Manager Sales

Thomas W. Goodreau

*** ***** ******, *** *********, CA 64102

Phone 559-***-****

OBJECTIVE

To obtain a position that continues my growth and building relationships that enrich the guests overall experience. As well as to pass along my 19 years’ worth of knowledge in the hospitality field.

EDUCATION

Concordia University

Western Michigan University

●Concentration of study: Elementary Education

●Extracurricular activities: 2 Years Varsity Basketball

WORK EXPERIENCE

Mission Bay Conference Center(Present)(Aramark)

Director of Operations

●Develops and maintains client relationships to grow base business and improve retention of account base.

●Accountable for business reviews and key interaction with key clients within local market.

●Leverages the Business Development Manager and General Manager/District Manager where applicable to manage client visitation schedules for optimal sales and service performance.

●Reviews and analyzes business performance utilizing plan data and recommends decisions/approaches to address key operational opportunities and levers, including route sales growth optimization, pricing actions, product inventory and waste reduction and labor costs, which would positively impact the business.

●Responsible for recruiting, hiring, training, coaching and counseling management staff and front line personnel to provide ongoing support and development. Leverages leadership skills to set goals and provide regular performance feedback utilizing all resources available to include work-with observations and Aramark’s established performance management process and tools.

●Leads the application and execution of key business initiatives to improve business performance, optimize core processes and positively influence client relationships and business opportunities.

●Drives Service STARS culture and safety leadership, and all key initiatives relating to these core values, to provide a positive Market Center environment. Owns and fosters effective communication at all levels of the organization.

●Ensures daily operations are maintained as scheduled. Maintains all business records, processes and documentation as required to include personnel records, delivery and invoice records, product and asset inventories, MEI/VCR data, DOT requirements, and client sales, contact and pricing communication.

●Performs other administrative and sales operations duties as required.

●Responsible for managing or directing multiple direct reports and departments as a leader working remotely from one’s direct manager.

Yosemite Hospitality Big Trees Lodge (2015 - 2019)(Aramark)

General Manager

●Meet and exceed the expectations of our customers and clients

●Supervise and monitor team members to ensure a high level of guest service is delivered at all times.

●Empower staff to answer questions and make appropriate decisions.

●Develop and be accountable for a safety culture that creates a work environment where no one gets hurt

●Monitor and support all operations of the Front Office, F & B dining room, catering, stables & housekeeping departments.

●Set and monitor budget and identify cost savings wherever possible.

●Meet with both the Housing, F & B and Office team to review issues, disseminate information and formulate a plan of action each week.

●Responsible for clear and timely communications relative to all operations

●Review and approve presented staff schedules: minimizing overtime hours, honoring schedule restrictions, Time off Requests, and business demands

●Monitor/handle discipline issues within the department, prepare documentation and meet with employees

●Conducts continual inspections to determine the building's overall level of cleanliness

●Oversees/approves inventory, purchasing, disbursement, and cost control for all linens, cleaning supplies, guest room supplies, laundry supplies, machines, and equipment

●Reports and schedules to repair any unsafe conditions or equipment. Monitor disposal of waste from housekeeping duties to ensure proper storage and minimize wildlife interactions

●Manage in line with CBA guidelines

●Other duties as assigned by management

Polo Fields Country Clubs and Golf (2011-2015)

Director of Food & Beverage

●Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

●Assists in the management of department members that may include, but is not limited to: Servers, Reservationist, Runners, Bartenders, Hosts, Banquet, Building Maintenance.

●Assist with budget preparation in all Food and Beverage related areas.

●Reviews current day’s business levels in all operations and assigns priorities as needed.

●Relays pertinent information to key staff including, Executive Chef, Beverage Manager, Dining Manager, Executive Offices, Concierge, and Membership Office as needed.

●Assists General Manager in monitoring success of Food and Beverage related departments and associates, including semi-annual performance reviews, as needed. Conduct regular staff meetings with colleagues, subordinates and related parties.

●Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs.

●Prepares and monitors quarterly revenue goals and expenses as well as generating various (weekly, monthly, quarterly, and annual) business volume reports and forecasts.

●Responsible for pre-approving, receiving and ultimate inventory control for all Food and Beverage related areas.

●High level of expertise in banquet sales and execution

Francisco Grande Hotel and Golf Resort (09/11/04-11/18/11)

Director of Food & Beverage

●coordinate the selection, training, development, and evaluation of employees and managers in the F&B Division.

●Provide leadership, and act as a mentor, to all employees within the F&B division.

●Promote and sell the F&B outlets to internal and external guests.

●Work closely with sales and marketing team to solicit, sell and confirm business required to meet budgeted sales goals.

●In conjunction with the respective Division Heads, champion creative menu and wine concepts, along with other experience enhancements to boost incremental revenue.

●Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.

●The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.

●Achieve monthly, quarterly and annual revenue and goals.

● Additional projects and responsibilities as assigned.

KEY QUALITIES:

●Excellent communicator and great with people

●Extremely deep desire to succeed

●Good at effectively guiding my team in cross functional problem solving

●Always looking to learn something new each day and never becoming complacent

TRAINING & DEVELOPMENT

●TIPS (CERTIFIED TRAINER) 2020

●SERVE SAFE CERTIFIED 2020

REFERENCES

Available upon requests

Contact this candidate