PLEASE REQUEST RESUME FOR DETAILS

May 1998 -Present All year Rocky Mountain Summer & Ski GENERAL MANAGER four diamond full service Resort/Hotel The ***** Hotel and Conference Center, with 118 upscale oversized units. "Location", Colorado, Meeting and Banquet facilities, Outdoor Pool, Center Exercise Room, Restaurant, Lounge & Deli, Located at the base of "Location" Ski area.

September 1996 - April 1998 Managed and did the conversion of this GENERAL MANAGER new property into a Colony / Interstate "Property" Hotel 68 two room De-Luxe Executive "Location", Central America Suites equipped with personal computers. Two specialty Restaurants, Lounge, Outdoor Pool and Jacuzzi, -underground parking.

March 1994 -August 1996 Responsible for total operations and new EXECUTIVE DIRECTOR business development in Mexico, prime MEXICO 0PERATIONS condominium developments and resorts "Property" - included ""Property",""Property"" "Property". in Cancun,""Property"", ""Property"delExecutive Offices in 'in Acapulco, development projects California USA and in Mexico. in "Location"- in ********, "Location" in "Location" and new developments in Ixtapa, Merida, and Mexico City.

February 1993 - March 1994 Responsible for the total operations of DIRECTOR OF OPERATIONS the Five Star '"Property"' "Hotel "Property" for Name" 169 Rooms home of the "Owners"

Michelin award winning "Name of Restaurant", "Property" 4 Star, 197 rooms and "*****" a prime Country Club in the Mediterranean Costa del Sol of Spain.

January 1991 -January 1993 De-luxe 220 suites condominium / resort GENERAL MANAGER (oversized four diamond 1, 2 and 3 The Shores at ******** bedroom units at Hawaiian Property, "Property" adjacent to the ********* Golf and "Location", Country Club-

PLEASE REQUEST RESUME FOR DETAILS...

1997 - 1998, Allegro, Thailand

Consultant, as part of a team of hotel professionals that was assembled to restructure two large resort properties in Thailand, my position and responsibility was to over see the training and opening of these two properties to become "all inclusive" operations.Mr.,

Director of Operations 1996 - 1997, "Property Name", Kauai, HI. Manager, 81,unit, ocean:front Resort with Time Share.

1994 - 1995, "Property Name", , Micronesia General Manager, I oversaw the construction and opening of this new property, 40 rooms, Restaurant, Bar, Pool, Meeting Facilities and large Diving Operation.

1992 - 1993, "Property Name", Hotel., ("Property Name", ), Los Angeles, Ca. General Manager, 300 room, Full Service Hotel. Two Restaurants, two bars, Room and Pool Service, Shops, Leasing, and Car Rental.

1989 - 1992, "Property Name", Resort, "Location", Kauai, HI. General Manager, 150 unit Resort with Time Share and Resort rental.

1988 - 1989, "Property Name", , "Location", H1. Resident Manager, 300 room Resort with "all inclusive" Two Restaurants and Bars, Ocean Front Golf Course, Tennis Ranch.

1982 - 1987, Great American Management Company, Honolulu, HI.:

General Manager of the following Resort properties; Nihi Kai Villas Resort, Poipu. The Royal Sea Cliff Resort, Kona. The Westbury Resort, Waikiki Beach. The Kailua Bay Resort, Kona. Whalers Cove, Poipu.

Other Related Experience: Town & Country Hotel, San Diego, Ca. Executive Assistant Manager. The Executive Hotel, San Diego, Ca. Asst. Gen. Manager. The San Diego Hotel, San Diego, Ca. General Manager. The Desert Inn, Palm Springs, Ca. General Manager. Travelodge, Bay area, Area Manager. Circus-Circus Hotel & Casino, Las Vegas, NV. Restaurant Manager. King 8 Hotel & Casino, Las Vegas, NV. General Manager. Hilton Hotel, Moncerey, Ca. General Manager.

PLEASE REQUEST RESUME FOR FULL DETAILS:

2. Education

Government Primary School (Portuguese) - Macau 1965 - 1968

Yuet Wah College (English Secondary School) - Macau 1968 - 1970

The Choate School - U.S.A. 1970 - 1974

Johnson and Wales College - U.S.A. 1974 - 1977

- Associate in Science Degree

- Hotel Management
 

3. Languages

Spoken Written Comprehension
English Excellent Good Excellent
Cantonese Good X Good
Portuguese Good Fair Good
Spanish Fair Poor Fair
 

4. REFERENCES:
 

5.Working Experience

1997 - Present "COMPANY NAME" , Macau
A 554 rooms Hotel with 24-hour Casino, 9 restaurants,
a lounge, barber and beauty parlour, travel agent
and a 300 space carpark.

Assistant Director of Rooms
In charge of the following areas :
Front Office, Operator, Housekeeping ( including Laundry ) and Security.

1995 - 1997 "COMPANY NAME" (Macau) Company Ltd.
Macau International Airport

Assistant Manager - Business Development Division.
- To develop new opportunities for the company.
- Represent the Company to build a strong working
relationship with all Government Departments.
- In charge of Shipping Department for all shipments and
documentation licensing.
- To co-ordinate all new projects of the company.

1994 - 1995 Sao Rafael Urb. Lda.
A resort in Albufeira of Portugal, with 45 bungalows,
an apartment Hotel with 120 rooms, 2 swimming pools,
12 tennis courts, 4 restaurants and a private beach.
Manager

1993 - 1994 "COMPANY NAME" - Hong Kong.
A 536 rooms Hotel, with 2 restaurants,
a lounge, a multi purpose hall and a 530
space carpark.

Executive Assistant Manager
In charge of the following Departments,
in addition to oversee the day to day operations of the Hotel, also: Sales, Front Office, Housekeeping, Security and Engineering.
In charge of planning, designing and managing the Food and Beverage Operations.

1992 - 1993 Sao Rafael Urb. Lda.
A resort with private houses, in the south of Portugal - Albufeira.
A resort with 45 bungalows, an apartment Hotel with 60 rooms, 2 swimming pools, 12 tennis courts, 3 restaurants and a private beach.

Manager
To manage the property, to set up its policies and procedures, to recruit managers, and to assist the owners, to take possession of the property from the contractors.

1991- 1992 United Services Recreation Club - Hong Kong
A recreation club located in the centre of
Kowloon for active Service Officers of the
Royal Navy, and Royal Air Force, and associated
civilians and their families.

Manager
Offering the following facilities:
7 Bars
3 Restaurants
2 Swimming Pools
1 Toddlers Pool
5 Tennis Courts
2 Squash Courts
1 Lawn Bowling Green
Parking Facilities for 210 vehicles.

1985 - 1992 "COMPANY NAME" - Macau.
A 5-star 750 rooms Hotel, with 24 hours Casino, 11 Restaurants, Barber and Beauty Parlour, Travel Agent and entertainment centres.

Front Office Manager
To introduce computerization to the operations.
- Liaison with NCR as to requirements needed
for Front Office. (NCR 9050)
- Project: to change computers from NCR to
IBM AS400.
- To co-ordinate and implement a PABX system
for the expansion of the New Wing - an additional 379 rooms. (EBX 8000)

1983 "COMPANY NAME" 36 months
A 5-star 436 rooms Hotel
Mandarin Oriental Hotel Group

Front Office Manager and project co-ordinator
Duties:
To recruit and train all staff into the Hospitality field.
In charge of all shipment and transfer of equipment
to the Hotel.
Liaison with ECCO computer personnel
as to requirements needed. (Nova 2000)
to introduce Yaletronics computerized guest room keys.
Setting up of the Security Department Policies and Procedures.
1982 Excelsior Hong Kong
Maitre d' Hotel 15 months.
Opening of a new Grill Room with 140 seating capacity.
Menu Planning, Food Promotions and Banquet services.

1979 - 1982 "COMPANY NAME"
A 5-star 950 rooms Hotel
Mandarin Oriental Hotel Group
Management Trainee 12 months.
Night Manager 7 months.
Assistant Manager 21 months.

1977 - 1979 "COMPANY NAME"
A 5-star 922 rooms Hotel
The Sheraton Corporation
Management Trainee 6 months.
Assistant Manager 12 months.

PLEASE REQUEST RESUME FOR MORE DETAILS....

Objective A top level position with a progressive Hotel/Resort/Management company…to bring to that organization a high degree of professionalism, creativity and initiative towards the achievement of maximum profit while providing the leadership and motivation required to insure a quality product.

Experience

June 1989 - Oct. 1998 "Well known Consortium of fine Hotels". (11 year unbroken stint)

UP TO 4 FIGURE ROOMS IN TOP OF THE MARKET PROPERTIES....

Sept. 1997 -Oct. 1998 "Well known Consortium" - Dallas, TX. General Manager - *** rooms Responsible for the overall operation and administration of a first class full service hotel. ? Total revenues in excess of $ 11 Million. ? Occupancies in the low 70’s - ADR in the mid $ 90’s. ? Increase in ADR of 6.5 % year on year. ? Increase in REVPAR of 7.5 %. ? Leader in the market in REVPAR and MARKET SHARE. ? Maintained a 37.5 % GOP. ? Food and Beverage revenues in excess of $ 3.5 Million. ? 14,000 square feet of meeting space.

Dec. 1996 - Sept. 1997 "Well known Consortium of Fine Hotels" - St. Thomas, U.S Virgin Islands. Director of Resort Operations - *** suites and villas with large marina. Responsible for the daily overall operation and administration of the resort. ? Total revenue in excess of $ 13 million. ? Leader in the market in REVPAR and MARKET SHARE.

? Occupancies in the mid 70’s - ADR low $ 200’s ? Three restaurants, deli-provision store dockside, three bars/lounges, banquet facilities in junior ballroom and on the beach, full wedding package, four tennis courts, kids klub for children 4- 12 years of age, watersports and marina activities. ? Destination resort with the best beaches in the Caribbean.

Feb. 1996 - July 1996 -************* General Manager - 251 Suites Task force assignment for 6 months while hotel was being transitioned to new ownership. ? Revenues in excess of $ 11 Million. ? Occupancies in the high 60’s - ADR low $ 100. ? Full service restaurant and 6000 sq.ft. meeting space.

Sept. 1994 - Dec. 1996 ********** ***************-"Well known Consortium" . Director of Hotel Operations - *** Suites Responsible for overall operations and administration of the hotel. ? Total revenues in excess of $ 12 Million. ? Occupancies in the mid to high 70’s - ADR in the upper $ 120’s. ? Increase in ADR 9.6% year to year. ? Maintained a year end GOP of 46%.

June 1989 - Sept. 1994 "Well known Consortium" . Director of Food and Beverage Responsible for annual F&B revenues of $ 4 million with $ 2.5 million in banquet revenues. ? Maintained a combined food & beverage profit of 30 %. ? Maintained an annual food cost of 31 % and an annual beverage cost of 23 %. ? Recipient of the President’s Award for Food and Beverage Director of the Year 1993.

June 1984 - May 1989 Exclusive Carriage Trade Est. General Manager/Owner Successful, elegant and affluent 170 seat fine dining restaurant and 18 guest room country inn with full services and amenities. Williamsburg style furnishings and atmosphere.

Feb. 1983 - May 1984 "************************************************" . - *** Rooms Director of Food & Beverage Successful opening of new first class hotel with administrative and operational responsibilities of the food and beverage divisions. Total F&B revenues in excess of $ 7 million with meeting and banquet facilities in excess of 50,000 sq. ft.

Jan. 1974 - Feb. 1983 "Well known Consortium of fine Hotels and Resorts" . (9 years of steady service)

Feb. 1980 - Feb. 1983 "Hotel Name". -"Location *** rooms Food & Beverage Director Food & Beverage revenues in excess of $ 4.5 million.

Jan. 1979 - Jan. 1980 "Hotel Name". -"Location *** rooms Assistant Food & Beverage Director Food & Beverage revenues in excess of $ 9 million.

Jan. 1974 - Jan. 1979 "Hotel Name". -"Location. Banquet/Convention Services Manager Gourmet Restaurant Manager Personal Information:

? Raised in Europe, spent 18 years in Italy. ? Birthplace - North Carolina ? Languages - Italian-fluent; French & Spanish-good.

? Travel experience - North America, Europe, Middle East and Africa.

Education : College - American College of Switzerland, Leysin, Switzerland. High School - Barry’s High School, Florence, Italy. References available on request.
 
 

Seek career opportunities in public relations, sales, or hospitality, which will effectively utilize extensive background and experience.

SUMMARY OF QUALIFICATIONS

$ 20 Years management, sales, and public relations experience within the hospitality industry; listed in AH&MH=s AWho=s Who in the Hospitality Industry.@

$ Career History includes employment and training within the U.S. and international locations.

$ Expertise in operational, supervision and special events coordination; multi-unit and International resort experience.

$ Proven capabilities in sales and public relationsBexcellent presenter of services/products.

$ Skilled in instilling confidence and trust with clientele, and motivating personnel to their highest levels of productivity.

$ Ability to organize, manage, delegate, and accomplish objectives within established time frames.

$ Quality Assurance, Motivational, and leadership training.

Computer literate; word, excel, publisher.

$ Restaurant, food service, and club fabrication, turn-key operation. Trained with Micros and Digital Dining Software applications.

PROFESSIONAL HISTORY

1994-present Company Name:. City and State

Managing Partner

Responsible for creation, design, and operations of full service

restaurant and catering facility. Marketing, sales, training, and

supervision. Micros programming and training. Business sold.

1994-present Company Name:. Location

Family-owned business

Buyer, sales, and marketing for upscale gift shop and coffee bar.

Responsible for design, operations, and product development.

1996-1997 Location: Chamber of Commerce Location

Executive Director

Operations of Chamber of Commerce, Visitors Center, and Interpretive Center. Daily operations, membership sales, marketing, Economic development. Supervisory and special events. Major accomplishments: tourism development. Web page development, increased community involvement and excitement. Introduced Pawhuska area as location site for movie industry. Responsible for area attractions to become internationally visible. Leadership training, Economic Development training, and State level involvement. Youth program development.

1993-1994 Company Name:. New Orleans, Louisiana

Passenger Service Representative, Concerige

Food and Beverage and hospitality operations aboard a passenger cruise line. Organized special events and supervised multi units.

1992-1993 Company Name:. Talequahah, Oklahoma

Director of Concessions

Design, implementation, and operations of concessions and food services in casino-type atmosphere, gaming operations for Cherokee Indian Nation. Daily operations, special events, supervisory, training and marketing, multi-unit facilities. Micros installation and training of staff and management.

Food and Beverage Manager

Catering Director, Concerige

Four diamond facility, responsible for fine dining, upscale pub,

banquet and catering operations. Established and trained CONCERIGE services. Sales, marketing, event planning, and multi-unit operations.

1980-1989 Well Known Resort Paris, France

Management, sales and marketing

Food and Beverage operations, multi-unit, multi-country facilities. Public relations, responsible for international staff and training. Assigned to resorts throughout world. Motivational, management, leadership, and stress management training. Sales and marketing, developing site locations for resorts international, design and implementation for turn-key operations.

ADDITIONAL EXPERIENCE

Consulting restaurant & food service design

POS Programming and training of staff

Sales, marketing, and public relations

Radio station, sales, traffic, on air

National Democratic Committee Washington DC

Intern: traffic, planning special events,

Concert and club promotions

Location Scout ************** Film Commission

15 years experience full service, fast food, multi unit

Food service establishments, convenience store.

EDUCATION San Jacinto College Pasadena, Texas

Interior Design

University of Houston Houston, Texas

Food and Beverage Management

Club Medeterrane University Paris France

Management, Leadership, Quality Assurance

Language. Motivational

American Hotel and Motel Institute

Hospitality Law, Food and Beverage Management, Human Relations, Sales and Marketing.

Candidates Name:

Leadership *********

******** Travel and Tourism Association

Board of Directors

Governor=s Tourism Conference, ********

Board of Directors

Special task force: Office of Lt Governor

PERSONAL Martial status: single, no dependants

Availability: Immediate; current passport available for relocation

References: furnished on request

B.S.B.A. in Hotel, Restaurant, and Tourism Management. June 1996

University of Denver, Denver, Colorado

Associate in Arts. University of Hawaii, L.C.C. Pearl City, HI. May 1993

HOSPITALITY EXPERIENCE

******** Hotels & Resorts, Pittsburgh, PA. Sept. 1996 -

Food & Beverage Af~n~ae . Responsible for restaurant, lounge, present

and 7,200 sq. ft. banquet space. Job functions include: forecasting;

budget managing; beverage controlling; labor management; monthly

and quarterly inventory/purchasing; and implementing corporate

-programs & menu roll out.

********************* , University of Denver. Sep t. 1994 -

Concession kfa~er. Supervised food production and preparation Aug. 1996

and food stands for various sporting events held on campus. Planned

and maintained staffing and food need for each event.

*********** , Colorado Springs ****. Summer 1995

College Inkmaship. Worked in most facets of the hotel, including:

bellman; banquets/catering; housekeeping; and PBX operator.

American Hawaii Cruises. May 1994 -

WaiterlAssistant waiter. Served five meals per day in a 4-Star dining March 1995

room on a 1, 100 passenger cruise liner.

ARA Food Services, University of Denver. Sept. 1993 -

Preparation and serving of food and alcoholic beverages to spectators May 1994

at various sporting events on campus. Served as cashier and line

server at dining halls on campus.

Track & Field and Cross Country Coach at Mililani High School, Jan. 1990 -

Mililani, Hawaii. Planned and executed daily and routine practices June 1993

and meets. Prepared schedules and training for 40+ athletes.

Vice-president: Colorado Restaurant Association, student chapter 1995-96 school year. Vice-president: Ka Ohana Hawaii Club, University of Denver, 1994-95 school year. Treasurer: Hotel, Restaurant, & Tourism Management Society, 1993 - 94 school year. Voted 0'ahu Interscholastic Association Track & Field Coach of the Year for 1992.

EXPERIENCE

9/97-10/98 DIRECTOR OF SALES AND MARKETING

Major Property: Nagoya, Japan

Responsible for sales budget of over $40 million at ***-room five-star hotel

Responsible for setting and execution of all sales and marketing strategies related to room, banquet, and wedding sales; promotional and PR-related activities; and all sales administration of staff of 30

Increased hotel's 1998 market share to its highest level in nine-year history, during time of considerable economic downturn

Maintained city's highest occupancy level for five straight months, from April to August 1998. Throughout 1998, maintained same 1997 occupancy level of 82%, while other hotels in competitive set all saw drops of between 4-7 points

Instituted bi-monthly bridal fair/mini bridal fair program that substantially increased wedding bookings. August 1998 bridal fair saw highest booking conversion ratio (58%) in several years and produced 18 definite weddings and $270,000 in anticipated revenue

Turned around 1998 wedding sales from -35 weddings vs 1997 in first half to +15 vs 1997 in second half

To compensate for losses in other segments, coordinated concerted effort to increase sales in corporate segment, doing so by 8% in one year to highest level in history of hotel

4/94-5/97 INTERNATIONAL SALES MANAGER

The "Major Property" Tokyo, Japan

Participated in very successful opening of ***** new flagship hotel, helping to become occupancy leader in Tokyo within first three months

Responsible for all international marketing and sales, including advertising, promotions, multinational accounts, global distribution channels, trade shows, liaisoning with overseas corporate sales offices

Increased percentage of hotel's foreign guests to more than 50% of total within period of less than two years, more than tripling owner's projections

In charge of many multinational accounts, including Burger King, Blockbuster Video, DHL, Federal Express, and United Technologies. United Technologies account grew from 15 to 450 room nights in one year, despite fact local office located one hour from hotel

Among nine corporate sales executive/managers, achieved second highest production total of volume corporate accounts and highest overall average rate

Designed and implemented summer sales promotion through ***** central reservation system that generated over $350,000 in sales over four-month period and improved production through system 59% over average

5/90-3/94 MARKETING MANAGER, INTERNATIONAL SALES

*****. Osaka, Japan

Assisted in negotiating, developing, and establishing business relationship with large Korean company to distribute and market ***** oral-care products

Promoted to country manager for Korea and became personally responsible for analyzing market conditions and designing short- and long-term plans to develop Korean oral-care market

Managed all aspects of business relationship with distributor: product development, package design and copy, trademark and patent issues, sales negotiations, marketing planning, sales analysis, marketing education

Developed and given discretion over sales projections and related expense budget, including sales administration, marketing support, product development and research

Planned and developed home-use test for focus group. Analyzed and made launch decision based on results

Proposed, designed, budgeted, and funded product in-store promotion that increased sales 90% over monthly average and dramatically increased trial purchase of product

Obtained 4% share by second year in market, while tripling sales revenue to $1.5 million and sales volume to 3 million pieces, exceeding budget by 100%

Twice awarded with year-end bonus for outstanding sales results, placing in top three among 120 division salespersons

12/86-4/88 TECHNICAL EDITOR/COPYWRITER

*****. Osaka, Japan

EDUCATION

August 1989 MASTER OF INTERNATIONAL MANAGEMENT

American Graduate School of International Management

Thunderbird Campus Glendale, Arizona

Graduated with honors

Spring 1989 Institute for International Studies and Training Fujinomiya, Japan

Full-tuition fellowship sponsored by government of Japan

December 1984 BACHELOR OF SCIENCE: ECONOMICS

Montana State University Bozeman, Montana

Graduated with honors

LANGUAGES Fluent in Japanese

Computer: Macintosh and PC, MS Word, MS Excel, MS PowerPoint

INT'L EXPERIENCE Ten years' residence in Japan; extensive overseas business travel
 
 

I am sending you my resume for consideration for the position of Hotel General Manager I have been the General Manager for several large hotels with over 200 rooms. I also held the position of Corporate Chief financial Officer for a large hotel management firm in Atlanta. In addition, I was the General Manager for a large resort property in the Florida Keys which also had a large nightclub and a restaurant. I have served in every capacity in a hotel from laundry to sales.

I am looking to relocate and I am interested in a high level management position. I am very familiar with many software programs and have installed many hotel accounting programs into hotels. I have also installed and taught the use of Unix systems.

I have written a procedures manual for hotels which includes all of the accounting functions of all departments. This procedure manual is presently being used in nine hotels in the south.

I would be available immediately and relocation is not a problem.

I believe that Hawaii would be an ideal location for me to actively pursue my hotel career. I also have no problem in dealing with the international trade which I have done on several occasions while serving as General Manager with some properties.

Thank you for your time and if you have a position that you think that I may be interested in, please email or call me.

Please Request Resume for Additional Details:

As a proven leadership, bottom-line oriented, strong team player, detail-oriented and strictly "Hands- On" young successful entrepreneurial minded hotel management executive with more than 10 years of proven expertise for producing profitable, measurable results in quality operations management is the expertise I would bring to your client' s fine hotels and resorts.

I am confident that, with my international multicultural experience in hotel management and resort development, I can significantly contribute to the company's efficiency, growth and profitability.

Highlights of my areas of expertise and accomplishments :

• Strong executive management background with proven techniques in all areas of Operations including Marketing, Rooms, Food & Beverage, Finance, and Employee Training & Development, contemporary management philosophy and excellent leadership qualities.

• Developed innovative marketing/ business strategies and plans to maximize growth and profitability, expand market penetration, and accomplish the company's mission.

• Pro-Active leader who encourages and supports a teamwork environment to increase employee morale, productivity and efficiency.

• Dynamic interpersonal, verbal & writing communication and negotiating skills. Extremely well organized.

• Trained, Motivated & Developed senior managers/heads of departments in all aspect of resort and operational staff to the highest international standards.

• Computer literate with knowledge and experience in various computer systems and applications including Excel, Lotus 123, Microsoft Word, Fidelio and Mainframe for Data.

• Outstanding guest relation's skills

• Strong commitment to providing superior customer services

• Full range of Sales & Marketing experience including: direct sales, advertising, brochure design, rate and commission structure, packaging tour operators and wholesalers contract, public relations, group market, 800 reservations system, trade and industry events as seller - World Travel Market, CHA Marketplace, European Trade Shows and North American Trade Shows.

• Established & Developed excellent relationships with Tour Operators, Wholesalers & Travel Agents and Repeat international clients.

• Saved 15% operating cost by designing, implementing and enforcing a series of budget controls and analysis systems.

• Achieved 24.5% cost of sales, bottom-line operating profit in excess of 32.25%.

• Reduced Payroll cost 70% without jeopardizing quality or performance standards.

• Increased profit margin from negative to 28%.

• Achieved positive cash flow for the owner and turned over the operation as scheduled.

Enclosed please find my full confidential resume for your review and consideration.

I sincerely believe that, with my experience in the Caribbean Isands and International insightful perception, and commitment to success, and the value I would bring to your chent's hotel management team development and profitability. I would be an asset to your clients organization.

At this point, I have successfully completed my two year contract with "Resort Name" as a General Manager for "Resort Name"[All- Inclusive] and I am immediately available to begin making contributions to your client's organization.

Career Objective. Hotel Director of Operations

PROFESSIONAL PROFILE

An accomplished and goal-oriented hotel management executive with 10 years of experience building and leading

integrated marketing, finance and management operations for international hotel companies. A decisive leader who

creates a team-oriented environment, which increases employee efficiency and productivity. Utilizes and implements

a contemporary management philosophy and excellent leadership qualities.

SUMMARY OF QUALIFICATIONS

More than 10years of experience in hotel management having successfully opened and operated three-star to four-star full service commercial hotels, resort hotels, all-inclusive resort hotels, luxury boutique resort hotels and time-share/vacation ownership all suite resort. Strong general management qualifications in business analysis and development, strategic planning, and all facets of process/productivitylquality improvements.

0 Talented in spearheading business opportunities, developing marketing strategies to maximize growth, integrating and re-engineering operations to reduce costs and increase profitability, as well as effecting smooth company mergers and acquisitions.

CAREER PROFILE

-Operations Management-

Directed and managed the entire operations of 80 to 300 rooms upscale hotels, including pre-opening, setting policy,

improving profitability, and directing marketing strategies. Held direct profit and loss responsibility with an annual

operating budget exceeding US $12 million.

• Repositioned the resort from two star (* *) to three star within one year!

• Negotiated and increased tour operator contracts from six wholesalers to 26 within six months of operation.

• Implemented and enforced a series of budget controls and analysis systems, resulting in a 2 1 % operating profit and cash flow. Created successful resort operational procedures and policies manual.

• Instituted company award -w=mg employee guest service training programs-

• Established operational standards for the property, ensuring consistency and quality of services.

• Converted EP hotel into All-Inclusive resort and trained all resort staff - increased occupancy by 72% with 20% G.O.P. in first year of all-inclusive operation.

-Sales & Marketing-

Developed innovative marketing/business strategies and plans to maximize growth and profitability, expand market

penetration, and accomplish the company mission.

• Increased gross profits within theorist three months by 30% by implementing all advertising, promotions, marketing and public relations campaigns.

• Implemented a cost effective refurbishing plan to ensure marketability to the targeted clientele.

• Instituted a new marketing program, increasing occupancy by nine points.

• Developed and implemented a marketing program for the restaurant which resulted in a 45% increase in gross profits within theorist three months. continued...

And it goes on and on...A super candidate...
 
 

PLEASE REQUEST RESUME FOR DETAILS....

Greetings,

I am submitting the enclosed resume for your consideration. I would be delighted to be considered for a position with your organization that would make productive use of my experience and qualifications.

I am prepared to bring to this position a commitment to uphold the highest standards of professionalism and job performance, which I believe you'll find amply demonstrated in my career background. My compensation requirements are negotiable within a range commensurate with my qualifications,

Thank you for your consideration.

Yours sincerely,

****************************

PROFILE

A standout study in the art of culinary excellence and the science of kitchen management committed to eliciting the highest degree of professional acumen in others,

A graduate of San Francisco's esteemed California Culinary Academy With extensive hands-on experience in the preparation of regional American cuisine under the personal tutelage of some of some of America's most accomplished chefs.

Experienced in innovatively and successfully preparing a wide range of culturally-diverse cuisines-- Classical French, Pacific Rim Fusion, Hawaiian, and California and other contemporary regional American-in association with some of Hawaii's best-known restaurants and resorts.

Highly regarded as a freelance restaurant consultant in recipe development, menu planning, purchasing, promotion, and design and implementation of kitchen management procedures and safety programs.

Keenly interested in contributing extensive experience and acumen to a position that demands the highest standard of culinary and creative excellence.

PROFESSIONAL EXPERIENCE

Executive Chef 1998 - Present

**************** Kailua, Hawaii

Supervise all kitchen operations for a 60-seat Southwestern regional cuisine restaurant generating approximately $1 million in annual sales, Supervise a staff of 12 in managing inventory, cost and portion control, scheduling, training, and kitchen safety and other policy and procedures. Supervised all kitchen operations, Ensuring the greatest possible efficiency of food and labor costs while upholding the highest quality standards for food preparation and service. Perform the full range of human resource functions associated with the effective management of kitchen operation, including hiring, training, and shift scheduling, Ensure compliance with all federal, state, and local public health policies for food preparation and sanitation
 
 

Director of Food and Beverage 1997

**** *** ****, Oregon

• Implemented kitchen, restaurant, and menu design for opening of restaurant operations for facility.

• Supervised food and beverage operations for a 3-restaurant gaming facility (totaling 300 seats capacity, $23 million annual sales) located on tribal reservation,

• Supervised a staff of 70 (including 9 managers) associated with food and beverage operations, in planning and implementing menus, inventory management, and cost control.

• Hired and trained Executive Chef and all food and beverage managersImplemented stringent federal safety and labor laws pertaining to food and beverage operations on reservation lands, including conduct of CPR classes.

• Wrote and produced safety and employee training, and policies and procedures manuals for department.

• Managed and accounted for food cost percentage purchasing to evaluate food costs as a percentage of overall operations costs.

• Personally trained a largely inexperienced staff to implement the highest standards of customer service and food and beverage preparation and presentation.

Chef de Garde Manger 1995-1996

******************* , Eugene, Oregon

• Supervised 2 staff members in providing on- and off-site catering and performing onpremises banquets accommodating 20 - 300 guests.

• Created and supervised presentation of displays of butter, vegetable, and fruit carvings, and supervised serving of cold foods and sausages, luncheon meats, galantines and balantines.

Chef de Garde Manger 1994-1995

****** ****** **, Oregon

• In a seasonal, contractual capacity, supervised 16 staff in providing all on- and off-site catering and full banquet kitchen service for up to 1,500 guests for weddings and other special occasions and corporate functions,

• Created and supervised presentation of ice and fruit carvings.

Supervised restaurant breakfast, lunch, and dinner service of hot and cold foods.

Chef de Garde Manger 1994-1995

***** ***** ****, *****, Hawaii

Supervised all on- and off-site catering and banquet functions for traditional French brigade-style kitchen of Conde Nast 5-Diamond resort consistently providing Hawaii's toprated cuisine. Supervised preparation of all charcuterie including sausages and luncheon cuts, and utilization of herbs and vegetables from hotel's own garden.

Chef de Tournaut 1993-1994

*******'* Restaurant, Honolulu, Hawaii

• Completed 250-hour internship in rendering the full range of "back of house" services, including vegetable and sauce preparation, butchery, and line cooking for one of Hawaii's most highly regarded Pacific Rim Fusion cuisine restaurants

• Personally assisted in styling of menu items for photography and presentation in Chef ***

***** best-selling cookbooks.

Dining Room Captain 1991-1993

California Culinary Academy, San Francisco, California

Supervised all "front of house" operations while concurrently enrolled as a student. Acquired valuable experience as Dining Room Captain in performing all "front of house" restaurant duties, and in working in Academy's grill in preparing al fresco and regional American cuisine with a California flair

Bar Manager 1989-1991

*************, Kaneohe, Hawaii

Supervised 3 staff members in performing all bar operations including inventory and liquor control and promotions,

Lead Line Cook 1988 - 1999

*** ********, Las Vegas, Nevada

Performed Line Cook duties including preparation of mainstream American cuisine favorites and pan" items including salads, soups, sandwiches, and sauces

EDUCATION

Associate of Culinary Arts Degree, California Culinary Academy San Francisco, California: 1994

Worked on a casual basis as a cook and kitchen assistant in various restaurants in Paris,

France: 1985

REFERENCES

Gladly provided upon request.
 
 

PLEASE REQUEST RESUME FOR FULL DETAILS:

To Whom It May Concern

Thank you for taking time to receive my correspondence. My work history reflects twenty plus years in the hotel industry with heavy emphasis in general operations management rooms' division management, and the development of guest satisfaction programs and quality assurance standards.

In 1997, with the completion of the management company's contract at the *******, my career returned to the Orange County/ Disneyland market and the ***********. As Resident Manager, I have assisted the General Manager and owners In the reorganization and reintroduction of the property into the marketplace. I will continue in this position until the completion of the hotel's sale in February 1999.

I am seeking a position that will offer long term stability and upward growth. Please keep me in mind for future opportunities.

Best Regards

******* ***********

OBJECTIVE! Actively seeking a position with a management team that can best utilize my skills and years of experience in professionally addressing their guests' needs.

EXPERIENCE:

10/92 through 6/97:

*********************

The ************** 247 ALL SUITE/FULL Service property adjacent to the ********* County Fairgrounds. The hotel opened in 1992 as the only all suites ****** west of the Rockies. The ******** Suites has been repeatedly awarded the "******* Chairman's Award" for outstanding guest satisfaction levels.

Duties: ASSISTANT GENERAL MANAGER

Worked directly the General Manager in the selection of a creative and professional management team. Represented the General Manager in her absence and daily as MOD. Worked with all department heads to assure realization of budget and service Pals. Joined in working with the General Manager in the development and implementation of controls and programs to assure quality standards. Assisted the General Manager in creating programs to develop and motivate employees. Oversaw in-house guest accounts and directed the Front Office Manager's actions in this regard. Monitored accounts receivable billing and collection. Oversaw cutoffs and upsale reports for Sales and Operations.

Monitored ******* Reservations System to assure sellout opportunities and rate yield management Addressed guest and employee needs, requests and complaints. Headed assigned projects as needed (i.e., ordered, distributed and inventoried Liquor in absence of food managers). Reported directly to the General Manager.

7/92 10/92 *******************

Orange County Airport

Duties RESIDENT, MANAGER

Interviewed, hired, scheduled and monitored the training of all Room Division Staff. Directly supervised Executive Housekeeper and Chief Maintenance Engineer to assure cost efficiency and quality product. Worked closely with Director of Sales to maximize sellout opportunities. Interfaced with the Food and Beverage leasee to develop a mutually smooth and profitable operation. Addressed guest and employees' needs and requests. Reported directly to the General Manager and headed assigned projects.

6/76 - 2192 ******************************** Buena Park, CA

The ******** is a *** room full service resort hotel that is located adjacent to Knotts Berry Farm.

Duties MANAGER ON DUTY (4/89 - 2/221:

Interviewed, hired, scheduled and monitored the training of all Front office staff (Front Desk, Reservations, PBX, Bellstaff and Parking Control). Interfaced with all department managers and supervisors to assure efficient handling of guests' needs throughout the property.

Addressed guest and employee requests. complaints, and incidents. Maintained room cutoffs, close outs, and upsale reports for the Sales and Room Divisions. Verified accuracy of guest and city ledger accounts prior to transferring to Accounting.

Handled all emergency responses to the hotel and their follow through. Managed vehicle repairs and records as required by the CHP. Reported directly to the General Manager.

RESIDENT MANAGER (ROOMS' (5/88 - 3/89): .

Interviewed, hired, scheduled and monitored the training of all Front Office staff (Front Desk, Reservations, PBX, Bellstaff and Parking Control). Managed the schedules and function of all Room Division Managers including the Executive Housekeeper.

Conducted price and quality comparisons for supplies and products and implemented changes as needed. Created and monitored the daily progress of a housekeeping staffing guide. Worked directly with the Chief Maintenance Engineer to assure quality room standards. Developed training manual for Front Office employees.

Managed vehicle repairs and records as required by the CHP. Conducted annual reviews for management and staff, Reported directly to the General Manager.

FRONT OFFICE MANAGER / DIRECTOR OF QUEST SERVICES 11/86 - 3/89):

Continued to direct all Bellstaff operations as noted from 1979. Assisted in interviewing, hiring, scheduling and training of all Front Office staff (Front Desk, Reservations and PBX). Supervised their performance to assure a professional environment.

Monitored guest accounts, credit limits and accuracy. Addressed guest and employee requests, complaints, and incidents, Reported directly to the General Manager.

DIRECTOR OF GUEST SERVICES / BELL CAP TAIN (1/79-3/89):

Interviewed, hired, trained, and supervised the performance of all Bellstaff and drivers, Developed and implemented job descriptions and a procedure guide to include a standard guest welcome and presentation to the property.

Responsible for individual, group, and convention arrival/departure services. Organized and directed the first Meet & Greet Service at LAX, including transportation exclusively utilizing hotel vehicles and drivers. Organized and directed a complimentary round trip transportation service to Disneyland utilizing hotel vehicles and drivers.

Provided corporate transportation as requested by the Sales Department. Supervised the Optional Tour Desk. Valet Laundry and luggage Storage, Managed all vehicle repairs (two city transit busses, several mini passenger busses and various size vans). Reported directly to the Resident Manager or General Manager.

BELLMAN / GUEST SERVICE (6/76 - 6/79)

Provided luggage handling services for all guests (individual. group and Handled round trip transportation for guests to the Airport Bus Stations and other local points. Provided information and directions as requested. Reported to the Bell Captain.

SUMMARY OF QUALIFICATIONS-

• Professional background encompasses extensive experience in all facets of the hotel operations and management

• Strong communication skills easily establishes a rapport with the public as well as with co-workers in all levels of operations.

• Capable of maintaining high efficiency and productivity necessary in completing projects within budgetary and time constraints.

• Excellent leadership qualities; successfully supervises, trains. evaluates and motivates key personnel.

• Ensures all operations are followed in compliance with governing rules and regulations,

• Goal oriented; works efficiently under pressure or stressful situations while ensuring quality results are accomplished.

REFERENCES: Available upon request,

PLEASE REQUEST RESUME FOR MORE DETAILS...

EMPLOYMENT SUMMARY- Extensive experience in customer service, public relations, marketing, product development and contract negotiations. Personal contact and direct company authority to negotiate with vendors and suppliers. Directed sales staffs and directed the development of operating policies and procedures for multi-million dollar travel companies. Operated, marketed, and sold airplane charters and charter programs.

SKILLS: Entrepreneurial background..Personally owned and operated commercial travel business operations and administration management...personnel management

APPLICATIONS: Product Development, Marketing and Distribution, Sales Negotiations, Individual and Group Development.

PROFESSIONAL EXPERIENCE:

Position: Director of Casino Sales & Marketing 1998

**************** Hotel & Casino

Las Vegas, Nevada

Responsibilities- Personally responsible for developing a promotional and marketing plan to fly casino players into Las Vegas, Nevada. Developed al) in house travel program for benefit of employees and customers for negotiated bulk and net airline and Amtrak ticket prices. Negotiation of group and wholesale contracts and development of FIT program

Position; Vice President-Sales & Marketing 1997-1998

************************

Las Vegas, Nevada

Responsibilities: Organize the Group Travel Department develop marketing and procedures to launch group activity to an organization of more than 3000 travel agents. Negotiate with vendors and suppliers for best rate competitive bids and process agent contracts and payments and integrate the group activity into tile overall agency processing.

position: Owner & Operator 1996-1997

*****************

Las Vegas, Nevada

Responsibilties: Provide individual consulting services to a number of 'travel related companies throughout the entire Country. Providing marketing and sale expertise for specific industry programs,, as required by company owners.

Position: Director of Casino Marketing & Sales 1996-1997

*****************

Las Vegas, Nevada

Responsibilities; Personally responsible for developing a marketing plan to fly casino players into Laughlin, Nevada on a contract charter basis sponsored by Hotel/Casinos in Laughlin. Developed casino marketing programs for Las Vegas Hotel/Casinos from several California cities utilizing *********** Jet airplanes. Responsibilities included negotiations for contracts with Hotel/Casinos, advertising, and marketing to the general public, specific group operators and ground operators.

Position- Director of Marketing and Sales 1995

***************

Laughlin, Nevada

Responsibilities: Operations, marketing and sales for a small airline based in Laughlin Nevada. Personally responsible for negotiating with Hotel/Casino, ground operators and other sources to use our airplanes for sightseeing and air charter service. Marketed our travel packages and player program to 95 cities on our track program

position: Owner-Operator 1984-1995

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

Hollywood, Florida

Activities: Developed a travel company specializing in corporate and leisure travel arrangements for Union Offices throughout the country as one of a selected number of authorized Union Travel agencies. The company expanded into four and travel related segments and introduced air charter programs and casino players programs for the Las Vegas and Mississippi markets.

Accomplishments:

Developed a startup company into a multi-million dollar travel agency.

Successfully negotiated contracts with Unions to provide their travel set vices.

Developed the first air/ground non-stop charter program from Ft. Lauderdale to Las Vegas using L-101 1 wide body aircraft.

Negotiated with airlines to contract aircraft for air charter program.

Fulfilled regulatory agencies requirements to provide air charter program, Largest seller of air seats for Eastern Airlines and AmericanTrans Air in Ft. Lauderdale.

Developed relationships with air charter brokers, hotel/casinos and ground operators.

Licensed Junket Representative and Wholesaler for a number of Hotel/Casinos ill Las Vegas, Mississippi and the Caribbean. Managed a staff of 30 employees.
 
 

PLEASE REQUEST RESUME FOR MORE DETAILS...

CAREER OBJECTIVE

A Meeting and Planning Management position where excellent organization, administrative and management skills can enhance company visibility and profits.

More than nine years of progressive meeting and event management experience for **************** *******. Organized successful start up of corporate meetings department in Austin Texas and Dresden Germany. Expertise in design and development of auditoriums and their multi-media audio-visual systems in both domestic and international locations. Created and developed international food service operation, responsibilities included vendor selection, budget management, equipment selection and design of cafe kitchen areas. These efforts resulted in my being awarded five Vice President’s spot light awards.

************************* Austin, TX. 1989 - 1999

Planning & Food Service Manager1996 - 1999

Senior Meetings Specialist 1989 - 1996

Directed and managed the creation of the Texas Corporate Meetings Department and staff, resulted in a first year increase in the number of corporate meetings while reducing the previous years meeting expenses by 30%.

Designed and executed an average of 150 domestic and international meetings per year, the largest being **** 25th anniversary celebration in Texas for 12,000 employee’s and family members.

Organized a series of public relations meetings between *** and the German community where Fab 30 eventually was built, dignitaries in attendance were the U.S. Ambassador, German Chancellor Helmut Kohl and C.E.O. ***** *******. This series of meetings directly influenced the local community and German environmental group’s acceptance and approval of the AMD manufacturing facility.

Negotiated and managed the development of on site audio visual support contract in Texas which resulted in a 25% savings per year of audio visual equipment rental and labor costs.

Directed and managed the creation of the Dresden, Germany corporate meetings department and staff. Designed and executed the Fab 30 Ground Breaking and Corner Stone Ceremonies, the Corner Stone ceremony was held in a 30,000 square foot tent erected on site.

Conducted training classes for major hotel chain properties based in Austin to help them understand the difference between corporate and association meetings. These classes helped the hotel staff to understand the urgency of a quick response time when inquires of space availability were made by corporate meeting planners

Consultant for projects built in United States, Germany and China, with primary responsibility for the auditoriums, learning and development center’s, café kitchen and seating areas. Prepared, managed and monitored the design, equipment selection and budgets for auditoriums and cafes that were built by *** in Austin Texas, Dresden Germany and Shuzo China. The German design and equipment selection came in $670,000 under budget.

Standardized existing meeting room audio-visual equipment worldwide. Created concept that allowed presenters to email their presentations to any *** meeting room location through out the world. Researched and partnered with I.T.M. group to create a program that through the use of Internet firewalls prevented the security of the presentation from being compromised by either internal or external sources.

Created, negotiated and managed national employee food service program. This included initial vendor selection and contract negotiation. Efforts resulted in successful profit and loss based contract that eliminated a $65,000 annual subsidy Negotiated annual commission of on site vending machine sales, commission averaged $160,000. This money was used to off set annual food service operating costs experienced by *********.

Created, negotiated and managed German employee food service program. This included initial vendor selection and contract negotiation. Efforts resulted in successful profit and loss based contracts. Interviewed, hired and trained food service manager for Dresden Germany property.

WELL KNOWN RESORT, ******, HI. 1983 - 1988

Sales Manager 1985 - 1988

HOTEL SALES MANAGER

Incentive and group sales manager for ****** . Presented a strategic marketing program that focused on increasing mainland group sales: involved local community businesses in promoting their venues as attractions to mainland groups. This was a dramatic turn from previous marketing strategy that focused on Kamaina groups. Marketing strategy resulted in an 82% contract closure rate and an average daily room rate increase of 7%. Over all determining success factor was the hotel experienced it’s first profitable year.

executive chef

Details
Description:	3/98    ********************************* to      Amenia, Ny 10/98         Executive Chef: Executive resort and retreat, meeting and banquet facilities, one million in food revenue, purchasing,         receiving of all products, scheduling of all staff, full and         part-time. 5/97    ************************** to Louisville, Ky. 1/98                                                                                                                                                    Executive Chef: Annual food revenue of 3 million dollars.         Banquet facilities for 3000 people, maintained food and labor         costs. Purchased and received of all food and equipment items,         Hiring, training and scheduling a staff of 25 people. 1/97    Ladyfingers Catering to      Middletown, Ky 5/97                                                                                                                                                    Executive Chef: In charge of all ordering, receiving and daily         production for catering operation. 2/96    The Melrose Club to      Hilton Head, SC. 1/97                                                                                                                                                    Executive Chef: Equity Club 4 restaurants and banquet facilities         staff of 25 to 30. In charge all ordering, receiving, scheduling         and control of food and labor costs. Annual revenue of 1.5         million dollars. 4/94    Ladyfingers Catering to      Crestwood, Ky 2/96                                                                                                                                                    Executive Chef: Cokked for all functions. 11/89   Marriot Corp./MMS Division to      Ashland Oil Inc. 4/94    Russell, Ky.         Executive Chef/ Catering Manager: In charge of all catering         functions, on and off site. Purchased food and equipment needed         for functions. Controlled labor and food costs. Prepared and         submitted payroll, inventory reports and operating statements.         Hired and trained kitchen, wait staff and bartenders. Supervised         35 employees. Carved ice sculptures for all occasions. Developed         planned and implemented menus. Contributed 400 thousand dollars         annual gross margin to division. 11/88b  Eden Resort Inn to      Lancaster, PA. 11/98                                                                                                                                                   Executive Chef: Supervised and Scheduled a staff of 40 people.         Ordered all food, controlled labor and food cost. Carved ice         sculptures. Annual food revenue of 4 million dollars. 4/82    Hyatt Regency Hotels to         Washington, DC 10/88      Arlington, VA            Houston, TX            New Brunswick, NJ            Cambridge, MA         Executive Sous Chef: Supervised 12 sous chefs and 65 line         employees. Responsible for banquets and three restaurants         Sous Chef: In charge of Tidewater gourmet seafood restaurant.         Transfered to Washington, DC.         Sous Chef: Ducks and Company wild game specialty restaureant.         Transfered to Arlington, VA.         Sous Chef/ Banquet Chef: Transfered to Houston, TX         Breakfast Cook: Transfered TO New Brunswick, NJ. EDUCATION: 12/79   Johnsons and Wales College to      Providence, RI 4/82                                                                                                                                                    Graduated with A>S> Degree in Culinary Arts 6/92    Culinary Institute of America         Hyde Park, NY         Professional Development Program for Executive Chefs 5/93    Culinary Institute of America         Hyde Park, NY         Advanced Chefs Program         Received Certificate of Completeion f4rom the Educational         Foundation of the National Restaurant Association for Applied         Food Service Sanitation REFERENCES AVAILABLE UPON REQUEST
Degree:	None
Experience:	More than 5 Years
Will Travel:	Road Warrior
Desired Job Type:	Full Time
Desired Employment Type:	Employee
Location:	US-KY-Louisville
Relocate:	World
Citizen:	Yes
Security Clearance:	No
Contact
Company:
Email:
Name:
Phone:
Fax:
Contact Type:	Job Seeker
Miscellaneous
Categories:	Executive,Food Services,Hotel - Motel,Professional,Restaurant
Last Change:	1999/02/25 17:24:00

PLEASE REQUEST RESUME FOR DETAILS....

BORN IN NAPLES (ITALY) MARCH 21, 1966

RESIDENT IN VIA MATTIA PRETI 10 - 80127 NAPLES - ITALY

ACTUALLY RESIDENT IN SANDY BAY VILLAGE - ROATAN - BAY ISLANDS - HONDURAS C.A.

CONTACT INFO:

OBJECTIVES

LOOKING FOR MANAGEMENT RESPONSIBILITY WITH AN ORGANIZATION WHERE DEMONSTRATED SKILLS IN SALES MARKETING, CUSTOMER SERVICE AND COMMUNICATION CAN BE TRANSLATED INTO IMPROVEMENT GROWTH AND PROFITABILITY.

QUALIFICATIONS

PUBLIC RELATIONS, DIPLOMACY, NEGOTIATING AND MAINTAINING BUSINESS RELATIONSHIPS, ANALYZING AND SOLVING PROBLEMS AND SITUATIONS, PLANNING AND ORGANIZATION ARE SOME OF THE QUALITIES DEVELOPED FROM MY PREVIOUS EXPERIENCES.

WORK EXPERIENCE

********* - ******* - HONDURAS

December 1996 - Present

GENERAL MANAGER

Planning Sales and Marketing strategies of the Resort

Planning and Developing business relationships with Travel Agents and Tour Operators

Customer Service

Personnel Management

************************** - ******* - HONDURAS

November 1994-December 1996

GENERAL MANAGER

Personnel Management

Purchase Department

Customer Service

Planning Parties and Live Music

AUTO LOANS

June 1990 - November 1994

SALES ACCOUNT MANAGER

Developing and Maintaining business relationships

Setting up and Following up the sales budget of the Branch

CITIFIN (CITIBANK ITALIA) - NAPLES BRANCH

AUTO & MULTI-PRODUCT LOANS

September 1986 - June 1990

SALES ACCOUNT JUNIOR

EDUCATION

College in Mathematics Science in Italy in 1984

OTHER SKILLS AND PERSONAL INTERESTS

Knowledge of Italian, Spanish and English languages (spoken and written)

Use of Windows 95, Word, Excel, Power Point, Internet Explorer.

Sport, Travel, Music, Bridge and Internet.

PLEASE REQUEST RESUME FOR DETAILS:

Experience:

"NAME OF RESTAURANT"
December 1998 to Present

Position: Sous Chef Location:, Avila Beach, CA.
My job here consists of managing the kitchen when the Head Chef isn't present, placing food and beverage orders, as well as cooking. I am in charge of nightly specials that also included creation of some of the courses in the new daily lunch and dinner menu. I set up the line and the production of the food. This restaurant requires me to do the same job description as did the Edna Valley Bistro.

"NAME OF RESTAURANT"

June 1998 to December 1998
Position: Sous Chef Location: San Luis Obispo, CA.
I helped manage the kitchen five to six nights a week at a New World California Cuisine Restaurant. My job tasking included creation of some of the course in the daily lunch and dinner menu, setting the line, both hot and cold sides, preparation of multiple sauces, glazes, stocks, and reductions. Meat, fish, and game cutting were also a daily requirement of my position. Making special appetizers and desserts are also required daily. Receiving and checking inventory are also a requirement in my position, as well as placing food orders.

"NAME OF RESTAURANT"

May 1997 to May 1998
Position: Head Broiler Cook, Arroyo Grande, CA.
I cooked strictly for the dinner menu with lots of broiler experience, and plenty of sauté experience. This restaurant has the basic steak house menu with meat, poultry, fish, pork, and ribs. Meat and fish cutting was a requirement of the job. I was in charge of all Kitchen employee's and outgoing dinners five nights a week. I also made some of the produce orders for the restaurant.

"NAME OF RESTAURANT"

September 1996 to May 1997
Position: Cook Location:, San Luis Obispo, CA.
I Cooked with multiple sauces and glazes for this Cajun food restaurant. The menu consists of all types of seafood, poultry, pork, alligator, crawfish, and beef. I have sauté and broiler experience from this job.

"NAME OF RESTAURANT"

March 1997 to June 1997
Position: Cook Location:, Avila Beach, CA.
I cooked with a variety of seafood's, beef, and chicken.
I had much experience in filleting and portioning beef ,salmon, trout, swordfish, halibut, red snapper, rock cod, tuna's and sole. This was strictly a part time temporary job. .

"NAME OF RESTAURANT"

June 1995 to April 1996, Paso Robles, CA.
Position: Prep Cook, and Cook.
Prepare vegetables, seafood, and meats for the cooks. Cooking on BBQ. Pit. Cooking all types of pork, poultry, seafood, beef, and pasta. This restaurant was a branch off of McClintock's that burnt down.

"NAME OF RESTAURANT"

June 1995 to March 1996 Location: San Luis Obispo, CA.
Position: Prep cook, and cook. Prepare vegetables, seafood, and meats for the cooks.
Cooking on BBQ. Pit.
Cooking all types of pork, poultry, seafood, beef, and pasta. I started off as a prep cook here and at McLintocks. Within a month's time I was promoted to a cook. Also, I filled in at the dinner house in Shell Beach, a 850 occupancy restaurant, occasionally when they were under staffed.

Education: Graduated California Culinary Academy 1997
Majoring in Business at Cuesta College.

Personal Interests: Surfing at the beach, cooking, and playing the drums. I am currently involved in surfing competition, member of the United States Surfing Federation, National Society of Surfing

Association, and the Surfrider Foundation.

Personal References:
Business References:

>>HVAC * Refrigeration * Electrical * Welding * Plumbing * Carpentry
>>
>>14 years in Facility Maintenance and Repair
>>5 years in Air Conditioning/Refrigeration
>>
>>EDUCATION:
>>High School:
>>Highland Park High School
>>Highland Park, NJ
>>Courses: General Diploma: Yes
>>
>>College:
>>Sawyer College
>>San Jose, CA
>>Course: Computer Repair Diploma: Yes
>>
>>Other:
>>Belsaw Institutes, Certified Locksmith.
>>E.P.A. Certification, Refrigerant Recovery.
>>
>>EXPERIENCE:
>>"COMPANY NAME" 1998-present
>>Maintenance Mechanic
>>Duties: Maintenance and repair of cheese processing and packaging
equipment, both during production and down time. Included are motor
rebuilding, welding(Arc,MIG,TIG), PLC controllers, Hydraulic and Pneumatic
systems, and general maintenance duties.
>>
>>"COMPANY NAME" 1997-1998
>>Service Technician
>>Duties: Maintenance and repair of fast food restaurant equipment for 5
stores.
>>Included are cooking equipment, food storage, HVAC, computer systems,
purchasing of replacement parts, on-call service, and general building
maintenance and repairs.
>>
>>"COMPANY NAME" 1995-1997
>>Assistant Chief Engineer
>>Duties: Maintenance and repair of 114 room hotel including bar,
restaurant, pool, gift shops and banquet area. Included are hiring,
purchasing, scheduling, all HVAC and refrigeration units, ice machines,
reservation and restaurant computer systems and commercial cooking
equipment. In charge of a 5 man crew.
>>
"COMPANY NAME" 1993-1995
>>Maintenance Supervisor
>>Duties: Maintenance and repair of 100 booth indoor retail market. Included
are hiring, scheduling, electrical, plumbing, sub-contractor bids,
remodeling sections of building and supervising 4 man crew.
>>
>>PERSONAL INFORMATION:
>>Married to a physician and we have one son.Please Request Resume for details:
Career Objective
A challenging managerial position with a company which recognizes and rewards capable, creative team members who assist the organization in reaching its goals, meeting operational needs and maximizing bottom-line profits.

Key Qualifications
Proven leader; effectively handled positions of major responsibility on a continuous path of professional advancement.
Industry reputation for professionalism, integrity and excellence.
Able to effectively communicate with individuals at all levels of an organization.
Exceptional customer service and public relation abilities.
Inspire and motivate others to work at their highest potential.
Capable of working quickly and accurately under pressure to meet deadlines.
Committed to producing results above and beyond what is expected.
Professional Highlights and Accomplishments
Responsible for all aspects of property management operations, inclusive of recruiting, training, scheduling, disciplinary action, etc., with an emphasis on total quality control.
Knowledgeable of all state/federal rules and regulations pertaining to employment issues.
Successful with the sales and marketing of commercial properties.
Skilled with inventory, budgeting,  forecasting, and financial operations.
Maintain excellent rapport with customers and work associates by resolving all complaints and problems with sound professional judgment.
Establish expense-control procedures to manage business spending.
Regularly develop time-saving and cost-saving methods of operation.
Capable of managing a project from initial design concept through final production.
Continually meet and exceed job objectives, quotas and financial goals.
Received recognition for Top Hotel in System in Customer Service Scores (1997), Lowest EmployeeTurnover and Highest Retention (July, 1998), and Most Improved Gross
          Operating Profit.
Employment History
"Company Name"           1990 to 1991 & 1993 to Present
General Manager; Jackson, Mississippi & Memphis, Tennessee   (1995 to Present)
Assistant General Manager; Savannah, Georgia   (1993 to 1995)
Front Office Manager; Orlando, Florida    (1990 to 1991)
"Company Name"   Operations Manager          1992 to 1993
Education
Mississippi State University; Starkville, Mississippi   School of Marketing
1987 to 1989
Starkville High School; Starkville, Mississippi
1980 Graduate
Attended a variety of continuing education seminars and classes, inclusive of Supervisory and Management, Revenue Management Training, Hotel Building Sales Results.

Please Request Resume for details:

Career Objective

A challenging managerial position with a company which recognizes and rewards capable, creative team members who assist the organization in reaching its goals, meeting operational needs and maximizing bottom-line profits.
 

Key Qualifications

Proven leader; effectively handled positions of major responsibility on a continuous path of professional advancement.

Industry reputation for professionalism, integrity and excellence.

Able to effectively communicate with individuals at all levels of an organization.

Exceptional customer service and public relation abilities.

Inspire and motivate others to work at their highest potential.

Capable of working quickly and accurately under pressure to meet deadlines.

Committed to producing results above and beyond what is expected.

Professional Highlights and Accomplishments

Responsible for all aspects of property management operations, inclusive of recruiting, training, scheduling, disciplinary action, etc., with an emphasis on total quality control.

Knowledgeable of all state/federal rules and regulations pertaining to employment issues.

Successful with the sales and marketing of commercial properties.

Skilled with inventory, budgeting, forecasting, and financial operations.

Maintain excellent rapport with customers and work associates by resolving all complaints and problems with sound professional judgment.

Establish expense-control procedures to manage business spending.

Regularly develop time-saving and cost-saving methods of operation.

Capable of managing a project from initial design concept through final production.

Continually meet and exceed job objectives, quotas and financial goals.

Received recognition for Top Hotel in System in Customer Service Scores (1997), Lowest EmployeeTurnover and Highest Retention (July, 1998), and Most Improved Gross

Operating Profit.

Employment History

"Company Name" 1990 to 1991 & 1993 to Present

General Manager; Jackson, Mississippi & Memphis, Tennessee (1995 to Present)

Assistant General Manager; Savannah, Georgia (1993 to 1995)

Front Office Manager; Orlando, Florida (1990 to 1991)

"Company Name" Operations Manager 1992 to 1993

Education

Mississippi State University; Starkville, Mississippi School of Marketing

1987 to 1989

Starkville High School; Starkville, Mississippi

1980 Graduate

Attended a variety of continuing education seminars and classes, inclusive of Supervisory and Management, Revenue Management Training, Hotel Building Sales Results.