Stars and guests.
Drive revenue growth: ensure that the budgeted profit of the department is maintained, analyze financial results and take the appropriate action in areas of poor performance. Implemented tracking and inventory procedures to reduce Beverage cost from 20.9% to 18.8%.
Service: Implemented Forbes standards. Service scores have increased from 68.57% to 84.03%. Senior Restaurant Manager - Wicked Spoon, May 2013 - July 2015
Implemented plans to drive revenue and balance expenses while achieving and maintaining high service standards. Weekly and monthly incentives were created for the staff and identity program to increase revenue growth. Decreased food cost from 38.92% to 35.42%, beverage cost decreased from 22.08% to 17.25%, OT decreased from 1.62% to 0.05%, bottom line increased from 20.8% to 25.86%, average check increased from $32.85 to $36.21.
Understand relationship with other departments and build partnerships to realize hotel goals. RGS business increased and Identity team promotions increased revenue. Bellagio Resort and Casino, Las Vegas, NV June 2010 – April 2013 Assistant General Manager – Sensi, June 2012 - April 2013
Manage and monitor fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability.
Provided input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure Bellagio’s competitive position and in anticipation of changing guest needs within the dynamic hospitality and gaming environment.
Built a culinary partnership and helped to create a farm to table menu, an organic garden within Bellagio, built spa packages to include dining at Sensi, created pamphlets to be used in check presenters and front desk stands to help increase revenue.
With conjunction with Human Resources we managed responsibilities for assigned departments to include: creating a work environment that promotes teamwork, performance feedback, recognition, employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Assistant Beverage Manager, Jan 2011 - May 2012
Achieve operating efficiencies: implemented smooth and efficient systems to create cost effectiveness in the operation; including labor management and scheduling and inventory control. Coordinated the requisition process and stocking of beverage outlets to maximize revenues for the division.
Restaurant Assistant Manager, June 2010- Jan 2011
Staff development and Leadership: Ensured communication down through the ranks to both front and back of house staff. Created communication boards, daily pre-shift handouts, implemented weekly “family” pre-shifts and created “family” pass downs. Doubletree Hotel, San Diego, CA August 2008 – May 2010 Assistant Director of Food and Beverage
Achieve operating efficiencies within all food and beverage outlets: Provided administrative support while improving outlets revenue by preparing detailed labor analysis. Utilized this data to direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the individual venue and the operation as a whole.
Management: directed and organized the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Organized and implemented staff development through interviewing, training, coaching of team members and implemented evaluations. KEY SKILLS AND COMPETECIES
Certificate of Completion, Hotel Management Skills - Etiquette for Hospitality, Food & Beverage Controls, Beverage Management, Sanitation & Safety and Success in Hospitality EDUCATION
San Diego State, San Diego, CA 2008 - 2010
Bachelors of Business Administration
San Diego Mesa College, San Diego, CA 2006 - 2008
Associates in Science, Biology
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