Restaurant Manager and/or Catering Director Resume
|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|Desired Job Location: Short Hills, New Jersey
||Date Posted: 7/13/2009
|Type of Position: Full-Time Permanent
||Availability Date: August 2009
|Desired Wage: 52,000
||U.S. Work Authorization: Yes
|Job Level: Management (Manager, Director)
||Willing to Travel:
|Highest Degree Attained: Other
||Willing to Relocate: No
Extremely self-motivated manager with strong interpersonal skills, I seek to apply my expertise and incorporate them in a forward thinking professional organization while fostering opportunities for further growth and development. I have progressive experience in all aspects of management. My strongest skills include managing and prioritizing daily operations, special event planning and providing exceptional customer service. I possess excellent communication skills and work well independently, as well as in a team environment.
2005 - 2007
Compass Group, NJ
Catering Director for Pfizer Pharmaceuticals
Set-up and supervised all catering needs, small or large for all meetings and events for multiple sites in NJ & NY.
Processed billings, managed scheduling of staff, hiring and training of staff and forecasting sales.
2004 - 2005
Glazier Restaurant Group, NJ, NY & TX
Strip House Restaurant, NJ
Assistant Food & Beverage Director & Sommelier
Responsible for selecting wines for the wine list, in addition to updating and maintaining inventory.
Training and scheduling a staff of 50. Supervision of the dining room during service, as well as providing assistance to the staff throughout service.
Updating changes in menus (restaurant, bar & room service menus), both manually and on POS Systems.
Involved in supervising, public relations and handling of all gross receipts and house accounts, including banquet sales.
2002 - 2004
Event Planning Coordinator for Pfizer Pharmaceuticals
Scheduled, planned and organized meetings and events, small and large scale, for both Peapack and Bridgewater sites. Maintained constant communication with clients to ensure customer satisfaction.
1996 - 2001
Smith & Wollensky Restaurant Group, NY * Cite, Manhattan Ocean Club, Park Avenue Cafι
Restaurant Manager/Sommelier/ Maitre D
Managed, trained and motivated a staff of 40-60 at each restaurant
Opening and closing restaurants
Handled gross receipts and house accounts of over 10 million annually
Managed inventory of wines, liquor and restaurant wares, programmed POS computers
Controlled and processed payroll
Coordinated and supervised private catered functions, such as parties, charity events and wine tasting events
Increased wine sales by 35% by having regular wine tastings implemented into our staff meetings and pairing foods with wines, improved service standards through proper training
Responsible for 500-800 meals per shift
1994 - 1996
The Plaza Hotel, The Edwardian Room; NY
Restaurant Manager/ Maitre D
Responsible for the training and supervision of all wait-staff
Resolved customer service issues and employee union disputes
Provided monthly and yearly payroll forecasts and processed payroll
Intermittently managed The Palm Court, The Oak Room and The Oak Bar at the Plaza
Coordinated and managed the Power Breakfast which ranked # 1 in N.Y.C.
Increased wine sales by 25% through proper training
1993 - 1994
Barelis, Secaucus; NJ
Restaurant Manager/ Maitre D
Managed day-to-day operations, including ordering and maintaining liquor inventories of $350,000
Trained and supervised all wait staff, kitchen staff and bartenders
Responsible for the planning, supervising and scheduling of all private functions
Processed gross receipts
1991 - 1993
Hilton Hotel, The Garden State Restaurant; NJ
Restaurant Manager/ Maitre D/Front Desk Agent/Concierge
Responsible for the hiring and training of all wait staff
Ordered and maintained all food and beverages
Planned menu specials
Processed payroll and schedules
Created a more marketable menu and wine list by pairing menu items with wines
A.S. in Hotel and Restaurant Management, Middlesex County College, NJ
Higher Certificate Sommelier Degree from WSET (Wine & Spirit Education Trust)
The American Society of Sommelier Degree
Servsafe Trained (Applied Food Services Sanitation Program)
TIPS (Training for Intervention Procedures by Servers of Alcohol)
Fluent in Portuguese
Various Hilton Hotel Managerial Workshops and Seminars
Open Table.com, Micros, Squirrel, Digital Dining, CLS Systems, and Windows
Restaurant Consultant (Locations available upon request)
Winemaker with The Wine Room in Livingston NJ for four years
Gourmet Cooking & Recipe Collecting
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