Craig Luparello,CFBE Director of Food and Beverage

**** **** ***** **** ******** of Catering

Adamstown, MD 21710 General Manager

Cell 703-***-****, Home 301-***-**** adoozu@r.postjobfree.com 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

Contact this candidate