1. Mouhamadou L Ndiaye
1118 St Marlowe Dr. Lawrenceville. GA 30044
404-207-7423
mouhamadou2012@hotmail.com
OBJECTIVE
To obtain a responsible leadership position that enhances an opportunity to utilize my skills and
expenrieces as well as to perform the expectations honorably for what the position requires.
Ashton Gardens Atlanta
260 Peachtree Industrial Blvd
Sugar Hill. GA 30518
Operation Manager May 2015 - Present
 Two Ballroom space and a Chapel that can hold a total of 700 guests
 Event pre-shifts delegating assignments according to Banquet BEO's
 Implementing F&B SOP standards.
 Assisting the Operations Director in his daily tasks
 Ensuring staff performance and reinforcing company standards
 Daily Control of beverage,operational supplies and labor to ensure "In-Line" accuracy.
 Monitoring & implementing quarterly inventories
 Responsible for hiring, training, and motivating our team members
 Conduct daily walk-through/Attention to detail and record for engineering follow up.
 Responsible for F&B payroll accuracy with the Operations Director
 Have authority to act without prior approval to ensure guest satisfaction and to make sure
company policy and procedures are adhere to
 Schedule staff to ensure excellent guest service and maximum efficiency according to
established staffing guidelines
 Ensure all safety guidelines are for room setups, service, and storages
Hotel Capital Park/ Ramada plaza
Capitol Avenue, Atlanta, GA 30308
Banquet Manager August 2013 – May 2015
 375 guest rooms hotel overseeing meeting space of 27,000 sq ft and (3) Outlets.
 Overseeing/ schedule all banquet events (breakfast,lunch, dinner, AM &PM breaks) for a staff of
35pp.
 Event pre-shifts delegating assignments according to Banquet BEO's and Resumes.
 Implement F&B SOP standards.
 Balancing F&B checkbook and purchasing supplies
 Daily Control of beverage,operational supplies and labor to ensure "In-Line" accuracy.
 Monitoring & implementing quarterly inventories Weekend M.O.D program seasoned
 Responsible for hiring and training new team members
 Conduct daily walk-throughs/Attention to detail and record for engineering follow up.

2.  Responsible for F&B payroll accuracy.
Melia Hotel Atlanta,
590 West Peachtree St. Atlanta GA 30308
Assistant Banquet Manager/F&B Supervisor October 2010-August 2013
 2 guest hotel rooms overseeing (5) F& B outlets including banquet meeting space of 31,000 sq
 Training staff of 30 associates overall ensuring customer satisfaction results/scores implementing
 Incentives and outings to boost moral
 On the floor leadership, attention to details and team support
 Implementing checklist duties for follow ups and accountability.
 Implementing/creating lunch & dinner specials to capture in house revenue
 Build relationships with meeting planners to ensure satisfaction of meeting space
 Conduct F&B inventories (Linens, Banquet equipment & supplies, china, glassware,and
silverware)
 Conduct daily pre-shifts to ensure clear communication
 Overseeing banquet events at the capacity of 500 guests
Ruth’s Chris Steak House
Embassy Suites Hotel Atlanta, GA 30312
F&B Outlet Supervisor/Captain June 2009-August 2012
 Delegated breakfast buffet set up serving over 700-900 guests during high hotel volume
 Controlled supplies and cost recovering items daily for proper storage
 Implemented new standards and procedures with management to ensure an efficient and
effective department
 Conducted scheduling planning according to hotel volume
 Implemented tasks list for cleanliness and guest readiness
Hotel Le Mirage
Ngor-Dakar Senegal, Africa
Front Desk Supervisor Jan 2006-June 2009
 Full room suites overseeing front of the house operations
 Assisting Housekeeping, Laundry, Valet, Bellmen, and Concierge to ensure guest satisfaction
 Oversee “Brand” standard compliance and perform as the Lobby Ambassador for guest
interaction
 Trained a staff of 15 people on property standards and expectations
 Controlled/Handled purchases,payroll, and labor cost to hotel volume
 Implemented food menus quarterly
 Delegated accountability for all work/project assignments out and returned to the office for health
and city inspection readiness.
EDUCATION
Business Management Chattahoochee Tech 2012

3. General Studies/ Liberal Arts, DeKalb College 2011
Hospitality Training, Dakar Hospitality 1998
High School Diploma, Limamoulaye High School/Dakar Senegal 1996
COMPUTER SKILLS
PowerPoint, Excel, Windows, Microsoft, Word, Internet, Access,Micros system, Opera,Delphi, ADP &
Paychex,Paylocity (Payroll systems)
LANGUAGE SKILLS
English, French, Spanish (little), and Wolof
AWARDS RECEIVED
 Employee of the Quarter 2011 Melia Hotel Atlanta
 Employee of the Quarter 2012 Melia Hotel Atlanta
 Employee of the Quarter 2013 Melia Hotel Atlanta
REFERENCES:
FRANK KREN
Director of Food & Beverage/ Hotel Manager
Melia Hotel Atlanta 590 W. Peachtree St. Atlanta GA, 30308
(T) 404-877-9000 or 404-312-5575
frank.kren@melia.com
SHAWN JACKSON
Director of Food and Beverage
Wyndham Hotel 2443 Highway 54 W Peachtree City
HYPERLINK mailto:sjackson@wyndham.com
sjackson@wyndham.com
(T) 770-486-3255
KAYLA JONES
Director of Human Resources
Melia Hotel Atlanta 590 W. Peachtree St. Atlanta GA, 30308
(T) 404-877-9000
kayla.jones@melia.com
TIA SMITH
Purchasing Manager
Hilton Atlanta Airport
1031 Virginia Ave,Atlanta GA
(T) 225-978-1871 tia.smith@hilton.com