Experience

The Westin Peachtree Plaza, Atlanta

• United States
• Hospitality
• 1 - 100 Employee

• Assistant Banquet Manager

  • Feb 2022 - Present

  Assist. Banquet Manager: 4 Diamond Resort: Banquet sq.ft. 155,200 combined Space. $10 Million in Banquet Revenue. Leading and mentoring all 65 employees in the Banquets Department; Servers, Bartenders, Housemen & Captains. All Scheduling, Mentoring, Planning, Developing & Building Relationships. My ability to listen to the clients wishes, communicate to get their desires and over-deliver while exceeding expectations. Communicating with all Departments, Catering, Stewarding, Kitchen, Audio Visual, Engineering & Housekeeping.



Piedmont Driving Club

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Manager

  • Mar 2020 - Feb 2022

  Banquet Manager: Banquet sq.ft. 20,000 Indoor & Outdoor Space $8 Million in Banquet Revenue.All Banquet training; including Servers, Bartenders, Housemen & Captains. Payroll, Scheduling, Ordering, Hiring, Firing, Mentoring, Planning, Developing & Building Relationships. My ability to listen to the clients wishes, communicate to get their desires and over-deliver while exceeding expectations. Communicating with all Departments, Sales & Catering, Stewarding, Kitchen, F & B Director, GM, Laundry, Restaurants



Langham Hospitality Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Banquet Captain, Beverage Captain & Housemen Supervisor

  • Feb 2016 - May 2019

  Banquet Captain, Beverage Captain & Housemen Supervisor for 5 Diamond Resort: Banquet sq.ft. 58,000 Indoor & Outdoor Space. $16 Million in Banquet Revenue. Nominated for Employee of the Quarter. Creating success in all avenues of service with contacts, guests & employees. Overseeing and supervising multiple events while ensuring excellence in all departments. Ensuring all events are set up to the specifications of the Banquet Event Order and checking with contact about changes. Helping in other areas of the banquet department as needed; Beverage Captain and Housemen Supervisor. Inspiring, guiding and working with over 80 employees in the department.



Balboa Bay Resort

• United States
• Hospitality
• 1 - 100 Employee

• Lead Banquet Captain, Lead Banquet Trainer & Managed the Restaurant

  • Feb 2012 - Aug 2018

  Banquet Captain & Head Trainer & Managed the Restaurant for 4 Diamond Resort: Banquet sq.ft. 35,000 Indoor & Outdoor Space. $14 Million in Banquet Revenue. Nominated for Employee of the Quarter. Leading and mentoring all 70 employees. Training all employees in service standards and to excel with inspiration. In charge of multiple events from morning to night while overseeing all avenues of elevated service. Accountable for payroll, guiding, mentoring, disciplinary write ups and all computer informational data entry. Checking all rooms, meeting all Contacts, communicating to create success by listening, understanding and thinking outside of the box. Communicating with the stewarding department and the banquet kitchen by ensuring that all events are on the same page for success.



The Resort at Pelican Hill

• United States
• Hospitality
• 200 - 300 Employee

• Head Trainer & Opened Resort, Lead Banquet Captain, Lead Banquet Server for 5 Diamond Resort,

  • Oct 2008 - Mar 2012

  Lead Banquet Server, Banquet Captain & Lead Head Trainer for 5 Diamond Resort, Rated #1 as Top U.S. Resort (2011) Banquet sq.ft. 69,000 Indoor & Outdoor Space. $20 Million in Banquet Revenue. Nominated Three times for Employee of the Quarter. In charge of multiple events: Breakfasts, Lunches, Receptions, Dinners: plated, to buffets and coffee break sets. Created success by overseeing the department as a whole, from housemen and AV to servers and bartenders. Head Trainer for all employees as well as helped and mentored fellow associates to strive to create their best. Assisted the Banquet Director in whatever was needed by being proactive for future events.



JC Resorts

• United States
• Hospitality
• 200 - 300 Employee

• Sr. Banquet Captain, Head Trainer & Managed the Restaurant

  • Jul 2005 - Dec 2011

  Senior Banquet Captain, Head Trainer & Managed the Restaurant for a 4 Diamond Resort: Banquet sq.ft. 20,000 Indoor & Outdoor Space. $13 Million in Banquet Revenue. Received Twelve Service Excellence Awards. Controller of events, weddings, parties, functions and meetings. Closed all checks for events and parties. Overseer of 55 banquet staff team members. Created all job assignments for employees. Worked with contacts and clients to create complete customer satisfaction with an eye for detail. Created the stewarding department from the ground up, requisitioned orders for silverware, china, and glassware. Met with banquet chef to confirm timing and the exact quantity of food.



Hyatt Regency Huntington Beach Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Room Service Captain & Head Trainer

  • Mar 2002 - Jul 2005

  Room Service Captain & Head Trainer of a Major 4 Diamond Resort with 517 Rooms. Received the Service Excellence Award and Nominated for the Supervisor of the Quarter. Directed the service of events to insure its success by attention to detail. Met individual hosts and made myself accessible to them. Supervised the setup and cleanup of functions including maintenance, handling and storing of all equipment. Was a part of a team in charge of safety situations and hotel emergency user knowledge gained from attending weekly manager safety meetings. By adhering to all standards and quality service rules insured that my staff was professional in appearance and attitude. The skills to train employees and creating training manuals. Proper closing of all checks & reports. Exhibited the knowledge and willingness to work in various service departments.



Renato Restaurant

• Newport Beach, Ca

• Restaurant Manager of a Fine Dining Restaurant:

  • Jun 1999 - Jun 2005

  Restaurant Manager of a Fine Dining Restaurant: Was accountable for the training, guidance and direction of a fine-dining restaurant. Handled all customer service issues, improving the quality of customer relations. Was accountable for all inventories and the enforcement of all controls. Was in charge of nightly closing and held full responsibility for hiring, scheduling, and termination. Worked with clients in creating events such as parties, weddings, business functions and catered towards their desires