F&B MANAGER/DIRECTOR

SUMMARY OF QUALIFICATIONS

Extremely motivated and results-driven management professional with exceptional communication skills and an extensive background in the following broad-based competencies:

BUDGET DEVELOPMENT

MULTI-UNIT MANAGEMENT

NEW BUSINESS DEVELOPMENT

STRATEGIC PLANNING

STAFF/LABOR MANAGEMENT

GUEST SATISFACTION

TEAM BUILDING

INCENTIVE PLANNING

SALES AND MARKETING

Demonstrated ability to streamline operations that increased productivity and company profit.

Skilled in the creation and implementation of comprehensive training initiatives to develop and retain effective service and management teams.

Excellent qualifications in strategic planning with comprehensive knowledge of management, organizational development, team building and project execution.

PROFESSIONAL EXPERIENCE

CROWNE PLAZA CHICAGO/NORTHBROOK-Northbrook, Illinois September 2008- October 2009

Food and Beverage Manager

Managed and oversaw all areas of Food and Beverage including Restaurant, Lounge, Room Service, Culinary,

Stewarding and Banquets of a 318 room full service suburban Chicago property with over 12,000 square feet

of meeting and flexible Banquet space.

• Developed and maintained local food and beverage marketing programs for the Hotel.

• Provided direction and support to two Managers and 30 associates.

HOLIDAY INN CHICAGO/OAKBROOK-Oakbrook Terrace, Illinois March 2007-June 2008

Director of Food and Beverage

Selected to direct the food and beverage operation of this 217 room full service property featuring casual restaurant,

room service, lobby bar and 12,000 sq. ft. of flexible meeting and banquet space.

• Provided leadership and support to two managers and 27 associates.

• Consistently adhered to IHG standards to increase and improve GSTS scores.

CLARION HOTEL SPORTS COMPLEX- Kansas City, Missouri February 2006-September 2006

Acting General Manager

This was a temporary assignment to assist my former employer during transition of a 374-room full service

property with revenue in excess of $5.4 million in rooms revenue. Provided leadership to 14 managers and

74 associates.

HANGING GARDENS BANQUETS- River Grove, Illinois October 2005-February 2006

Director of Banquet Operations

Facilitate the expert management of a large upscale suburban Chicago banquet facility featuring 17,500 sq. ft. of banquet space generating in excess of $ 2.5 million in combined revenues.

* Provided leadership and support to two managers and 22 associates.

* Aligned efforts with owner and the Executive Chef in menu planning and packaging.

HOLIDAY INN CHICAGO-MATTESON - Matteson, Illinois 2003-2005

Food and Beverage Director

Selected for demonstrated industry expertise by this full service suburban property to direct food and beverage operations for 16,000 feet of meeting and banquet space, a restaurant, lobby bar, room service and night club, which produced $2.3 million in revenue. Position entailed directing the activities of eight managers and 50 staff employees, generating financial reports and developing budgets.

* Effectively followed IHG standards, which translated into increased profits and GSI scores.

* Chosen as a member of the hotel’s Executive Committee.

RED LION HOTEL- Omaha, Nebraska 2001-2003

Acting General Manager/Director of Food and Beverage 2002-2003

Advanced to assume overall management of this 215-room hotel with three food and beverage outlets and more than 5,500 square feet of meeting and banquet facilities and generating $3.7 million annually. Range of responsibility included supervising 68 managers and associates, leading sales and marketing activities and overseeing financial performance.

* Promoted community goodwill through involvement with the convention and visitors’ center and local

associations, significantly increasing referral business.

Director of Food and Beverage 2001 -2002

Took on leadership of food and beverage department, producing more than $1 million in annual revenue. Work encompassed directing the activities of a staff comprised of four senior managers and 25 associates.

CLARION HOTEL CARLISLE - Omaha, Nebraska 1998 - 2001

Director of Food and Beverage

Chosen by this 138 room, full service property offering 7,000 square feet of meeting and banquet space to direct food and beverage operations.

Consistently improved sales and profitability by introducing improved food, beverage and labor controls, effectively negotiating with vendors, analyzing menu pricing, enforcing portion control and standardizing recipes.

HILTON HOTEL - Sioux City, Iowa 1997 - 1998

Director of Food and Beverage

Challenged to manage food and beverage operations at this 193-room hotel consisting of 12,000 square feet of meeting and banquet space, an 85-seat casual dining restaurant and a bar, producing revenue that exceeded $1.5 million. Scope of responsibility included managing six senior managers and 40 supervisors and associates and developing menus in cooperation with the Executive Chef.

EDUCATION / CERTIFICATION

UNIVERSITY OF NEVADA Las Vegas, Nevada

Bachelor of Science in Hotel/Restaurant Administration

Tips Certification

Food Service Sanitation Certification

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