Marvin Trinkaus Cell *** – *** - ****

**** ******* ** ** *** 2-E, Albuquerque, NM 87110 Email: q8rgbz@r.postjobfree.com

PROFESSIONAL EXPERIENCE

CAM PET SUPPLY WAREHOUSE Jan. 12 – June 12 Albuquerque, New Mexico

Warehouse Supervisor

Supervised warehouse staff. Received deliveries, helped pull orders and checked orders prior to shipment. Ensured stock was rotated first-in, first-out.

MONTBLEU CASINO Oct. 08 - April 09 Stateline, Nevada

Food and Beverage Shift Supervisor

Supervised 2 food outlets within the casino. Responsible for the training, scheduling and development of employees in the buffet and Café del Soul the 24 hour restaurant. Work closely with the Food & Beverage Manager to insure the highest standards of service are maintained for guests. Responsible for maintaining labor budgets in both areas.

HEAVENLY SKI RESORT Oct. 04 – June 08 South Lake Tahoe, California

Manager /Assistant Food & Beverage Director

Manager of Lakeview Lodge, Gunbarrle Grill and Snow Beach. Directly responsible for all hiring, training and development of employees. Requisitioned all food, beverage, chemical, paper and plastic items for all outlets.

Accountable for all inventory controls. In the absence of the Food & Beverage Director I was responsible for all lodges and personal of the food and beverage department.

LAKES OF FOUR SEASONS GOLF AND COUNTRY CLUB March 03 – Sept. 04 Crown Point, Indiana

Food & Beverage Director

Responsible for hiring and training of 40 – 50 employees, developing and managing annual budgets for 2 outlets, the Clubhouse restaurant and 19th Hole restaurant and bar. Over saw purchasing of all food and beverage items. Wrote job descriptions and responsibilities for all employee positions. Developed daily menus, banquet menus and holiday menus for both outlets.

HARRAH’S CASINO HOTEL July 99 – Sept. 01 Joliet, Illinois

Food Production Manager / F & B Director

As Food Production Manager, I was responsible for all food production, food costs and all employees related to food production in all 5 outlets. Also responsible for developing and managing annual business plan, budgets, developing and managing annual capital plan. Anticipate and react to trends in restaurant business, consumer tastes and competition. Develop and maintain standards for food and beverage operations. Coordinate purchasing programs with purchasing department to ensure quality and price value.

BUFFINGTON HARBOR RIVERBOATS, LLC. July 96 – July 99 Gary, Indiana

Food and Beverage Manager / Executive Chef

Responsible for food preparation and presentation for two Riverboat Casinos. Oversaw the Food and Beverage Department. Planned and wrote menus and recipes. Coordinated food requirements for 4 food outlets and banquet facilities for both casinos. I worked closely with the Purchasing Department to insure that the quality of food items and all related items were ordered and received correctly. Worked with the Accounting Department to insure that all inventory figures are correct. Prepared budgets for Main Kitchen, Steakhouse and Food & Beverage Administration. Responsible for the staffing and scheduling of 120 employees.

TURNING STONE CASINO Aug. 93 – July 96 Vernon, New York

Executive Chef

Directly responsible for 120 employees, food preparation and presentation for 5 food outlets. Planned and wrote menus, recipes and oversaw scheduling of employees. Coordinated all banquets functions in and outside of the casino. Assisted in the development of new food concepts as the casino grew. Worked and helped train the purchasing and receiving department on all food and beverage items required for all outlets.