F&B Manager
Resume:
Alon Hochman
Teaneck, NJ 07666
********@*****.***
Summary of qualifications
• Extensive experience in brewery operations.
• Over 10 years successful experience in dealing with large companies.
• Effectively working alone and as a team member.
• Successfully adapting brewing recipes for the local taste and culture.
Education
Center for Academic Studies, Or Yehuda, Israel February 2010
MBA in Finance
University of Nevada, Las Vegas May 2000
Bachelor of Science in Hotel Administration
Emphasis on Food & Beverage Management
Work Experience
Jem’s Beer Factory- Petach Tikva, Israel March 2010- March 2012
Production Manager
Production of two Lagers and five Ales on a 10-barrel Newlands system, Meheen bottling operations and packaging, beer festivals, inventory control, cost control, CIP, beer line cleaning, beer transfer, filtering, contract brewing . On August 2011 promoted to production manager.
Dancing Camel Brewing Company-Tel Aviv, Israel June 2008- December 2009
Sales Manager/Assistant Brewer
Production of five ales, Bottled, labeled and packaged beer for shipping and self-distribution throughout the country. Assisting the Head Brewer in all brewery operations including ingredient handling, beer line troubleshooting, and bottle pasteurization. Managing current and potential customer relations and pinpointing future business locations.
Monte Carlo Hotel-Las Vegas September 2005- June 2008
Assistant Brewmaster
Brewed three times per week on a 20 bbl system. Up to 3000 barrels per year. Production of one lager and four ales. Production also included a brew master special and root beer. Transferring beer 2-4 times per week. Sanitizing kettle, mash tun, fermenting vessels, serving vessels, and kegs. Bottling 300 cases per month. Also, Milling, keg-filling, cleaning beer lines.
Company closed brewery on December 11, 2006. Transferred to position of Broiler Cook at banquet kitchen. Responsibilities ranged from cooking for employee dining room, carving, action-stations and daily banquets consisting up to 800 guests.
Nominated for “Employee of the Month” award during December 2007.
Paris Hotel-Las Vegas October 2004- September 2005
Room Service Assistant Manager
Managed 70 employees. Supervised payroll, cost control, profit and loss report and purchasing. Handled in-room hospitalities consisting of, up to 250 guests, including a three-day 600 hospitalities event during Electronic Distribution Show convention. Handled Mini Bar department on a daily basis. Created incentive programs for servers and dispatchers.
Treasure Island Hotel-Las Vegas December 2002- October 2004
Room Service Assistant Manager
Directly supervise 23 employees. Touching all aspects of management. Including purchasing, direct charges, amenity promotions interacting with sales department, casino marketing and outside corporations, in-room hospitality consisting of function preparation for and up to 100 guests, and all other aspects of daily operations. Creation of training manuals consisting of a detailed step-by-step job description for the following: bus persons, servers, dispatchers. Nominated for “Supervisor in the Spotlight” award during April 2004. Knowledge of Culinary contract.
Hilton Hotel-Tel Aviv February 2001- November 2002
Restaurant Supervisor
Supervised up to 26 employees at the lobby lounge with the capacity of up to 120 guests. Formal trainer, teaching all aspects of the restaurant. Scheduling, ordering and receiving food and dry items. Keeping low inventory, bartending and creating bar menu. Handled operations for small events consisting of 20-40 guests. Responsible for room service operations during grave yard shift. Handled cashier tasks for entire shifts.
Pacific Islands Club-Guam July 2000- January 2001
Food & Beverage Internship
A Six month internship in Guam working in every F&B outlet. Focused on culinary aspect. Developing skills in pastry piping, chocolate production, sauces, Euro-Asian dishes, serving and bartending.
US Open Golf Tournament, Pebble Beach, CA. June 2000
UNLV Food and Beverage Management Team, Expediter, Culinary Team.
Participated in 100th US Open. Coordinating expedition and cooking food for corporate tents, consisting of 2000 guests.
Bellagio Hotel-Las Vegas March 1999- May 2000
Human Resource File Clerk
Part of the opening in Food and beverage department as a cook helper, later transferred to Human resources as a file clerk entering personal employee information into Filenet.
Professional Courses
Siebel – World Brewing Academy, Chicago November 2007
Concise Course in Brewing Technology
Other Skills- Languages: Fluent in Hebrew and English
Computer skills: Stratton-Warren, Micros, Info Genesis, ten-key, 40-WPM, Word, Excel, Outlook.
Army Duty
Israeli Defense Force March 1992- May 1995
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