Summary
Over ••••• years’ experience in restaurant, banquet, and meetings management for exclusive hotels,
restaurants, country clubs, and conference centers. Proven abilities in planning, marketing, cost
analysis, budgeting, expense control, staffing, training, and quality management. Ability to handle
catering/banquet functions to ••••• people. Strong leadership skills and the ability to manage and
motivate staff; excellent team building and interpersonal relations skills. Contributed to significant
revenue gains and cost reductions.
Overview of Experience
• Over 3 years of experience in a fast-paced, high volume restaurant industry. Consistently
increasing sales and guest counts. Experienced in conducting end-of-day procedures
including counting petty cash, gift certificates, preparing and making bank deposits, and
POS accounting. Proficient in overseeing daily operations including sales, labor and staffing,
and targeted dollars, thereby increasing profitability.
• Training and Development – Multiple years’ experience in designing and conducting training
programs, to attain performance objectives, and increase staff morale.
• Multiple Outlet Management – Seasoned expert in the management of multiple food and
beverage outlets, also skilled in launching new restaurant outlets.
• Staffing Functions - Years of experience in the recruitment and selection of staff, plus years
of leading and training service teams.
• Profit and Loss Accountability – Experienced in budgeting, sourcing, inventory management
and quality assurance.
Synopsis of Selected Achievements
• Instrumental in the opening and operations of a full service Food and Beverage Department in
the Quality Inn Conference Center located in Tyler Texas. The department includes ‘the
Legends Bar and Grill’, Banqueting, Room Service, and a full service Kitchen.
• Implemented a computerized point of sale system (POS) at Altamont Court hotel that enhanced
efficiency in the communication process between the dining room and kitchen personnel, and
the delivery of services to hotel guests.
• Reorganized and automated Altamont Court inventory management process, which reduced
costs and improved the efficiency/effectiveness of the inventory process.
• Coordinated and conducted training/certification programs at Altamont Court Hotel, which
focused on the delivery of quality services to improve guest satisfaction and staff morale.
• Implemented employee performance reward program at Wyndham Rose Hall Resort & country
club.
Professional Experience
Food and Beverage Manager October ••••• to July •••••
Quality Inn Conference Center Tyler, Texas
• Supervise and direct all Banqueting Functions which ensures guests satisfaction and good
quality of service
• Trained new service staff to completely focus on delivering a quality customer experience.
• Oversaw all aspects of business operations including budgeting, cost control, payroll,
accounting functions, sales forecasting, and growth objectives.
• Played an integral role in managing food costing activities including establishing ingredient
costs, estimating purchasing amounts, and determining serving sizes.
• Managed daily operations of business with over $•••••,••••• monthly sales through improved
management techniques, attention to detail, inventory control, and developing vendor
relationships.
• Developed expertise with computer software including Excel and Daily Sales Report (DSR).
• Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
Insider June ••••• to October •••••
Papa John’s Pizza Atlanta, Georgia
• Delivered personal attention to customers to ensure high level of satisfaction, to generate
repeat clientele, and to encourage word of mouth referrals.
• Make Pizza to order.
Assistant Food and Beverage Manager October ••••• to July •••••
Altamont Court Hotel Kingston, Jamaica
The Altamont Court Hotel is a mid-sized business hotel in the center of New Kingston
• Implemented a computerized point of sale system (POS) at Altamont Court hotel that
enhanced efficiency in the communication process between the dining room and kitchen
personnel, and the delivery of services to hotel guests.
• Reorganized and automated Altamont Court inventory management process, which reduced
costs and improved the efficiency/effectiveness of the inventory process.
• Managed the daily operational flow of the main-dining room, room service, service bar and
banquet operations.
• Monitored weekly inventory analysis report to ensure adequacy of supplies for projected
usage, coupled with participation in vendor relations meeting geared at cost minimization,
within the supply chain.
• Participated in Menu Planning Committee meetings, and collaborated on the development of
new standardized menu, coupled with the exploration of the potential impact of proposed
price increase.
• Delivered personal attention to customers to ensure high level of satisfaction, to generate
repeat clientele, and to encourage word of mouth referrals.
• Trained new service staff to completely focus on delivering a quality customer experience.
• Ensured compliance to Department of Health standards concerning raw and cooked food
products as well as kitchen sanitation.
• Verified incoming shipments, checking specifications and quantities. Rejected damaged
goods and arranged for return to vendor.
• Oversaw all aspects of business operations including budgeting, cost control, payroll,
accounting functions, sales forecasting, and growth objectives.
• Practiced careful management and handling of stock to minimized waste and increase profits.
• Fostered a team atmosphere through coaching, training, communication, and motivation.
Outlet Manager June ••••• to October •••••
Wyndham Rose Hall Resort and Country Club
The Wyndham Rose Hall Resort & Country Club is a four-star hotel, which consists of ••••• rooms and
employed over ••••• employees.
• Managed the “front of house” restaurant operations for the main dining room (up to •••••
breakfast covers and ••••• dinner covers).
• Directed efficient guest flow through participative Assistant Managers, scheduling a full
working staff of up to fifty team members, including servers, bus persons, and hostesses.
• Oversaw employee relations including recruitment (in conjunction with HR department),
training and employee evaluation
• Implemented employee recognition program
• Promoted to Food & Beverage departmental Trainer
• Instrumental in the reorganization of the main restaurant manning guide.
• Configured server station charts to ensure high degree of cost-effective customer service;
focused on customer problem-identification and resolution.
Catering Manager January ••••• to June •••••
Professional Edge Catering Services Kingston, Jamaica
• Professional Edge Catering Services is an Organization that organizes and caters for various
types of function, and conducts hospitality training that leads to certifications by the National
Council on Technical, Educational and Training (NCTVET/HEART).
• Organized training programs for waiters, bartenders and customer service personnel.
• Supervised catering events for groups of up to ••••• persons
• Changed menu periodically, pursuant to guest surveys/comments and seasonal considerations.
• Developed advertising strategies, layout, and design for print in The Jamaica Observer,
and The Jamaica Gleaner
• Streamlined labor flow and costs in accordance with the projected occupancy rate and seasonal
activities.
Education
Certified Professional Food Manager February •••••
Prometric (Recognized by the Conference For Food Protection) Texas, USA
TABC Server/Seller Certified
January •••••
Texoma Food Service Texas, USA
Bachelor of Science, Human Resource Management
November •••••
University College of the Caribbean Kingston Jamaica
Certificate, Food and Beverage Management June •••••
American Hotel and Lodging Educational Institute Lansing, MI
Certificate in Food and Beverage Management
Certificate, Train the Trainer September •••••
American Hotel and Lodging Educational Institute Lansing, MI
Certified Trainer, (Controlling Alcohol Risks Effectively, C.A.R.E.),
Train the Trainer Program
Certificate, Management Studies November •••••
University of the West Indies Kingston Jamaica
Certificate, Food service Organization and Supervision
College of Arts Science & Technology (now University of Technology)
November •••••
Kingston Jamaica
