Al Karsok 775-***-****

aduxmb@r.postjobfree.com

Profile

Experienced Executive Director in the financial and strategic operations of several hospitality departments for the largest gaming corporation in America. Successfully demonstrated leadership and communication abilities, exceeding organizational and financial objectives, effective planning, communication, and analysis. Motivated, goal oriented, energetic professional with a sense of urgency to complete operational objectives in a timely manner. Experienced in the placement of strategic performance goals in hotel operations, housekeeping, food and beverage management, and capital renovations for a major resort operator.

Experience

Double JHB/Florsource LLC.

Napa-Sonoma North, Napa Sonoma South, Norte Cantina,

South 40 Grill / Event Center Arcade and Redemption Center

Relocated back to Reno to lead local developers in branding and opening three new Concept Restaurants with gaming, banquet event space and a redemption arcade. Reported directly to ownership concerning all areas of mutual concern.

Reestablish service quality and increase profitability for two of the Ownerships Restaurant outlets that were already open.

Opened two new restaurant operations and was responsible for permitting, construction, and restaurant equipment installation, ordering operational capital equipment.

Setup and installation of cloud based Spot-on POS with new menu development and formats

Developed SOP’s for the two new properties so employees could work between both properties without confusion of what was expected.

Developed, constructed and setup a new state of the art $1.8 million Arcade with a redemption center, installed Intercard Debit Card system, and built out three party rooms to increase revenues.

Setup accounting and new budgets for all restaurant/arcade and event operations, including the hiring of the CFO and additional support staff for all operations.

Put pre-gaming in place for future growth in all bar outlets for 45 gaming machines and worked with Golden gaming to meet all state regulations.

Caesars Entertainment: Executive Director Hospitality Operations

Isle Resort and Lady Luck Hotel Casino

Relocated to Denver to oversee a $35 Million Dollar 400 room Hotel Casino and Restaurant Renovation project.

Responsible for the remodeling of two hotel casino properties, including the rebranding of the food and beverage outlets; Rebranded an outdated Steakhouse, Rebranded the Grab and Go Outlet, and opened a new Starbucks outlet.

Hotel remodel included updating additional Hotel rooms improving Hotel front desk, Housekeeping and PAH housekeeping operations.

Revamping full service Buffet into a full service Cafe with increasing the profitability by reducing food costs 53% and decreasing labor costs 19% at the same time and increasing brand awareness in the area.

Direct responsibility of all Food and Beverage and Hotel revenue outlets for the properties, expenses, cost of sales, labor and personnel. Roxy’s Steakhouse, Dash Café, Employee lounge and Banquet Event Center.

Held weekly yield meetings to adjust ADR and Forecasts.to improve profitability.

Hotel average OOC of 92% with a 1.2% length of stay.

Reduced OOO rooms by daily aggressive repair/maintenance schedules with a dedicated engineering staff which I checked daily.

Increased daily hotel revenues by charging for early check-in/late checkout fees.

Operations included walking hotel property daily to insure quality and cleanliness of product by inspecting what I expected.

Negotiated with our housekeeping provider contracts to keep hourly costs down and improving efficiency.

Housekeeping averaged 12-16 rooms per shift depending on number of stayovers.

Direct relationships with all vendors to insure quality and accountability.

Weekly Inspections of random hotel rooms with housekeeping manager and maintenance staff to double check cleanliness, repairs, guest in room literature and our housekeeping standards are being met. Report generated to use as follow-up to all departments.

Property inspections on the interior, exterior, storage areas, housekeeping closets for good repair, cleanliness and waste.

Trained Front Desk to be friendly and empathetic to guests that are just arriving from their travels.

Setup cheat sheets for front desk personnel on room types, company comps and discounts to eliminate confusion at check-in. Helped improve hotel player experience.

Prepared and monitored yearly, quarterly and monthly budgets, capital expenses, inventory control, monthly and yearly budget reviews.

Member of Senior Executive committee to improve revenue/expense operations, implement corporate initiatives and promote improvements to increase EBITA while being fiscally responsibility to the shareholders.

Revamped food outlets revenues improved by decreasing prior fiscal losses and improve profitability through efficiencies and improvements to the operation.

Constantly adding products to improve guest’s selections, reduce costs and increase profit margins in our Dash Café.

Changed the restaurant models to increase guest satisfaction by having guests self-serve to reduce pressure on employees and reducing payroll costs.

Training of hourly employees on how to become more effective and efficient with less staff by better use of cross-training between departments.

Opened my third Starbucks outlet to increase profitability and generate additional foot traffic to the operation

Proven leader by working with team members through staff meetings (Round Tables) to look for improving service and communication within the outlets, guests and managers.

Responsible for beverage and food costing of new items to insure profitability using discounts/rebates/buyouts/volume purchasing and promotions to insure profitability even with the constant challenges of cost increases.

Responsible for maintaining local Health Department policies to insure the safety of our guests and employees.

Installed new hotel chip card key system with Saflok to improve guest satisfaction and safety.

Caesars Entertainment: Director of Food and Beverage

The Row

Eldorado Hotel Casino, Silver Legacy Hotel Casino, Circus Circus Hotel Casino

Responsible for all aspects of Food and Beverage, Banquet, Special Events operations of three Hotel Casinos with 4000 hotel rooms.

Overall staff of 1500 employees, with a management team of 35.

Responsible for budgeting, forecasting and monitoring payroll, food costs and quality of product on a daily basis.

Responsible for overall maintenance and repairs and make sure items were completed in timely manner.

Worked with Corporate Construction on remodeling projects and capital improvements for all areas that food and beverage was involved. These are a few:

oEl Jefe's Cantina, Madame Butterworks Cafe, Cafe Central remodel, Canters Deli, Circus Blast Bar Blender Bar, Bar Centro, Hidden Pizza, Millie’s Cafe, Circus Circus Food Court, Habit Burger, Yogurt Beach and Starbucks Eldorado and Starbucks Silver Legacy.

Insure that training of all team members was current and complete.

Responsible for F&B revisions of employee manuals, corrective action, SOP's, food cost and inventory sheets.

Working with Food and Beverage analysist to increase profitability and look at trends within the department.

Monitoring and adjusting scheduling to meet labor costs based on the Occ % of the Hotel and outside Special Events/concerts.

Additional responsibilities included updating menus, table tents and revamping the food quality and beverage programs.

At Circus we reduced labor costs and worked with the Culinary Union to make sure that we improved service qualities in the new outlets.

Inspected F&B outlets to insure that outlets are meeting Health Department Standards and overall maintenance, repairs and make sure items were completed in timely manner.

Increased sales revenue of $5,850,000 with an increase of profitability of 54% or $325,000 vs. year prior.

Reduced Labor costs by 2.5% with increased cash sales revenue and reducing comp revenue percentages by 3.2%.

Resort at Red Hawk: VP Corporate Food and Beverage

David’s Grill, The Private Club, The Steakhouse, Snack Bar, Event Center, Talons Nest

Analysis of financial and statistical data to determine areas of business improvement and/or opportunities.

Improved profitability by generating over 90 weddings per year.

Oversaw the building of the Event Center, Snack Bar, Private Club Bar and Restaurant, Cart Barn and Beverage Cart areas.

Remodeled David’s Grill and The Steakhouse at Red Hawk.

Responsible for Golf Resort sales revenues and budgets of over $3 million annually.

Prepared yearly and monthly budget and variance reports and provide monthly forecasts for fiscal performance.

Oversee staff of 175 employees, including scheduling, payroll, training, evaluations, and relations.

Customer Service and Problem Solving:

Responsible for customer service satisfaction, maintaining service quality levels, and establishing employee standards, employee training and procedures to meet organizational goals.

Collaborate with owners to ensure company directives are achieved.

Decisions based on a fiscal responsibility to ownership.

Excellent sales and relationship management skills.

Experience in coordinating and organization of catering events for high profile heads of state, politicians, and influential business owners, such as the President Bill Clinton, Prince of Saudi Arabia, Senator Harry Reid, Robert Mondavi, and other dignitaries.

Experienced in banquets, beverage, fine dining, high volume casual restaurants, buffet, employee dining, coffee kiosk, snack bar operations and the problem solving that it takes to run all operations.

Employment History

Double JHB/Florsourse LLC. 2021 – 2023

Napa Sonoma North, Napa Sonoma South, Norte Cantina, South 40 Restaurant / Grill, and Santa Fe Restaurant.

General Manager Restaurant Development/Operations

Caesars Corp.

Isle Casino Hotel / Lady Luck Casino

Director of Hospitality Operations 2018 - 2021

Caesars Corp.

The Row; Eldorado, Silver Legacy, and Circus Circus

Director of Food and Beverage Operations 2014 - 2018

Director of Food and Beverage Operations 2012 – 2014

Director of Beverage Operations 2011 – 2014

Red Hawk Golf Resort

David’s Grill, Event Center, Private Club Restaurant and Snack Bar

Corporate Vice President of Food and Beverage Operations 2001 to 2011

Eldorado Hotel Casino 1999 to 2000

Restaurant Manager

JA Nugget Hotel Casino 1990 to 1999

Food Service Manager

Education and Certifications

University of Nevada Reno

Bachelor of Business Administration/ Major in Finance

Truckee Meadows Community College, Reno NV.

Associate in Business Administration

Technical Skills

AS-400, Micros, E.B.S., Infogenesis, POS Spoton, Caterese, Microsoft Word, Microsoft Excel,

Intercard Arcade Debit Card and Inventory Program, Microsoft PowerPoint, Microsoft Outlook

References Upon Request

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