Experience

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  Jumping Brook Country Club

  • Neptune, New Jersey, United States

  • Director of Food And Beverage

    • Jul 2022 - Present
    • Neptune, New Jersey, United States

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  Hotels Unlimited, Inc.

  • New Jersey, United States

  • General Manager

    • Apr 2021 - Jul 2022
    • New Jersey, United States

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  Wave Resort

  • United States
  • Hospitality
  • 1 - 100 Employee

  • Food & Beverage General Manager

    • Sep 2019 - Mar 2021

    • Responsible for the financial success of the Food & Beverage department including leading weekly P&L meetings, forecasting and budgeting. • Included in the hotel’s MOD program which oversaw front desk, engineering, security and overnight operations.• Built the framework of the departments COVID 19 plans to safely reopen 2 full-service restaurants & coffee shop within the state guidelines.• Served as the department’s lead in Human Resources in regards to recruiting, interviewing, hiring and onboarding. • Successfully built a new revenue center for the department and hotel which significantly increased sales from the previous year.

  • Beverage Director

    • Mar 2019 - Dec 2020

    • Developed, implemented and maintained all aspects of the beverage program; from standard operating procedures, to standard financial procedures for the property’s 2 full-service restaurants, coffee shop, pool bar and event space.• Developed training materials and performance management programs to help ensure employees understood what was expected of them.• Responsible for building beverage menus for the property’s 2 full-service restaurants, pool bar and event space.• Responsible for payroll including tips and time management of my team.• Set up relationships with vendors including alcoholic, non-alcoholic, retail, linen and equipment rental.

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  Hyatt Regency

  • Princeton, New Jersey

  • Restaurant Manager

    • Mar 2018 - Apr 2019
    • Princeton, New Jersey

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  The Asbury Hotel

  • Asbury Park, New Jersey

  • Director Of Food And Beverage

    • Mar 2016 - Feb 2018
    • Asbury Park, New Jersey

    Voted No. 1 new hotel in the country by USA TODAYNamed one of the best new hotels in the world by Travel + Leisure MagazineThe Asbury mashes up Asbury Park's Victorian-era history, rock-n-roll present, and shiny future into a new kind of social hub. Inside The Asbury, our lobby is the action-filled center of the hotel with everything designed for perpetual motion. The front desk and check-in doubles as The Counter, a grab-and-go kitchen where guests can fetch keys, order coffee, or buy something from the retail store. A ground-floor lounge is Asbury Park's rec room, with pinball machines, board games - and a communal table for travelers who want to feed off the energy and get some work done. The Asbury, under the design direction of Anda Andrei, the creative lead for the entire Asbury Park redevelopment project, and Bonetti Kozerski Studio, have created a quintet of new venues that are sure to become the compulsive hangout for guests, locals, and visitors alike.• Developed, implemented and maintained all aspects of the food and beverage department; from standard operating procedures, to standard financial procedures for the property’s 7 outlets.• Maintained a 16% beverage cost during the first year of operation.• Hired, trained and managed a team of over 70 employees for properties first year of operation.• Budgeted departmental expenses and revenue for second year of operation.• Intricate part of the MOD schedule that included overseeing front desk, housekeeping, engineering, and security operations. • Consistently overachieved budgeted revenue goals while cutting expenses. • Built both food and beverage menus for 7 different outlets.

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  Ocean Place Resort & Spa

  • United States
  • Hospitality
  • 100 - 200 Employee

  • Food and Beverage Manager

    • Jun 2015 - Mar 2016

    •Spearheaded the planning and execution of large dining events including Thanksgiving, Christmas and New Year’s Eve.•Built a customer database to utilize in an email campaign to keep former guests involved with future events and happenings in the resort.•Worked closely with other departments to ensure total customer satisfaction in all areas.•Coordinated food and liquor tastings to increase revenue streams during the off season.

  • Food and Beverage Supervisor

    • Sep 2014 - Jun 2015

    Guests arriving at Ocean Place Resort & Spa find themselves face to face with its most prominent neighbor: the Atlantic Ocean. Just beyond a sleek lobby adorned with mid-century furnishings, a 70-foot marble bar and a stone fountain, the tumbling waves offer an enchanting welcome to the shore.After a transformative multimillion-dollar redesign , the only beach resort between NYC and Atlantic City brings a fresh, modern style to the seaside town of Long Branch, New Jersey. There are myriad pleasures to explore: beautifully designed rooms and suites with views that soothe and exhilarate at the same time. seaview Restaurant & Lounge , a chic dining space opening onto a beachfront terrace, showcases unique, chef-crafted coastal cuisine while the Martini Bar is the ideal gathering spot for casual dining and drinks. Replenish at The Spa , a wellness sanctuary offering indulgent treatments, or lounge by the oceanfront pool.Whether you’ve come to play, dine, relax, celebrate or simply escape, Ocean Place Resort & Spa is easy to reach, but impossible to leave.•Oversaw teams of over 100 servers across 8 outlets of the resort•Conducted employee reviews to ensure maximum productivity.•Directly responsible for turning unexperienced employees into fine dining servers.•Responsible payroll including tips and the time management of my team.

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  Hakkasan Group

  • United States
  • Hospitality
  • 700 & Above Employee

  • Marketing Host

    • Feb 2013 - Aug 2014

    Hakkasan Group is a worldwide entertainment, dining, nightlife, and hospitality company with establishments currently located across the U.S., Europe, Middle East, and Asia. Its namesake is taken from its Michelin-star restaurant that set the high-level standard for the group’s umbrella of diverse brands. Its ‘brand-first’ philosophy builds dining, nightlife, day life, and soon-to-be hotel concepts into world-class lifestyle hospitality brands, all with a focus on service, design, innovation and the experience.VIP Marketing HostSpearhead strategic marketing and promotional campaign initiatives in launching the HQ brand for the grand opening of two multimillion dollar revenue generating entertainment venues. Function as a host to high profile guests and casino players; provided superior standards of service in ensuring customer satisfaction, retention and repeat business.• Generate revenue through the development and servicing of relationships with existing and potential target customers in the sale of bottle service. Responsible for the overall quality of service offered to patrons; accommodating and anticipating guest needs and guarantying all service standards meet Hakkasan guidelines.• Maintain a high-level of visibility within venue during hours of operation ensuring efficient and smooth flowing operations. Exercise outstanding interpersonal and analytical skills to timely and effectively resolve customer complaints and discrepancies, assuring that all guests are dealt with in an efficient and courteous manner without loss of client goodwill or risk of further escalation.• Directly responsible for personally accommodating all of our VIP clients, establishing and nurturing positive long-term business relationships with customers, and actively reaching out to our VIP clients to continually ensure their satisfaction and elevate guest retention and referrals.

  • Promotions Manager

    • Sep 2009 - Mar 2013

    Hakkasan Group is one of the US's leading nightlife, lifestyle marketing, and event management companies, with past/current clients including Ameristar Casinos, MGM Resorts, Mandalay Bay, Hard Rock Hotel and Casino, Revel Resorts, HQ Nightclub and Beach Club, Bacardi, Tiesto, Anheuser Busch and many more. AMG's skill set includes concept and brand development, nightclub management, lifestyle marketing, event production, event marketing and promotions, web technology, creative services, and talent negotiation.•Managed teams of over 50 promoters across 7 properties for 16 venues.•Conducted weekly employee reviews to ensure maximum productivity.•Trained new hires to become efficient promoters and managers. •Responsible for the time management of my team.•Advertised the club and special events to increase revenue.•Traveled to New York City as a consultant on opening a new venue.•Maintained customer satisfaction by working closely with guests.•Developed relationships with clients to ensure repeat business.

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  Paddy MacDonald's Ale House

  • Bartender / Manager

    • Jun 2008 - Aug 2009

    Maintained customer satisfaction by developing relationships with guests.Utilized proper inventory methods to ensure product freshness.Closely followed co-workers to properly hone my skills.Prepared drink specials and special events to increase business.Maximized profits through advertising to the public.

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  Branches Catering Hall

  • Long Branch, New Jersey

  • Event Manager / Lead Server

    • Jan 2006 - Jun 2008
    • Long Branch, New Jersey

    Founded in 2002, Branches has become one of the most popular event venues/reception halls in New Jersey, not to mention one of the most talked-about Monmouth and Ocean County, NJ caterers. Located at the former address of the landmark Squire's Pub, which occupied this site for 30 years, Branches was the brainchild of local resident John Lombardo, the former manager of Ocean Place Hilton/Conference Resort in Long Branch. He and his fellow owners made a significant investment in the facility, including a spectacular, floor-to-ceiling renovation with a plush bridal suite, plus a magnificent new outdoor waterfall garden.Branches beautiful interior design transformed a once dark, dreary interior into a beautiful venue fit for any occasion. The imagination and expertise Linda Ingalls of Unlimited Designs, Inc. brought to the project earned Branches the business improvement award from the local chamber of commerce.Branches, whose name derives from a stately magnolia tree that graces the front of the building, was formed to provide the area with a personalized, affordable, full-service catering facility. Now among the most sought-after central New Jersey event locations and wedding facilities, this expansive 14,000-square-foot luxurious space is ideal for any type of affair from a bar/bat mitzvah party, to corporate parties and events, to high-school reunions--and holds up to 700 guests for an all-facility event.Utilized industry standards of safety and sanitation.Ensured customer satisfaction by accurately taking orders.Exercised time management skills by preparing for future events.Developed a friendly supportive relationship with co-workers and managers.Effectively lead teams of 10 servers for a variety of special events.

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  Piccola Italia, Ocean

  • Garde Mange / Prep Cook

    • Jan 2004 - Jan 2006

    Although, Piccola Italia has been described as “one of the best kept secrets in Monmouth County,” truth be told, the Zagat Rated Restaurant has been in the Gualtieri Family for over 13 years. The MISSION of the team behind Piccola Italia has remained the same since day one:"Provide the best quality food & service in the industry; use the finest cuts of meat, freshest fish & highest-quality, seasonal ingredients that the market has to offer."​While regional Italian dishes anchor the menu at Piccola Italia, Chef and Owner, Brian Gualtieri, calls on his training from the Culinary Institute of America & versatile experience working in some of the most prestigious kitchens around the country like, San Francisco's acclaimed One Market Restaurant, Mumford's Culinary Center in Long Branch, New Jersey & two renowned New York City restaurants, Chanterelle and Montrachet. On-premise private dining rooms & menus are available for customized events, parties and corporate/pharmaceutical dinner meetings. Additionally, Piccola Italia regularly hosts special events for large groups or more intimate gatherings like Beer & Pairing Dinners, Interactive Cooking Classes and Wine-Walk-A-Round & Pairing Events. Ensured customer satisfaction by accurately reading all the tickets.Worked as a member of a 4-person team to expedite customer service.Assisted in the preparation and execution of catering functions.Prepared salad, entrée and dessert items for a variety of special eventsMaximized profits through cross-use of products.