Russell H. Williams
**** ******** ******, **, **********, DC 20011
Food and beverage manager with strong audio visual skills.
Accountable for results
Result driven and focused
Planning to successfully execute and achieve goals
Great communication skills
Decision making and problem solving
Delegation to tasks and assignments to ensure success
Director of Event Technology Dobil Laboratories Greenbelt, MD Aug 19-Present. Providing seamless audio and visual (A/V) services to hotel guests. Accurately monitor and track location event financials. Collaborate with Banquet Department to ensure proper setup of event rooms. Responsible for proper security and tracking of A/V equipment.
Freelance Contractor C&C Production, Capital Crew Staffing, and Event & Media Technology Washington Metropolitan Area Mar 18-Pres. Set-up and test analogy and digital sound system, along with telephone interface and communication systems. Setup and test video equipment from projection, LED walls, down stage monitor, speaker timer, etc. In room technician for small general sessions and breakout technician. Lead A/V crew of up to 20 team members. Setup lighting elements from gobos, stage wash, lekos, etc.
Technician Dobil Laboratories Arlington, VA Jun 11-Dec 17. Responsible for managing in-house and onsite A/V engineering and technical support in a fast-paced corporate environment. Provided daily A/V support to all hospitality accounts. Independently responsible for the proper setup and installation, operation and breakdown of all A/V, projection, computer and light equipment. Deployed and tested all audio and visual equipment prior to commencement of meetings, events, etc.
Director of Event Technology Dupont Circle Hotel and Crown Plaza PSAV Washington, DC May 07-Dec 15. Successfully supervised the entire operation, management, and revenue and profitability event and A/V requirements at the hotel. Ensured the utmost in client and hotel partner satisfaction. Performed per the requirements of the hotel contract and handled any issues which aroused. Provided first class customer service to clients by establishing excellent working relationships with hotel staff and executives, company team members, neighboring locations and all vendors. Actively executed the company sales process through advanced client contact. Improved the location and property’s market position by achieving high customer service scores.
Assistant Director of Event Technology St. Regis Hotel. Served as the primary individual responsible for the proper setup, installation, operation, and breakdown of A/V, projection, computer, and lighting equipment. Interacted directly with internal and external clients to exceed their needs and ensured room and floor setup per client’s request. Proficient using company software systems to establish job accounts, track employee hours, and administer proper billing to closeout events. Assisted team with proper security, storage, transportation, and maintenance of equipment. Performed accounting for all equipment before and after each event with use of organized checklist. Assisted with security procedures, monthly and quarterly inventory and forecasting of equipment needs.
Satellite Installer/Technician Direct TV Capitol Heights, MD Sept 06-Mar 07. Responsible for the installation and removal of satellite dishes to residential and commercial buildings. Associated duties included cable drops and jacks, cable modems, cat5 wiring, grounding, field trouble shooting, and other duties as needed. Maintained good communication with customers throughout the installation process and notified them once installed equipment was fully functional. Executed mandatory quality control measures on completed installations. Verified that submitted work orders were properly coded and documented. Identified no line of sight locations where dish is unable to see satellite. Trained newly hired technicians.
Banquet Manager Washington Plaza Hotel Washington, DC May 03-May 07. Assisted with management of the daily operations of banquet staff for pre- and post banquet events. Ensured highest quality of service by training staff and executing the requirements of events based on catering service standards. Responsible for proper setting of buffet and other food service tables used for catering functions. Prepared daily summary along with all completed banquet checks for night audits. Assisted with supervising the handling, storage, and security of all catering service equipment. Maintained constant contact with kitchen staff to ensure effective communication between food production and service. Inspected table place settings to ensure elements such as table linen, china, glass, silverware, and condiments were clean, undamaged, attractive, and positioned correctly by banquet staff. Assisted with making sure all scheduled functions took place on time and according to plan. Assisted with post function clean-up of function rooms, aisles, storage areas, and equipment. Responsible for preparing banquet checks for signatures, and double checking for accuracy.
Assistant Manager Club Corporation of America Washington, DC Sept 99-Feb 03. Worked at the George Washington University Club, managing all ala carte and banquet functions. Assisted with the analyzing and planning of the club sales levels and profitability. Assisted with planned marketing activities, such as promotional and special events. Prepared reports at the end of the shift/week, including staff control, food control and sales. Established budgets withs senior management. Planned and coordinated menus along with assisting with the creation of new wine menu. Organized and supervised the shifts of kitchen, waiting, and cleaning staff. Assisted with the handling of all customer complaints. Met and greeted customers and organized table reservations. Maintained high standards of quality control, hygiene, and health and safety. Checked stock levels and ordered needed supplies. Prepared cash drawers and provided petty cash as required.
Banquet Night Supervisor. Worked at City Club of Washington, assisted with the development and management of the overall operation of the banquet/ala carte development and budgeting operations. Responsible for all banquet/ala carte functions, coordinating, cost control, inventories, and expenses. Ensured the safety and security of team members and customers. Managed programs and processes to control and reduce loss time injuries. Performed staff interviews, employment hire/offers, and performance evaluations. Performed monthly inventories of all banquet equipment. Delegated work assignments to over 15 servers and maintained the highest level of service expected by the Club’s members. Troubleshooted member and staff concerns and securing the premises at the close of business.
Restaurant Server. Worked at the City Club of Washington, served customers during both the lunch and dinner periods with covers up to 200 people. Maintained various side duties in order to keep restaurant presentable. Involved in private and corporate luncheons ranging from 20-100 people. Enrolled in wine classes focusing on dish and wine pairings. Provided the highest quality of food beverage service to a high echelon of members. Trained new hires.
Capital Commitment, Inc., Network, Telecommunications and Technology Training, Washington, DC
Sept 1999 – Mar 2000
Central Office and Category 5 Certified, Washington, DC
National Institute of Phlebotomy, Washington, DC
1987 – 1988
Academics, Theodore Roosevelt Senior High School, Washington, DC
1981 – 1984
References Available Upon Request