Yyyyyy x. yyyyyy

Catering Manager / Event Sales Coordinator

Event Management ~ Training & Leadership ~ F&B Management ~ Vendor Relations

Profit Maximization ~ Regulatory Compliance ~ Quality Control ~ Problem Solving

         Offer 15 years experience in hospitality industry with a constant commitment to promoting, selling, and delivering personalized and highly memorable events and experiences for guests from all types of backgrounds.

         Excel throughout the complete spectrum of restaurant and bar operations including inventory management, health and safety compliance, cash management, employee relations, and hands-on guest service.

         Considerable strengths in training, coaching, empowering, and motivating highly productive personnel who aim to achieve matchless guest satisfaction.

         Consistently nurture customer relations to optimize satisfaction, repeat and referral business, company reputation, and competitive positioning.

         Well-versed in current and emerging food/dining trends and event industry practices.

         Adept at minimizing waste, promoting specials, F&B purchasing, and controlling expenses.

         Reliably meet customer service expectations buy exhibiting genuine attention to detail, professionalism, graciousness, and efficiency.

         Cultivate strong guest relations through exceptional relationship-building, listening, problem solving, and communication skills.

Border Grill, Mandalay Bay Hotel and Casino, Las Vegas, NV, 2014 to 2016

Operations Manager / Safety and Sanitation Manager / Catering & Sales Manager Assistant

         Spearheaded full-scope operations for celebrity chef restaurant (Susan Feniger and Mary Sue Milliken) generating $675K per month and comprised of 80+ personnel.

         Steered efforts to meet or exceed all targets for sales, guest count, guest satisfaction, cost control, and profitability.

         Applied exemplary leadership talents toward hiring, scheduling, training, coaching, motivating, evaluating, and directing staff.

         Demonstrated strong business acumen in handling tasks such as forecasting, purchasing, vendor relations, invoicing, quality control, regulatory compliance, safety and sanitation for high-volume store having daily seating exceeding 2,000 covers.

         Achieved six perfect scores in management section of monthly shopper s reports and overall score of at least 93% for entire restaurant.

         Partnered with Event Sales Manager to orchestrate numerous full restaurant buy-outs, a large number of weddings and corporate conventions, and multiple offsite charity events.

         Maintained highly cooperative relationship with adjoining convention center and wedding chapel.

         Personally responded to any and all guest complaints during shift to drive prompt resolution.

Postrio Bar and Grill by Wolfgang Puck, Venetian Hotel and Casino, Las Vegas, NV, 2012 to 2014

Lead Fine Dining Server / Banquet Captain / Mixologist

         Completed training at Puck Sommelier Academy and participated in ongoing professional development to retain and expand knowledge in wine, spirits, artesian beer, seasonal ingredients, and menu.

Continued ►

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Professional Experience continued

         Supervised and bartended all social and corporate events for 5-star, high-volume restaurant with sections having up to 14 tables.

BB King s Blues Club, Mirage Hotel and Casino, Las Vegas, NV, 2010 to 2012

Server / Bartender / Supervisor

         Trained, mentored, and supervised staff at high-volume live entertainment establishment featuring twice nightly dinner and show events.

         Employed sharp organizational skills toward performing extensive cash handling, preparing drinks, and serving meals.

King s Fish House at the District, Green Valley Ranch Hotel and Casino, Las Vegas, NV, 2007 to 2011

Lead Bartender / Supervisor

         Delivered full food and beverage service while holding accountability for liquor ordering and inventory, bar sanitation, compliance with health department guidelines, and customer service excellence.

         Exhibited outstanding knowledge of wines, specialty cocktails, beer and liquor, trained all new bartenders, and supervised floor shift 1-2 times per week.

Millennium Event Staffing, Las Vegas, NV, 2006 to 2011

Banquet Captain

         Supervised table decorations and food presentation for large dinners, receptions and events spanning awards shows, conventions, weddings, concerts, charity functions, festivals, and other events with seating for more than 1,000 people.

         Directed, motivated, and mentored floor staff in serving clients with grace, expertise, efficiency, and unparalleled friendliness.

         Seamlessly liaised with chefs and BOH cooking staff to replenish foods as needed in order to deliver flawless banquet events.

Associate s Degree, Hotel and Restaurant Management

Le Cordon Bleu College, Las Vegas, NV, graduated 2016

Key Areas of Study:

Management Operations; Food Safety and Sanitation; Marketing; Cost Control;

Purchasing & Budgeting; Hotel, Restaurant and Club Management; Food Service Operations; Food History;

Food Terminology; Wine, Spirits and Beer Information Technologies Systems

Share our Strength, No Kid Hungry

Chefs Collaborative

Monterey Bay Aquarium Seafood Watch Program

Urban Seed / Sustainability and Urban Farming

Yyyyyy x. yyyyyy

DATE

HIRING AGENT NAME

TITLE

COMPANY NAME

ADDRESS

CITY/STATE/ZIP CODE

Dear__________________:

Having just recently relocated to the San Diego area, I am currently seeking a challenging career opportunity in a (INSERT TARGET POSITION) and am submitting my resume for your review. In advance, thank you for your time and consideration.

As indicated in the accompanying resume, I bring to you a substantial hospitality background with considerable expertise in the restaurant industry, and exceptional performance in both offsite and onsite event management. I possess well-honed managerial skills which can be leveraged to train, motivate, and direct service-driven personnel, steer consistent regulatory compliance, enforce health and safety protocols, and achieve extraordinary levels of guest satisfaction and revenue growth. To complement these qualifications, I offer remarkable forecasting, purchasing, and relationship-building skills which are paramount as a (INSERT TARGET POSITION).

As a proactive contributor to your organization, you will find me to be an accomplished and personable professional committed to supporting you in achieving your objectives through superior performance and initiative. I am confident that I could be a valuable asset to (INSERT NAME OF ORGANIZATION) and look forward to interviewing with you in the near future.

Sincerely,

Yyyyyy x. yyyyyy

Yyyyyy x. yyyyyy

(INSERT DATE)

(INTERVIEWER S NAME)

(TITLE)

(COMPANY NAME)

(ADDRESS)

(CITY/STATE/ZIP CODE)

Dear _______________________:

I would like to thank you for providing me the opportunity to interview with you and discuss the (INSERT JOB TITLE) position currently available with (INSERT COMPANY NAME). Having gained a deeper insight into the job requirements and your objectives, I am confident you will find me to be an integral participant in achieving your goals.

As discussed, I am an energetic, detail-focused, and experienced hospitality professional eager to launch a successful career as a dedicated member of your leadership staff. I believe you will find my dynamic (LIST A FEW SKILLS OR QUALIFICATIONS RELEVANT TO THE POSITION) skills vital to your operations and look forward to contributing to your success.

Should you have any additional questions, or to discuss future employment opportunities, please feel free to contact me at your earliest convenience. Again, thank you for the enlightening interview. I look forward to your response.

Sincerely,

Yyyyyy x. yyyyyy