Manager Sales

Hospitality Industry Specialist • Operational Management

Sales Executive • Food & Beverage Manager • Customer Relations

SUMMARY

Being involved in business and working in food service related industries since my teenage years, I have managed and coordinated over 3,000 events ranging from 2 to 3,000 attendees. I have the business sense and managerial skills that have resulted in maximum profits, low labor and purchasing costs, low employee turnover rate and customer loyalty which extended over generations.

EXPERIENCE

GOLD COAST CONCIERGE, Roslyn Heights, NY 2008-Present

Co-Founder/C.O.O.

Created a new business offering personal concierge services, including travel arrangements, event planning, holiday shopping assistance, home maintenance, grocery shopping, meal planning, clerical filing, calendar scheduling, and the arranging of homecare assistance for the elderly and/or post-operative clients.

Created and implemented a business plan for new venture using “grassroots” techniques including the distribution of brochures in high profile locations and “advitorials” in local newspapers and publications.

Worked with the Small Business Association and achieved the accolade of “2009 Top 5 Success Stories.”

AMERICAN GOLF CORPORATION, Bronx, NY 2010-2010

Food and Beverage Director

Managed food and beverage outlets at Pelham and Split Rock Golf Courses including convenience carts, snack bar, bar/lounge area, restaurant, catering and banquet.

Managed all food and beverage staff by recruiting, selecting, hiring, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed.

Collaborated with Executive Chef in the creation of menus and menu pricing.

Controlled costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls.

Conducted weekly BEO meetings with the Catering Directors, Executive Chefs and Maitre D’ to ensure client satisfaction

Maximized food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events.

Collaborated with General Manager in the delivery of staff and safety meetings, as well as the resolution of issues regarding product, equipment or personnel.

Maintained awareness of all course events, large parties and reservations that may affect the food and beverage operation.

NYU LANGONE MEDICAL CENTER, New York, NY 2009-2010

Senior Catering Manager

Led team in running the catering department at NYU Langone Medical Center; implemented new systems to increase the efficiency of the department, menu creation, and planning of events ranging from 2 to 3000 people.

Oversaw departmental staff, including secretaries, kitchen and service staff, developing a work atmosphere of decorum and professionalism.

Interviewed, hired, trained, completed performance evaluations, resolved problems and recommended discipline when appropriate.

Built and maintained a relationship with the Dean/CEO of NYU Langone Medical Center; provided the administration of the Medical Center with upscale menus and superior service when entertaining donors, investors, board of trustees etc…

Maintained a highly organized and efficient office and staff during months that produced over 700 events, serving 25,000 guests.

Created scheduling tools regarding hospital events and staffing, resulting in a 20% reduction of overtime hours.

Helped develop “par stock” inventory, resulting in a 15% reduction of monthly purchasing.

SIGNATURE CATERING, Great Neck, NY 1991-2008

Vice President/F&B Director/Catering Manager/Banquet Manager

Maintained full P&L responsibility for a $2.6M catering enterprise for events ranging from 50 to 1000 guests.

Led teams in executing every aspect of running an upscale catering facility including marketing, direct customer sales, menu creation and pricing, cost control, and the scheduling and overall planning of all events.

Recruited and was responsible for the recruiting and training of FOH and BOH staff.

Responsible for staff scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, all resulting in employee satisfaction and low turnover rate.

Oversaw purchasing of all food, beverages, supplies and equipment.

Conducted weekly BEO meetings with partners, Executive Chef, Banquet Supervisors, Maitre D’, floral decorators, orchestras and DJs, as well as photographers and videographers in an effort to ensure client satisfaction.

Performed off-site catering hotels, retail outlets, hospitals, sporting venues as well as many homes and estates in the tri-state area.

Negotiated and successfully ran café at a prominent Long Island pool and tennis club for the 2005 through 2007 summer seasons, serving 250 families breakfast, lunch and dinner, grossing over $100,000 each season.

EDUCATION

Nassau Community College, Garden City, NY

Associate’s Degree

COMPUTER SKILLS

Proficient in Caterease, Catermate, Microsoft Word, Excel, PowerPoint, Outlook and Access

CERTIFICATES

Food Protection Certified by NYC Department of Health and Mental Hygiene

Contact this candidate