David B. Perez

**** **** *** ****.

Carson City, Nevada 89706

775-***-**** (cell)

uc1ygv@r.postjobfree.com

I am a very hard working Manager and have been in F&B for 30+ years with 15 years as an Executive Steward, I have the experience from Butlers to Casual Dinning. I know clean and will not expect anything less, I’m firm but fair and sometimes funny. I like to keep an open door policy and listen to both sides of the story before making a decision, I am a hands on Manager and I like to take time and assist, show or train employees on how to improve in their position and be a mentor to my staff. In the past years I have saved 15-20% in operating costs by implementing a new sanitization standard for Harrah’s, Harvey’s in Lake Tahoe along with new chemical usage and dispensing ideas which have totaled $65K and $110K respectively. I have moved forward to have a request in capital and purchased to have installed all 9 new dish machines also in Lake Tahoe in both Harrah’s and Harvey’s with a savings of $150K and including a cost in savings in labor of 23% respectively. I am a US Veteran and I served from May 1974 to May 1980 in the US Navy; as an AME (aircraft mechanic, environmental and egress systems (ie, ejections seats and explosives) and then transferred to Armed Force Police Officer (later it changed to Master at Arms). I have received an inspector certification on 19 type aircraft with a Top Secret, two honorable discharges, 22 commendations and 8 metals for 6 years of service, I have been around the world 1 ½ times. I have completed a two year course as an Landscape Designer for interior and exterior designs along with the construction and I’m a certified Designer. I do my job to the best that I can and I’m a professional Senior Manager.

Work History:

March 14th2009 to Present: I have been unemployed

January 27th , 2009 to March 13th, 2009: I came to John Ascuaga’s Nugget Casino at 1100 Nugget Ave. Sparks, Nv. 89431; phone: 775-***-****. My Supervisor was Executive Chef Michael Norton who had contacted me to assume the banquet set up position as a supervisor and possible Executive Steward Position within a few months; I had to organize the huge banquet kitchen area and dish room and set the 120,000 square foot convention area and the personal banquet areas on the executive floor. Stewards would be scheduled to plate up dinners from 10 to 200 dinners. I was asked to assist in the regular stewards department and train the steward supervisors in stewarding along with training of the steward staff in banquets. Banquets made in the short time I was there over $900K and served over thousands of guests.

August 8th 2008 to January 27th 2009: I was unemployed

December 2001 to August 2008: I came to Harrah’s/ Harvey’s/ Bills Casinos at #8 Hwy. 50 Stateline, Nv. 89449; phone: 775-***-****, and in 2001 as an Assistant to the Executive Steward and as the Executive Steward transferred to another location in July 2004, my Supervisor was the Director of Restaurant Operations – Lauren Evison,

• I was asked to take the position as Executive Steward. In August 2005,

• I was also asked to assume the position of Food Manager in Bill’s Casino along with remaining Executive Steward at Harrah’s.

• I had a staff of 115 to 120 employees working under myself and his responsibilities include insuring the cleanliness of all 14 restaurants, 4 support outlets a Show Room/ Night Club.

• I had taken two departments in two casinos and combined them to save on labor cost and sharing at Harrah’s and Harvey’s casinos and I have decreased the turnover rate to 0%.

• At this time I was controlling all of the stewards in all of the casinos by myself, I had no supervisors.

• I completed all the work schedules for day and swing shifts,

• I completed all the kitchen breakdown schedules and worked with all of the contract companies and Health Department, I completed all steward payroll and annual appraisals,

• I ordered all chemicals and supplies for the week, month and capital expense.

• As the Food operations Manager at Bills Casino along with some cooking, hiring culinary staff, ordering food and supplies.

• I have received on my first year “Rookie of the Year” Star award for accomplishing more than any other Supervisor in the first year at Harrah’s Lake Tahoe while my Manager was out on Medical for 9 months.

• I am a dynamic leader who is hands on and I’m a true mentor to my staff of over 120 employees. In 2005 my employee satisfaction report score was one of the highest in the Food and Beverage of a 4.9 out of a high score of 5 and as well in 2006 and in 2007.

March 2000 to December 2001: I was the Executive Steward at the Atlantis Casino Resort and Spa 3800 So. Virginia Ave. in Reno, Nevada 89502; phone: 775-***-****, my Supervisor was Executive Chef Bob Katowski.

• I completed the schedules for 75 employees (stewards),

• I was controlling and ordering chemicals and supplies,

• I completed payroll, job descriptions for the stewards, completing annual appraisals,

• I completed inventories on all 5 restaurants of the plates, glassware and etc. and to keep and maintain a PAR level.

• Maintain a Health Department score of 95% or above in cleanliness in all kitchens and Banquets.

• I have completed my Nevada Serve-Safe Certification,

• Nevada Health Department Food Service Manager,

• HACCP training and Certification.

• I have assisted in completing a HACCP training program for the Food and Beverage Departments, completed a budget for the stewarding department and saved the company $275k respectively and completed this in 18 month period and by himself (no supervisors).

January 1996 to March 2000: I was part of the Security Team and then promoted to Executive Steward at Caesars Casino Resort at Lake Tahoe #50 Hwy. 50 Stateline, Nevada 89449; phone: 775-***-****, my Supervisor was Executive Chef Evan Smith.

• I have been certified by Douglas County Nevada Bomb Squad for the completion of Bomb school in Douglas County, Nevada

• I have completed a Hazmat course in Douglas County, Nevada,

• First-Aid, Advance First-Aid, CPR, CPR instructor courses.

• I was also in charge of the employee cafeteria with another 16 employees and culinary staff and completed the schedules for 60 stewards at the same time.

• I have inventoried all Food and Beverage glassware, flatware, silverware, etc. and saving Caesars Tahoe over $500k in 4 years in chemicals, supply’s, Labor and equipment and completed this by myself (no supervisors).

July 1993 to December 1996: I was hired as an Assistant Manager and later became a Manager at PepsiCo (Taco Bell, KFC and Pizza Hut) and also became a franchise Store Manager.

• I trained all employees on the proper procedure of food handling,

• I cooked in kitchen and gave customer service and trained employees in same aspects.

• I inventoried all food and supplies on a daily basis,

• I controlled my labor and maintained my labor at 19% and along with a food cost of 27%.

1991 to 1993: My wife and I opened our own restaurants (2 inside two years) the locations were in Paradise, Ca. and shortly after sold them.

1990 to 1992: I was a manager with a pizza company; Mt. Mike’s Pizza,

• I completed schedules for 15 employees,

• I designed a delivery system and put in to placed it in effect to increase the company’s sales,

• I controlled my labor at 18% and maintained my food cost at 28% with increased sales of 24 to 25%.

1984 to 1990: I was hired at CMA (Chemical Method Associates) as a service technician and sales representative,

• I repaired all types of commercial ware washing equipment including manufacturing,

• installing and retro fitting of stainless steel counter tops, tables, shelving,

• I worked on electrical up to 440v, plumbing,

• I designed kitchens formats for working space, floor drain systems, grease traps/interceptors and installations.

• I assisted in controlling all chemical sales in the Bay Area of California.

• I also attended night classes at S.F. Culinary Academy and I interned at two hotels in San Francisco (Metro Club and Fairmont).

June 1980 to October 1984: I was a Franchise Training Manager and General Manager for Mt. Mike’s Pizza;

• I grand opened 18 new locations and completed franchised inspections on 80 locations through out California and one location in Florida.

May 1974 to May 1980: United States Navy as an AME (aircraft Environmental Systems and Egress (explosives) Technician)

• I worked on 19 type aircrafts, I received and was certified as an inspector, secret and top secret clearances on all aircraft.

• I transferred to Armed Force Police.

• I received two honorable discharges, 6 metals and 22 commendations for 6 years of service.

I would like to thank you for taking the time and reading my Resume; it covers a large time frame of my life. I do the best that I can do and I think of myself as “The Best at what I do”

David B. Perez

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