Oscar A. Jordan

*** ******** *****, ***. ***, Boynton Beach, Florida 33426 870-***-**** adu9ao@r.postjobfree.com

Objective

Professional Hotel/Hospitality Management with 35+ years of detailed, organized, structured experience in the United States and Internationally

Education

Bachelor of Arts (Business Administration, Hotel, Restaurant & Tourism Management, Finance & Marketing) 1984-1988 University of New Orleans, LA

Minor: Finance

Management Experience

BANQUET SERVER – MARRIOTT HOTEL SINGER ISLAND PALM BEACH, FL, 01/20/2022 – PRESENT

Set up banquet function table linens, china, silverware, glass ware, and full table and station set up.

Serve, maintain, and clear tables during events.

Responsible for serving food and beverages to guests at venues or catering events. Includes greeting guests and taking their orders, bringing them the correct drinks and dishes and refilling their beverages as needed. Event setup, light food prep and post-event cleanup.

RESTAURANT MANAGER – VIKING MISSISSIPPI RIVER CRUISES – WOODLAND HILLS, CA, 11/19/2022 – 01/23/2023

Responsible to ensure efficient food and beverage (F&B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.

Able to run outlets (two restaurants and two bars) independently, continuously making the effort to coach and develop the Restaurant Team.

Responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

Plan, schedule and assign staff to their relevant sections, accordingly; conduct daily menu presentations and organizing & executing F&B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.

Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties.

Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team.

Conduct accurate monthly inventory,

Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.

BANQUET SERVER – MARRIOTT HOTEL SINGER ISLAND PALM BEACH, FL, 06/16/2022 – 11/16/2022

Dining room set up, wine and food knowledge, and to provide a unique and unforgettable dining experience.

Responsible of wine and liquor up selling.

Worked as Banquet and Restaurant Server, having knowledge of the different serving and sales techniques in all the outlets.

FOOD & BEVERAGE MANAGER – MARRIOTT HOTEL SINGER ISLAND PALM BEACH, FL, 4/21/2021 – 06/16/2022

Plan & direct the functions of the administration & planning of the Food & Beverage Department to meet the daily needs of the operations.

Describe, assign and delegate responsibility and authority for the operation of the various food & beverage sub-departments (eg: IRD, Restaurant, Banquet rooms, Lounge bar, Tiki Beach bar, Pool bar, Kitchen, etc.)

Developed operating tools or implement and manage Brand operating tools (eg: budgeting, forecasting purchase specifications, portion specifications, menu abstracts, food production control, etc.)

Responsible of staff training programs, team member practice, customer satisfaction, performance and encourage improvement of all the outlets.

RESTAURANT GENERAL MANAGER - AMERICAN QUEEN STEAMBOAT COMPANY – NEW ALBANY, TN, 5/20/2017 - 12/09/2019

Responsible for two dining rooms, staff training & travel, scheduling, inventory.

Managed “five stars” dining for 450 passengers daily providing four high quality meals a day.

Developed SOP’s for all staff with upholding to the highest standards of service.

RESTAURANT GENERAL MANAGER - CHARLIEPAPA RESTAURANT – LA PAZ, BOLIVIA, 2/10/2007 - 4/30/2017

Responsible for planning, training, and mentoring 80 employees.

Responsible of day-to-day operations, evaluation of service, food quality control, cost control.

Provided strategic marketing techniques, developed SOP’s for staff with execution and accountability.

Managed “five stars” restaurant with a capacity of 280 guests with yearly profitability in sales.

Prior Experience

HOTEL GENERAL MANAGER – HOTEL CAPARUCH – SANTA CRUZ, BOLIVIA, 3/10/2004 - 1/31/2007

HOTEL GENERAL MANAGER – HOTEL & RESORT BUGANVILLAS – SANTA CRUZ, BOLIVIA, 1/20/2003 - 2/28/2004

NATIONAL DIRECTOR OF TOURISM – SECRETARY OF TOURISM OF THE REPUBLIC OF BOLIVIA – LA PAZ, BOLIVIA 8/10/1997 – 1/10/2003

FOOD & BEVERAGES DIRECTOR – DELTA QUEEN STEAMBOAT CO. – New Orleans, LA 2/10/1993 – 05/30/1997

RESTAURANT GENERAL MANAGER – DELTA QUEEN STEAMBOAT CO. – New Orleans, LA 6/01/1991 2/09/1993

DINING ROOM CAPTAIN – DELTA QUEEN STEAMBOAT CO. – New Orleans, LA 05/15/1990 – 5/31/1991

WAITER – DELTA QUEEN STEAMBOAT CO. – New Orleans, LA 02/15/1989 – 5/14/1990

RESTAURANT GENERAL MANAGER – LE MERIDIEN HOTEL – New Orleans, LA 02/16/1988 – 02/10/1989

BANQUET GENERAL MANAGER – LE MERIDIEN HOTEL – New Orleans, LA 08/20/1987 – 02/15/1988

ROOM SERVICE GENERAL MANAGER – LE MERIDIEN HOTEL – New Orleans, LA 01/01/1987 – 08/19/1987

RESTAURANT GENERAL MANAGER – HOWARD JOHNSON’S HOTEL – New Orleans, LA

11/15/1985 – 12/31/1986

WAITER – HOWARD JOHNSON’S HOTEL – New Orleans, LA 05/20/1985 – 11/14/1985

Languages

Speak fluent in English and Spanish

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