Restaurant Manager and or Catering Director - Restaurant Bar Club Food
Restaurant Manager and or Catering Director - Restaurant Bar Club Food
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Restaurant Manager and/or Catering Director Resume


Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 27737
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


Objective:
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.



Experience:
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
Aramark
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
Bareli’s, 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



Education:
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
• CPR Certified
• 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
• Ballroom Dancing


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