Tony Dochev is a restaurant manager with over 15 years of experience managing fine dining, high-volume, and fast casual restaurants. He prides himself on training staff and setting high service standards. He is proficient in restaurant technology and management systems and has a track record of increasing sales and maintaining profitability.

1. TONY DOCHEV
443 Raindance Drive, Henderson, NV 89014
Cell: 702-283-4423
tonydochev@gmail.com
SUMMARY
Restaurant Manager with a winning attitude and desire to deliver an exceptional dining experience. Focused on setting high
Expectations and raising service standards.
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 have managed up to seven deferent outlets.
I am well versed in all aspects of Microsoft Office, Stratton Warren, Micros, Info Genesis, Kronos, Spotfire and Workday.
I have an excellent working relationship with my staff and managers.
EXPERIENCE
THE MIRAGE HOTEL AND CASINO
Las Vegas, NV
Room Service Manager 12/2013 to Current
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 restaurant supervision and staff
Training. Developed and maintained exceptional customer service standards.
THE MIRAGE HOTEL AND CASINO
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
12/2012 to 12/2013
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
Worked with General management team to increase covers by 2% and maintain profitability in the harsh 2012
economic climate.
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 service standards.
ROMA GARDEN
Las Vegas, NV
Restaurant Owner 02/2011 to 10/2012
Developed an adoring community of regular guests by listening to feedback and responding timely and appropriately
put into place Standard Operating Procedures, in-depth training and corporate systems for all FOH and BOH positions
TONY'S PLACE
Las Vegas, NV
Restaurant Owner 11/2008 to 03/2011
Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Optimized profits by
controlling food, beverage and labor costs on a daily basis. Consistently maintained high levels of cleanliness,
organization, storage, and sanitation of food and beverage products to ensure quality.

2. CAESARS PALACE HOTEL & CASINO
Las Vegas, NV
TREVI –Italian Restaurant -Assistant Restaurant Manager 04/2004 to 08/2006
Maintaining fast, accurate service, positive guest relations, and ensuring products are consistent with company quality
standards.
Efficiently resolved problems or concerns to the satisfaction of all involved parties. Scheduled and directed staff in daily
work assignments to maximize productivity.
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, Las Vegas, Bulgaria, Bulgaria
M.S. degree in Mechanical Engineering
First Lieutenant. Military Police Officer
 SERVSAFE CERTIFICATION #10625366