• Professional Profile:
– Creating a memorable experience for all
guests is my specialty. My management style
keeps staff focused while enjoying a fun and
friendly, yet refined, professional environment.
Summary of qualifications:
–Dynamic manager with ability to build
high performing teams through motivation,
employee development and coaching
–Effective administrator with over thirty
years of management and leadership
experience including budgeting, payroll,
benefits administration and other
–Exceptional knowledge of all aspects of
service industry to include front of house,
heart of the house, vendor management,
and facilities maintenance.
April 2007 – April 08
Columbia Restaurant Assistant Manager,
City Place, West Palm Beach
Management of high volume, fine dining restaurant with over 100 years of
continual operation. Accountabilities include liquor, beer, wine inventories.
Maintain award winning wine list. Scheduling for bar and bus staff. Preparation
of payroll reports. Reconciliation of cash on hand, cash drawers and petty cash.
Responsible for table visits and resolving guest complaints.
Responsible for booking and executing banquets in our three private rooms.
Responsible for building banquet menus in Pinnacle POS
Responsible for creating personalized menus for each banquet
Liaison with hotels to expand the concierge program.
Liaison with Convention Center concierge
Responsible for assisting in facility maintenance
Responsible for Spirit/Wine/Beer inventory and costs
Responsible for line checks in absence of executive chef
Assisted with off-site catering to include 4th On Flagler
December 2004- December 2006 Colony Hotel Palm Beach
Polo Restaurant Manager
Originally recruited by Robert Russell to assist in building and retaining repeat
clientele by providing 5 star service in the Royal Room Cabaret. Promoted to Polo
Restaurant Manager, the Colony’s Prime Steakhouse concept featuring in house
dry aged prime steaks and tableside service to include filleting Dover Sole,
Carving Prime Rib, preparing Steak Tartar, Flambé Steak Diane and Au Poivre as
well as Bananas Foster.
Responsibility included Oversight of Banquet department service as well as room
Accountabilities included forecasting, scheduling of 35 restaurant and banquet
employees, billing banquet functions and producing closing reports.
Duties included hands-on supervision as well as formal training and cross training
of service staff for ala carte and banquet service to maintain the Hotel’s AAA Four
Responsible for booking parties in the Polo restaurant, creating special menus,
and overseeing service for upscale and celebrity guests.
February 2001-February 2004
LeMont Restaurant West Palm Beach, FL
Hired as Captain to assist Maitre’d in the opening of this fine dining
import from Pittsburgh, PA. Promoted to Dining Room
Manager/Maitre‘d, within three months. Senior manager as of 2003
leading team of executive chef, bar manager and catering/sales
manager. Corporate resident agent for LeMont Hospitality of Florida, Inc.
Oversee office manager in daily financial reports, maintenance of cash
banks and petty cash account. Complete check writing authority to
include replenishment of banks, to pay accounts payable for spirits, wine
and beer vendors, rent and cam and other landlord collected fees as well
as Gevity HR payroll processing. Company contact for Gevity HR
(human resource and benefits administration outsource company).
Developed a solid business partnership with the property management
company through Regional Manager as well as Property Manager, to
ensure seamless service from security personnel, cleaning crews, and
Assist Catering Manager in planning private banquets. Responsible for set
up, execution and breakdown of banquets. Responsible for presenting final
charges and collecting payment for banquets. Accountable for distribution
of banquet gratuities. Assist office manager with individual banquet profit
and loss reports.
Developed a successful team of employees through effective screening,
hiring, training and coaching of staff in formal service and table-side
cooking. Maintained employee moral as to keep absenteeism to an
absolute minimum. Additional accountabilities included programming
employees into Micros system to maintain timekeeping and tip reporting;
coordination of employee schedules for front of house and maintaining
payroll for all departments.
Responsible for processing all gift card sales and holiday gift card
Aid Sommelier in maintaining and developing inventory for LeMont’s
famous award winning wine list. Maintain working relationship with spirits,
wine and beer vendors.
Updated guest menus in-house via Microsoft Publisher and programmed
into Micros Point of Sale System.
Assisted with production and played a roll in taping of television
commercial. Assist with design and verbiage of print ads. Assisted in
negotiating for reality television show to be taped at LeMont with dual
benefits of revenue and national television exposure.
Chaine Des Rotisseurs Service Award, 2001;
Strathmore’s Who’s Who.
Wine Spectator Award 2002, 2003;
Zagat award 2002, 2003
• Emerald Hills Country Club, Hollywood, Captain
• Governors Club, West Palm Beach, Maitre ‘d
• Everglades Club, Palm Beach, Captain on call
• Turtle Creek Country Club, Tequesta, on call
• Ritz Carlton, Palm Beach, La Coquille Club, Food and Beverage
• Brazilian Court Hotel, Palm Beach, Banquet and Dining Room
• La Playa Beach Resort, Naples, Banquet Manager
• Riverside Hotel, Fort Lauderdale, Banquet Manager
• Pier 66 Resort and Marina, Fort Lauderdale, Lead Banquet Captain
Other relevant experience:
• Opici Wine Company, Lake Park, Wine Sales Consultant
• Palm Beach Realtor Association Leadership Program Graduate
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