HOTEL RESORT MANAGEMENT AND EXEC POSITIONS CONTINUED

FROM SWITZERLAND TO HAWAII TO SHARE HIS HARD GAINED AND EXCELLENT CULINARY SKILLS AND GENTEEL MANNERISMS...

CURRICULUM VITAE
 

DATE OF BIRTH :  Octobre  3rd 1970

STATUS:    Single

NATIONALITY :  Swiss
WORK EXPERIENCE :

JANUARY 1997 TO  "RESTAURANT NAME"
PRESENT DAY  PREVERENGES, SWITZERLAND

MANAGING DIRECTOR

Operation include :  A self service restaurant  with
 100 seats, an "à la carte"restaurant 30 seats,
terrace 120 places.
Outside catering and banqueting.

MAY 1995 TO  "RESTAURANT NAME"
FEBRUARY 1996  GENEVA, SWITZERLAND

ASSISTANT FOOD AND BEVERAGE DIRECTOR

Duties: Responsable for all food and beverage related outlet and operations in this 350 rooms hotel.
Reporting directly to the executive assistant but generally working independently and given total enpowerment to develop the food and beverage department using creative ideas and concepts.
Maintaining a high level of standards by an intensive training program.
Budgeting, planning and controlling tasks. Duty manager.

AUGUST 1993  "RESORT NAME"
FEBRUARY 1995  DUBAI, UNITED ARAB EMIRATES

    RESTAURANT MANAGER

Responsable for a 24 hours cafe restaurant with 60 seats and a 24 hours lounge with 70 seats.
Managing these two outlet as independent profiable unit.
This was a interesting and challenging position which includes financial management ,budgeting, training and staffing tasks, demanding organisational skills.
F & B duty manager.

JULY 1991   "RESORT NAME"
AUGUST 1993  MONTREUX, SWITZERLAND

    ASSISTANT M'D

Duties: Improvment of the standard and quality services. Training of the staff. Organisation of special functions. Assisting the maître D' in the management of a fine dinning with 140 seats, a cafe restaurant with 150 seats, a piano jazz bar 20 seats, a lounge with 130 seats and the room service in 163 rooms.

DECEMBER 1990  RESTAURANT "RESTAURANT NAME"
JULY 1991  LUTRY, SWITZERLAND

  CHEF DE RANG

  In charge of the fine dinning restaurant.
  Operation include : Fine dinning restaurant 45 places.
  Café restaurant and terrace 200 places.

JULY 1990  "RESTAURANT NAME"
DECEMBER 1990  VILLENEUVE, SWITZERLAND

   CHEF DE RANG

Fine dinning restaurant 50 places.
Café restaurant and terrace 145 places.
Cocktail bar 20 places. Banquet room 80 places.

FEBRUARY 1990  MILITARY SCHOOL, INFANTERY
JUNE 1990
   SOLDIER COOK
 

NOVEMBER 1989 "HOTEL NAME"
JANUARY 1990  LAUSANNE, SWITZERLAND

   DEMI CHEF DE RANG

  Banquets departement

JULY 1986 "RESTAURANT NAME"
AUGUST 1989  LAUSANNE, SWITZERLAND

  WAITER
 

LANGUAGES :
 

English     Read, Write and Speak

French   Read, Write and Speak

Italian   Read, Write and Speak

Spanish   Read and Speak

German   Read and Speak
 
 

Referee :
 

FORMAL QUALIFICATION :
Completed courses

JULY 1997 Certificate of capacity for important business
Cafetiers, Restaurateurs, Hôteliers.
1st price.

NOVEMBER 1995 Exel 6.0 for Windows
   Mövenpick Training

DECEMBER 1993  Finance for management
   Hyatt International Training

OCTOBER 1993  La sommellerie et le vin
   Ritz Hotel School Paris

JANUARY 1993  Food & Beverage Management
   American Hotel & Motel Ass.

NOVEMBER 1992 Train the trainer
   Hyatt International Training

MARCH 1992  Communication and human relations
   Dale Carnegie and Ass. Inc.

APRIL 1992   Staff management
   Société Suisse des Hôteliers

MARCH 1991  Banquets organisation
Fédération Suisse des Hôteliers

DECEMBER 1989  Slicing, flambing course
   Société Vaudoise des Hôteliers
 

JUILLET 1986  Certificate of secondary studies
   Commercial division
   Award : commercial comptability
   Collège secondaire de l'Elysée, Lausanne

Professional with degree in Organizational Communication and seven years hospitality operations and training experience in Asian countries. Skilled in providing management training, supervision and motivation. First hand knowledge and expertise in all aspects of Asian culture and business practices. Experienced in program development, marketing and cost effective operations in multi-cultural environments. Strong background in training the trainers.

Motivation & Training Employee Relations Program Development
Multi-cultural Management Sales and Marketing Cost-effective Operations

Pagoda Language Institute - Pagoda Kangnam, Seoul Korea 1998

Advanced Instructor
Developed customized training tools that result in student evaluations claiming twice the learning.
Consistently ranked in top 10% of group of 80 instructors.
Appear twice a week on national television Educational Broadcasting service.

"NAME OF COMPANY" (90-day assignment)
Hospitality Consultant - Hospitality Promotion & Management 1997

"RESORT", Borneo, Malaysia

Worked closely with General Manager to target new markets for the resort.

Trained and directed 15 Malay and Chinese nationals in the implementation of an all-inclusive activities program to generate more revenue.

Developed training and motivation modules that turned group into team of hospitality professionals.

Collaborated with Human Resources to create new policies and procedures that enabled team to provide better service to guests.

Hosted tour agents and government groups to promote the enhanced property.

Developed promotional materials and worked closely with the Taiwan office and tour agents.
 

:RESORT NAME", Saipan, U.S.A. 1994-1997

Training Manager

Developed and received approval for 60K budget for innovative training program.

Sourced, hired, coordinated all Japanese, Korean, English classes for staff.

Developed university internship program; recruited six month interns from University of Las Vegas; evaluated and monitored student progress resulting in highly qualified employees at minimal cost.

Created and established classes on Time Management, Culture Shock and Client's First Impressions.

Worked with sales and marketing to provide staff training for upcoming events and functions.

Created and implemented training grid to monitor staff and coordinated 20 monthly training sessions.

Recruited candidates and conducted a monthly 6 hour seminar on the "The Spirit of Hospitality" resulting in significantly improved employee performance.

Employee survey rated program highest ever in performance and staff satisfaction.
 

Resort Activity Manager

Provided continuous training for rotating international staff of 32 international sport instructors to teach and interact with Asian clientele.

Enhanced sports programs to increase safety, performance and style for five major areas of the resort.

Hosted and created customized programs for groups of visiting guests as well as tour agents.

Participated in both local and overseas trade shows.

Created materials for the overseas offices to promote large events and holidays.

Coordinated 10 highly successful major holiday events.

Managed daily operations with the sports, entertainment and activities department.
 
 

Scuba Instructor

Conducted four day intensive classes in the classroom, pool and ocean to Asian clientele and island residents.
 

"RESORT NAME", , Guam U.S.A.

Activities Captain

Created, organized and directed activities for guests. Secured Scuba Instructor license.

Hosted nightly events; experienced in using sophisticated sound systems.
 

Far East Scuba Institute

Dive Master

Lead licensed divers on underwater Scuba adventures; assisted and supervised Scuba instructors teaching classes above and below water.
 

"COMPANY NAME", , Hong Kong

Marketing Agent

Collaborated with Chinese organization to promote three new sports product lines.
 

"RESORT NAME", Phuket Thailand

Tennis Supervisor

Managed six tennis instructors and coordinated all activities and lessons.

Added new lessons and events that included basketball and weight training programs for tennis.
 

"RESORT NAME", Guam, U.S.A.

Sports Instructor

Instructed clientele in windsurfing, sailing and tennis lessons.
 

"RESORT NAME", Huatulco, Mexico

Gentil Organizer

Conducted introductory sailing courses to club members that included classroom, simulator

and ocean instruction.

The 7 Habits of Highly Effective People, Medallion University jp

PLEASE REQUEST RESUME FOR DETAILS:

PROFESSIONAL OBJECTIVE
Full time, growth oriented management position at the property or corporate entry levels, with a service inspired organization devoted to the client and its employees.

PROFESSIONAL EDUCATION
Hotel and Restaurant Management - Northern Arizona University

Honors Student with 3.8 GPA (attended 3 years)

Holiday Inn Worldwide - Guest Services Management

First Concern - Trainer Course

Sales Management

Yield Management and Profit

Maintenance Engineer Training

Food and Beverage Management (EI edition)

General Manager Course - Full Service & Express

Choice Hotels International - Front Office Management

Directing Food and Beverage Operations

Choice 2000 - Reservations and Yield Management

Signature International - Transient Edge Reservations Training

American Hotel/Motel Assoc. -Studying for my CRDE and CFBE accreditation's
 

QUALIFICATIONS
14 years of industry experience: 9 in management. Includes work within all departments

Skilled in Profit & Loss strategy, Long & Short-term budget planning, Forecasting,

Rate Structuring and Inventory Control.

Strong knowledge of staff recruiting; planning and implementation of training programs and worker performance evaluation for up to 200 employees.

Team player, worker, and motivator, with powerful verbal, and written communication skills.

Ability to design and implement Continuing Guest Satisfaction Programs, guaranteed to increase guest satisfaction and service scores, whether internal or national franchise programs.

Ability to direct the business operations of individual hotels, motels and restaurants, as well as multiple property operations.

Knowledge of: Management Skills; Accounting; Purchasing; Personnel Administration and Cost Controls within the areas of Front Office, Housekeeping, Maintenance and Food and Beverage Operations.

Strong computer literacy, includes installation, and maintenance of software & hardware and
the applications of each. Total familiarity with Multisystems Software. Choice Hotels Systems'

Holiday Inn Worldwide systems, HIRO, HOLIDEX, ENCORE:

Comfortable with Micros and NCR point of sale systems.

CAREER EXPERIENCE

"RESORT NAME" 12/97 - PRSNT.
Multi-Property General Manager
$11 Million Limited Service Properties Project - 183 upscale rooms
"LOCATION"

SUCCESS - NOI up $475,000 for year 1998 compared to 1997
- Occupancy up 28% with park attendance increase of only 8%
- REVPAR up $20.00 and ADR up $10.00
- Employee turnover down 115%
- Advance booking rate 140% better than previous year
- 1998 property payroll of 17% compared to 31% for 1997
- Oversaw Development and Opened Yellowstone Lodge

"RESORT NAME"
SUCCESS - NOI up $475,000 for year 1998 compared to 1997
- Stopped Holiday Inn CQI scoring drop.
- Payroll cut by 50%,
- Food Cost to 32% from 56%

"RESORT NAME" 01/96 - 12/97
Assistant General Manager
151 room Beachside Full Service Resort Property in *********

SUCCESS - Helped achieve NOI of 61% for 1996 and 67% for 1997
- Increased guest rated service scores to highest levels ever
- Directed staff to a PERFECT Guest Services rating on all Holiday Inn inspections
- Rooms Division Employee turnover down 100%

"RESORT NAME" 01/95 - 12/95
Assistant General Manager
143 room Full Service Corporate Property in **********

SUCCESS - Increased Occupancy, ADR and Rooms Revenue
- PERFECT 1000 Guest Service scores on all Choice Quality Assurance Reviews
- Recognition by Charles J. Givens Organization, BMW Motors, and Milliken Industries for Outstanding Service

"RESORT NAME" 01/92 - 01/95
Student Manager
Laboratory Teaching Environment and Full Service Inn located in *********

SUCCESS - Wrote, produced and trained new manuals and procedures for Guest Services, Night Audit and Housekeeping personnel
- Professorial Aid; taught class on relief basis and tutored students

"RESORT NAME" 10/86 - 12/91
Front Office Manager - Floor Manager - Assistant to the Chef
150 room Limited Service Hotel, Restaurant & Retirement Home jointly owned in

SUCCESS - Increased Occupancy, ADR and Rooms Revenue (hotel)
- Reduced employee turnover 60% (hotel)
- Helped in closure downtime training, and launching of new concept food and beverage operation (Jamaica bay)
- Trained host, bussing and wait staff in new operations
- Completed my training in all food and beverage operations

AWARDS AND ACHIEVEMENTS

Southern Arizona Innkeepers Association Scholarship

Deans List for all semesters of university attendance

Who's Who in College 1992, 1993, 1994

USA Today - College Recognition Award 1992 and 1993

Published "Knowledge is Power: A suggested guide to sex education in our country's schools" in National Science Foundation Annual 1992. Published by Chicago Press as a college level text in 1993

"RESORT NAME" 'Your Somebody Special' - Employee of the Year 1991 (western region)
2 Quality Assurance Awards from "RESORT NAME"- 1992 and 1995

Special Recognition Award - Charles J. Givens Association in 1995

Service Standard Award - BMW Motors of America 1995

Copper Letter from Mayor of the City of Tucson - 1990, 1992, 1993, 1995, 1997

2 time candidate for Guest Services Manager of the Year for "RESORT NAME"

AT HOME & AT PLAY

Married 5 years to my college sweetheart...Melanie

New Father!!! Our first baby was born in March (it's a boy!)

Big movie buff and collector of great films and action hits

Spend free time with my wife at the park, on a lake or just lounging around

I'm most relaxed when eating a good meal and reading my newspaper

Nothing bugs me more than being none responsive or slow in that response

I love anything to do with Hotel or Restaurant design. I own piles of blueprints, books, drawings, menus, logos, samples, etc, etc, etc,

Hope to own my own hotel and home someday.

Like to get involved in the community. It's personally fulfilling and a great way to take the hotel and company into a leadership role within the community.

Please feel free to contact members of my current or past staffs. I feel that the best reflection of a managers ability is in the ability of his staff as well as through their thoughts on him as a person and as a manager.

SERVICEis the reason we work in this field. Service is the reason our guests stay with us and return to our hotels time and again. Service is the most important part of the hospitality industry and service is what I know best.
 

*********** and **** hotels have a very sophisticated program in place to ensure that the service represented by their hotels is the very best. However service goes far beyond just "book smarts". It's goes to the person, the individual and what they each need and deserve in their stay.

In each of my positions, my primary responsibility for the companies I have been with was to ensure the expectations of the guest were not only met, but exceeded. This at times has been a challenge given the requests of guests, the condition of the hotels and the attitudes of some independent owners, but I am pleased to say that I have always succeeded.

I help the staff take pride in their work, whether it is a Guest Services Representative, or a Housekeeper, or a Dishwasher. With training and example setting, a good attitude, good values and sense of self, anything can be done.

Service is not a technique, but a spirit and I think that comes across when people work with me and when the guests encounter us.

In the technical aspect of service I have been the First Concern Trainer for multiple Holiday Inn hotels, developed Continuing Service Programs and set quality control standards. I have made service plans to improve guest relations, and developed employee programs that have made each of the staffs I have had the pleasure of working with all the better and truly shine in service standards.

When you are unfortunate enough to have a problem, how that problem is solved is even more important. I have a policy that ALL guest problems be addressed and resolved beyond the expectations of the guest within 15 minutes of the report. This is essential and quite frankly sometimes it works to your advantage even more than if there had not been a problem.

A strange and fitting analogy that I always use is "if you go to a hotel and have your expectations met, nothing goes wrong, nothing special happens, there really isn't an EXPERIENCE, well that is like kissing your sister Blah. But if you go and have a problem and that problem is resolved above and beyond, well then, the guest has had an EXPERIENCE and they will go back and tell all they're friends how GREAT things turned out." You can actually GAIN guests when you resolve troubles properly, and at the very least, you are assured of not losing the guest above.

We all know that the opposite is true too. For every guest you loose because of a poor stay, poor response to a problem, or a service issue, they will tell ten people and the estimate is that it will double at the least thanks to the advent of the internet.

SERVICE is the key and with me you can be assured that it will be the Number 1 concern of the employees and a source of pride for everyone Including the guests.

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 DETAILS:
 

Summary

An Executive Management Professional with 20 years of successful leadership experience in highly competitive industries.  A solid, verifiable track record of producing profits and continually raising standards of quality and customer service.

Skills

Dynamic Customer Service Expert.
Keen Planner with the ability to analyze market data and develop effective business strategies.
Superior Leader who has motivated staffs and teams to perform beyond forecasted goals.
Efficient Organizer, able to manage a variety of tasks simultaneously.
Exceptional Problem Solver who can find 'win-win' solutions.
Excellent Communicator, both verbal and written.
Experienced Administrator, Instructor, and Trainer.
Knowledgeable in a wide variety of computer applications.
Owner of 3 successful restaurants over the past 5 years.

Professional Experience

"COMPANY NAME" 1997-Present
Proprietor/Secretary/Treasurer
A restaurant owner/management partnership, which bought and renovated older restaurants.
Manage day-to-day operations of the business.
Hire, train, evaluate, supervise, and schedule managers and employees.
Create effective marketing strategies designed to generate new revenues.
Developed successful fare and designed menus.
Responsible for inventory control.
Oversees facilities' maintenance.
Responsible for high level of customer satisfaction based on excellent service and quality product.

"COMPANY NAME"
Owner/Operator
Designed attractive bar and patio in appealing setting.
Managed 10 employees.

Professional Experience
"COMPANY NAME"
Owner
Remodeled an existing bar into an authentic Irish Pub.
Increased sales from $550K to $850K in first year.
Managed 30 employees and managers.

"COMPANY NAME"  1992-1998
Owner
Managed day-to-day operations of the business.
Hired, trained, evaluated, supervised, and scheduled 30 employees and managers.
Created effective marketing strategies to grow sales to $1.8 million in year one.
Responsible for inventory control.
Oversees maintenance of 10,800 square foot facility'.
Responsible for high level of customer satisfaction based on excellent service and quality product.
Developed banquet facility, which attracted a variety of organizations as clients as well as generating higher profit margins.

"COMPANY NAME" 1989-1992
Manager
Created an industry pool league to increase weeknight customer traffic and generating additional revenues of $800 an evening.

Education

Associates Degree in Hospitality Restaurant Management
St. Louis Community College at Forest Park

Restaurant Hotel Industry Management
Purdue University

Hotel Restaurant Manangement
College of Boca Raton, Florida

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:	Education New England Institute of Technology 1994 culinary graduate Lowry Technical School 1989 graduate Ramstein American High School 1985 graduate Experience ***************  Executive Chef 09/98-Present *********  Restaurant Executive Chef 06/97-09/98 **********  Restaurant Head Chef 03/96-05/97 ***********  Restaurant Head/Sous Chef 06/95-03/96 ************  Cafe` Sous Chef 08/94-06/95 ***********  Sous Chef 10/93-07/94 U.S. Air Force E-4 01/89-09/93 I Have a great work ethic and work great with others (not one of those screaming Chefs) Exceptional at Keeping food cost low while keeping the food standard and quality High. Customers always come back while I am operating the kitchen
Degree:	2 Year Degree
Experience:	More than 5 Years
Will Travel:	Road Warrior
Desired Job Type:	Full Time
Desired Employment Type:	Employee
Location:	US-NY-
Relocate:	World
Citizen:	Yes
Security Clearance:	Yes
Contact
Company:
Email:
Name:	Chef Glenn
Phone:
Fax:	same
Contact Type:	Job Seeker
Miscellaneous
Categories:	Executive,Food Services,Hotel - Motel,Professional,Restaurant
Last Change:	1999/03/20 21:10:

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

                                Address....

    CAREER OBJECTIVE & PROFILE:
    An enthusiastic professional devoted to the aspect of Food &
    Beverage services in a Quality Hotel. A dependable, honest and
    responsible Executive Food & Beverage Professional willing to
    accept challenges and eager to learn. My ultimate goal would be to
    become a General Manager and/or Corporate Top Executive.

    ACCOMPLISHMENT:
    Key results achievements in the areas of quality service,
    performance, budgeting & financial results. Hotel openings &
    remodeling experiences. Management of Operation & Feasibility
    studies. Elaboration of yearly budget and projections. Capable of
    directing as many as 350 employees. Consistent record in
    maintaining low turnover rates and containing F & B cost 15-20%
    below plan while delivering unexcelled quality in Cuisine &
    Service. Scoring unequaled high marks for cleanliness.

    [*]HOSPITALITY EXPERIENCE:

    [*] Name of Organization, Spain. 05/98 - present

    * Name of Organization .( Venezuela )Senior Food & Beverage
    Director. Opening
    681 Rooms, 5 Restaurants, 4 bars, 28 Meeting Rooms, Room Service &
    Royal Floors.

    [*] Name of Resort, Dominican Rep. 02/97 - 05/98

    * Name of Resort.(Dominican Rep) ood & Beverage Manager

    * Name of Resort.(Margarita Isle) Resident Manager. Opening

    * Name of Resort.(Venezuela) Food & Beverage Manager.

    [*] Name of Resort S.A. France. 11/93 - 02/97

    * Name of Resort.(Dominican Rep) Food & Beverage Manager.

    * Name of Resort.(Mexico) Food & Beverage Manager.

    * Name of Resort. (USA)Assistant F & B Manager. Opening

    * Name of Resort.(Mexico) Assistant Food & Beverage Manager.
    Opening

    * Name of Resort.(Bahamas) Opening
    Assistant Food & Beverage Manager.
    Assistant Financial & Administartive Manager
    Food & Beverage Storekeeper Chief.
    #1 Dive Resort in the World. Rodale`s Scuba Diving & Gold List
    Conde Nast Traveler.

    [*] Name of Resort CARACAS. 09/93 - 11/93
    Chief of Bar / Bartender. 660 persons

    [*] Name of Resort. 1989 - 1992
    Banquets Coordinator. Banquets & Conventions up to 6000 pax.
    [*]Name of Resort de Rang 1988.
    [*]Name of Resort. Waiter 1987.
    [*]Name of Resort Busboy 1986.

                                    [*]

    [*]EDUCATION & TRAINEE:

    [*]HOSPITALITY MANAGEMENT 1989 - 1993
    HOTEL SCHOOL OF VENEZUELA
    Sponsored by The Hague Hotel School. Holland.

    [*] Name of Resort PUERTO VALLARTA.Mexico 12/98-01/99
    Food & Beverage Management Seminar.

    [*] Name of Resort USA. 1994
    Food & Beverage Assistant Management Trainee. 4 Weeks.

    [*] Name of Resort.(Martinique) 09/92 - 11/92
    Room Division Management Trainee.

    [*] Name of Resort.(Guadaloupe) 06/92 - 09/92.
    Food & Beverage Management Trainee.

    [*] Name of Resort.(Aruba) 12/91 - 02/92
    Food & Beverage Operative & Management Trainee.

    [*] Name of Resort.(La Guaira) 09/90 - 04/91
    Food & Beverage Operative & Management Trainee.

    [*]SKILLS
    *Multi-lingual,fluent verbal & writen in
    Spanish,English,French,and some of German.
    *Organized & participated in several promotions & gastronomic
    festivals.
    *Involved in the pre-opening organization,opening & operation of
    several hotels throughout the caribbean, Venezuela,Mexico & USA.
    *Recipient of Scholastic Grant for outsanding academic record and
    excellency by the prestigious Grand Marshall of Ayacucho
    Foundation of Venezuela.
    *Computer skills & for several years practical experience in
    computer programming of stock, budget and cost control of Food &
    Beverage Services.
    *Hotel Administration Post Grade Professor. Dominican Rep.
    *Willing to relocate and travel.

    E-mail:

 PLEASE REQUEST RESUME FOR DETAILS:
 

OBJECTIVE

Management position in the hospitality and food service industries which
will offer continuing opportunity for ongoing challenge and advancement.

HIGHLIGHTS OF QUALIFICATIONS

Over 14 years of proven management experience in virtually all aspects of restaurant and resort operations.
Proven track record in increasing profits through close monitoring and coordination of all operations.
Experienced in cost accounting, inventory management and P&L reporting.
Excellent customer service skills.  Increase profits by exceeding the guest’s expectations and close monitoring of all controllables on P&L.
Strong work ethic; accustomed to long hours; willing to “go the extra mile” in any assignment.
Self-directed, well organized and innovative.  Attentive to detail and follow through.
Low employee turnover due to increased employee morale and implementing team-building programs.

PROFESSIONAL EXPERIENCE
 

"RESORT NAME:", Catalina Island, Ca.                                            7/96 - 8/98
Food and Beverage Manager
           Directed all food and beverage activities for this 800-acre resort located on Catalina Island.
             Food and beverage locations included two high volume nightclubs, patio dining, 300 seat
                restaurant, 100-seat diner and catering services for groups from 25 to 750 guests.  Hired,
                trained and supervised a staff of 125 employees.
In first full year increased net profit by 25%.
Received “Menu of the Year” award in 1998 from the California Restaurant Assoc..

"RESORT NAME:", , Mesquite, NV.                       4/95 - 7/96
Assistant Food and Beverage Director
                Originally hired to assist resort in specifying demographics for this upscale resort.  Promoted
                To Assistant Food and Beverage Director when resort opened.  Responsibilities included
                management development, employee retention, daily, weekly and monthly P&L reports and
                implementing new concepts and suggestions by the owner, Merv Griffin.  Hired, trained and
                supervised a staff of 150 employees.

"RESORT NAME:", , Utah, Florida, California                              1/93 - 4/95
Area Director
                Originally hired as General Manager for a franchise located in Utah.  After one year was
                promoted to Area Director for corporate owned stores in the South Florida area.
                Responsibilities included General Manager development, store inspections and generating a
                weekly P&L statement.

"RESORT NAME:",
General Manager, *********, Provo, UT.                                                    12/89 - 1/95
               Transferred from Hometown Buffet (below) to *******, a new concept restaurant for ******               Inc..  Responsible for concept development, menu design, staffing, training and general
               operations.
When restaurant opened it immediately became #1 store in sales volume.

"RESTAURANT NAME:",
Kitchen Manager, ********, Taylorsville, Layton, UT.
            Managed a kitchen that served 11,000 guests a week.  In charge of labor/food cost control, food
              quality, ordering and all other kitchen operations.  Supervised a staff of 65 employees.
Selected from among 300 in-house applicants to start up Galaxy Diner.

"RESTAURANT NAME:", , Laguna Beach, Newport Beach, CA.                 2/85 - 4/90
General Manager
               Responsible for 70 employees at this 50s style diner.  Management duties included scheduling,
               training, evaluations inventory control and sales analysis.  Used Lotus 1-2-3 for accounting
               and operating records.  Transferred to *****************  franchisee, in 1988.
Consistently received bonuses based a managing controllable on P&L statement.

STEWART ANDERSON’S BLACK ANGUS, Orange County, CA.              1/80 - 2/85
Server Trainer
               Originally hired as a food server.  Transferred to the kitchen in 1983 as souse chef and then
               was promoted to server trainer in 1984.  Was in charge of  training all new front of the house
               employees when new restaurants were opened.  Supervised a training staff of 25 people.
 

EDUCATION

Pepperdine University
Business Management

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:

Please Request Resume for Details:

Objective
 To become part of a team in the corporate sector of a successful restaurant  company, and apply my knowledge in order to improve this company’s goals

 Summary of qualifications
During the past 4 years I have been part of the growth of  **********, a concept of Company Name. My position in the past 3 years is that of Regional Task     Force Manager. My duties include the following:
*  Responsible for  the improvement of food cost, labor cost , budgeting, and other    controlables in                  problematic stores
* Directly responding to the Area Director in the developing of action plans for     manager training, unit sales, and budgets for 32 stores in the region.

Professional experience
 1996 - 1999 Company Name. Houston,Texas
 Regional Task Force Manager
 * Responsible for 32 + stores. Function as a regional manager, responding directly to the Area Director. Travel to stores that are nor performing up to company standards and develop action plans with the general managers in order to bring   the store to budgeted levels.

1994-1996         Restaurant Name                         Houston ,Texas
 Front Manager/Bar Manager
 Responsible for training and development of front staff, and bar staff.  Responsible for the implementation of labor cost controls and bar cost  controls.

1992-1994         Company Name                         Baytown, Texas   General Manager
*  General Manager responsibilities, which included sales marketing plans, labor food and other controllables.

 Education
 1985 - 1989 Texas A&M University B.S. Agricultural Economics

 Languages
 Very fluent in Spanish

 interests
 Golf, Softball, Reading, writing

PLEASE REQUEST RESUME FOR DETAILS:

Objective: To obtain a General Manager position with a progressive company offering security, challenging opportunities and career growth.

Experience:

Oct 1998                   "NAME OF COMPANY", Texas
 April 1999                            General Manager
 

Dec 1996                      "NAME OF RESORT", Dallas, Texas
To Oct 1998                  General Manager

Managed all facets of hotel operation.  Duties included: public relations with home office and customers, marketing, interviewing prospective employees, supervision and management of approximately 25 staff, training new employees, assisting front desk during busy times, covering all shifts as needed, counting hotel monies, preparing bank deposits and hotel reports, payroll, staff scheduling, and ordering supplies.
 

Oct 1995   "NAME OF HOTEL", Dallas, Texas
to Nov 1996  Guest Services Representative

Assisted general manager in all facets of hotel operation.  Duties included:  training employees in the areas of guest services, pbx, answering phones, money handling, checking in and out guests, taking reservations, interacting with housekeeping and security.

Jan 1994   "NAME OF HOTEL", Dallas, Texas,
to July 1995  Assistant Concierge

Assisted guests with luggage and other hotel needs during their stay in the hotel while gaining experience in American culture and use of the English language.  Directed guests to special interest sites and restaurants in the Dallas metro area.  Translated French/English and English/French for hotel management and sales/catering department.  Added to the European ambiance of this French managed hotel chain.

Dec 1993   "NAME OF COMPANY", Albuquerque, NM
to Feb  1994  Front Desk Clerk

Duties included checking in and out guests, taking reservations, answering phones, handling money,  interacting with housekeeping.  Gained experience in American culture and use of the English language.

August 1993   "NAME OF COMPANY", Denver, CO
to Nov 1993  Concierge

Assisted guests with luggage and other hotel needs during their stay in the hotel.  Gained experience with the American culture and the English language.   Sold tickets for the airport shuttle service and made guest reservations in area restaurants.  Directed guests to special interest sites in the Denver area.

1987 to   "NAME OF COMPANY", Paris, France
March 1993  Assistant Concierge

Assisted guests with luggage and other hotel needs during their stay in the hotel and assisted American and English clientele with the French/English language.  Directed guests to special interest sites and restaurants in Paris.

1984 to 1987  Grand Hotel de Paris, Paris, France
   Assistant General Manager

Scheduled housekeeping and guest services personnel, trained guest services personnel, assisted General Manager in formulating budgets and reports, and  analyzed hotel statistics for marketing purposes. Training included answering phones, taking reservations, checking in and out guests, and money handling.

1981 to 1984  Hotel de France, Tours 3700, France
   Night auditor & Front Desk Clerk

Duties included counting daily monies, verifying receipts and taking care of wake-up calls.  Front Desk duties included checking in and out guests, taking reservations, answering phones, handling money, and interacting with housekeeping.

Education:

1983 to 1985  Faculty of Law of Tours, Tours 3700, France
   Graduated

   Certificate CAPA
MA in Law(French degree)

1981 to 1983              ALPINE:  IHTTI School of Hotel Management
                                   Neuchatel, Switzerland    BA (Hotel Diploma)
 

1977-1980 Ecole St. Margurite, Tours 3700, France
Graduate
Diploma CAP(Accounting)
 

                                   Duo languages: French, English (Little german).
 
 

References:  PROVIDED ON REQUEST

>>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.
>>
>>REFERENCES UPON REQUEST

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.

SKILLS

 Microsoft Word  Group Leadership  Modern and Classic Culinary Influence
 AmiPro   Report Writing  Current Service Safe Certified
 Windows 95  Employee Training  Menu Research and Development
 Microsoft Excel     Employee Manuals  Small Business and Corporate Experience
 PC & MAC  Inventory Control  Kitchen Layout and Design

Work Experience
   "COMPANY NAME"
March 97' - Present  Executive Chef
                 Responsible for purchasing and cost controls for a $2.5 million per year New England bistro.  All aspects of personnel and training of staff of twenty-five.  Creation of specials and seasonal menus with a focus on impact to profit and loss statement.  Main challenges overcome: elevated food costs, suppressed check average, and excessive employee turnover.

   "COMPANY NAME"
November 95' - February 97' Manager
                 Saw to the day to day operations of the ski resorts high-end bistro, with emphasis on wine selection, entertainment, décor, employee policy, and cash close outs.

   "COMPANY NAME"
June 94' - October 95' Executive Chef
                 Established a unique fine dining venue for a twenty-two room New Hampshire country inn.  Our clientele consisted mainly of travelers from New York City and Boston.  Major projects consisted of, menu development, kitchen design, product procurement, dining room layout, and systems of service.  Result, an eclectic world style bistro that was met with rave reviews.

   "COMPANY NAME"
August 93' - May 94'  Manager
                 Established interview and training process for dining room staff. Devised employee manuals, and was responsible for floor supervision, nightly cash out and maitre'd duties.

   "COMPANY NAME"
April 91' - October 92' Account Representative
   Marketing products for exclusive seafood purveyor.
            Established an extensive background in the international seafood market.

   "COMPANY NAME"
January 90' - February 91' Medical Representative
            Marketing medical services to doctors, hospital and skilled care facilities.

   Blake Edwards and Julie Andrews
June 89' - October 89' Personal Chef aboard their yacht

   "COMPANY NAME"
February 86' - May 89' Chef de Cuisine
                 Supervision and training of kitchen staff.  Menu planning and preparation.  Responsible for food costing, ordering and inventory.
  Education
   Cuesta Community College -Completed studies with honors

   California Polytechnic State University at San Luis Obispo
    B. S. Business Administration, Concentration Management

PLEASE REQUEST RESUME FOR DETAILS:
 SUMMARY

 Results orientated operations manager committed to cost effective business solutions, customer
 satisfaction, employee development and maintenance, vendor negotiations, and quality control. A resourceful team player with excellent communication skills and the ability to prioritize and work well under pressure.

 PROFESSIONAL HISTORY

"COMPANY NAME" - Present
 General Manager

 Reported to the District Manager. Responsible for all property operations, maintaining and increasing occupancy goals, staff development, building and strengthening clientele relationships.

 · Implemented property marketing and direct sales plan to maximize occupancy. Maintained
 occupancy levels in the high 90 percentile.

 · Trained, developed and managed property staff for maximum productivity and effectiveness.

 · Coordinated and oversaw front desk, housekeeping, laundry, and maintenance functions.

 · Molded and supervised staffs guest service and hospitality practices, ensuring guest satisfaction.

 · Controlled labor costs, property budget costs and inventory levels.

 · Coordinated and carried out training for all new managers within our district.
 
 
 

 "COMPANY NAME" (June 1996 - Oct. 1997)
 Front Office Manager

 Reported to the General Manager. Responsible for all front office operations.

 · Oversaw the hiring and development of front office staff.

 · Responsible for maintaining room inventory controls to ensure maximum occupancy.

 · Ensured direct bill accounts were promptly invoiced and kept within 60 days past due status.

 · Took an active role in creating a yearly operating budget.
 
 

 "COMPANY NAME" (Nov. 1994 - June 1996)
 Night Audit

 Reported to General Manager. Responsible for daily reports.

 · Ensured the daily reports were completed accurately in a timely manner.

 · Ensured credit cards were balanced, and direct bills were filed and ready for invoicing.

 · Oversaw the safety and security of the guests during night shift.
 

 EDUCATION
 Associate Degree - Accounting
 

 REFERENCES AVAILABLE UPON REQUEST

 Details
        Desired Job Type:
                       Full Time
                                                  Location:
                                                          US-MN-Minneapolis
 Desired Employment Type:
                       Employee
                                                  Relocate:
                                                          World
                Degree:
                       2 Year Degree
                                                 Will Travel:
                                                          Up to 50%
             Experience:
                       At Least 3 Years
                                    Citizen/Security Clearance:
                                                          Yes/No
 

Dear Hawaii Careers

Hello.  My name is ********. I am a male from Japan. I have graduated
from University of Nevada, Las Vegas as a hotel administration major since
August, 1998.
Recently, I am looking for some opportunities for working in Hawaii State
because of my experience. I was educated from UNLV, Hotel College and I
learned a lot of special things regarding Hotel, Restaurant, Casino, and
Resort.
I believe Hawaii is the best dream island to create my future experience as
a hotel employees. Therefore, please help me finding some good places to
create my experience.  If you give me a chance, I will appreciate to you.
 

   * Read, Write, and Speak in both English and Japanese
   * Strong oral communication ability
   * Excellent knowledge and experience about hotel, restaurant, and casino
   * 3 year work experience in the hospitality field

                                  Education

   * University of Nevada, Las Vegas (Aug, 1995 - Aug, 1998)
   * Community College of Southern, Nevada (Sep, 1993 - May, 1995)

                             Relevant Experience

   * "COMPANY NAME" ( Dec, 98 - May, 99)
   * (Take care of the V.I.P guest from Japan as a Tour Guide.)
   * "COMPANY NAME" (Sep, 98 - Nov, 98)
   * (Take care of the guests checking in.)
   * "COMPANY NAME" (June, 96 - Jan, 98)
   * (I was working for Japanese Concierge Department and Front Desk Clerk.)

                                    Other

   * I have been introduced by several major japanese tour books as a
     Japanese  worker in Las Vegas Casino. ( I introduced  Hotel ******
     for the travelers. )

Objective:   Secure a challenging position in purchasing management.

Capabilities:
  Negotiate contractual agreements through competitive bid process
         * Open new properties and projects through resourceful
             and innovative systems
          *Implement and install a computerized purchasing system
          *Develop a “Just in Time”  purchasing methods
          *Source vendors and products throughout the nation
          *Work closely with Executive Chefs and Restaurant Management
            to enhance the quality of products, while reducing costs
          *Build motivated purchasing teams through good people people
            skills Reduce inventory levels through end user focused negotiations
            with vendors Evaluate value as it relates to price, quality and service
          *Adhere to corporately negotiated national contracts

Experience:
                August-November 1998
                Purchasing Manager
                Caesars Casino and Resort ****

October 1997-July 1998
                Purchasing Manager
                "Hotel Name"

April 1996-October 1997
                Purchasing Manager
                "Hotel Name"

November 1991-September 1995
                Director of Purchasing
                "Hotel Name"

September 1989-September 1991
                Director of Purchasing
                "Hotel Name"

April 1987-September 1989
                Director of Purchasing
                "Hotel Name"

September 1980-April 1987
                Director of Food Services
                "Hotel Name"

September 1973-September 1980
                Director of Food Services
                "Hotel Name"

Education:
 Instructor                                          Northern Virginia College
 Indiana Vocational College                Food Service Management
 Indianapolis, Indiana                          Annandale, Virginia
Interests:
Bridge, Cooking, reading, lap swimming and volunteer work

Excellent references available on request
 
 

PLEASE REQUEST RESUME FOR     DETAILS:
 
 

OBJECTIVE: ___________________________________________________________________________

To secure a permanent managerial position with a positive and forward thinking hotel company where I may utilize my talents and experience to achieve STRONG POSITIVE RESULTS.

PERSONAL: ___________________________________________________________________________

Born the 15 June 1973 in