Restaurant Manager

Antoine Camenzuli

*** ****** ***. • Metairie, Louisiana • 70005

Phone – 504-***-**** • e-mail – n7sh56@r.postjobfree.com

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OBJECTIVE:

To obtain a position in the Food, Beverage and Hospitality Industry that will allow me to further my experience, knowledge and expertise by utilize my refined high standards of quality and service demanded by fine dining.

SUMMARY:

A highly motivated professional with a commitment to excellence in creating high standards in fine dining and entertainment, with better than 30 years experience in managing staffing to create the perfect dining establishment.

PROFESSIONAL EXPERIENCE:

New Orleans Public Belt Railroad - New Orleans, LA

Director / Private Dining Rail Cars 04/2005-Present

• Main Focus is organizing cocktail parties and dinner events on three (3) dining rail cars.

• Administrative responsibilities include; coordinating all aspect of an event; i.e. scheduling, catering, staffing, hosting and executing. Coordinating dining car rail rides with the transportation department.

• Scope of functions varied from general meetings, charity organization event, business sponsored functions, and high profile client specialized events.

• Additional responsibilities include ongoing maintenance of the refurbished vintage 1800 era rail cars with unique and specialized requirements. Procurement of specialized custom linen and china services.

Bistrot Antoine – French Bistrot - Montreal, Canada

Owner / General Manager and Chef 06/2003 – 05/2004

• Owned and operated a French Bistrot restaurant.

• Developed weekly French cuisine menus.

• Managed kitchen, wait and banquet staff, approximately 15 – 20 staff members.

• Managed daily financial operation.

• Booked, organized, and executed private banquets.

Brennan’s Restaurant - New Orleans, LA

Maitre D’ / Morning Manager 07/2002 - 05/2003

• Implemented effective and efficient waiter and bartender service system

• Successfully served between 600 – 1,000 customers for brunch daily

• Improved communication with effective daily meetings with the restaurant staff

• Achieved all duties and tasks necessary of a manager

Dunhopen Inn - Bed & Breakfast and Grill Room Restaurant - Hattiesburg, MS

General Manager and Innkeeper 04/2001 - 06/2002

• Oversaw all operations, promotions, and management for the Restaurant and Inn

• Created all dinner and banquet menu’s

• Organized and delivered events, banquets, and weddings at the highest standards of quality

• Maintained the food and beverage costs yielded at 30%

• Increased profits by hiring banquet sales person, improving guest rapport, room upgrades, and decreasing labor costs.

• Established and hosted successful wine tasting classes

• Increased revenues and stabilized turnover of the wait staff

• Trained the wait staff in the art of fine dining service

St. Louis Hotel – Louis XVI French Restaurant - New Orleans, LA.

Restaurant and Banquet Director 09/1987-12/2000

• Managed a dining room while providing customers with a quality wait staff

• Trained the wait staff in groups and one on one Seminar’s in the French table service

• Maintained restaurant’s supply inventory such as china, silverware, and glassware

• Coordinated all menu’s and changes with the Executive Chef

• Designed and maintained restaurant’s wine list

• Met restaurant budgets annually

• Implemented cost controls on labor and food & beverage

• Coordinated and implemented food service for the dining room, banquets, meetings, room service, and special gourmet dinners successfully

• Involved in all aspects of marketing and promotions of the restaurant

• Orchestrated several gourmet dinners, such as Comanderie de Bordeaux, Escofier Dinner, La Chaine de Rotisseur, German Wine Society, International Food and Wine Society

• Established and maintained a constant increase in yearly revenue

Meridien Hotel – New Orleans, LA.

Food & Beverage Manager 02/1985 - 09/1987

• Banquet Sales Manager (1985)

• Coordinated the dinner menus and wine lists

• Met and exceeded all sales and operating goals set by the Meridien Hotel

• Responsible for staffing, banquets, service.

• Promoted in 1986 to Food and Beverage Manager

Marie Antoinette Hotel – Louis XVI French Restaurant - New Orleans, LA.

Maitre d’Hotel / Director Restaurant Operations 02/1979 - 02/1985

• Managed all functions of the dining room, bar, room service, banquets and meetings

• Directly responsible for all facets of the operations

• Directly responsible for hiring and terminating of personnel

• In charge of ordering supplies for the dining room and bar areas

• Selected wine lists, before and after dinner drinks

• Maintained the wine, liquor, beer soft drinks, etc. inventory

RECOGNITIONS

• DiRona Award – 1992 – 2000

• Four Diamond – 1991 – 2000

• America’s Top Table Winner – 1998

• Conde’ Nast Traveler Top Ten Restaurant Award

• Four Stars From Tom Fitzmorris (New Orleans Food Critic)

• Four Beans By Times Picayune

• Wine Spectator Award

KEY SKILLS:

• Languages fluently spoken: English, French, Italian, and Spanish

REFERENCES:

• Available upon request

Contact this candidate