Manager High School

Charles Cotto

**** ***** ********* ***. ** Bronx, N.Y. 10457 – 702-***-**** sw14vu@r.postjobfree.com

Objective:

To obtain a directive position where, I will bring my full potential, experience and professionalism in achieving outstanding levels of service by maintaining costs and generating profit. Create a sustainable establishment to have a positive impact on the community. I have over 12 years of experience in the Rooms and Food and Beverage divisions in 3, 4, and 5 star hi-volume establishments

Experience

03/10 – 12/11

Director of Food and Beverage-Stewarding

MGM GRAND LAS VEGAS

• Oversee the operation of the 300,000 + sq feet of function space

• Oversee the food and beverage operation for banquets, fine dining restaurants, high volume restaurants and pools

• Ensure all health regulations are maintained at all times

• Schedule, payroll, address union concerns

• Controlling departmental budget to ensure labor and expenses kept to a minmum and avoid incurring unnecessary costs.

• Purchasing of: kitchen equipment, china, glass, and silver, inventory, organize and maintain storerooms and pantries, maintain 2 million dollar inventory

04/06 – 3/10

Food and Beverage Manager

INTERCONTINENTAL THE BARCLAY NEW YORK (630 ROOMS)

• Direct and Manage two Assistant Outlet Managers

• Direct and Manage 40 Union Stewards includes 4 Union Supervisors

• Mentor to externs

• Manage the daily operations of outlets’ managers, servers, bartenders and bus-persons of the restaurant min-bar, and room service

• Ensure all health regulations are maintained at all times

• Schedule, payroll, address union concerns

• Forecast revenue and cover counts, controlling departmental budget to ensure labor and expenses kept to a minmum and avoid incurring unnecessary costs. Implement corporate standards and create new sales promotion in our outlets to generate revenue

• Purchasing of: kitchen equipment, china, glass, silver and linen, inventory, organize and maintain storerooms and pantries

• Beverage inventory: kept par levels to ensure a all time low monthly beverage cost

• Participated in the opening of Inter Continental Montelucia Resort

• Participate in M.O.D. Program

9/05-2/06

Front Desk Supervisor

CROWNE PLAZA UNIVERSAL ORLANDO, FLORIDA (400 ROOMS)

Interstate Hotels & Resorts

• Supervised the front desk, implemented guest recognition programs

• Directed the staff to successful Rooms Control, Group Arrivals (key distribution, satellite Check-in)

• Assisted in disaster training for all employees. How to handle natural disasters such as hurricanes and typhoons

6/04-9/05

Guest Services Manager

LE PARKER MERIDIEN NEW YORK CITY, NEW YORK (731ROOMS)

• Managed 30 Union Employees, 18 Bell Persons, 3 Bell Captains, 3 Package Room Attendants, 6 Mail Room Clerks

• Manual Time keeping for payroll

• Labor Forecasts

• Meet and Greet VIPs, supervised all group arrivals and departures, implemented new guest recognition procedures

• Room inspections and house balance (room type) daily to ensure guest satisfaction and expectations are met.

4/95-6/04

The Roosevelt Hotel New York, N.Y. (1013 rooms)

Interstate Hotels & Resorts

Assistant Executive Steward in Aug 2003

• Attended to the daily operations of the Food and Beverage Department while supervising a staff of 28 union associates Established and implement procedures for dishwashing maintenance and sanitation

• Schedule, payroll, union issues, budget, department accountability, and purchasing (China, Glass, Silver and Linen) organization and maintenance of storage rooms and pantry Work closely with Executive Committee and F&B Director in controlling kitchens & equipment

• Participated in MOD program

Overnight Hotel Manager / Front Desk Manager in Jan 2002

• Managed the night operations of the property, which consisted of supervising a staff 30 union and 6 non-union associates.

• Duties of a Hotel Manager and Front Office Manager

Loss Prevention in Apr.1995

• Supervised a staff of 24-in house loss prevention officers

• Scheduled supervisors

• Fire Safety Director, conducted training for emergency evacuations through drills and orientation

• Interviewed and trained new hires

• Participated in the re-opening in 1997

• Participated in the opening of the Courtyard’s by Marriot at Time Square and JFK

• Participated in the opening of The Muse Hotel in NYC, implemented security procedures, created the building security manual and fire evacuation plans

Certifications

• Quality Certificate in Food Protection NYCDHMH

• Intercontinental Hotels Certified Craft Trainer

Education

1994

West Side High School New York

• High School Diploma

Qualifications

• Proficient in running, selling, and upgrading banquet functions anywhere from corperate events, business lunches to fine dinning weddings and family receptions

• Accomplished in managing a full service, fine dining restaurant and exceeding guest and employee satisfaction through: quality service, food presentation and cleanliness of restaurant

• Proficient in Windows, Microsoft Office, Micros, and Delphi

• ServeSafe Certified

References: Furnished upon request

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