Waiters/Waitresses

^{GOOD SOLID BACKGROUND IN FOOD AND BEVERAGE WITH A LOT OF EXPERIENCE}

^{Different conditions and responsiblities...Well seasoned and willing to relocate}

PLEASE REQUEST RESUME FOR MORE DETAILED INFORMATION

OBJECTIVE To achieve a position in management within the hospitality industry which will utilize my experience in food and beverage. A position that includes abilities that can be effectively applied with an organization offering definitive opportunities for growth, advancement, and recognition.

EXPERIENCE

RESORT NAME 1998 FOOD AND BEVERAGE DIRECTOR. 4 diamond. 200 rooms. Overall control of the resort's fine dining restaurant and lounge, kitchen, banquets, country club, managers and staff. Director of coordination between Sales, Catering, Banquets, and Executive Chef. Created policies and procedures for all departments, re-instituted quality service and presentation standards throughout all departments. Maintained tight labor controls to budget without sacrificing service standards, food and beverage accountability, and controls.

RESORT NAME AND LOCATION 1994 - 1997 BANQUET/CONVENTION SERVICE COORDINATOR. Supervision and staffing of captains, servers, housemen, bartenders, and audio-visual for 32,000 sq. ft. convention facilities. Liaison betweenmeeting planners and sales, catering, kitchen, and front desk. Reduced turnover rate by 40%.

RESORT NAME AND LOCATION 1992 -1994 DIRECTOR OF FOOD AND BEVERAGE. Overall control of kitchen, bar, service, and set-up of a staff of 40 for 7000 members. Created existing catering and food menus, daily and monthly P & L, policies and procedures. Only Director past or present to maintain costs at optimum levels to show yearly profitability.

RESORT NAME AND LOCATION 1990 - 1992 DIRECTOR OF FOOD AND BEVERAGE. 290 rooms, 20,000 sq. ft. convention space. Overall control of kitchen, service, banquets, bar, and set-up for staff of 30. Established and implemented existing safety incentive program, reducing injury and breakage by 25%, and training program reducing turnover by 60%.

RESORT NAME AND LOCATION 1987 -1990 CONVENTION CENTER COORDINATOR. 440 rooms. 4 diamond. Control of 25,000 sq. ft. Convention Center and outlying properties for catering and meetings. Supervised captains, servers, housemen, bartenders, and stewards. Created existing Departmental Manual. Reduced staff turnover from 90% to 25%.

RESORT NAME AND LOCATION1982 - 1987 RESTAURANT MANAGER & BEVERAGE MANAGER. 440 rooms. 4 diamond. 50,000 sq. ft. convention facilities. Member of the award-winning resort's opening management team. Supervised and staffed 60 employees for resort's 5 outlets. Reorganized the Western theme outlet for public and banquet use of up to 1000 people. Annual gross profitability in outlet of approx. $1M in food and beverage.

*** AVAILABLE TO RELOCATE ***

Thank you for your consideration. I look forward to your reply.