Restaurant Manager

• Dec 2021 - Present

Dining Room Manager

• Jun 2021 - Dec 2021

Senior Food & Beverage Manager

• Jul 2019 - Jun 2020

Ensuring compliance with health, safety and sanitation standards. Engaging with guests and colleagues in a professional manner. Attending daily food and beverage meetings or any other meetings regarding the F&B department. Working with union and hotel standards. Ensuring compliance with health, safety and sanitation standards. Engaging with guests and colleagues in a professional manner. Attending daily food and beverage meetings or any other meetings regarding the F&B department. Working with union and hotel standards.

Senior Corporate Catering Manager at Hogan Lovells

• Jan 2019 - May 2019

Contributing of making Sodexo #1 in corporate hospitality and #1 employer of choice through personal commitment and leading by example. Providing leadership and direction to the corporate catering staff. Having an efficient operation and relation with clients. Contributing of making Sodexo #1 in corporate hospitality and #1 employer of choice through personal commitment and leading by example. Providing leadership and direction to the corporate catering staff. Having an efficient operation and relation with clients.

Director Of Retail Operations

• Aug 2018 - Dec 2018

Oversees daily business activities. Responsible for managing its resources, developing and implementing an operational plan and ensuring that procedures are carried out properly. Regularly evaluating organizational efficiency and makes necessary changes to maximize staff productivity during all events. Assessing the needs of our clients and finding ways to contribute to the big picture by ensuring daily operations run smoothly and as efficiently as possible. Oversees daily business activities. Responsible for managing its resources, developing and implementing an operational plan and ensuring that procedures are carried out properly. Regularly evaluating organizational efficiency and makes necessary changes to maximize staff productivity during all events. Assessing the needs of our clients and finding ways to contribute to the big picture by ensuring daily operations run smoothly and as efficiently as possible.

Multi-Unit General Manager

• May 2016 - Jun 2018

Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Food and Beverage Director

• May 2015 - May 2016

Achievement of budgeted food sales, beverage sales, labour costs and profitability.Completion of Customer Follow-up calls on a timely basis.Timely analysis of Food & Beverage Prices in relation to competition.Participation and input towards F&B Marketing activities.Preparation of Sales Promotions & Mailings.Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates.Development and maintenance of all department control procedures.Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.To confirm all details relative to group functions with meeting/banquet planners.Supervision of daily paper flow including Proposals, and Function Contracts.Gather for large events, oversee for medium/small events, guaranteed attendance numbers. Completion of monthly forecast.Attendance and participation at weekly F & B meeting and Department Head meeting.To assist in menu planning and pricing.Development and maintenance of department manual.Be available to Hotel Staff at all times in case of emergency.All other duties as directed by the General Manager or Assistant General Manager.Participation in Manager on Duty shifts as required.Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent Assure the ordering and purchasing of beer, wine, liquor.Purchasing of purchase requirements of small wares, linens requirements etc.

Banquets & Catering Operation Manager - University Club at USC

• Apr 2012 - May 2013

Ensured effective operations and guest satisfaction by overseeing day-to-day operations, providing customer service, supervising employees, administering budget, minimizing expenses, conducting marketing/advertising, and planning events at university banquet and catering departments, including restaurant at the University Club – King Stoops Hall.- Demonstrated strong human resources and talent acquisition/management skills by hiring, training, counseling, and supervising employees.- Solved conflicts, leading to tangible results- Streamlined goal achievement process by coordinating interdepartmental meetings and communication. - Positioned organization to attain financial objectives by planning/administrating department budget, including creating projections, developing reports, and monitoring expense/labor costs.

Operation Senior Manager

• Jun 2008 - Aug 2012

Oversaw $27.3M food and beverage operation in high-volume casual dining restaurant with 350 team members. Propelled organization to achieve continual success by filling multifaceted role that included human resources management, training and development, financial management, and performance monitoring. - Ensured optimum performance of all dining room operations by instituting/requiring continual improvement in the areas of guest service, employees, sales enhancement, and profitability.- Several years of experience overseeing high-volume food and beverage/catering operations.- Simultaneously guaranteed quality food and experience by initiating chef tastings/quarterly food seminar with all kitchen staff and scheduling/coordinating all special events.- Achieved server cover increase of 18% by configuring server station charts to ensure cost-effective customer service while still focusing on customer problem identification.- Improved performance and demonstrated ability to recruit and train talent by assisting human resources with the development and implementation of standard operation procedures (SOPs), employee handbook, and incentive programs while simultaneously assisting with day-to-day operations of team building and management. - Contributed to opening of new locations – Atlantic City & Washington DC. – by training staff in Carmine’s culture.- Built strong relationships with external stakeholders, including Broadway theaters, DMV, Bank of America, and Times Square Alliance, to bolster business.

Banquets, Bar Manager, Service Manager & Head Server.

• May 1992 - May 2008

Consistently promoted through the ranks with increasing levels of responsibility managing numerous employees and ensuring effective operations of several restaurant departments. Demonstrated a strong knowledge of the entire restaurant operations as well as a proven ability to manage people and processes effectively.- Improved profitability by 30% in Take Out/Delivery Department in 4 months.- Possesses an additional 5 years of experience in food and beverage industry for quality New York City establishments