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.

1. Kraig Philip Braeuning
444 17th
Street Apt 407
Denver, CO 80202
(407)625-7103
Kraig.braeuning@sheraton.com
OBJECTIVE
To obtain a director level position within a full service hotel that utilizes my extensive hospitality
experience along with my accounting degree from college
QUALIFICATIONS
• Detail-oriented, accomplished accounting student with previous restaurant and theme park
experience including banquet facilities and franchises
• Offers impeccable leadership, delegation, presentation, communication, interpersonal, and
analytical skills; institutes personal system of checks and balances
• Proficient in Microsoft Office, Excel, Delphi, Watson, Birchstreet and Meeting Matrix
EDUCATION
Bachelor of Science in Accounting Degree
Florida State University Tallahassee, FL
Graduated May 2002 Major G.P.A. 3.6
EMPLOYMENT
Assistant Director of Banquets Sheraton Downtown Denver, Denver, CO May 2016-Current
• Assistant Director of Banquets at Colorado’s largest hotel with almost 1400 rooms and 200,000
square feet overseeing the entire banquet operation
• Assist the department head with overseeing all the banquet managers, banquet captains, BSU
supervisors and all hourly employees
• Directly in charge of scheduling all the training for the department along with the staffing
• Work hand in hand with accounting to ensure that we are fully stocked with needed supplies for
the department and to make sure that our inventory for china, glass and silverware is on par
• Review the P & L monthly and ensure that we meet our budgeted goals and financial
expectations set forth from the owners
Director of Stewarding & Banquet Set Up Bonnet Creek Hilton and Waldorf Astoria, Orlando, FL
August 2009 -October 2015
• Full time Executive Steward and Director of Banquet Set Up for the Hilton Waldorf Astoria Bonnet
Creek overseeing all banquet operations and food outlets.
• Department head of two departments with six managers, twelve supervisors and over hundred
fifty team members that directly reported to me within these departments
• Directly responsible for all the staffing including use of Watson and Work Records
• In charge of all the banquet ordering with respect to China, Glassware, Silverware and other
needed banquet items utilizing Birch Street
• Responsible for the hiring of all stewarding and banquet set up team members including
management, supervisors, porters, housemans and stewards
Banquet Captain Bonnet Creek Hilton and Waldorf Astoria, Orlando, FL Aug 2009-July 2013
• Full time banquet captain on premier Disney property focusing on customer service and positive
guest interaction
• An instrumental part of the opening team of the hotel and participated directly in all aspects of

2. the banquet department
• A team player assisting coworkers in functions and helping new employees on the standards
that are expected of them
• Always keeping an eye on fine detail and making sure groups and contacts leave with
complete satisfaction
Banquet Server Walt Disney World Swan and Dolphin, Orlando, FL Sept 2007-Aug 2009
• Banquet Server in high volume catering operation specializing in functions for major U.S.
corporations and pharmaceutical companies
• Gave great customer service and approached guests from an a la carte perspective
• Assist new employees in proper execution of company policies and expectations
General Manager La Dolce Sera Italian Restaurant Orlando, FL Aug 2004-Sept 2007
• Responsible for the complete day to day operations of a fine dining Italian
restaurant that focused on in house dining along with offsite catering functions
• Personally drafted all financial statements of the restaurant and prepared all P
& L reports
• Managed all the service staff along with the back of house employees and
focused on customer interaction insuring that guests were completely satisfied with their visit
General Manager Atlanta Bread Company, Orlando, FL May 2002-Aug 2004
• Directly participated in the complete development of a location including site selection, build-
out, hiring of all employees, day to day operations, and all cost controls
• Maintained all operations ensuring increased revenues and lower food and labor costs and was
responsible for being in the top 1% of sales compared to other locations throughout the U.S.
• Ensured employee moral was high and turnover of staff was very low
REFERENCES
Available upon request