Antonio Pace has over 15 years of experience in hotel and restaurant management. He is currently the Director of Food and Beverage at The Intercontinental Hotel in Austin, Texas, where he leads a staff of 60 and manages a $3.6 million business. Previously he held management roles such as Banquet/Outlets Manager, Food and Beverage Manager, and Front Office Manager at hotels in Texas, Ontario, and the Turks and Caicos Islands. He has a strong track record of exceeding revenue and customer satisfaction goals.
Stephanie Truett is seeking a full-time position that allows for advancement and utilizes her skills in sales, customer service, leadership, organization, communication, and attention to detail. She holds a Bachelor's degree in Hotel & Restaurant Management from the University of Houston. Her experience includes roles as a Territory Manager for US Foods, Guest Hospitality Manager for a food and wine event, and as the owner of a personal chef and catering business. She is a member of several honor societies and has received multiple awards and scholarships related to her field.
Christopher Wesley Thompson has over 20 years of experience managing food and beverage operations for hospitality brands, including casinos. He has directed operations with budgets over $150 million and led teams of over 700 employees. Thompson has experience developing menus across many cuisines and holding positions such as Director of Food and Beverage, Assistant Director, and Assistant General Manager. He is skilled in areas such as staff training, financial management, and achieving high levels of guest satisfaction.
This document is a resume for Nicole Tremayne Weishaupt. It summarizes her professional experience including roles as a chiropractic assistant, traveling manager, bar manager, general manager, and events manager for various Fox and Hound Restaurant Group locations from 2004 to the present. It also lists her education including 105 credits completed towards a Bachelor of Science in Finance from Missouri State University from 2001 to 2005 and 2016 to the present. Finally, it provides references.
This candidate seeks a position that values their experience, enthusiasm, and commitment to hospitality. They have 15 years of experience managing restaurants and bars, including supervising teams of up to 45 people. Their skills include training and education program development, operational procedures creation, and event coordination for over 200 people. They also have experience with point-of-sale systems and the Microsoft Office suite.
This document is a resume for Hal Scott, who has over 30 years of experience in hotel management, event planning, and food and beverage operations. His most recent role was as Senior Event Manager at the Hilton Anatole Hotel, where he managed $22 million in annual revenue and implemented new programs. Prior experience includes positions as Director of Banquets and Director of Restaurants at other major hotels. He has received several awards for his work and management accomplishments.
The document provides a summary of Anthony Divella's work experience as a restaurant manager and server over the past 13 years, demonstrating his skills in customer service, inventory management, employee training, and problem solving. He is seeking a management position where he can continue delivering exceptional dining experiences and improving business performance.
The document outlines job descriptions for various positions in a restaurant. It provides details on who each role reports to, a summary of responsibilities, who they supervise, and limits of authority. Positions described include restaurant manager, senior captain, captain, steward, restaurant hostess, busboy, wine butler, carver, and disc jockey. The job descriptions establish a common understanding of each position and can be used for training, performance evaluations, and legal purposes.
Eddie Windham is seeking a position that utilizes his analytical skills, knowledge of market trends, and customer service and sales background. He has over 10 years of experience in restaurant and bar management, including creating drink menus, monitoring supplies, organizing marketing activities, and managing staff schedules. His experience also includes cake decorating, hosting, and customer service at restaurants and grocery stores. He is pursuing further education at multiple technical and community colleges in South Carolina and Illinois.
Stephanie Truett is seeking a full-time position that allows for advancement and utilizes her skills in sales, customer service, leadership, organization, communication, and attention to detail. She holds a Bachelor's degree in Hotel & Restaurant Management from the University of Houston. Her experience includes roles as a Territory Manager for US Foods, Guest Hospitality Manager for a food and wine event, and as the owner of a personal chef and catering business. She is a member of several honor societies and has received multiple awards and scholarships related to her field.
Christopher Wesley Thompson has over 20 years of experience managing food and beverage operations for hospitality brands, including casinos. He has directed operations with budgets over $150 million and led teams of over 700 employees. Thompson has experience developing menus across many cuisines and holding positions such as Director of Food and Beverage, Assistant Director, and Assistant General Manager. He is skilled in areas such as staff training, financial management, and achieving high levels of guest satisfaction.
This document is a resume for Nicole Tremayne Weishaupt. It summarizes her professional experience including roles as a chiropractic assistant, traveling manager, bar manager, general manager, and events manager for various Fox and Hound Restaurant Group locations from 2004 to the present. It also lists her education including 105 credits completed towards a Bachelor of Science in Finance from Missouri State University from 2001 to 2005 and 2016 to the present. Finally, it provides references.
This candidate seeks a position that values their experience, enthusiasm, and commitment to hospitality. They have 15 years of experience managing restaurants and bars, including supervising teams of up to 45 people. Their skills include training and education program development, operational procedures creation, and event coordination for over 200 people. They also have experience with point-of-sale systems and the Microsoft Office suite.
This document is a resume for Hal Scott, who has over 30 years of experience in hotel management, event planning, and food and beverage operations. His most recent role was as Senior Event Manager at the Hilton Anatole Hotel, where he managed $22 million in annual revenue and implemented new programs. Prior experience includes positions as Director of Banquets and Director of Restaurants at other major hotels. He has received several awards for his work and management accomplishments.
The document provides a summary of Anthony Divella's work experience as a restaurant manager and server over the past 13 years, demonstrating his skills in customer service, inventory management, employee training, and problem solving. He is seeking a management position where he can continue delivering exceptional dining experiences and improving business performance.
The document outlines job descriptions for various positions in a restaurant. It provides details on who each role reports to, a summary of responsibilities, who they supervise, and limits of authority. Positions described include restaurant manager, senior captain, captain, steward, restaurant hostess, busboy, wine butler, carver, and disc jockey. The job descriptions establish a common understanding of each position and can be used for training, performance evaluations, and legal purposes.
Eddie Windham is seeking a position that utilizes his analytical skills, knowledge of market trends, and customer service and sales background. He has over 10 years of experience in restaurant and bar management, including creating drink menus, monitoring supplies, organizing marketing activities, and managing staff schedules. His experience also includes cake decorating, hosting, and customer service at restaurants and grocery stores. He is pursuing further education at multiple technical and community colleges in South Carolina and Illinois.
The curriculum vitae outlines the educational and professional experience of an individual with an Associate's and Bachelor's degree in hotel and restaurant management. They have over 15 years of experience in catering, events, and restaurant management, including positions at Faqra Catering, EddéSands, Café Gray, and The Hudson Cafeteria. The document also lists languages spoken, certifications, skills, and extracurricular activities.
Kiel Laing is a marketing and communications professional with over 10 years of experience in customer service roles. He has worked in marketing, bartending, serving, and community marketing. His experience includes supervising teams, developing menus, ensuring customer satisfaction, qualifying customers, and implementing marketing initiatives. Laing has a degree in Communications and Marketing and is proficient in various software and social media platforms.
Martine C. Ahenakew is seeking employment where she can utilize her skills and experiences as a positive team player. She has over 15 years of experience in various roles including bartender, front desk clerk, guest services, administrative work, and food and beverage services at establishments like Anavets Prince Albert, Quality Hotel Prince Albert, and Northern Lights Casino Prince Albert. Her skills include effective communication, Microsoft Office, organization, time management, and operating office equipment. She has a background in education from First Nations University of Canada.
Scott Lenahan is a food and beverage professional with over 20 years of experience managing various restaurants, pubs, and hotels across Canada. He has a proven track record of increasing sales, improving food costs, hiring and training staff, and implementing new programs. The document provides details on his extensive work history and qualifications for food and beverage management positions.
Joshua Tussin has over 15 years of experience in sales and operations roles in the beer industry. As On-Premise Area Sales Manager at Union Beer Distributors, he leads a team of 4 sales reps covering nearly 600 accounts in Manhattan. Some of his key achievements include generating over $50 million in revenue, growing the account base significantly, and exceeding sales goals. He has also organized a large annual beer festival that attracted thousands of attendees.
The document provides an overview of a senior project for a client who owns a Thai cuisine restaurant and wants to expand to a second location. It includes a problem statement, project objectives, client goals, and deliverables. It also provides an analysis of the market and industry, the client's company and competitors, and recommends a location, financial plan, marketing strategies, and website development.
Anthony Hevia has over 15 years of experience managing restaurants and bars in San Francisco and New York City. He oversaw the opening and operations of two premier sports bars in San Francisco, receiving recognition as one of the best sports bars in the US. He has expertise in inventory management, staffing, menu design, promotions, and ensuring high quality food and service. He holds a Bachelor's degree in Communication from the University of Colorado Boulder.
This individual is seeking part-time employment as a bartender and has over 11 years of experience bartending at various venues including restaurants, nightclubs, weddings, and sporting events. They are knowledgeable about drink mixing and have excellent customer service skills. They are educated, hardworking, and able to work well under pressure in fast-paced environments.
This buyer persona profile is for Vellos, a modern American restaurant in Gainesville, Florida that embraces local history. The target audiences are new professionals aged 22-35, local baby boomers aged 40+, and large college student groups aged 18-21 who are urban residents with many out-of-town visitors. Vellos aims to provide a healthy and distinctive downtown experience while connecting patrons to Gainesville and Alachua County history. Marketing will focus on positioning Vellos as a venue for all types of group events and experiences with an original menu and southern-inspired dishes.
Jo Ellen Drennon McDowell has over 30 years of experience in event management and operations, most recently as Vice President of Event Management at the Country Music Hall of Fame and Museum. She has a proven track record of growing event revenues and successfully managing all aspects of events, catering, restaurants, and staff. Prior to her role as Vice President, she held other leadership roles at the museum, including Senior Director of Event Management and Director of Events.
The document summarizes the business challenges facing a restaurant located in Raval, Barcelona. It generates most of its revenue from its lunch menu and returning customers, but revenues are declining as customer frequency has dropped. The owner works alone and cannot invest in improvements or menu updates. Suggested solutions include improving online presence and marketing, refreshing the atmosphere, and keeping prices consistent while adding specials to increase turnover. Customer feedback indicates first-time visitors find it reasonably priced for quality Spanish food while regulars keep returning for service and food quality.
Edward Burnett has over 10 years of experience in restaurant management and bartending. He has a Bachelor's Degree in Business Administration and is a Certified Specialist of Wine. His most recent role was as a bartender at Copeland's Cheesecake Bistro in Atlanta, where he maintained tables and the cash drawer, prepared craft cocktails, and ensured cleanliness. Prior to that, he was the lead bartender at Cuts Steakhouse, where he managed inventory and the cashier.
Linh Cady is applying for a position and has over 12 years of experience in customer service roles in restaurants, bars, and casinos. She has strong skills in customer service, cash handling, and adapting to different work environments. Cady is looking for new opportunities and believes she would be an asset to any organization with her motivation, enthusiasm, and ability to adapt quickly to changes.
Lindsey Rupe is seeking a challenging management position utilizing her skills in hospitality management. She has over 7 years of experience in various management and bartender roles at bottle shops and bars, including general manager roles. She is currently pursuing a B.A. in Hospitality Management from East Carolina University with a focus on conventions, meetings, and special events, and a minor in Business.
Katherine M. Joyce has over 5 years of experience in hospitality and resort management. She graduated from Lynn University with honors in 2014 with a Bachelor's degree in hospitality and resort management. Her work experience includes roles as a front desk agent, hostess, food and beverage intern, operations assistant, office manager, and data collector. She is proficient in various software, social media, event planning, and possesses strong customer service and communication skills.
Tarek K. Saleh has over 20 years of experience in food and beverage management. He has held various director and manager roles at casinos and hotels in Ohio, Pennsylvania, New Jersey, and Atlantic City. Some of his responsibilities have included overseeing multiple food and beverage outlets, developing marketing programs, ensuring health and safety compliance, controlling costs, and achieving high customer satisfaction scores. He has a bachelor's degree in hotel management from Helwan University in Cairo, Egypt.
Nicole Steele is a highly motivated and experienced server and banquet staff member seeking a new opportunity. She has over 5 years of experience in various serving and hospitality roles, with a focus on excellent customer service and attention to detail.
Alexander Polazzo is a hospitality veteran with over 30 years of experience in food and beverage management. He has held leadership roles such as General Manager and Director of Operations at various hotels, resorts, and event venues. Polazzo has a track record of turning around struggling operations to increase profits and exceed performance standards through leadership and team building. He mentors staff and has helped many advance into management roles.
Darin Howard is seeking a position as a banquet server with over 9 years of experience in food service operations at 4 and 5 star restaurants. He has extensive experience serving exclusive parties, weddings, and corporate events with comprehensive knowledge of food and wine menus. His most recent role was as a server and banquet server at the Paradox Hotel from 2011 to present.
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
Shauna Aguirre has over 25 years of experience leading food and beverage operations and entertainment programming at luxury hotels and resorts across California and Colorado. She has a proven track record of exceeding revenue targets and transforming properties through innovative marketing, training, and talent booking. Currently seeking a senior management role where she can continue leveraging her expertise in culinary arts, wine, and dynamic entertainment programming.
Shauna Aguirre has over 25 years of experience in hospitality and event management. She has a proven track record of exceeding revenue goals and transforming underperforming properties. Her expertise includes all aspects of hotel operations, with an emphasis on food and beverage, live entertainment programming, and marketing. She is passionate about developing teams and cultivating community partnerships.
The curriculum vitae outlines the educational and professional experience of an individual with an Associate's and Bachelor's degree in hotel and restaurant management. They have over 15 years of experience in catering, events, and restaurant management, including positions at Faqra Catering, EddéSands, Café Gray, and The Hudson Cafeteria. The document also lists languages spoken, certifications, skills, and extracurricular activities.
Kiel Laing is a marketing and communications professional with over 10 years of experience in customer service roles. He has worked in marketing, bartending, serving, and community marketing. His experience includes supervising teams, developing menus, ensuring customer satisfaction, qualifying customers, and implementing marketing initiatives. Laing has a degree in Communications and Marketing and is proficient in various software and social media platforms.
Martine C. Ahenakew is seeking employment where she can utilize her skills and experiences as a positive team player. She has over 15 years of experience in various roles including bartender, front desk clerk, guest services, administrative work, and food and beverage services at establishments like Anavets Prince Albert, Quality Hotel Prince Albert, and Northern Lights Casino Prince Albert. Her skills include effective communication, Microsoft Office, organization, time management, and operating office equipment. She has a background in education from First Nations University of Canada.
Scott Lenahan is a food and beverage professional with over 20 years of experience managing various restaurants, pubs, and hotels across Canada. He has a proven track record of increasing sales, improving food costs, hiring and training staff, and implementing new programs. The document provides details on his extensive work history and qualifications for food and beverage management positions.
Joshua Tussin has over 15 years of experience in sales and operations roles in the beer industry. As On-Premise Area Sales Manager at Union Beer Distributors, he leads a team of 4 sales reps covering nearly 600 accounts in Manhattan. Some of his key achievements include generating over $50 million in revenue, growing the account base significantly, and exceeding sales goals. He has also organized a large annual beer festival that attracted thousands of attendees.
The document provides an overview of a senior project for a client who owns a Thai cuisine restaurant and wants to expand to a second location. It includes a problem statement, project objectives, client goals, and deliverables. It also provides an analysis of the market and industry, the client's company and competitors, and recommends a location, financial plan, marketing strategies, and website development.
Anthony Hevia has over 15 years of experience managing restaurants and bars in San Francisco and New York City. He oversaw the opening and operations of two premier sports bars in San Francisco, receiving recognition as one of the best sports bars in the US. He has expertise in inventory management, staffing, menu design, promotions, and ensuring high quality food and service. He holds a Bachelor's degree in Communication from the University of Colorado Boulder.
This individual is seeking part-time employment as a bartender and has over 11 years of experience bartending at various venues including restaurants, nightclubs, weddings, and sporting events. They are knowledgeable about drink mixing and have excellent customer service skills. They are educated, hardworking, and able to work well under pressure in fast-paced environments.
This buyer persona profile is for Vellos, a modern American restaurant in Gainesville, Florida that embraces local history. The target audiences are new professionals aged 22-35, local baby boomers aged 40+, and large college student groups aged 18-21 who are urban residents with many out-of-town visitors. Vellos aims to provide a healthy and distinctive downtown experience while connecting patrons to Gainesville and Alachua County history. Marketing will focus on positioning Vellos as a venue for all types of group events and experiences with an original menu and southern-inspired dishes.
Jo Ellen Drennon McDowell has over 30 years of experience in event management and operations, most recently as Vice President of Event Management at the Country Music Hall of Fame and Museum. She has a proven track record of growing event revenues and successfully managing all aspects of events, catering, restaurants, and staff. Prior to her role as Vice President, she held other leadership roles at the museum, including Senior Director of Event Management and Director of Events.
The document summarizes the business challenges facing a restaurant located in Raval, Barcelona. It generates most of its revenue from its lunch menu and returning customers, but revenues are declining as customer frequency has dropped. The owner works alone and cannot invest in improvements or menu updates. Suggested solutions include improving online presence and marketing, refreshing the atmosphere, and keeping prices consistent while adding specials to increase turnover. Customer feedback indicates first-time visitors find it reasonably priced for quality Spanish food while regulars keep returning for service and food quality.
Edward Burnett has over 10 years of experience in restaurant management and bartending. He has a Bachelor's Degree in Business Administration and is a Certified Specialist of Wine. His most recent role was as a bartender at Copeland's Cheesecake Bistro in Atlanta, where he maintained tables and the cash drawer, prepared craft cocktails, and ensured cleanliness. Prior to that, he was the lead bartender at Cuts Steakhouse, where he managed inventory and the cashier.
Linh Cady is applying for a position and has over 12 years of experience in customer service roles in restaurants, bars, and casinos. She has strong skills in customer service, cash handling, and adapting to different work environments. Cady is looking for new opportunities and believes she would be an asset to any organization with her motivation, enthusiasm, and ability to adapt quickly to changes.
Lindsey Rupe is seeking a challenging management position utilizing her skills in hospitality management. She has over 7 years of experience in various management and bartender roles at bottle shops and bars, including general manager roles. She is currently pursuing a B.A. in Hospitality Management from East Carolina University with a focus on conventions, meetings, and special events, and a minor in Business.
Katherine M. Joyce has over 5 years of experience in hospitality and resort management. She graduated from Lynn University with honors in 2014 with a Bachelor's degree in hospitality and resort management. Her work experience includes roles as a front desk agent, hostess, food and beverage intern, operations assistant, office manager, and data collector. She is proficient in various software, social media, event planning, and possesses strong customer service and communication skills.
Tarek K. Saleh has over 20 years of experience in food and beverage management. He has held various director and manager roles at casinos and hotels in Ohio, Pennsylvania, New Jersey, and Atlantic City. Some of his responsibilities have included overseeing multiple food and beverage outlets, developing marketing programs, ensuring health and safety compliance, controlling costs, and achieving high customer satisfaction scores. He has a bachelor's degree in hotel management from Helwan University in Cairo, Egypt.
Nicole Steele is a highly motivated and experienced server and banquet staff member seeking a new opportunity. She has over 5 years of experience in various serving and hospitality roles, with a focus on excellent customer service and attention to detail.
Alexander Polazzo is a hospitality veteran with over 30 years of experience in food and beverage management. He has held leadership roles such as General Manager and Director of Operations at various hotels, resorts, and event venues. Polazzo has a track record of turning around struggling operations to increase profits and exceed performance standards through leadership and team building. He mentors staff and has helped many advance into management roles.
Darin Howard is seeking a position as a banquet server with over 9 years of experience in food service operations at 4 and 5 star restaurants. He has extensive experience serving exclusive parties, weddings, and corporate events with comprehensive knowledge of food and wine menus. His most recent role was as a server and banquet server at the Paradox Hotel from 2011 to present.
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
Shauna Aguirre has over 25 years of experience leading food and beverage operations and entertainment programming at luxury hotels and resorts across California and Colorado. She has a proven track record of exceeding revenue targets and transforming properties through innovative marketing, training, and talent booking. Currently seeking a senior management role where she can continue leveraging her expertise in culinary arts, wine, and dynamic entertainment programming.
Shauna Aguirre has over 25 years of experience in hospitality and event management. She has a proven track record of exceeding revenue goals and transforming underperforming properties. Her expertise includes all aspects of hotel operations, with an emphasis on food and beverage, live entertainment programming, and marketing. She is passionate about developing teams and cultivating community partnerships.
Geir S. Kilen is an experienced executive chef with over 25 years of experience working in four-star hotels and restaurants. He has managed multiple high-volume kitchens and catering operations with annual revenues over $5 million. Kilen has received several awards for his restaurants and catering work, including a ZAGAT award and being voted best new American cuisine restaurant in Atlanta. He currently works as a culinary instructor at Virginia College in Savannah, Georgia.
John Calderon has over 30 years of experience managing food and beverage operations in the private club, hotel, resort, healthcare and restaurant industries. He has directed teams of up to 70 employees and managed annual sales up to $8 million. Calderon is skilled in operations management, team management and training, purchasing and inventory management, and customer service. He has held director level positions at golf clubs, resorts, and hospitals.
Pete Forchette has over 15 years of experience in restaurant and bar management. He has held positions such as Bar Manager at the JW Marriott in Austin, Texas where he oversees daily operations, trains staff, and designs craft cocktails. Forchette also has experience as a Bar Manager at the Sheraton Capitol and Buffalo Billiards in Austin. He holds a Bachelor's degree in Art from the University of Wisconsin-Parkside and is TABC and food handlers certified. Forchette is proficient in POS systems and has a proven track record of success in opening new venues and improving revenues.
Sedat D. Caldir has over 26 years of experience in food and beverage/hospitality management. He is currently a restaurant manager at Eddie Merlot's Steak House in Burr Ridge, Illinois where he ensures high food and beverage standards and controls costs. Prior to this, Caldir held management positions at several restaurants including McCormick & Schmick's Seafood Restaurant and The Clubhouse Restaurant where he oversaw operations, supervised staff, and increased sales and profits. He is bilingual in English and Turkish and seeks new opportunities in restaurant management.
Gregory Morgan is a Director of Food & Beverage with over 20 years of experience managing large teams and increasing sales. He has a proven track record of coming in under budget in all departments. His experience includes positions at Ramada Downtown Denver, Denver Mart, Western Golf Properties, and Caesars Entertainment in Las Vegas, where he ensured exceptional hospitality standards and a positive guest experience.
Keith Brian Nickerson Jr. is an experienced executive sous chef seeking a new opportunity. He has over 15 years of experience overseeing culinary operations at prestigious resorts and hotels in Virginia and Florida, including the South Seas Island Resort and Colonial Williamsburg Hotels. His experience includes managing teams, developing menus, executing special events, and lowering food costs. He prides himself on training culinary staff and raising quality scores.
Todd Johnson has over 12 years of experience managing and directing restaurants and resorts. He is currently seeking a position as an Assistant Director of Food and Beverage. His most recent role was Assistant Director of Food and Beverage at Snowbird Resort from 2015-2016 where he oversaw 16 outlets and maintained guest satisfaction while controlling business models. Prior to that he was General Manager of The Aerie Restaurant and Lounge at Snowbird Resort from 2013-2015 where he increased sales, revenue, and service standards.
Dynamic executive leader with unwavering integrity, a passionate enthusiasm for exceptional product quality, a commitment to acquiring and developing a talented and driven team, and collaboratively producing extraordinary results.
Expertise:
Wine, Beer and Spirits Program Optimization | New and Existing Concept Design | Leadership Development & Performance Management| Building and Managing Budgets| Forecasting | Cost Controls | Manage FTE’s to Drive Business Results | Purchasing | Inventory Control
Kraig Braeuning is seeking a director level position in hospitality. He has over 15 years of experience in banquet operations and management for hotels and theme parks in Florida and Colorado. His experience includes roles as Assistant Director of Banquets, Director of Stewarding and Banquet Set Up, Banquet Captain, Banquet Server, and General Manager for restaurants. He has a Bachelor's degree in Accounting from Florida State University and is proficient in hospitality technology systems.
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
Brian Annapolen is an experienced executive chef seeking a new position. He has over 20 years of experience leading culinary teams at prestigious hotels and restaurants. Some of his accomplishments include receiving the highest ratings for food quality and service from Marriott. He is skilled at all aspects of culinary operations including management, training, budgeting, and marketing.
John R. Walsh has over 30 years of experience as an executive chef and catering director. He is currently the Vice President of Culinary at Classic Catering People in Baltimore, where he oversees a staff of 20 chefs and manages a $15 million business. Previously, he held executive chef and director roles at numerous catering and restaurant businesses, growing sales and maintaining excellent food costs at each position. He has received many awards and accolades for his work, and has experience consulting, teaching, and writing about the culinary field.
Matthew R. McCullough is a dynamic Restaurant Manager with over 15 years of experience successfully opening and managing restaurants. He has a proven track record of achieving performance goals and increasing sales and profits through initiative, tenacity, and knowledge of operations. McCullough's experience includes managing partners roles with responsibilities for financials, cost controls, compliance, and team building. He has experience implementing POS systems to improve efficiency and customer traffic.
John Bouley Resume newest(1) (1).pdf 11-10john bouley
John Bouley is an experienced restaurant manager and chef with over 15 years of experience in culinary operations and team leadership. He is currently the Banquet Chef/Executive Banquet Chef at Hospitality Ventures Management Group where he oversees banquets for 170,000 square feet of space. Previously he held executive chef and manager positions at various country clubs and universities where he oversaw food preparation, purchasing, staffing, and financial management. He has a high school diploma and additional culinary training.
Scott Morgan is a dedicated hospitality professional with over 10 years of experience managing hotels, conference centers, and restaurants in Northern Wisconsin. He has a proven track record of optimizing occupancy levels and controlling costs. His experience includes general manager roles overseeing all operations including meeting and event coordination, budgeting, staff management, and community involvement. He has a bachelor's degree in hotel and restaurant management and is proficient in relevant technology and accounting systems.
Renee Baeza has over 25 years of experience in hotel sales and event management. She is currently the Catering Sales Manager at the Courtyard by Marriott Historic District in Charleston, SC, where she exceeds catering revenue goals and wins performance awards. Previously, she held several event manager and sales roles with Marriott, Renaissance, and RIHGA Royal hotels in New York and Washington D.C., consistently achieving high customer satisfaction scores and sales targets. Baeza has extensive expertise in group booking, contract negotiation, event planning, and software systems used in the hospitality industry.
Antonios Kyriacou has over 23 years of experience in the hospitality industry, including positions as General Manager, Assistant General Manager, and Server. He holds a Bachelor's Degree in Hospitality Management from Florida International University with a 3.9 GPA. Kyriacou is currently the General Manager of JJAB Consulting LLC, where he oversees all operations and ensures customer satisfaction. He has a proven track record of training new employees, implementing efficient systems, and growing businesses. Kyriacou is proficient in English, Greek, French and Spanish and has experience working in the United States, Canada, Cyprus, and Greece.
This resume summarizes the qualifications and experience of an individual with over 30 years of experience managing restaurants and private clubs. They have a proven track record of building high-performing teams, developing award-winning menus and wine lists, and creating memorable dining experiences for guests. Their most recent role was as Assistant Manager at Columbia Restaurant where they oversaw operations, staff, and resolved guest issues. Prior experience includes management positions at prestigious restaurants and hotels where they were responsible for all aspects of food and beverage service.
Similar to Antonio Pace Resume 2015 new template - Copy (20)
1. ANTONIO G. PACE
6812 Beatty Drive, Austin, Texas 78749
512.318.0689 ▪ AntonioPace07@yahoo.com
Professional Experience
THE INTERCONTINENTAL HOTEL, STEPHEN F. AUSTIN – Austin, Texas
Director of Food and Beverage (4/14 – PRESENT)
Responsible for daily operation of all food & beverage outlets and departments. Lead and manage a staff of 60, including 5
direct reports, in a 24-hour, 7 day a week, $3.6 million dollar F&B business.
• $558,000 above target revenue goal for 2014.
• 43.8% profit margin in F&B Department. Highest in Stephen F. Austin history.
• Met food cost budget of 21%, down from 23% in prior year.
• Actual year-end liquor cost budget of 17.9%. Beat proposed budget of 20.5%.
• Key hires – Banquet Manager, Bar Manager & Head Chef.
• Organized development of new menus in multiple outlets.
• Worked closely with key government officials, business leaders, event organizers and hotel industry management.
THE INTERCONTINENTAL HOTEL, STEPHEN F. AUSTIN – Austin, Texas
Banquet/Outlets Manager (3/11 – 4/14)
• Maintain an M.S.S. Score of 98% for two consecutive years.
• Managed billing of every event that took place in the Hotel.
• Provided start-to-finish service for conferences, receptions and an average of 26 weddings a year, with personalized
service to bride, groom and family members.
• Assisted Catering Manager’s by providing tours of the property and giving detailed explanations of the service
they will receive. Booked several weddings and conferences.
• Helped manage other F&B outlets such as room service, club lounge and Stephen F. Bar & Terrace. Bar revenue for
2012: $1.2 million.
• Managed all logistics for the Paramount Theater’s 800 guest Annual Gala and Fund Raiser on Congress Street.
• Managed partnership with many major city events including SXSW, Austin Marathon and most city-wide parades.
THE MARRIOTT HORSESHOE BAY RESORT – Horseshoe Bay, Texas
Food and Beverage Manager (5/09 – 3/11)
Managed all department activities for the Resort’s four largest and busiest F&B outlets including Lantana, the Horseshoe
Bay Resort Lounge, In-room Dining and the Cabana Bar.
• Implemented cost-cutting measures resulting in $30,000 savings for the department.
• Only Resort department to meet forecasted revenue projections in spite of below forecast occupancy rates.
• Designed food and beverage menus to bring the Resort’s restaurants up to date with the current trends
• Managed $30,000 wine and liquor inventory/budget for the Resort’s 5 food and beverage outlets. Responsible for
all vendor relations, wine/liquor selection and price negotiations.
• Personally booked small parties in our private wine room for small groups up to 30 guests for rehearsal dinners,
small weddings, business dinners or special family occasions.
THE ALBERT AT BAY SUITE HOTEL – Ottawa, Ontario
Front Office Manager (8/07 – 4/09)
Responsible for the daily operation and performance of the front desk of a 297 room (all Suites) hotel. Led and managed a
staff of 12 in a 24-hour, seven day a week, 7.4 million dollar business.
• Increased guest satisfaction scores by 25%.
• Exceeded forecasted revenue by over $104,000 and occupancy rates by 5%.
• Introduced Quality Control program resulting in 20% increase in job productivity and improved guest retention.
• Hired and trained all front desk and reservation agents and introduced incentives linked to performance focused
on guest satisfaction, retention and increased occupancy.
• Provided and planned accommodations for the tactical S.W.A.T. team for President Obama’s February 2009 visit to
Canada.
THE ALBERT AT BAY SUITE HOTEL/BEST WESTERN VICTORIA PARK SUITES – Ottawa, Ontario
2. Antonio G. Pace Page 2 of 2
Banquet Manager/Food and Beverage Manager (10/05 – 10/07)
Responsible for banquet operations including, scheduling, staffing, preparation, design, logistics, purchasing, execution,
budgeting and clean up of all banquet functions.
• Exceeded forecasted revenue by $120,000 for The Albert at Bay Suite Hotel and $27,000 for The Best Western
property.
• Improved banquet department productivity resulting in a 20% increase in event bookings.
• Implemented efficiency procedures that resulted in a 5% decrease in costs per event.
• Integral member of the sales and marketing team assisting with site visits, menu consulting and rate negotiations.
• Developed detailed operations manual for all newly hired banquet staff. Became the Hotel’s standard.
THE WESTIN OTTAWA HOTEL – Ottawa, Ontario
Assistant Outlets Manager – Daly’s Restaurant and Landmark’s Lounge (4/05 – 10/05)
Managed all aspects of restaurant operations including hiring, training, personnel management, marketing, vendor
relations, customer service, budgeting, scheduling, payroll and accounts payable/receivable.
• 10% increase in sales revenue over prior year.
• Developed and implemented staff training program focused on customer satisfaction and increasing revenue.
• Designed various wine-pairing table d’hautes for large group events.
• Managed a $15,000 Wine and Liquor inventory.
• Streamlined staff scheduling procedures resulting in a payroll savings of $5,000.
Outlets Manager – Hartwell’s Nightclub/Banquet Assistant Manager (11/04 – 4/05)
Led and managed a staff of 18 in the operation of a multi-million dollar night club business and helped manage the Hotel’s
25 million dollar per year banquet department.
• Responsible for night club operations including staffing, purchasing, budgeting and sales and marketing for
promotional activities such as University Pub Nights, New Year’s Eve Party 2005 and private Christmas parties.
• Managed the beverage and supplies inventory for both departments.
• Controlled $4,000 float and directed all operating expenses. Met or exceeded forecasted revenue projections every
month.
• Supervised large, outside catering events and other high-profile events including Presidential dinners, Embassy
functions, and Viennese balls.
• Supervised the design, staffing, setup and teardown of a banquet for President Bush’s visit to Canada.
• Designed and oversaw the setup and teardown of numerous events in the Hotel’s 36,000 sq. ft conference space
which included Ottawa’s only Four Diamond ballroom.
CLUB MED, TURKOISE – Turks and Caicos Islands
Outlets Manager (3/04 – 11/04)
• Responsible for the proper functioning of all dining facilities.
• Trained and supervised a staff of approximately 30 employees.
• Developed employee manual detailing company policies, corporate culture and incentive program.
THE WESTIN OTTAWA HOTEL – Ottawa, Ontario
Banquet Captain (8/02 – 3/04)
• Conducted the service of lunches, dinners and events ensuring client and guest satisfaction.
• Assisted in staff supervision, training and problem solving in a unionized environment.
• Planned and controlled the use of necessary setup equipment for all events.
• Organized and planned the menu for the post Juno Awards party for several Canadian music artists including
Avril Lavigne, The Rascals, Shawn Desmond, Sam Roberts and others.
THE EMBASSY WEST HOTEL – Ottawa, Ontario
Housekeeping Supervisor (6/99 – 9/00)
• Delegated housekeeping duties to a staff of 10.
• Performed routine inspections on all rooms and general public areas to insure the highest standards of cleanliness.
• Ordered and inventoried supplies for entire housekeeping department on a weekly basis.
Education
University of Ottawa / Algonquin College, 2003
B.Com Bachelor of Commerce joint program (partial)
3. Antonio G. Pace Page 2 of 2
Algonquin College, 2000-2003 – Ottawa, Ontario
Hotel and Restaurant Management Diploma
Continuing Education Certifications:
• Behavioral Interviewing Program
• Rhythms of Hospitality
• Handling Difficult and Demanding Customers
• Super Host Training Seminar
• Smart Serve
• Chinese Market Customer Service Training
• Completed Franklin Covey Training, Leading at The Speed of Trust
• “Salesforce.com” Sales Efficiency Certified
Skills and Abilities
• Proficient in Opera, Time Saver, Delphi, Fidelio, Micros, Outlook, Microsoft Word, Excel, PowerPoint, and Internet use
• Menu planning and wine pairing
• Fluent in English, Italian and French languages