Restaurant Management

Timothy B. Coats

Tigard, Or. *****

Cell: 503-***-****

Experience

Crowne Plaza Hotel, Portland

Construction Labor/ Restaurant Manager November 2007 - August 2008

Sabbatical (time off for personal) August 2006 - Oct. 2007

Ruby Tuesday, Corvallis February 2006 - July 200

Asst. Manager

Portland City Center Marriott, Portland Sept 2005 – Jan 2006

PM Manager on Duty

Big Town Hero, Lake Oswego July 2005 – September 2005

Manager

Jake’s Grill, Portland August 2003 – April 2005

Asst. Manager

Salvatore’s Café & Pub Feb 2003 – June 2003

Best Western Oceanview Resort, Seaside

Food & Beverage Manager

Stanford’s Restaurant, Hillsboro March 2001 – December 2002

Asst. Manager

Crowne Plaza Hotel – Lake Oswego April 1992 – February 2001

Assistant Food & Beverage Director

Red Lion Inns February 1987 – March 1992

Banquet Manager

Restaurant Duties included, cost and labor control, food inventories as well as liquor inventories. Responsible for controllables, hiring and training in my respective depatments as assigned. Involved in weekly management meetings conducted by GM to ensure guest satisfaction. Completed daily shift meetings with staff to convey any menu changes, concerns and accomplishment by the staff.

Assisted in food and liquor ordering, handled any guest complaints in a swift and timely manner and conducted nightly table touches to ensure 100% guest satisfaction. Monthly reviews and one on one's were conducted as well to communicate with staff. Scheduling, books, cash flow, deposits, and expediting of food were also part of duties.

Hotel responsiblities consisted of Banquet Captain, Banquet Manager, Asst. Food & Beverage Mgr. and PM Manager on Duty.

Reported directly to the Food & Beverage Director and the GM, ensured continued success of a variety of catering events in a multitude of settings from business meeting, wedding receptions, luncheons, and other special events. Hired, trained, and maintained banquet staff within strict budget parameters while maintaining superior service levels.

Labor and cost controls, liquor inventories as well as liquor ordering.

Communicated with all department heads regarding their respective departments, assisted dining room, catering and valet when needed as well as the front desk. Assisted in rate changes and took care of any complaints or concerns from guests and handled them in a timely manner.

EDUCATION & PROFESSIONAL DEVELOPMENT

“Discover Your Strengths” Leadership Development

“Avoiding Sexual Harassment"

OLCC & Food Handlers Certifications

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