Brooke Camposano

Naples, FL *****

adqpfk@r.postjobfree.com

239-***-****

Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Stay at Home Mom

Naples, FL

2020 to Present

I went on FMLA in September of 2019 to come back to my hometown of Marco Island to be with my father

as he was dying. Four days after he passed, my two year old daughter had a stroke and was in the ICU

for 11 days at the Miami children's hospital. Once she was released, my family and I packed up all of our

belongings and came back home, to Marco Island. I have since been a stay-at-home mom while helping

my daughter recover and my mom following my dad's death.

General Manager

Cask + Shaker Craft Bar and Kitchen - Wellington, FL

2016 to May 2020

• Responsible for the construction, pre / opening and daily operations of the 150 seat craft bar and

scratch kitchen

• Worked with ownership for (4) months prior to the restaurant opening on the following areas:

Layout

Furniture design and selection

Determining and purchasing of all equipment in the front and back of house

Purchasing of all smallwares for front and back of house

Created crew member manuals, job descriptions, steps of service, open / closing side-work

spreadsheets, floor plans, PAR levels, audit forms, cash handling documents and daily/nightly sales

spreadsheets

Electing and setting-up new vendors

Designing and set up of the POS (Vista)

Determining and setting staffing levels and rates

Finalizing the liquor, beer and wine menu along with working with a mixologist on specialty cocktails

and local breweries to select craft beers for the 30+ taps

Menu item selections, cost and design

Payroll company

Department of Health and liquor license

• Supervise (1) Executive Chef, (1) Sous Chef, (2) Front of House Managers, (3) supervisors and (35)

hourly crew members

• Implementing new marketing strategies for the area

Live music

Local craft beer and liquor nights

Local lawyer and hospital happy hour parties

Pub Craws

Spirit Nights with local high schools

• P&L

• Purchasing of all liquor, beer and wine

• Management and hourly payroll

• Proficient with Vista and Micros

Food and Beverage Consultant

New York Islanders Hockey Club - East Meadow, NY

2016 to 2016

• Responsible for the complete build out of the New York Islanders state of the art kitchen located inside

the players' lounge at their new practice facility

• Work closely with New York Islanders' coaches on the following projects:

Kitchen design

Concept development

Launch of kitchen

Purchasing of equipment and small-wares

Menus

Hiring of personal Chef

Director of Operations

Levy Restaurants - Uniondale, NY

2015 to 2016

• Responsible for the $2.2 million food and beverage renovations of the new Nassau Veterans Memorial

Coliseum scheduled to open in December 2016

• Work closely with ownerships' food and beverage consultant on the following projects:

The "Long Island Taste" menus for concessions, restaurants, catering and suites

Purchasing of new equipment for the following areas: main and suite kitchens, 11 permanent

concessions stands, 5 party suites, 3 restaurants, 8 catering rooms and 23 new portable concession carts

Work with vendors on purchasing new small wares for all areas

• Assist architects on the following projects:

Plan review and applications for the Department of Health and Fire Marshal

Area locations for offices, locker rooms, crew meals and food and beverage storage areas

• Facilitate to the Levy team at Barclays Center the requirements that must be met for the NHL as the

New York Islanders have moved to the Barclays Center

• Act as the conduit between Levy and the New York Islanders

• Responsible for all food and beverage sales for the Nassau Coliseum upon reopening in December 2016

Director of Food and Beverage

SAVOR Food and Beverage - Uniondale, NY

2008 to 2015

• Responsible for all food and beverage sales for the Nassau Coliseum (Home of The New York Islanders,

Major Concerts, Family Shows, Outdoor Concerts and Conventions) 17,000-18,000 seat arena

• Food and Beverage areas includes 12 concession stands, 27 portables, 1 bar, 3 outside beer gardens, a

100 seat restaurant/pub, 50 seat upscale Bistro, 33 executive suites, press lounge, all aspects of catering,

in-seat service (which contains 178 club seats), hawkers and 3rd party vendors

• Supervise 1 Executive Chef, 8 Managers, 10 Supervisors and up to 300 union employees

• Negotiated a 3-year bargaining agreement with Local 100 Hospitality Union

• Premium Sales of $2.5 million and Concession Sales of $7.5 million of a $10 million arena

• Responsible for all liquor, beer, wine and food purchasing and inventory

• Design new suites, catering and restaurant menus

• Create Customized Menus and Banquet Event Order Forms

• Work in conjunction with the Executive Chef on specific menus and pricing

• Work closely with the New York Islanders on all VIP catering functions

• Personally work with the owner's team on specific menus for his 25 person suite

• Implement new concession stand concepts

• Prepare and analyze daily, weekly and monthly reports

• Proficient with Tangent and Micros

Senior Catering Manager

Levy Restaurants - Atlanta, GA

2007 to 2008

• Catering Sales Budget at Georgia World Congress Center and Centennial Olympic Park of $7 million

• Developed and executed marketing programs to drive sales

• Generated new business and increased repeat business

• Created Menus and Banquet Event Order Forms

• Work in conjunction with the Executive Chef on specific menus and pricing

• Supported Banquet Managers and event staff on day of events

• Prepared and analyzed monthly sales reports

• Proficient with Con Centric

• Supported Suite Managers of 8 Super Suites at The Georgia Dome

Sales and Marketing Manager

Rainforest Café Restaurant - Sunrise, FL

2002 to 2007

• Responsible for all local Sales and Marketing.

• Exceeded budget of $235,000 by 25% in 2006.

• Below are Sales and Public Relations Programs developed, tested and implemented at the Sunrise

location which were all rolled out company wide:

- Concierge Referral Program

- Wild Sleepovers

- Breakfast with Santa and Easter Bunny

- Civic Safari (a program to give back 10% of sales to non-profit organizations

- Partners in

Education

A.A in Business Management

Broward College - Fort Lauderdale, FL

1998 to 2000

Skills

• P&L

• Micros POS

• Banquet Experience

• Restaurant Management

• Culinary Experience

• Public Relations

• Purchasing

• Payroll

• Catering

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