1. ANTONIO G. PACE
6812 Beatty Drive, Austin, Texas 78749
512.318.0689 ▪ AntonioPace07@yahoo.com
Professional Experience
THE INTERCONTINENTAL HOTEL, STEPHEN F. AUSTIN – Austin, Texas
Director of Food and Beverage (4/14 – PRESENT)
Responsible for daily operation of all food & beverage outlets and departments. Lead and manage a staff of 60, including 5
direct reports, in a 24-hour, 7 day a week, $3.6 million dollar F&B business.
• $558,000 above target revenue goal for 2014.
• 43.8% profit margin in F&B Department. Highest in Stephen F. Austin history.
• Met food cost budget of 21%, down from 23% in prior year.
• Actual year-end liquor cost budget of 17.9%. Beat proposed budget of 20.5%.
• Key hires – Banquet Manager, Bar Manager & Head Chef.
• Organized development of new menus in multiple outlets.
• Worked closely with key government officials, business leaders, event organizers and hotel industry management.
THE INTERCONTINENTAL HOTEL, STEPHEN F. AUSTIN – Austin, Texas
Banquet/Outlets Manager (3/11 – 4/14)
• Maintain an M.S.S. Score of 98% for two consecutive years.
• Managed billing of every event that took place in the Hotel.
• Provided start-to-finish service for conferences, receptions and an average of 26 weddings a year, with personalized
service to bride, groom and family members.
• Assisted Catering Manager’s by providing tours of the property and giving detailed explanations of the service
they will receive. Booked several weddings and conferences.
• Helped manage other F&B outlets such as room service, club lounge and Stephen F. Bar & Terrace. Bar revenue for
2012: $1.2 million.
• Managed all logistics for the Paramount Theater’s 800 guest Annual Gala and Fund Raiser on Congress Street.
• Managed partnership with many major city events including SXSW, Austin Marathon and most city-wide parades.
THE MARRIOTT HORSESHOE BAY RESORT – Horseshoe Bay, Texas
Food and Beverage Manager (5/09 – 3/11)
Managed all department activities for the Resort’s four largest and busiest F&B outlets including Lantana, the Horseshoe
Bay Resort Lounge, In-room Dining and the Cabana Bar.
• Implemented cost-cutting measures resulting in $30,000 savings for the department.
• Only Resort department to meet forecasted revenue projections in spite of below forecast occupancy rates.
• Designed food and beverage menus to bring the Resort’s restaurants up to date with the current trends
• Managed $30,000 wine and liquor inventory/budget for the Resort’s 5 food and beverage outlets. Responsible for
all vendor relations, wine/liquor selection and price negotiations.
• Personally booked small parties in our private wine room for small groups up to 30 guests for rehearsal dinners,
small weddings, business dinners or special family occasions.
THE ALBERT AT BAY SUITE HOTEL – Ottawa, Ontario
Front Office Manager (8/07 – 4/09)
Responsible for the daily operation and performance of the front desk of a 297 room (all Suites) hotel. Led and managed a
staff of 12 in a 24-hour, seven day a week, 7.4 million dollar business.
• Increased guest satisfaction scores by 25%.
• Exceeded forecasted revenue by over $104,000 and occupancy rates by 5%.
• Introduced Quality Control program resulting in 20% increase in job productivity and improved guest retention.
• Hired and trained all front desk and reservation agents and introduced incentives linked to performance focused
on guest satisfaction, retention and increased occupancy.
• Provided and planned accommodations for the tactical S.W.A.T. team for President Obama’s February 2009 visit to
Canada.
THE ALBERT AT BAY SUITE HOTEL/BEST WESTERN VICTORIA PARK SUITES – Ottawa, Ontario

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Banquet Manager/Food and Beverage Manager (10/05 – 10/07)
Responsible for banquet operations including, scheduling, staffing, preparation, design, logistics, purchasing, execution,
budgeting and clean up of all banquet functions.
• Exceeded forecasted revenue by $120,000 for The Albert at Bay Suite Hotel and $27,000 for The Best Western
property.
• Improved banquet department productivity resulting in a 20% increase in event bookings.
• Implemented efficiency procedures that resulted in a 5% decrease in costs per event.
• Integral member of the sales and marketing team assisting with site visits, menu consulting and rate negotiations.
• Developed detailed operations manual for all newly hired banquet staff. Became the Hotel’s standard.
THE WESTIN OTTAWA HOTEL – Ottawa, Ontario
Assistant Outlets Manager – Daly’s Restaurant and Landmark’s Lounge (4/05 – 10/05)
Managed all aspects of restaurant operations including hiring, training, personnel management, marketing, vendor
relations, customer service, budgeting, scheduling, payroll and accounts payable/receivable.
• 10% increase in sales revenue over prior year.
• Developed and implemented staff training program focused on customer satisfaction and increasing revenue.
• Designed various wine-pairing table d’hautes for large group events.
• Managed a $15,000 Wine and Liquor inventory.
• Streamlined staff scheduling procedures resulting in a payroll savings of $5,000.
Outlets Manager – Hartwell’s Nightclub/Banquet Assistant Manager (11/04 – 4/05)
Led and managed a staff of 18 in the operation of a multi-million dollar night club business and helped manage the Hotel’s
25 million dollar per year banquet department.
• Responsible for night club operations including staffing, purchasing, budgeting and sales and marketing for
promotional activities such as University Pub Nights, New Year’s Eve Party 2005 and private Christmas parties.
• Managed the beverage and supplies inventory for both departments.
• Controlled $4,000 float and directed all operating expenses. Met or exceeded forecasted revenue projections every
month.
• Supervised large, outside catering events and other high-profile events including Presidential dinners, Embassy
functions, and Viennese balls.
• Supervised the design, staffing, setup and teardown of a banquet for President Bush’s visit to Canada.
• Designed and oversaw the setup and teardown of numerous events in the Hotel’s 36,000 sq. ft conference space
which included Ottawa’s only Four Diamond ballroom.
CLUB MED, TURKOISE – Turks and Caicos Islands
Outlets Manager (3/04 – 11/04)
• Responsible for the proper functioning of all dining facilities.
• Trained and supervised a staff of approximately 30 employees.
• Developed employee manual detailing company policies, corporate culture and incentive program.
THE WESTIN OTTAWA HOTEL – Ottawa, Ontario
Banquet Captain (8/02 – 3/04)
• Conducted the service of lunches, dinners and events ensuring client and guest satisfaction.
• Assisted in staff supervision, training and problem solving in a unionized environment.
• Planned and controlled the use of necessary setup equipment for all events.
• Organized and planned the menu for the post Juno Awards party for several Canadian music artists including
Avril Lavigne, The Rascals, Shawn Desmond, Sam Roberts and others.
THE EMBASSY WEST HOTEL – Ottawa, Ontario
Housekeeping Supervisor (6/99 – 9/00)
• Delegated housekeeping duties to a staff of 10.
• Performed routine inspections on all rooms and general public areas to insure the highest standards of cleanliness.
• Ordered and inventoried supplies for entire housekeeping department on a weekly basis.
Education
University of Ottawa / Algonquin College, 2003
B.Com Bachelor of Commerce joint program (partial)

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Algonquin College, 2000-2003 – Ottawa, Ontario
Hotel and Restaurant Management Diploma
Continuing Education Certifications:
• Behavioral Interviewing Program
• Rhythms of Hospitality
• Handling Difficult and Demanding Customers
• Super Host Training Seminar
• Smart Serve
• Chinese Market Customer Service Training
• Completed Franklin Covey Training, Leading at The Speed of Trust
• “Salesforce.com” Sales Efficiency Certified
Skills and Abilities
• Proficient in Opera, Time Saver, Delphi, Fidelio, Micros, Outlook, Microsoft Word, Excel, PowerPoint, and Internet use
• Menu planning and wine pairing
• Fluent in English, Italian and French languages