This document is a resume for Tobi Godavarti, who has extensive experience managing restaurants, banquet facilities, and food and beverage operations. They have a proven track record of improving business operations through strategic hiring, training, and mentoring of employees. Their core competencies include leadership, employee development, budgeting, event planning, and regulatory compliance. Recent professional experience includes managing restaurants at Legal Sea Foods and Jerry Remy's Fenway, as well as banquet facilities at the Westin Boston Waterfront.

1. TOBI GODAVARTI
11 Revere Street #1  Boston, MA 02214  Phone: (480) 688-9882  tobigodavarti@yahoo.com
RESTAURANT, BANQUET, F&B MANAGER
An accomplished, results-driven hospitality professional with extensive experience in management, recruitment, training &
development, coaching, and mentoring. Experience as a member of the pre-opening team at the Westin Boston Waterfront
and Wizard for W South Beach Hotel. Proven ability to work with staff and complimenting departments in challenging
situations. Expertise in developing and implementing programs to improve business operations and employee progression.
Experience maintaining high levels of service during extreme business volume. Adept at building recruiting, selection and
retention business strategies to maintain low turnover rates and reduce hiring costs. Ability to create buy-in and promote a
healthy and positive work environment by investing time and effort into training and development programs as well as
implementing smart hiring decisions. Energetic, enthusiastic and ready to take on new challenges.
CORE COMPETENCIES
 Leadership Coaching/Counseling
 Employee Training/Development
 Talent Acquisition & Retention
 Payroll Administration & Reporting
 Budget Management &
 Forecasting
 Mentoring & Motivation
 Mediation & Problem Solving
 New Policy Development
 Event Planning & Execution
 Business Management
 Regulatory Compliance
 Diversity & Inclusion
 Operations Management
 Performance Reviews
 ServeSafe Food and Alcohol
 Management & Supervision
 Business Process Improvements
 Inventory Controls/Management
 Problem Management
 Health Department Compliance
Computer Skills: Microsoft Office Suite; HSI, Aloha, Evention; Delphi; Meeting Matrix; Siva and Timesaver
PROFESSIONAL EXPERIENCE
Legal Sea Foods, Boston MA 2014-2016
Restaurant Manager, Prudential Center and Harborside First Floor
Responsible for analyzing forecasts, tracking sales and ensuring friendly and profitable service. Coordinated staffing
and resources from multiple departments with staff of over 200 to cover operational needs, enhance guest experience and
develop skills in high performing individuals.
Mentored staff to enhance levels of service and develop skills to succeed within and beyond the company.
Drove sales and performance, to exceed forecasts and raise per person averages through the restaurant.
Jerry Remy’s Fenway, Boston, MA 2012-2014
Restaurant Manager
Created Event program and guidelines to attract and retain large party bookings. Refining menus, training staff,
adjusting room rentals and minimums to maximize revenue around forecasted traffic and budgets.
Enhanced service standards through continuous training and monitoring for staff on the floor of a 500 capacity, two
level restaurant during peak business levels of Fenway events.
Responsible for scheduling and controlling labor in-line with budgeted goals. Actively identified and analyzed
changes in anticipated business to effectively adjust staffing levels and provide an exceptional experience for guests.
Westin Boston Waterfront, Boston, MA 2006-2012
Banquet Manager (2008-2012)
Coordinated with sales personnel and group contacts to plan and execute events for up to 1500 guests within 85,000
square feet of meeting space.
In charge of tracking Meeting Planner Surveys and focusing the team on attaining 4.50 MPSI score.
Developed training for full time and part time employees covering steps of service for plated meals, buffet meals and
coffee crew.
Outlet Supervisor (2006-2008)
Responsible for scheduling and maintaining staff for a three meal restaurant as well as the lobby bar before, during,
and after contract negotiations with Local Union 26.
In charge of handling all inquiries for large parties and VIPs, working with the chefs to create menus and clarifying
room details with the guests, as well as ensuring the staffing, execution and payment of events.
Created and maintained training for new hires and continuing training programs for current staff to raise their level
of knowledge.
EDUCATION & CERTIFICATIONS

2. Associates Degree in Psychology, Mesa Community College, Mesa, AZ, 2002