Front Desk Beverage Director

GREG PALMER

**** ******* ******

West Palm Beach, FL 33405

561-***-**** (cell) ***********@*****.***

OBJECTIVE

To excel at management in the food and beverage sector; to exceed clients’ best expectations for a professional or personal event.

ACCOMPLISHMENTS

The number of repeat catering clients increased significantly die to the quality of service I provided. And, many individual customers returned for their own personal catering events as a direct result of my efforts.

Regularly I succeed in persuading a client to up-sell or increase their spending on food and beverage service.

I completed trainings and/or certifications in the areas of alcohol awareness, training the trainer for new employee orientation and corporate excellence.

In most instances, I have advanced from a server position to a management or executive level position.

EXPERIENCE

May 2021-Current

Executive Housekeeper, Chesterfield Hotel

Summary of position

Responsible for the overall cleanliness of the hotel, including rooms and public area. Major responsibilities include ensuring guests are satisfied with hotel cleanliness, responding to guest needs, ensuring safety and security of rooms, maintaining inventory and cost controls, selecting, training, maintaining and managing a motivated and skilled work force. Establishes a friendly atmosphere of superior guest service and product quality and provides exemplary performance for the staff to follow.

·Housekeeping Operations

·Maintains Brand cleanliness standards for both rooms and public areas and inspects them to ensure that standards are met.

·Trains staff in all aspects of housekeeping, including guest service.

·Administers guest satisfaction inspection procedures and reports.

·Maintains key control and lost-and-found, and ensures staff is trained to follow correct procedures for both.

·Plans work schedules and room assignments with minimum disruption to guests.

·Empowers hotel staff to deliver great guest service by encouraging responsiveness to guest needs.

·Meets or exceeds hotel guest satisfaction measures.

·Ensures hotel standard and services contribute to the delivery of consistent guest service.

2006- 2021

Food and Beverage Director and Catering Director, Chesterfield Hotel

·Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

·Booked and ran all catering events

·Preserve excellent levels of internal and external customer service

·Design exceptional menus, purchase goods and continuously make necessary improvements

·Identify customers’ needs and respond proactively to all of their concerns

·Lead F&B team by attracting, recruiting, training and appraising talented personnel

·Establish targets, schedules, policies and procedures

·Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

May 2006 - Sep. 2006

Assistant Food and Beverage Director, Abbey Delray

·Manage operations of 200 seat dining room and kitchen on site of independent living facility.

·Oversee health center encompassing four dining rooms.

·Basic knowledge of dietary restrictive menus.

·Responsible for servers’ scheduling and training.

·Coordinate and supervise private parties and special events for residents of facility. This includes anniversary parties and birthdays.

·Plan six week menu cycle and holiday menus.

April 2005 – May 2006

Auditor and Front Desk, Chesterfield Hotel

·Responsibilities of balancing end of day sales of 53 room hotel restaurant and bar.

·Front desk responsibilities, attending to guests’ day-to-day needs.

·Experience here has rounded out all facets of hotel management.

2003 - 2004

Dining Room and Banquet Manager, Trump International Golf Club

·Responsible for servers’ scheduling and training, oversee all dining room operations. Emphasis on club members’ satisfaction.

·In charge of ordering all liquor and inventory, including for tournaments and special events.

·Oversee seasonal evening meals with special theme buffets.

·Organize all banquets, including for special tournaments. Supervise all staff. Made all staff arrangements in advance.

·Coordinate and staff the ladies Professional Golfers Association (LPGA) tournament.

1993 - 2003

Food and Beverage Director, Crowne Plaza Hotel

·Responsible for all food and beverage outlets—restaurant (seats 150), catering (capacity for 700), bar (including events for up to 1,500) and kitchen, with a combined annual revenue of over $1 million.

·Hired and supervised department heads for chef positions and banquet manager.

·Supervised restaurant and bar supervisors plus staff, a total of 50 personnel.

·Started in position as waiter, advanced to restaurant manager within two years, then banquet manager for four years and food and beverage director for four years.

·Oversaw $25,000 inventory, payroll budget and food and beverage budget.

EDUCATION

1981

Lebanon, Ct, Lyman High School

LEADERSHIP

Excellent at interacting with people of all character and background.

Successful at persuading service of such excellence that clients return for both professional and personal catered events.

REFERENCES

Natalie Le Clerc –General Manager Chesterfield Hotel 561-***-****

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