1. SD
Servando Daniels
4201 S. Decatur Blvd #2065, Las Vegas, NV 89103
P: 702-292-2975 E: servid2006@gmail.com
Objective Detailed-oriented and innovative management professional with solid hospitality industry expertise in restaurant
operations management in high-pressure environment. Versed in the applications of various analytical factors to
determine optimal pricing structures and inventory levels. Proven skills in managing employee relations and producing
effective scheduling matrices.
Experience Morels French Steakhouse and Bistro – Palazzo Hotel And Casino May 2014 – April 2015
General Manager – Daily Accountability of; restaurant sales, actions taken on projects, progress on company initiatives,
generating and maintaining guest relations, and financial results, creating and enforcing monthly budgets, security and
safety audits, financial projections and analysis of monthly and weekly reports. Insuring quality of food and cocktails,
exceptional service through leadership and training. Control of front and back of the house labor and staffing
requirements, interviewing and hiring of FOH team members. All liquor, wine and beer purchasing and control. Wine list
generation, education and training of the team. Also responsible for repair and maintenance of all equipment and
facility upkeep.
Bobby’s Burger Palace June 2013 – May 2014
General Manager - Opened three restaurants on the east coast working directly below Bobby Flay before the Las Vegas
location was open in January 2014 where responsibilities included: restaurant sales, actions taken on projects, maintaining
financial results and quality of food and drinks. All liquor, wine and beer purchasing and control. Insuring exceptional
service through leadership and training. Also responsible for repair and maintenance of all equipment and facility
upkeep.
35 Steaks and Martinis – Hard Rock Hotel And Casino February 2012 – June 2013
General Manager – Responsibilities: Progress of restaurant sales, actions taken on projects, monitoring company initiatives,
generating and maintaining guests relations, creating and enforcing monthly budgets, security and safety audits,
financial projections and analysis of monthly and weekly reports. Insuring quality of food and specialty cocktails,
exceptional service through leadership and training. Control of front and back of the house labor and staffing
requirements, interviewing and hiring of all front of the house team members; 60 FTE’s in total. All liquor, wine and beer
purchasing and control. Wine list generation, education and training of the team. Also responsible for all repair and
maintenance of all equipment and facility upkeep.
Nove Italiano – The Palms Casino Resort April 2008 – February 2012
General Manager – Responsibilities: Progress of restaurant sales, actions taken on projects, monitoring company initiatives,
generating and maintaining guests relations, and financial results. Insuring quality of food and drinks, exceptional service
through leadership and training. Creating and enforcing monthly budgets, security and safety audits, financial
projections and analysis of monthly and weekly reports. Control of front and back of the house labor and staffing
requirements, interviewing and hiring of front of the house team members and scheduling. All purchasing and control of
liquor wine and beer. Also responsible for repair and maintenance of all equipment and facility upkeep.
AquaKnox – The Venetian Resort and Casino August 2004 – April 2008
Assistant Manager – Responsible for insuring quality of food and drink, exceptional service through leadership and training,
all front of the house scheduling and training as well as monitoring labor. Also responsible for liquor, beer and wine
purchasing and control.
Education University Of Nevada Las Vegas – Hotel And Restaurant Management
Skills Attended various workshops for interviewing strategies; marketing; risk management; employee retention; guest relations.
Proficient in Microsoft Office, InfoGenesis, Micros and Aloha.
Fluent in Spanish