Experience

Hilton Fort Lauderdale Marina

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Manager

  • Jan 2019 - Present

  Fort Lauderdale, Florida, United States



Enterprise New World LLC

• United States
• 1 - 100 Employee

• Franchise Owner/Operator

  • Jan 2016 - Aug 2019

  Naples, Florida, United States



Carver Hotel Group

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Consultant

  • Jul 2015 - Dec 2016

  Nationwide



Seminole Hard Rock Hotel & Casino Hollywood

• United States
• Gambling Facilities and Casinos
• 700 & Above Employee

• Banquet Manager

  • Mar 2004 - Jul 2015

  seminole hardrock one seminole way hollywood FL Love All Serve All A luxury service is one abundant with comfort and ease. It is doing more than the necessary; it is going beyond the call of duty to provide a truly indulgent service. It is having the utmost attention to detail, a unique, yet refined experience. It is about superior quality and making the experience worthwhile not only the clients, but everyone involved. A truly luxury service truly makes all the difference.

• Banquet Manager

  • Mar 2004 - Jul 2015

  One Seminole way Hollywood FL. Direct supervision of all banquet & kitchen employees to insure all policies and procedures were followed. Maintained an open line of communication between all departments. Conducted pre & post-banquet meetings. Attended weekly sales and staff meetings. Conducted end of the month inventories and managed/structured employee payroll and banquet expenses. Maintained sanitation and cleanliness standards on all accounts. Supervised/assisted in all food and beverage areas. Trained all personnel… Show more Direct supervision of all banquet & kitchen employees to insure all policies and procedures were followed. Maintained an open line of communication between all departments. Conducted pre & post-banquet meetings. Attended weekly sales and staff meetings. Conducted end of the month inventories and managed/structured employee payroll and banquet expenses. Maintained sanitation and cleanliness standards on all accounts. Supervised/assisted in all food and beverage areas. Trained all personnel. Reviewed all function contract, and maintained employee files, while supporting the entertainment department thoroughly. Responsible for ordering and maintaining stock of all supplies, food, and beverages/liquor. Made sure all clients were extremely pleased with the service/banquet.



Sheraton Bal Harbour Beach Resort

• United States
• Hospitality

• Banquet Manager

  • Nov 2002 - Mar 2004

  Bal Harbour, Miami Beach, FL Supervision of all banquet/kitchen employees. Maintained communication between all departments. Conducted banquet meetings. Maintained sanitation and cleanliness standards. Interacted daily with clients to assist in planning their respective events. Responsible for hiring and scheduling all staff (kitchen & banquet). Made sure all clients were taken care of and happy.



Governor Morris / Westin Morristown Hotel

• Banquet Manager

  • Oct 2000 - Sep 2002

  Morristown, NJ Manage all banquet & kitchen team members. Conducted pre & post-banquet meetings. Maintained sanitation and cleanliness standards. Interact directly with clients to assist in planning respective social/corporate events, weddings, anniversaries and other special occasions. Responsible for hiring and scheduling all staff.



Sheraton Crossroads

• United States
• Insurance

• Assistant Food and Beverage Director

  • Mar 1998 - Oct 2000

  Mahwah, NJ Manage the activities of the Food & Beverage department, including Kitchen, Banquet Operations, Restaurants, Room Service and Bars. Maintained high standards of quality for all food and beverage operations. Up-sell marketable items to maximize profits and to insure outstanding customer service. Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation. Prepare, assign and delegate responsibility/authority for the operation of the various… Show more Manage the activities of the Food & Beverage department, including Kitchen, Banquet Operations, Restaurants, Room Service and Bars. Maintained high standards of quality for all food and beverage operations. Up-sell marketable items to maximize profits and to insure outstanding customer service. Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation. Prepare, assign and delegate responsibility/authority for the operation of the various departments. Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a profitable result. Participate in the creation and marketing of menu designs to attract clientele. Implement effective controls of food, beverage and labor costs among all sub-departments. Monitor the budget to ensure efficient operation and that expenditures stay within limitations, including revenue/labor expenses. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction. Recommend new operating and marketing policies whenever a change in demand. Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations. Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to the policies and procedures. Show less