yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx • abc@xyz.com

 

 

proficient hospitality professional eager to contribute management expertise as well as strong banquet operation skills and leaderships talents toward actively supporting an organization in maximizing performance.

 

profile

 

• respected manager with a distinguished 18-year career in the hospitality industry, within food and beverage operations and logistics.
• skilled food and beverage director recognized for driving revenues through innovative promotional campaigns, new menus and quality employee training.
• consistently earned top ranks in every position held by bringing revenues, profits and market share to new heights.
• extensive expertise in client needs analysis with a consultative approach to customer service operations.
• repeated success guiding sizeable, cross-functional teams in driving record-setting hospitality operations.
• demonstrate strong abilities in handling multiple projects simultaneously, meeting tight deadlines and working in a fast-paced professional environment.

 

professional experience

terminal operation s manager delaware north company                                                                       2009-present

• direct the opening of new franchise restaurant, developing training manuals, compiling menus, preparing new concepts for outlets, and handling operational troubleshooting.
• hand-selected to oversee entire operation, generating $9m in annual revenue, including 9 outlets, 3 managers, 6 supervisors, and 95 employees.

 

food/beverage director hollywood beach marriott                                                                                  2006-2009

• sharp business acumen and experienced in managing broad scope of p&l operations, from achieving all corporate budget objectives to directing the annual budget of approximately $6.5m.
• tasked with handling all operations for waterfront hospitality property, including restaurant, bar, room service, and banquet functions, resulting in guest services scores exceeding national brand average.
• conceptualized and implemented detailed marketing plan to generate high volume growth and revenue.

 

catering/conference service director courtyard by marriott                                                                    2003-2006

• actively served as catering consultant, coordinated the grand opening of new banquet operations, resulting in new clients and business increase.
• successfully designed new menus and engaging reception packages to market hospitality services to potential clients.
• functioning as event planner/liaison for all social and corporate events, effectively exhibited management controls to consistently exceed budget expectations.

 

food/beverage director doubletree hotel                                                                                                 2001-2003

• serving as food and beverage director for 230-room hotel, successfully administered $3.5m banquet operations, including catering, bar, restaurant, and room service.
• drove an 11% increase in food and beverage revenues through the development and application of a creative market plan and new menus.

 

director of food/beverage ramada plaza resort                                                                                           1999-2001

 

general manager don shula's steakhouse                                                                                                  1995-1999

 

restaurant manager doral resort and golf club                                                                                      1992-1995

 

professional education

 

associates degree in hotel and hospitality management penn state college of technology

associate degree in culinary arts penn state college of technology