Manager Sales

Professional Resume

Dave Adkins

ph) 714-***-**** 2725 Hillcrest Ave.

cell) 714-***-**** Orange, Ca. 92867

E-mail mailto:*********@*********.***

Objective: I am seeking a career position in Departmental Leadership within a high quality hospitality operation. It is my career objective to apply a diversity of skills and experiences to improve the work place in accordance with plan, budget and policy.

Attributes: I practice hands on, participative style of management, foster good team work and relationships with staff, and clients. I have opened several large complex accounts / departments, and have an in depth knowledge of operational flow, efficiencies and productivity practices, POS systems, human resources & labor contracts concepts. I practice and teach excellent member / client service, I am very computer literate, and work well in union environments. I have advanced operational / financial skills in banquet, full service restaurants, bar / lounge operations and retail ops.

10-09 – 9/10 AMTRAK – Southwest Division, Los Angeles Union Station

Superintendent of On Board Services

Full supervision and financial responsibility of 5 Train & 2 Crew Base Managers including a crew base of 450 employees made up of Chef’s, Dining Room Staff and Train Attendants. Our crews staffed 3 long haul trains and California Corridor Commuter Lines. Food and Beverage revenues from dining room and C store operations in excess of 25M, additional responsibilities included staff development, policy and regulatory compliance. Program development and as a priority passenger satisfaction training.

04-08 – 10-09 Manhattan Beach Marriott Hotel

Sr. Banquet Manager

Full supervision and financial accountability of a 2.5M. banquet department with 30K sq. ft of banquets space to included a 8K ft. main Ball Room, 2 JR. Ballrooms and 14 assorted meeting rooms. Working along with three salaried staff Executive Chef, Director of Sales and Director of Events. My direct focus included operational excellence execution and oversight of every event, financial & budget attainment, inventory and asset control and staff development, Event Satisfaction Scores/Results improved 11% w/ zero service failures.

05/06-02/08 ARAMARK @ Angel Stadium

Director of Catering and Special Events

Full supervision and financial accountability of a very diverse department generating in excess of 2M revenue with 35 FTE’s. In concert with Sales Director we developed annual marketing plan, client strategies and collateral materials, solicited spill over group events from Anaheim Convention Center. Corporate functions up to 2500 guests, setting to include trade shows, large event social setting, teambuilding and corporate settings. Banquet space included 3 rooms of 15K – 22K each, outdoor venues up 25K sq. ft. and 15 various sized additional event sites. IN concert with Executive Chef, Director of Sales and Assistant Manager, my primary focal points were operational execution and oversight at every event, financial & budget attainment, inventory and asset control, staff development and client retention. Position Highlights: improved operating efficiency, and profitability, program development.

08/05-05/06 Big Canyon Country Club, Newport Beach

Asst Food & Beverage Manager

Full operational supervision of a la carte, casual dining and banquet service. Up to 200 events annually ranging from 20 – 300 guests with requirement of flawless expectations, and extensive preplanning. Position Highlights: Systems implementation and improvement in all phases from operations, training and staff development. I have designed two concepts and their supporting menus. Timely HR paperflow processing and staff evaluations. Excellent membership relationships. wine knowledge, Matri d’ skills & Flambé Cooking.

05/04 – 8/05 El Niguel Country Club, Laguna Niguel

Dining Room Manager / Asst. Food & Beverage Manager

Operational supervision of a la carte dining, lounge operations and banquet service. Position Highlights: Initiated significant financial improvements via contract purchasing negations, cost saving programs, menu development and expansion resulting in higher check averages, upgraded wine inventory and sales, and most importantly higher membership satisfaction scores.

12/03 – 05/04 ARAMARK @ Anaheim Convention Center

Director of Operation

Operational Supervision of Public Foods & Catering Operations, Business volume in excess of 14M, 11M catering & 3M public foods. Space covered 5 halls of 200K sq. ft. each, additional formal ballroom space of 50K sq. ft. and 22 break out rooms. Knowledgeable of booth services, served and buffest operations and receptions. Position Highlights: improved operating efficiency, and profitability, program development.

01/02 – 12/03 Holiday Inn Anaheim

Food & Beverage Director

Full P&L responsibility for 2.5M F&B dept. to include multi purpose restaurant, full service lounge, banquets/catering of 15K sq. ft. & room service. 27 FTE’s & 3 salaried staff. Position Highlights: Redesign of the department for efficiency & return to profitability via cross training & utilization of staff & management; also redesign flow and function. Spec, purchase and supervision of major kitchen equipment. Improved Corporate QSC scores, and marketing program development

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