NORMAN HIGASHI

***** **** ****** ***** ******, WA 98168

Cellular ( 808 ) 457 - 6514 E-mail: adhhu6@r.postjobfree.com SUMMARY OF

QUALIFICATIONS

• Extensive experience in all aspects of hotel and resort food and beverage operations with strengths in staff training and development.

• Experienced in Restaurants, Culinary Services, Catering and Beverage Outlets

• Successfully opened and re-opened hotels providing strategic input into the properties hotel food and beverage operations and repositioned Hotel Resort to Coast standards

• Takes pride in keeping current with food and beverage industry trends; works closely with Chefs to continuously deliver exciting and new ideas in food service.

• Team player with strong work ethic and initiative to do what is needed to achieve goals. PROFESSIONAL WORK EXPERIENCE:

Four Seasons Seattle November 2019 - March 2020

Banquet Server

Hilton Seattle Airport & Conference Center October 2018 - Present Banquet Captain

Supervision of Servers and Houseman for setup and service of events. Residence Inn by Marriott Seattle Seatac Airport April 2018 - September 2018 Food & Beverage Lead, Guest Service Representative, Night Audit Responsible for Evening weekly receptions with food & beverage Corporate compliance with menus and beverage products and service. Employee of the month 09/2018 Sodexo Consultant Catering Services December 2016 - Present Pepperdine University

Pepperdine Dining Services, Sodexo September 2014 - December 2016 Director of Catering

Malibu, California

• Responsible for Sales and Operations of Main Campus at Pepperdine University. Oversee operations and sales of the Villa Grazaidio and West LA Campus. Koolau Ballrooms and Conference Center December 2009 - August 2014 Director of Operations

Kaneohe, Hawaii

• Oversee overall operations of Catering and Sales operations. Increased sales 300% since 2009. Improved overall net profit in labor, sales and food and beverage.

• Developed new website that generated increased sales in new markets. Sales staff of 5. Service staff of 50.

Castle Resort & Hotels June 2006 – December 2009

General Manager

Hawaii, Honolulu

Waikiki Grand Hotel

180 room Condominium Hotel

• Responsible for overall daily operations

• Responsible for Rental units

• Works with AOAO with coordination of projects

• Improved sales in online travel companies

• Improved online guest comments

Hokele Suites Waikiki

109 room suite hotel

• Responsible for hotel operation, front desk, housekeeping, maintenance, projects, vendors.

• Increased revenues by $215,000 over last year

• Increased profits by $350,000 over last year

Kona Bali Kai

71 unit rental oceanfront condominium. Total 200 units.

• Responsible for AOAO and Rental units

• Responsible for projects at the property and maintenance crew. Makaha Resort & Golf Club May 2005 - May 2006

Resort Manager

170 room Hotel

• Responsible for Resort Rooms and Food & Beverage and Golf Operations

• Increased revenues by $2,000,000

• Increased profits by $1,000,000

• Improved overall hotel and golf operations with service training and operational adjustments.

• Increased Sales efforts with wholesalers and local golf groups

• Revised brochures and incentives for golf groups

• Established Online Travel Companies for increased business to hotel Courtyard Marriott King Kamehameha Kona Beach Hotel January 2005 – April 2005 Food & Beverage Director

• Responsible for Food & Beverage Outlets, Banquets and Catering

• Responsible for purchasing and inventory of food & beverage items

• Works with vendors for best pricing and products

• Revised menus and service standards

Turtle Bay Resort October 2003 – December 2004

Director of Banquet Services

440 Room Oceanfront Resort

• Responsible for guest services for 30,000 Square Feet Ballroom Space and additional outdoor areas

• Coordination between clients and Conference Service Departments

• Coordination of Vendors and Entertainers related to events

• Develop theme events and catered events

• Increased guest satisfaction ratios to 95%

Outrigger Hotels and Resorts 1993 – September 2003 Guam, Honolulu and Waikoloa, Hawaii

Executive Assistant Manager, Outrigger Guam Resort, 600 Room Deluxe Ocean Front Resort

• Managed Rooms Division and Food & Beverage Operations that include catering, banquets, lounge, room service and three restaurant outlets.

• Manage overall staff of 300

• Responsible of financial status of hotel. Responsible for meeting revenues and financial goals.

• Work with budgets and capital projects

• Maintain service levels in all areas of operations

• Responsible for kitchen operations

Hotel Manager, OHANA Waikiki Tower,

440 Room Hotel in the Heart of Waikiki

• Responsible for overall operations of hotel that includes supervision of Housekeeping, Maintenance and overall services of Hotel.

• Responsible of financial status of hotel. Revenues and financial goals are being met and maintained. Involved with monthly P & L statements and is involved with sales, budget, and forecasting.

• Improved overall services of hotel as evidenced in recent YTD figures of Leisure Trends reports.

Executive Assistant Manager, Marriott Waikoloa Beach Resort, 550 Room Deluxe Ocean Front Resort

• Managed Rooms Division and Food & Beverage Operations that included catering and banquets, lounge room service and three restaurant outlets.

• Supervised major renovation of property including the food and beverage outlets.

• Conceptualized, created and upgraded dining outlets and rooms to meet 4-Diamond standards.

• Effectively managed staff morale during sale of property. Created innovative incentive programs resulting in low turnover.

• Minimized losses by 50% before closure and sale of property through effective utilization of labor and through creative dining choices layout design.

• Responsible for kitchen operations and menu developments Director of Catering, Ilikai Hotel Nikko 1992 – 1993 Developed Corporate, Wedding and Social Event Planning and sales efforts with contacts, referrals and cold calls. Developed wedding packages and local event packages. Catering Manager 1990 – 1992

Honolulu, Hawaii

Hawaii Prince Hotel Waikiki

• Managed the opening of the newly constructed hotel boasting of extraordinary quality of food and service. Recruited, hired and trained a full complement of a Banquet Staff of 40.

• Developed and implemented standards of service for the Banquet Department resulting in high customer satisfaction ratio and strong return and referral business of local, corporate and association customers.

• Established Catering standards in menus and service

• Established New Events with “Hugs” and “Heart Association” Benefits, Corporate Sales, Sports and Social Event Planning

OTHER PROFESSIONAL ASSIGNMENTS:

Regent International / Emerald Corporation 1982--1989

• Mauna Lani Bay Hotel and Bungalows, Banquet / Catering Manager Managed staff of 40 with a Catering staff of 5.

Clients were Corporate, and high profile group and incentive businesses. Developed Theme menus and Breaks.

• Hawaiian Regent Hotel, Room Service and Restaurant Manager Hyatt Regency Maui 1979 - 1980

Banquet Captain

Responsible for setup and service. 100,000 square feet of event space. Handled VIP events for the owner and private events.

SPECIALIZED SKILLS:

Food & Beverage Consultant, Sodexo at Pepperdine University 2016 - Present Food & Beverage Consultant, Koolau Ballrooms 2008 - 2009 Hawaii Realty Associates, LLC September 2007

Abe Lee Realty School May 2007

Computer literate

• Working knowledge of Word, Excel, Outlook, Powerpoint and Works INDUSTRY AFFILIATIONS:

Hawaii Restaurant Association

National Association of Catering Executives

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