Manager Customer Service
Resume:
CARLO VILLAMIL
Miami, Florida 33137
Cellular: 305-***-****
OBJECTIVE:
Seeking a challenging career in the hospitality industry where my professional experience, education and abilities would be advantageous to the growth of my employer and myself.
SUMMARY OF QUALIFICATIONS:
Offering successful management experience with a complete knowledge of the principles of event planning including food, beverages, event design, staging, cost control, labor and all the understanding of the accounting financial statements. Qualifications reinforced by superior organizational, administrative, decision making, detail follow through and problem solving skills that includes labor issues and significant personal strengths. Capacity to interact
WORK EXPERIENCE:
AVALANCHE BY CARLO…EVENT CREATORS, CATERING BROKERS AND CONSULTING, MIAMI, FLORIDA
Event Planner, Catering Sales, Chef, Menu Design, Event Manager and Business Consultant (August 2007- Present)
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Principal chef de cuisine responsible for purchasing, producing, presenting and serving all event foods in the most efficient and appealing manner.
Fully in charge for organizing events in conjunction with the client such as award shows, ancillary activities at professional sporting venues, parades, charity fundraisers, business conferences, trade shows, holiday events, grand openings, fashion shows, new product launches, fairs and festivals, political functions, and a host of other events that include weddings, bar and bat mitzvahs, social affairs or any other situation where people gather together for a singular purpose and have a need for someone to be responsible to oversee all the details.
Capable of understanding that any particular event is about people; to be able to fulfill the desires of the client by listening effectively to what they want and deliver it. Additionally, expertise in developing business relationships and negotiating pricing with suppliers. Ability to work hand to hand with vendors such as caterers, equipment rental companies, hotels, trade associations, civil organizations, decorators, photographers, and florists, among others.
No matter how large or small the function ... Responsible for sharing the same common vision with client and all involved vendors by providing an enjoyable and successful batch, one that fulfills the customer’s objectives and goals.
A TOUCH OF FRANCE BY THIERRY’S CATERING, MIAMI, FLORIDA
Event Planner, Catering Sales. Chef and Event Manager (March 1999- August 2007)
Accountable for managing and selling a total of $3,000,000 in revenues by performing event planning and catering activities to a high end portfolio of clients generated by personal marketing and word of mouth. Chef de cuisine on special events. Menu planning & design.
Fully in command of training new sales force. Act as sales manager during multiple seasons. Responsible for setting “new looks” for all major events including all power of staging decisions. Enforced 100% customer satisfaction.
CARLO VILLAMIL
5600 NE 4th Avenue #914
Miami, Florida 33137
Cellular: 305-***-****
WORK EXPERIENCE CONT.:
FLORIDA DESIGN COMMUNITIES, INC., BURNT STORE MARINA AND COUNTRY CLUB,
PUNTA GORDA, FLORIDA
Food and Beverage Manager (November 1996-February 1999)
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity
• Investigate and resolve complaints regarding food quality and service
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted
• Schedule staff hours and assign duties
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
• Establish standards for personnel performance and customer service
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety
• Maintain food and equipment inventories, and keep inventory records
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities
• Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients
UNDER THE RAINBOW COMPANIES, INC., MIAMI, FLORIDA
Food and Beverage Manager, Chef (February 1994 – October 1996)
• Monitor food cost
• Guarantee customer satisfaction
• Enforce sanitation procedures
• Optimize man power
• Supervise accounting procedures
• Command food purchasing
• Direct, plan and design catering events
• Develop business plan
• Set standards in food production
• Assure quality control
• Menu design
• Oversee kitchen performance
• Implement computer software
• Marketing
• Executed payroll duties
ADVANCE INFORMATION SYSTEMS, CORP., MIAMI, FLORIDA
General Manager and Treasurer (May 1988- December 1993)
• Oversee the administration, management and operations of the company
• Maintain accurate and complete business records and execute the required daily, weekly and monthly bookkeeping procedures; supervise accounts receivables and payables
• Control operating cost within budget while keeping quality and good service standards
• Monitor cash flow. Established company policies and ensured compliance
• Act as a liaison with outside accountants
• Institute professional performance guidelines
• Set goals of employees
• Control flow of work in order to maximize the effective use of resources
• Execute payroll duties
CARLO VILLAMIL
5600 NE 4th Avenue #914
Miami, Florida 33137
Cellular: 305-***-****
WORK EXPERIENCE CONT.:
CITICORP SERVICES, INC., TAMPA, FLORIDA
Trust Reconcilement Account Manager (April 1986- May 1988)
Prepared and audit the inventory control of traveler checks for domestic and international agents.
EDUCATION:
JOHNSON & WALES UNIVERSITY, MIAMI, FLORIDA
Culinary Arts, Cum Laude (August 1993- May 1996)
UNIVERSITY OF TAMPA, TAMPA, FLORIDA
Master in Business Administration (August 1985 – May 1987)
POLYTECHNIC UNIVERSITY OF PUERTO RICO, HATO REY, PUERTO RICO
Bachelor of Science in Industrial Engineering, Magna Cum Laude (August 1979- May 1985)
UNIVERSITY GARDENS SENIOR HIGH SCHOOL, HATO REY, PUERTO RICO
Graduated with honors from a gifted program of science and mathematics (August 1976- May 1979)
REFERENCES:
Available upon request
Contact this candidate