Tony Dochov has over 15 years of experience as a food and beverage department head and restaurant manager. He has successfully run the operations of restaurants with annual revenues over $3.5 million, focusing on financial performance, staff training, and customer service. Currently he is the Department Head and Restaurant General Manager at Mandarin Oriental Hotel in Las Vegas, directing managers and employees to achieve high standards.

1. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |
TONY DOCHEV
Experienced Food and Beverage Department Head
SUMMARY
Department Head 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 areas 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, Nevada
Department Head and Restaurant General Manager
Present
 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.
 As a Department Head, I am responsible for daily financial & operational performance of a three meal-period,
with annual revenues in excess of $3,500,000.
 Controllable Operating Costs vs. Budget & Prior Year,General & Administrative Costs vs Budget & Prior Year
as well as Net Income from Operations vs. Budget & Prior Year.
 Most significant financial gains seen in effective Labor Cost Control & maintenance of Food Cost & Beverage
Costs under aggressive Budgets.
MANDARIN ORIENTAL HOTEL
Las Vegas, Nevada
Food and Beverage Manager
03/17/2015- 03/17/2016
 Assist in scheduling reservations and parties or special events in MOzen Bistro and In-Room Dining.
 Ensure that all aspects are communicated to the culinary team and to all other managers in the MOLAS F&B
department to ensure all details are correctly maintained.
 Manage the Open Table system with the host staff, ensuring the accuracy of all guest reservations and shift
reservations. Assist Host staff with a greeting and seating guests during peak times of operation.
 Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift
floor plan, requisitions for beverage, food, and sundries and manage labor on a daily basis through the ADP time
management system.

2. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |
 Ensure all staff is meeting all established standards of service. Monitor and test service skills of staff, retrain and
reinforce all FORBES and MOQA standards on food and quality and service details daily. Provide feedback and
appraisals as necessary.
THE MIRAGE HOTEL AND CASINO
Las Vegas, Nevada
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
Las Vegas, Nevada
Restaurant Relieve Manager
12/2012 to 12/2013
 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.
THE MIRAGE HOTEL AND CASINO
Las Vegas, Nevada
Assistant Restaurant Manager at California Pizza Kitchen
10/2012 to 12/2012
 Built sales forecasts and schedules to reflect desired productivity targets.
 Optimize profits by controlling food beverage and labor costs on a daily basis.
 Developed and maintained exceptional customer and CPK service standards.

3. 443 Raindance Drive, Henderson, NV 89014 | Cell: 702-283-4423 |tonydochev@gmail.com |
ROMA GARDEN- Italian Restaurant
Las Vegas, Nevada
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 – Greek Restaurant
Las Vegas, Nevada
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, Nevada
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 2019
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 and 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 2014
 Move-Up Program- Mandarin Oriental Las Vegas 20

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