hospitalty

ANGELO W. CINO

*** **** *** ******. *********, NY 10031

CELL: 917-***-****

EMAIL: *********@*****.***

OBJECTIVE

To obtain a challenging position utilizing my professional experience in the Hospitality Business.

EXPERIENCE

2/2008 – Present Peninsula Hotel 250 rooms New York, NY

Assistant Food and Beverage Manager

 Manage Restaurant, Restaurant Bar, Lounge, Roof Top Bar and Room Service

 Manage 45 employee’s

 Food and Beverage control, managerial discussion

 Scheduling / Staffing / Training / Development / Payroll

 Certified Fire Guard, T.I.P.S Training, First Aid and CPR

1/2007-11/2007 Hotel Ft. Lauderdale Beach 400 rooms Ft. Lauderdale, Fl

Captain / Server

 Service Coffee Breaks, Breakfast, Lunch, Pm Breaks, Receptions and Dinners, Weddings

 Train the Trainer

 Assist in Banquet Events as a Captain when needed

1/2005-12/2007 Conrad Miami Hotel 300 rooms Miami, Fl

Banquet Captain

 Supervise 40 to 50 Waiters, Bartenders and Setup Houseman

 Prepare Banquet check for clients

 Attended Daily to Banquet Event Order Meetings

 Service Coffee Breaks, Breakfast, Lunch, Pm Breaks, Receptions and Dinners, Weddings

 Coordinate varity of room setup with houseman

 Responsible for revenue exceeding $ 6 million

 Train the Trainer

4/2003-12/2005 Loews Miami Beach Hotel 800 rooms Miami, Fl

Room Service Manager

Pool Area Manager

 Responsible for revenue exceeding $ 3 million

 Scheduling / Staffing / Training / Development / Payroll / Revenue Forecasting and Budgeting

 Coordinate Hospitalities

 Created and Developed Standards and Procedures

 Created Sales incentive programs for staff

 Organized Specialty Parties and Holiday Specials

10/2002-4/2003 Ritz Carlton Hotel 120 rooms Miami, Fl

Food and Beverage Manager

 Managed total of 40 employee's, 1 assistant and 3 supervisors

 Estimated revenue of $1.5 million in Food and Beverage

 Managed total of 4 bars and 1 restaurant

 Created Special menus and wine list for outlets

 Direct responsibility for beverage cost, ordering and controls

 Assist in Banquet Events

3/2002-10/2002 Island Outpost Village 110 rooms Miami, Fl

Tides Hotel 45 luxury rooms, Marlin Hotel 11 luxury rooms, Kent Hotel 54 luxury rooms

Senior Food and Beverage Manager

 Set up meetings with clients and companies for banquets at the hotels

 Created Banquet Event Orders and billing for all functions at the hotel

 Trained all staff members on table side service, room service trays and delivery to rooms

 Maintained purchase orders and receiving all incoming goods.

 Managed three meal restaurant, Fine Dining restaurant, Room service, Pool Bar and Service bar

 Managed 10 room service employee's, 30 restaurant employee's, 2 Managers, 1 Assistant Manager and a Supervisor

 Held weekly staff meetings to go over concerns and issues in the restaurant

 Estimated revenue of $ 2.5 million yearly

12/2000-2/2002 Hotel Del Coronado 800 rooms Coronado,Ca

Manager-Concessions

 Opened up three new outlets Coronitas & Tamales cart and Hansens Smoothie cart

 Opened poolside Boardwalk Café, Splash Deli and a Beach Cabana Bar

 Managed Crown Market Deli, B & S Bakery and Sundeck Grill

 Developed new menu's by cross marketing a healthy and creative items

 Reached out to vendors on product and equipment

 Hired and trained 30 summer concession employees

 Managed additional 30 employees, 5 leads and a assistant manager

 Estimated revenue of $ 2.8 million yearly

 Involved in all aspects of planning, developing and meeting departmental budget goals

 Food and Beverage control, managerial discussion of Concessions outlets, Bars and Restaurant departments throughout resort

8/1997-12/2000 Wyndham El San Juan Hotel 350 rooms San Juan, P.R.

Manager-Outside Restaurants

Assistant Manager-Palm Court

 Supervised Total of 65 employees and 4 supervisor

 Managed Total of 6 bars and 2 restaurants

 Estimated revenue of $5 million yearly

 Ensured a sparkling clean restaurant and bar

 Ensured the areas operated in a smooth and efficient manner

 Ensured the highest quality of food and beverage

 Brought new ideas to achieve the most amazing guest service of all time

 Controlled labor and food costs

 Interviewed, hired, trained and disciplined team members

Coached, taught and developed the team

EDUCATION

1994-1995 The College of Staten Island Staten Island, NY

 Attended classes towards a bachelors degree in Business

INTERESTS

Computers, reading, sports, traveling

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