Promotions Director Beverage Manager
Resume:
Craig Luparello,CFBE Director of Food and Beverage
**** **** ***** **** ******** of Catering
Adamstown, MD 21710 General Manager
Cell 703-***-****, Home 301-***-**** **************@*******.*** References available upon request
Dynamic, Results-Oriented, Team-Spirited, Self-Starter, and Motivator
More than twenty years of professional Food & Beverage Management experience in Hilton, Marriott, Sheraton, Holiday Inn and Government Military locations.
Exemplify leadership qualities and professionalism.
Extensive background in customer oriented service operations and business development, including sales, marketing, promotions, and cost control.
Excellent communications skills; maintain positive relations with staff and customers in high-volume, fast-paced operations.
Proven ability to handle financial transactions accurately and resolve discrepancies promptly.
Expert in management, supervision, training, development and customer service
Successful catering experience and monitoring of kitchen productivity and staff
PROFESSIONAL EXPERIENCE
Company: Hilton February 2014 to Present
Locations: Embassy Suites Alexandria – Old Town, 1900 Diagonal Street, Alexandria, Virginia 22314
Hilton Alexandria – Old Town 1767 King Street, Alexandria, Virginia 22314
Hilton Garden Inn Alexandria, 1620 Prince Street, Alexandria, Virginia 22314
Position: SENIOR CATERING SALES MANAGER
COMPLEX SENIOR CATERING (2015 – 2019)
Company: Independent Contracting September 2013 to February 2014
Location: Doubletree by Hilton, Baltimore North Pikesville, 1726 Reisterstown Road, Pikesville, MD 21208
Position: DIRECTOR OF CATERING
Company: Davidson Hotels June 2012 to August 2013
Company: Thayer Lodging April 2011 to June 2012
Locations: Doubletree by Hilton, Bethesda Hotel & Executive Conference Center 8120 Wisconsin Avenue, Bethesda, MD 20814
Position: FOOD & BEVERAGE DIRECTOR
270 Room City Center Conference Hotel with over 14,000 sq. ft. of “State of the Art” Conference / Meeting / Banquet Space, a Full Service Restaurant with Wine Bar driven by a Four Star Chef, In-Room Dining and a staff of 7 managers and 70 team members, with annual Food & Beverage Revenue of over $4.2 million.
Company: B F Saul December 2007 to April 2011
Location: Holiday Inn, Gaithersburg 2 Montgomery Village Avenue, Gaithersburg, Maryland
Position: FOOD & BEVERAGE DIRECTOR
Responsible for 12,000 sq. ft. of banquet space, the outlets include a Full Service Restaurant, Sports Bar, Room Service, the Culinary Department / Kitchen and a staff of over 60 people.
Company: Crestline Hotels August 2006 to December 2007
Location: Sheraton Reston Hotel, 11810 Sunrise Valley Drive, Reston, Virginia
Position: FOOD & BEVERAGE DIRECTOR
301 room Starwood property with 22,000 sq. ft. of banquet meeting space, a lounge, full service restaurant and room service with annual F&B Revenue of over $3.8 million.
Company: Mardeck Hotels July 2002 to August 2006
Location: Holiday Inn Select, Old Town 480 King Street, Alexandria, Virginia 22314
Position: FOOD & BEVERAGE DIRECTOR
227-room hotel in the heart of Old Town Alexandria, Virginia with annual F&B revenue of over $2.8 million.
Location: Holiday Inn Select, Bethesda 8120 Wisconsin Avenue, Bethesda, Maryland 20814
Position: FOOD & BEVERAGE DIRECTOR and ACTING DIRECTOR OF CATERING
23,000 sq. ft. of banquet/ meeting space, including a full service restaurant, bar and room service, the culinary department with three kitchens including a Glatt Kosher Kitchen and the Catering Department. Annual F&B revenue of over $3.2 million.
Filled the position of Director of Catering for two years, while running the Food & Beverage Department. Booked all major social events and supervised two other Catering Managers.
Company: Eurest Support Services, a Division of Compass January 2002 to July 2002
Location: Food Court at the Washington Navy Yard
Position: GENERAL MANAGER
Responsible for opening and operating the Food Court at the Washington Navy Yard, projected to do $5 Million in Annual Sales. Accomplished even during the challenging environment of a secure military installation after 9/11.
The Food Court included Saborro’s, Au Bon Pain, and Seattle’s Best (partial list)
Duties included hiring the entire management team and staff of 100 people, establishing all operating policies and procedures, working with the construction crew, developing the sales and marketing plan. Also managed the space for tenants who included a Bank of America Branch, a Hair Salon, a gift shop and a florist shop.
Company: B F Saul February 1999 to January 2002
Location: Holiday Inn, Dulles and the Executive Conference and Training Center 1000 Sully Road, Dulles, Virginia 20165
Position: FOOD & BEVERAGE DIRECTOR
14,000 sq. ft. of banquet space, the outlets including a full service restaurant, sports bar, room service, the Culinary Department/ Kitchens and the Catering Department
The Executive Conference and Training Center – a detached 10,000 sq. ft. Hi-Tech Conference Center.
Company: MWR – ARMY March 1996 to February 1999
Location: The Commons at Dillenbeck’s Corner Corner of Po Valley Rd & 2nd St., Fort Drum, NY 13601
Position: GENERAL MANAGER
The all ranks community facility included a 10,000 sq. ft. ballroom, a 200-seat full service restaurant, a 400-person capacity Sports & Dance Bar, a 100 seat live entertainment Tavern and a European style Coffee and Fresh Bakery Café.
Responsible for all aspects of the operation of the facility, including Human Recourses, Accounting, Maintenance, Sales & Marketing, managed over 120 employees and 10 managers.
Company: Marriott April 1992 to March 1996
Location: Crystal Gateway Marriott Hotel Arlington, Virginia
Position: BEVERAGE MANAGER
Responsible for the renovation and theme change from the out dated dance club to Teams Sports Bar, which resulted in placing it number eight in top grossing night clubs in the Marriott system.
Managed the Sports Bar and Atrium Café, as well as the banquet beverage inventory.
Company: Boykin Management September 1982 to May 1992
Location: Cleveland Airport Marriott Hotel
Position: DIRECTOR OF RESTAURANTS
Responsibly for the Duke’s Restaurant, Shenanigan’s Night Club and the Wintergarten Restaurant, a Four Star Restaurant.
Location: Buffalo Marriott Hotel
Position: PROMOTIONS DIRECTOR /SPECIAL EVENTS COORDINATOR
Position: FOOD & BEVERAGE MANAGER
Position: NIGHT CLUB MANAGER
EDUCATION
* CFBE Certification * TIPS Certified * ServSafe Certified * CPR Certified
1984 – B.S. Degree in Business / Marketing from the State University of New York at Buffalo
1979 – A.S. Degree in Business from Erie Community College
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