The document is a cover letter and resume for Sean Dawson, who has over 16 years of experience in the hospitality industry, including his current role as Dining Room Manager at Bouchon Bistro in Napa Valley. He holds several wine certifications and qualifications. Dawson is passionate about hospitality and approaches each day with values of collaboration, integrity, and excellence in operations.

1. Sean Dawson
1194 Trombetta Street (619) 277-8074
Santa Rosa, CA 95407 Seandawson32@gmail
Summary
I am an innovative hospitality industry professional with over 16 years of food and beverage
experience. I am currently employed with The Thomas Keller Restaurant Group as a Dining
Room Manager at the Micheline starred Bouchon Bistro in Napa Valley. During my tenure there
I have had the privilege to work with some of the best and brightest minds in the hospitality
profession which has provided me with an inspiring and invaluable insight. Prior to that, at The
Inn at Rancho Santa Fe I had the title of General Manager and eventually Food and Beverage
Director when the hotel was sold and The Benchmark Management team took control.
During my career in the hospitality industry I have learned and acquired various qualifications
including strong analytical, leadership, and management skills with an emphasis on maintaining
guest satisfaction through staff training and education. My expertise in preparing and creating
training documents as well as standard operating procedures help to enable the insurance of
proper service standards to be implemented and upheld. I currently hold a Certified Sommelier
title through the Master Court of Sommeliers, a Certified Specialist of Wine accreditation
through the Society of Wine Educators, and a level 3 certification with the Wine and Spirit
Education Trust will be completed in June of this year. These qualifications combined with an
extensive culinary knowledge regarding proper sanitary preparation of various dishes make for a
well rounded skill set with a commitment to excellence in all phases of operations.
With great passion for the hospitality industry, I approach every day with the values of modesty,
integrity, responsibility, awareness, initiative, and perhaps most importantly collaboration. It is
the ability to motivate and collaborate with other team members and leaders to accomplish
results that could not be had otherwise that I pride myself in the most. I thank you for your
consideration and am hopeful to hear back from you to schedule an interview.
Employment History:
2014-Present Thomas Keller Restaurant Group Yountville, CA
Dining Room Manager at Bouchon Bistro
• Scheduling of all front of the house employees ensuring that all positions are staffed and
labor cost objectives are met
• Modify staffing configurations based upon increases and decreases in sales volume
• Ensure that all food products are consistently prepared and served according to the
properties standards
• Compose and administer employee reviews to assist with individual growth and ensure
quality standards of excellence
• Creating and monitoring financial and labor reports on a daily basis

2. • Constantly finding new ways to motivate and collaborate with front of the house staff
members to grow them as professionals while maintaining the high service standards of
the restaurant
• Lead hiring manager that was responsible for interviewing all potential new candidates
2011-2013 The Inn at Rancho Santa Fe San Diego, CA
Restaurant General Manager/Food and Beverage Director
• Manage and oversee the general operations of the restaurant, banquet department, bar,
pool facility and in room dining department
• Overseeing the ordering and inventory of liquor, wine, beer, bar items, and mini bars
• Controlling labor, food, and liquor costs of all food and beverage outlets ensuring the
profitability of the hotel
• Managing of wine program as well as conducting staff education seminars related to
proper service techniques
• Develop and implement creative strategies to increase revenues and average checks
• Monitoring and daily tracking of payroll and revenue
• Hiring, training, scheduling, and supervising all restaurant and in room dining employees
• Administered new standard operating procedures for department including detailed
closing and opening tasks as well as staff training manuals for all outlets and positions
• Monitor and critique food quality while ensuring the highest level of service standards
• Planning and coordinating of private parties, functions, wine dinners, and wine events
• Responsible for timely performance evaluations of staff
• Point-of-sale data input and programming for all outlets
2008-2011 The Inn at Rancho Santa Fe San Diego, CA
Dining Room Captain
• Manage the general operating of the restaurant and bar on genera; manager’s days off
• Conduct liquor, wine, linen, glassware, and china inventory
• Providing guests with an excellent dining experience while displaying a vast knowledge
of both food and wine
• Cross-trained in all aspects of the restaurant including bartending, serving, and
overseeing off site events
• Assisting with the training of all new servers and bar tenders
2007-2008 Nick’s Cove and Cottages Marin, CA
Lead Server
• Taking of guests’ orders and running food to tables while upholding the highest level of
service standards
• Correctly and efficiently entering orders into the computer system (micros)
• Ensuring restaurant guests feel as welcome and comfortable as possible
• Taking a high volume of tables while still being able to provide excellent service
2004-2007 Samuel Givens Winery Dulzura, CA
Assistant Winemaker and Viticultaralist

3. • Assisted in the wine-making process including de-stemming, pressing, and barreling of
wine at small family winery
• Worked in vineyards performing various tasks including pruning, shoot removal, crop
dropping and harvesting
• Also assisted in the measuring of various additives, racking of wine, lab testing, and
sampling of wine
2001-2004 Jay’s Gourmet La Jolla, CA
Dining Room Captain
• Taking of guests’ orders and running food to tables while upholding the highest level of
service standards
• Correctly and efficiently entering orders into the computer system (posi touch)
• Ensuring restaurant guests feel as welcome and comfortable as possible
• Taking a high volume of tables while still being able to provide excellent service
Education:
• B.A. Degree Political Science Sonoma State University Sonoma, CA
Further Education and Training:
• Level 2 Certified Sommelier through The Master Court of Sommeliers
• Certified Specialist of Wine (CSW) trough The Society of Wine Educators
• Credits toward Associates Degree in Culinary Arts
• Numerous Vinquery Wine Sensory Evaluation Seminar
• Wine and Spirit Educational Trust (WSET) Level 3 Certification (Completion in June of
2016)
Personal References:
• Rob Rubin 619-818-5444 – Owner of R&R Wine Marketing
• John Beriker 702-757-7741 – Chef/Owner B’s Restaurant