Experience

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  [email protected]

  • Greater Los Angeles Area

  • Food & Beverage Consultant

    • Mar 2013 - Present
    • Greater Los Angeles Area

    You will note that my background qualifications relate to a managerial level. It is my belief that my professional background and practical experience has given me over 20 years of insight into the more important fundamentals of management. I am confident that I can be of value to your organization by reaching the goals desired. My positions have been responsible for all functions of the Food and Beverage Department i.e. Restaurants, Bars, Room Service, Kitchens and Banquet Operations. Responsibilities include guest relations, operations management, supervision of all staff and staffing levels, ordering and fulfillment of supplies and staff, quality of food and beverages, housekeeping, safety and responsible for scheduling and development of staff. With financial responsibility for the operation requiring control of Labor costs, Food costs, P&L accountability and increasing Sales through Up-selling, Marketing and guest satisfaction.

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  Hollywood Park Casino

  • Hollywood Park Casino

  • Dir. Food and Beverage Controls

    • Apr 2009 - Mar 2013
    • Hollywood Park Casino

    Interview, screen, hire, train, schedule, and direct the activities of subordinates servicing restaurants, lounges, banquets, employee cafeteria and room service. Consultant and supervise the operations of all outlets, banquets, and kitchen staff. Coordinate activities of persons preparing food and beverages to assure profitable food service with high levels of guest satisfaction. Analyze cost records and data, i.e. procurement, preparation, and sales of food and beverages, to ascertain distribution of cost among various departments. Establish pricing and payroll costs, safety and analysis. Develop marketing techniques to increase sales presentation to the public, executive and related clientele and to decrease employee turnover and improve employee morale.

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  Sheraton, Hilton, Marriott & others

  • L.A., San Diego, Wash. D.C., San Fran.

  • Dir. Food and Beverage

    • Apr 1985 - Apr 2009
    • L.A., San Diego, Wash. D.C., San Fran.

    Interview, screen, hire, train, schedule, and direct the activities of subordinates servicing restaurants, lounges, banquets, employee cafeteria and room service. Consultant and supervise the operations of all outlets, banquets, and kitchen staff. Coordinate activities of persons preparing food and beverages to assure profitable food service with high levels of guest satisfaction. Analyze cost records and data, i.e. procurement, preparation, and sales of food and beverages, to ascertain distribution of cost among various departments. Establish pricing and payroll costs, safety and analysis. Develop marketing techniques to increase sales presentation to the public, executive and related clientele and to decrease employee turnover and improve employee morale.