Steven Williams is seeking a position in hospitality management utilizing 20 years of customer service experience. He has held several managerial roles overseeing food and beverage operations and staff at various hotels and event venues in New York City. His experience includes managing kitchen, dining room, and banquet operations with events of over 1000 guests.

1. STEVEN WILLIAMS
191-28 113 Road
Saint Albans, NY 11412
(646)316-6833
williamssteven47@yahoo.com
OBJECTIVE To obtain a successful position in the hospitality industry that utilizes my 20 years of customer
service experience and related skills.
EXPERIENCE
10/2010 - Present Pier Sixty, L.L.C., Chelsea Piers, NY
Stewarding Manager: Assist the executive Steward with managing all back of the house operations,
excluding the actual food production. Key duties include, directing associate in assignments on a
daily basis, maintaining strict compliance with Dept. of Health requirements, transport of perishable
and no-perishable assets between the existing facilities and other locations locations. Maintenance of
food areas including inventory and purchasing, developing weekly schedules while maintaining labor
cost and labor budgets, assist with hiring, training, reviewing, disciplinary action and termination of
associates of the stewarding department, oversee equipment requisition necessary for upcoming
events, oversee maintenance and upkeep of all storage areas, manage flow of activity in the kitchen
during production and events with guest counts that exceed 1000 guest, assist with plate out for sit-
down events as well as prepare coffee for events, insure departmental safety procedures are being
followed, assist is set up of family meal and assist in buffet set-up.
12/2009 – 10/2010 Executive Dining Room Citigroup
Server: Meet with management at beginning of shift to receive breakfast, lunch and dinner
assignments for the day. Set dinning rooms for the day’s events according to the menu to be served.
Meet with chef to receive new menu items that have been added for the day. Provide the highest
quality service possible during meals for both buffet and ala carte menus. Clean and reset rooms for
next days events.
2/2009 - 1/2010 Spirit Cruises, New York, NY
Cruise Supervisor: Manage day to day activities of the front of the house staff. Duties include, assign
guest seating in computer system, assign service staff to sections for service during cruise, assist bar
staff and service staff during busy periods, meet with group leaders to get any special information
pertaining to their group. Conduct pre-cruise meetings to provide all information to staff pertaining
to the cruise. Personally contribute to the unforgettable guest experience on board Spirit.
2/2008 – 12/2008 Capitale & Espace, New York, NY
Catering Service Captain: Performed daily reviews of events with the Director of Operations;
coordinated and arranged room set-up with catering staff; coordinated beverage set-up and wine
service with the Beverage Manager; held meetings with the Chef to discuss menus; supervised and
managed all service employees, and delegated staff work assignments. Supervised the "pre -
function" set-ups, including ballroom set-ups, directed coarse placements, and timings.
Communicated directly with V.I.P's to ensure guest satisfaction. V.I.P affairs included, but not
limited to: President William Clinton Fund Raiser, Howard Stern Fund Raiser for North Shore
Animal League, Senator Hillary Clinton Fund Raiser, and Beyonce Music Magazine Reception.
12/2005 – 9/2008 Millennium Hilton Hotel, New York, NY
Assistant Food & Beverage Manager: Rapidly promoted from supervisor to management position.
Tracked and input payroll information; managed inventory; trained and scheduled restaurant staff;
and assisted with managing control of profit and loss in food and beverage department. Other duties
included overseeing service staff to ensure quality service and standards where followed.
4/2002 - 11/2005 Hotel Roanoke, Roanoke, VA
Server Supervisor: Supervised and trained staff in menu knowledge, table presentations, and overall
appearance and etiquette. Performed concierge and bartending duties to accommodate guests and
scheduling conflicts.
EDUCATION/SERVICE : 1977-1983 United States Navy - TM2 / E-5
CERTIFICATIONS: NYC Qualifying Certificate,
CPR Certification,
Indoor Place of Assembly Safety Personnel Certificate