Fil Romero is applying for a service and hospitality director position and has over 20 years of experience in food service and hospitality management, most recently as the dining room manager at Mill Creek Country Club, with skills in customer service, event planning, budgeting, inventory management, and team leadership. Romero's resume outlines experience managing different aspects of restaurants, dining facilities, and hotels, and believes in creating a fun work environment while meeting service and quality standards.

1. F I L R O M E R O
12418523 36th
Ave. W K202 Lynnwood, WA 98037∙ (206) 387-2533 fil.romero@yahoo.com
S E R V I C E & H O S P I T A L I T Y D I R E C T O R
I believe that gracious hospitality, professional and technical service, high quality products,
and delivering value is what attracts customers, and brings them back more often. I have the
passion, energy and diverse skill set that are needed to be a springboard for this success.
M A N A G E R S K I L L S E T
 Having fun at work and bring a sense of humor to the work place daily.
 Make decisions based on quantitative analysis.
 Use the schedule as a tool to manage labor costs and employee morale.
 Accurate with inventory and ordering to provide the proper tools to employees and managers.
 Well versed in preparing budgets and aware of variances to the budget.
 Monitor financial data daily in order to use the tools more effectively.
 Implement, measure, and ensure service standards, production timings, and product/recipe quality are met.
 Perform Human Resources functions of hiring, orientations, certifications, and performance appraisals,
coaching, terminating, documenting and personnel file maintenance are vital to leading a successful team.
 Strong computer skills both with PC and POS systems.
 Responsible for booking, scheduling, contracting large parties, meetings, and holiday events.
 Coordinate and execute caterings and events of all types with a WOW! factor (business meetings to
weddings- plated or buffet)
 Implemented systems to measure/increase customer satisfaction.
 Adept at developing action plans and corrective action plans, and implementing them.
 I take pride in my product knowledge, service expertise, and my ability to teach it to others.
 Adept at creating menus, wine lists, mock-tail menus, and theme menus with appropriate
pairings.
 Believe & practice table touching, as this is the best tool to ensure repeat business and customer
satisfaction.
 I build teamwork and common goals between managers, servers, and cooks.
 Current Food Handlers Permit, CPR 1st
Aid, ServSafe Certification, Class 12 Alcohol Permit.
 I have work experience at every position in food services both FOH and BOH including kitchen
management.

2. P R O F E S S I O N A L E X P E R I E N C E
MILL CREEK COUNTRY CLUB AUG 14-PRESENT
DINING ROOM MANAGER
COURTYARD BY MARRIOTT-KIRKLAND MAY 13- AUG 14
DINING AND KITCHEN MANAGER
ERA LIVING UNIVERSITY HOUSE-ISSAQUAH
DINING SERVICES DIRECTOR MAR 10-APR 13
MADISON HOUSE RETIREMENT HOME (KIRKLAND, WA)
FOOD SERVICES DIRECTOR FEB 08 – FEB 10
RESTAURANTS UNLIMITED SCOTT’S BAR & GRILL- CUTTERS BAYHOUSE
MANAGER- SUPERVISOR AUG 92-DEC 07
BANQUET CAPTAIN-LEAD SERVER
THE MELTING POT (SEATTLE, WA) MAY 04- MAY 05
DINNER AND BAR MANAGER