Manager Service
Resume:
Dear Banquet Director,
I have ten years experience in banquet serving, set up and catering. I have two and a half years training in commercial cooking and culinary arts education. I have extensive experience working in high volume hotels in food and beverage and hotel hospitality settings. I am very hard working with attention to detail. I am very accustom to working on my feet for long hours, working holidays and week ends. I am very skilled at carrying 10 entrees on one oval, clearing, and providing water, wine, and coffee service to quests. I have very good wine knowledge as well as food prep skills, and service preparations for events catering for 200 to 2000 guests a 3 to 5 course banquet menu. I have strong hotel hospitality skills in organization, multi-tasking, courteousness, diligence, delegating, problem solving, and I provide the best service to your guests as possible to realize repeat business for your hotel. I am anxious to work hard and I would appreciate the opportunity to prove my hotel hospitality and food service skills to you. Please find attached my work resume and,
Additional Food & Beverage Manager / Banquet Captain Skills & Duties :
I set up ball rooms with linen, decor, salt & pepper, silverware, glassware, with attention to detail, to accommodate breakfast, lunch, dinner, and beverage services, to hotel guests numbering 200 to 2000 for weddings, corporate, and special events. I perform all pre-event preparatory jobs and side work crucial to the success of any catered event. I serve and clear 3 to 5 course plated, and buffet, menus along with water, wine, and coffee service providing 5 star quality attention to each guest, insuring, and retaining, repeat business for the hotel banquet department. I have a strong knowledge of wines, domestic and foreign, menus, recipes, hors d'oeuvres, hotel hospitality etiquette, and have to ability to carry large ovals containing 10 entrees, as well as soiled dishes and glassware. At the end of each event it is paramount that I perform many cleaning tasks such as sweeping, mopping, replenishing, sanitizing all food work areas, walk in refrigerators and freezers, replacing all equipment, utensils, work related items in their proper storage areas, disposal of all trash to it's proper area and recycle bins, return all decor to it's rightful place. When all of these tasks have been completed and inspected the banquet team is ready to be dismissed. It would be with pride, and a great honor to work for your company. I would like to thank you for reviewing my work resume and introductory letter.
Good Luck and Best Regards,
Christophe P. Leininger
RESUME
Christophe P. Leininger
517 Woodland
Los Osos, CA 93402
*********@***.***
OCCUPATION
Hotel Hospitality / Culinary Arts & Catering / Martial Arts Trainer & Athlete
OBJECTIVE:
To further my career by using my experience, knowledge, education, and commitment in my chosen profession.
EDUCATION:
74’/ 78` Chaparral High School, Scottsdale, AZ
77’/ 78’ Arizona Vo-Tec Culinary Arts School, Phoenix AZ.
78’/ 80` American University in Paris, Paris, France
80’/ 82` Los Angeles City College, Los Angeles, CA
83’/ 92` U.S. Olympic Training Center, Colorado Springs, CO
AWARDS:
4 time USA Olympic Judo Team Alternate '84 '88 '92 '96
U. S. Open Judo Champion 87’
Silver Medalist Senior Men’s Judo Pan Am Games, Havana, Cuba '92
2 time U.S. Senior Men’s Nat’l Judo Champion '88 '92
17 time U.S. Senior Men’s Nat’l Judo Champion Finalist
2 time UFC III & XIII Finalist / Professional Mixed Martial Artist Athlete '95 '98
WORK EXPERIENCE:
01/84 to 12/86 Vineyards of France / Cheers Int’l Scottsdale, AZ.
01/90 to 01/93 Custodian U.S. Judo Association, Colorado Springs, CO.
01/92 to 06/92 Hall Monitor Colorado Springs, School District CO.
01/93 to 06/04 Owned and operated self-defense Judo School, Phoenix. AZ
01/00 to 01/03 on call Banquet Server J.W. Marriott Camelback Inn, Paradise Valley, AZ.
01/02 to 07/06 on call Banquet Server Hilton Arizona Biltmore, Phoenix, AZ.
10/04 to 10/05 on call Banquet Server James Hotel, Scottsdale, AZ.
10/05 to 07/06 on call Banquet Server Valley Ho Spa & Resort. Scottsdale, AZ.
08/06 to 02/07 Albertson's Deli, Morro Bay CA.
01/08 to 04/10 on call Scott O’Keef, Landscape Maintenance, Los Osos, CA.
01/07 to 04/10 on call Banquet Server, Pacific Harvest Catering, Atascadero, CA..
08/10 to present / Dietary Sous Chef Apprentice, Casa De Flores, Morro Bay, CA.
WORK REFERENCE
Vineyards of France / Cheers Int’I Veronique Helpburn / Dir. Of Operations / 602-***-****
U.S. Judo Association / Ann Rousey De Mars / Vice President / 310-***-****
USA Judo / Dr. Ron Tripp / President / 495-***-****
Marriott Camelback Inn / David King / Banquet Manager 480-***-*-***
Hilton Arizona Biltmore / Greg Nueheisel / Banquet Manager / 602-***-****
Valley Ho Spa & Resort / Corrina Pena / Human Resources / 480-***-****
Albertson’s Morro Bay, CA. / Maria Clark / Service Deli Manager / 805-***-****
Brian Lardner, Templeton, / Property Management / 805-***-****
Greg Nukes, Cayucos, CA. / General Contractor / 1-706-***-****
Rick Del Santos, Los Osos, CA. / Painting Contractor / 805-***-****
Scott O’Keef, Los Osos, CA. / Landscape Maintenance / 805-***-****
Seth White, Atascadero, CA. / Pacific Harvest Catering / 805-***-****
Rick Young, Morro Bay, CA. / Casa De Flores / 805-***-****
Tina Hoppe, Los Osos, CA. / Edna Valley Winery / 805-***-****
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