Executive Director/Operations Manager
Resume:
David H. Warman
Gilbert, Arizona 85297
Home 480-***-****
Cell 480-***-****
s5zjiz@r.postjobfree.com
OBJECTIVE: To secure a management position within the corporate structure of the hospitality industry allowing advancement opportunities
QUALIFICATIONS:
• Extensive experience in hotel management including banquets, catering, conventions services, and all outlets including restaurant and room service
• Strong hands on management style including excellent communication skills with both clients and staff
• Experienced in all front of house and back of house positions in hotel and restaurant operations
• Skilled at employee relations, including hiring, training, scheduling, and counseling of all staff
WORK EXPERIENCE: CHAPARRAL SUITES SCOTTSDALE
*2009 M&C Gold Key Award Recipient
Scottsdale, Arizona
August 2005 – May 2010 Director of Banquet Operations
• 311 room luxury three diamond resort in the heart of Scottsdale with 22,000 + square feet of meeting space
• Promoted from Banquet Manager to manage all aspects of banquet operations including setup, service, and stewarding departments
• Participated in design and led in the opening of state of the art 11,000 square foot conference center
• Integral in developing and upgrading all catering menus to increase revenue and maximize profits
• Worked closely with executive chef and catering sales staff to develop plate, buffet, and table presentations
• Wrote standards manual for all service staff
• Worked closely with hotel sales staff and other hotel departments to ensure client satisfaction during their program
February 1998 – August 2005 Banquet Manager
• Responsible for setup, service and breakdown of all meetings and catered functions for groups up to 1000 people
• Communications link between client and staff ensuring all functions set on time and to client specifications
• Managed staff of 50 plus including hiring, training, scheduling, and counseling
• Entrusted to control costs by monitoring labor and maintaining proper inventories
CHAPARRAL SUITES SCOTTSDALE, Continued
February 1995 – February 1998 Catering Sales Manager
• Met with group coordinators to arrange all aspects of upcoming events
• Liaison between client and staff for duration of event onsite
• Solicited local business by cold calling prospective clients
• Worked closely with hotel group sales staff to maximize revenue and increase profits while ensuring that clients receive exceptional value
• Marketed hotel by implementing promotional programs during non-peak times
WYNDHAM PARADISE VALLEY RESORT
(Currently Doubletree Paradise Valley Resort) Scottsdale, Arizona
1993 – 1994 Assistant Banquet Manager
• 378 room luxury four diamond resort in the heart of Scottsdale, spanning 22 acres with 40,000 square feet of flexible meeting space
• Managed all aspects of banquet, meeting room, and convention services facilities accommodating up to 1500 people
• Attended daily meeting to ensure all changes were communicated to relevant staff
1991- 1993 Room Service Manager
• Promoted to department head and responsible for all aspects of in-room dining including mini bar operations
• Controlled mini bar costs by handling back-billing to ensure payment of consumed product
1990 – 1991 Assistant Restaurant Manager
• Promoted to assist in managing full service restaurant and lobby bar
• Implemented programs to increase revenue including employee sales contests, and guest satisfaction survey
• Marketed restaurant by implementing promotions including highly successful “Lobster Pot” promotion which increased summer revenue by 40%
1988 – 1990 Banquet Bartender/Lobby Bartender
• Prepared drinks and served food to customers in a timely and friendly manner
• Maintained cleanliness and functionality of all bar areas
WYNDHAM HOTEL
Poughkeepsie, New York
1988 Banquet Bartender
• Prepared drinks to customer specifications in a timely and professional manner
• Maintained and functionality of all bar areas
RIVERSTATION RESTAURANT
Poughkeepsie, New York
1984 – 1987 Bartender/Waiter
• 320 seat restaurant on the banks of the Hudson River
• Prepared drinks and served to customers in a friendly and professional manner
DENNY’S RESTAURANT
Fishkill, New York
1987 – 1988 Waiter
• Served food and beverages to customers specifications while maintaining professional, friendly attitude
• Adhered to all company policies and standards of service
1981 – 1987 Head Cook
• Promoted to head cook position
• Responsible for training all new cooks as well as all managers in training
• “Called the line”, expediting as many as five cooks during busy times in a high volume unit
• Monitored cooks to ensure all prep work and cooking was performed to company specifications and recipes
• Maintained clean and safe work areas as outlined by company and state health department regulations
1980 – 1981 Cook
• Promoted to cook position
• Ensured safe handling of all food and equipment
• Cooked food to company specifications using company recipes and standards
• Maintained cleanliness and functionality of all kitchen areas and equipment
1979 – 1980 Busser
• Assisted servers in meeting the needs of their customers
• Worked with dish crew to ensure proper handling of dishware and equipment
EDUCATION:
• Arlington High School, Poughkeepsie, NY, high school diploma
• Dutchess Community College, Poughkeepsie, NY
• American School of Bartending, White Plains, NY
REFERENCES: Available Upon Request
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