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Yyyyyy x. yyyyyy

2469 Park Place Xxxxxx, XXXXXX xxxxxx


Summary of Qualifications


  Hospitality leader with a strong background working closely with businesses to plan and execute catered events or banquet functions at hotels, including conferences, meetings and parties.

  Oversaw events at major facilities, including the University Club and Princeton Club of Xxxxxx.

  Experience communicating effectively with guests while simultaneously leading team members.

  Strong background collaborating effectively with senior management and kitchen staff.

Professional Experience


Food Service Manager, Terence Cardinal Cooke Health Care Center Xxxxxx, XXXXXX June 2011-Present

  Lead a team of 90 personnel and manage the setup and operation of in-house catering events at this care facility.

  Ensure all residents and guests have an exceptional experience, and that meals are properly presented with appropriate portions.

  Conduct audits of purchasing, inventory and food quality; help administer staff; and make bank deposits.


Inspector, Deepdale Building Inspections & Pest Control Huntington, XXXXXX June 2008-May 2011

  Build relationships with clients while performing inspections of residential and commercial buildings.

  Completed pest control treatment to maintain the value of individual properties and the safety of residents.

Assistant Director of Dining Services, University Club Xxxxxx, XXXXXX Nov. 2006-May 2008

  Managed 60 personnel while also leading the planning and execution of large, special dinner events.

  Oversaw operations of the main dining room, mini bar, room service and other areas of the facility.

  Demonstrated diplomacy and tact to resolve guest complaints to maintain customer loyalty.


Food & Beverage Manager, Paramount Hotel Xxxxxx, XXXXXX Jan. 2006-Apr. 2006

  Managed 50 personnel while also leading catered events, including creating menus, wine and cocktail lists.

  Oversaw the restaurant, multiple bars, room service and kitchen operations.


Assistant Director of Food & Beverage, Princeton Club of Xxxxxx Xxxxxx, XXXXXX Feb. 1999-Dec. 2005

  Led a team of 50 staff members serving corporate and international clientele in the financial and entertainment industries, including while managing food service for catered events.

  Managed contracts for all major conferences and meetings being held at this private club, as well as operations of two dining rooms and all meeting and banquet rooms.


Assistant Restaurant Manager, Loews Xxxxxx Hotel Xxxxxx, XXXXXX July 1998-Feb. 1999

  Oversaw restaurant set up for dinner and the lounge and bar area for this 200-seat, full-service restaurant.


Associate Manager, World Financial Center, Sfuzzi Inc./Coco Pazzo Xxxxxx, XXXXXX Dec. 1994-Mar. 1997

  Led the planning and execution of services for parties with between 1,000 and 2,500 attendees.

Education and Training


Associate in Occupational Studies (AOS), Culinary Arts, Culinary Institute of America Hyde Park, XXXXXX


  Train the Trainer Certified

  Food Protection Certified

  ServSafe Certified

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