Food and Beverage Manager with a solid track record of running restaurants successfully, starting from marketing and brand promotion, competition research, business development, and identifying target customers to an active supervision of every part of the restaurant operations including service level, menu quality, staffing and financial aspects.

1. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |
TONY DOCHEV
Experienced Food and Beverage Manager
SUMMARY
Restaurant manager with a solid track record of running restaurants successfully, starting from marketing and brand
promotion, competition research, business development, and identifying target customers to an active supervision of
every part of the restaurant operations including service level, menu quality, staffing and financial aspects.
ACCOMPLISHMENTS
I am an F&B professional with experience in arias from fine dining to small high volume outlets.
I pride myself on standards and training for my staff and have built training programs from the ground up.
I am well versed in all aspects of Microsoft Office, Stratton Warren, Micros, Info Genesis, Kronos, Spotfire and
Workday.
EXPERIENCE
MANDARIN ORIENTAL HOTEL
Las Vegas, NV
Food and Beverage Manager
Present
 Promoting an attitude of pride, cooperation, and success in the restaurant.
 Providing leadership to the managers and employees in the restaurant, establishing high standards for food quality
and guest service.
 Directing the managers and employees to achieve Mandarin Oriental and Forbes Five Stars standards.
 Communicating information with clarity and detail, proactive manpower planning for the restaurant.
 Assigning and defining areas of responsibility for the managers establishing and setting deadlines for the
completion of assignments.
 Maintaining a positive work environment for both the management team and staff.
THE MIRAGE HOTEL AND CASINO
Las Vegas, NV
Room Service Manager 12/2012 to 03/01/15
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
 Scheduled and directed staff in daily work assignments to maximize productivity.
 Efficiently resolved problems or concerns to the satisfaction of all involved parties.
 Minimized loss and misuse of equipment through proper IRD supervision and staff training.
 Developed and maintained exceptional customer service and MGM Mirage standards.
THE MIRAGE HOTEL AND CASINO 12/2012 to 12/2013
Las Vegas, NV
Restaurant Relieve Manager
 PORTOFINO- Italian Restaurant
 SAMBA- Brazilian Steak House
 FIN -Chinese Cuisine
 KOKOMOS- Steak House
 CPK -California Pizza Kitchen
 PARADISE CAFE
 Ran the floor single-handedly on several nights a week while carefully controlling payroll and nightly
expenses.
 Designed side work check-in/check-out procedures, which minimized overtime hours and maximized staff
efficiency.

2. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |
THE MIRAGE HOTEL AND CASINO
Las Vegas, NV
Assistant Restaurant Manager at California Pizza Kitchen 10/2012 to 12/2012
 Built sales forecasts and schedules to reflect desired productivity targets.
 Optimized profits by controlling food beverage and labor costs on a daily basis.
 Developed and maintained exceptional customer and CPK service standards.
ROMA GARDEN
Las Vegas, NV
Restaurant Owner 02/2011 to 10/2012
 Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
 Resolve customer complaints about food quality or service.
 Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
 Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are
obeyed.
 Maintain budget and employee records,prepare payroll, and pay bills, or monitor bookkeeping records,use
computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
TONY'S PLACE
Las Vegas, NV
Restaurant Owner 11/2008 to 03/2011
 Select or create successfulmenu items based on many considerations, and assign prices based on cost analysis.
 Recruit, hire, and oversee training for staff.
 Maintain relationships with customers and staff.
CAESARS PALACE HOTEL & CASINO
Las Vegas, NV
TREVI –Italian Restaurant -Assistant Restaurant Manager 04/2004 to 08/2006
 Coordinate administration, budget, payroll and staff.
 Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly.
 Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit.
 Maintain high standard quality hygiene, health and safety.
EDUCATION
 BACHELOR OF ARTS: FOOD AND BEVERAGE MANAGEMENT 2017
University of Nevada, Las Vegas, NV, USA
B.A. in Food and Beverage Management Administration
Cumulative GPA: 3.55
 MASTER OF ARTS: INTERNAL COMBUSTION ENGINES 1991
 Military Academy, Bulgaria,
M.S. Degree in Mechanical Engineering
First Lieutenant. Military Police Officer
 Serve Save Certification #10625366
 Diversity Champion at MGM International Class 2013
 Essentials OfManagement And Leadership Mirage Hotel and Casino 2014
 Profitable Menu Planning

3. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |

4. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |