Customer Service Executive Assistant

TOM TRIVA

Phone: 561-***-****, Email: ****@***.***

If you are seeking a highly experienced, senior-level management and operations professional with a verifiable record for successfully enhancing growth and profitability in highly competitive hospitality / food and beverage environments, then I am the candidate for you. Please review my credentials and accomplishments as outlined on the enclosed resume.

My strengths lie in my strong communication, rapport-building, and problems-solving skills in meeting bottom line objectives. I am a team player/leader recognized for maximizing both physical and labor resources – especially productivity and efficiency optimization.

Here are the skills I have that would benefit your organization:

Full charge leadership / P&L responsible for multi-million dollar operations (1100 employees)

Start-up management expertise; skilled in turning around under-performing operations

Customer service, quality control, and regulatory compliance management

Solid organizational leadership skills – personnel development and team-building

Long/short term strategic planning

Quality control and professional/personal integrity

Though my resume is quite detailed, it cannot fully profile the manner in which I have been successful – my personality and desire to contribute. This can only be accomplished in a face-to-face meeting where we can exchange information and examine whether there might be an employment opportunity that has mutual interest. My education, experience & accomplishments will make me contributing asset to your team, and welcome the opportunity for a personal interview.

Thank you for your time and consideration. I look forward to meeting / speaking with you soon.

Sincerely,

Tom Triva

TOM TRIVA

Phone: 561-***-****, Email: ****@***.***

SENIOR-LEVEL OPERATIONS / MANAGEMENT EXECUTIVE

Many Years Hospitality / F&B Industry

National & International Experience

Profit & Loss Control Management / Organizational and Staff Leadership

Start-up Operations Management / Turning Around Under Performing Operations

National and international executive experience in high visibility positions in up-scale hospitality environments including nine years with Carnival Cruise Lines (Seachest Associates). Full charge P&L responsible for multi-million dollar operations directing a staff of more than 1100 people.

CORE STRENGTHS

Employees training & team building Policy procedure, development & enforcement

Facilities management and operation Regulatory compliance and health safety

Long and short term strategic planning Multiple location management

Customer service and quality control management Sales, new business development, and promotions

PROFESSIONAL EMPLOYMENT

TRIVA INC. HOTEL & RESTAURANTS CONSULTING, Lake Worth, Florida 01 / 2014 to PRESENT

President / Owner

Designing and implementing business plan, menu planning, purchasing, inventory and cost containment

Developing strategies to maximize sales by training, team building and leadership motivation

Maintaining budgetary and financial processes, profit and loss spreadsheets

Daily hands-on staff and product development and standardization

Streamlined purchasing programs, implemented menu changes, conducted staff improvements and consistent production of food and bar cost reduction

Created environment that enhanced success of the operation.

Dr. ELIAS ENTERPRISES INC. : “RONNIE'S STEAK HOUSE”, Orlando, Florida 01 / 2000 to 12 / 2013

General Manager

Per my contract as The G. M. for the brand new restaurant assisted the owners in developing the business concept.

Oversaw the buying of equipment, designing interior kitchen, bars, dining room and outside patio

Created inventories, purchased food, bar beverages, wines, supplies and everything else needed

Developed training, operating procedures, maintenance and sanitation manuals, established accounting - cash management controls, safety and security, menu development, advertising and public relations.

Supervised very successful and profitable operation. The Guest service as a top priority.

SEACHEST ASSOCIATES (A Div. of Carnival Cruise Lines), Miami, Florida 03 / 1991 to 01 / 2000

Food & Beverage Manager / General Manager

Directed all F&B activities on assigned Cruise Ships. Overseeing 1100+ employees through 25 direct management reports. Full charge P&L accountability responsible for all food service (8 dining rooms & room service), liquor operations (22 bars), and kitchen activities. Managed all related inventory (including ordering, receiving, and issuing), quality control standards, and health and safety issues. Ensured compliance with SOP’s and total customer satisfaction (18,500 “five-star” meals per day).

- Nine consecutive years of uninterrupted growth in sales & profits

- Improved quality of service while reducing payroll and other direct & indirect expenses

- Consolidated operations to enhance efficiencies and the bottom line

- Contributing team leader in “positively” affecting customer retention levels (repeat business)

- Significantly lowered employee turnover while maximizing individual and group productivity / morale

- Successfully developed “high-impact” F&B Management Training Program (used on all Carnival Cruise ships)

- By implementing POS "cashless '' systems bar costs were lowered by about 25 % on all C C L ships.

- Awarded “Certificate of Excellence” by Le Chapter de Miami Beach, Confrere de la Chain des Rottiserie.

PROFESSIONAL EMPLOYMENT

CROWN CRUISE LINE, - Boca Raton, Florida. – Food & Beverage / Hotel manager.

RAINTREE COUNTRY CLUB, Pembroke Pines, Florida. - Food & Beverage / Catering Manager

CRAWDADDY’S RESTAURANT, Miami Beach, Florida. - Executive Assistant General Manager

NEWPORT BEACH HOTEL & RESTAURANT, Miami Beach, Florida. - Food & Beverage Director

TALISMAN HOTEL, Ottawa, Canada. - Assistant General Manager

FOUR SEASONS HOTEL, Ottawa, Canada. - Maître D' / Sommelier - Carleton Restaurant (Five Diamonds)

HOTEL ARGENTINA, Dubrovnik, Croatia. – Intern: worked in all departments (Five-Star Hotel)

EDUCATION / TRAINING

BS, University of Split, Dubrovnik, Croatia.

Major: Business Administration / International Hotel Management

Continuing Education:

Johnson & Wales University

- Coaching the Champions I, II, III, IV, and V. (120 Credit Hours)

- Basic Ergonomic Lift Training

- Safety Training

- Food Hygiene Training Program

- Vessel Sanitation (In Conjunction with Nova University)

Algonquin College, Ottawa, Ontario, Canada

- Marketing Certificate ( One Year )

Four Season Hotel, Ottawa, Ontario, Canada

- 6-Month F&B Training Program

- 6-Month F&B Management Training Program

Contact this candidate