management qualifications

highly-qualified, results-oriented professional with 10 years of solid skill in management. proven capacity to handle various functions necessary in supporting a successful upscale or casual dining facility. dynamic communicator and persuasive speaker, able to forge meaningful associations with clients, colleagues, vendors, management, and staff. talent to identify the needs of patrons and to encourage a risk-free, positive atmosphere to meet those needs.

 

operations management / personnel relations / purchasing / cost control & labor

facilities / maintenance / advertising / customer relations / menu development

inventory management / written & verbal communication

 

proficient in microsoft office 2007, cms (casino management systems), lms (lodging management systems), micros pos system, daylight and delphi catering software.

career milestones

managed an annual p & l statement in excess of $12mm.
responsible for 5 revenue centers (casino beverage, nelson's deli, boyd's steakhouse, options buffet and banquets).

• nelsons deli - 1000 covers a day
• boyd's steakhouse covers average 125 per day; monthly revenue of $100k+.
• options buffet - average covers 1200 per day

nominated team leader of the quarter.
committee member that works directly with the general manager for special projects and ideas.

 

professional experience

boyd gaming, par-a-dice hotel and casino; east peoria, il

food and beverage manager, 2010 c present

• mandate smooth running of the food & beverage operations by supervising the activities of all food &beverage staff ensuring all team members are aware of their responsibilities and are performing all duties to a consistently high standard.
• ensure that quality culinary dishes were served on schedule and to see that any problems that arose are rectified; approve all prepared food items that leave the kitchen.
• modify and create new menus as needed so that they remain effective for the purposes of the restaurant; create a wide variety of new dishes for kitchen.
• familiarize self and the f&b team with sales and promotional activity and promote up-selling at every possible opportunity.
• ensure that all guests are greeted in a warm and courteous fashion and tended to in a professional manner by every team member.

 

boyd gaming, par-a-dice hotel and casino; east peoria, il

hotel manager, 2008 c 2010

• carried out the day-to-day management of the hotel and its staff and possessed commercial accountability for planning, organizing and directing all hotel services, including front-of-house (reception, concierge, and reservations), food and beverage operations and housekeeping.
• operated while taking a strategic overview and planning ahead to maximize profits; analyzed profit and loss statements in excess of $4mm annually to determine occupancy forecasts.
• paid attention to the details, setting the example for staff to deliver a standard of service and presentation that meets guests' needs and expectations.
• performed functions including payroll processing, staff orientation, and overall leadership.

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boyd gaming, par-a-dice hotel and casino; east peoria, il

food and beverage operations manager, 2005 c 2008

• directed the professional success of 180 cmember team and enhanced the performance of 12 salaried staff through effective training and professional development.
• administrated a $12mm+/year on behalf of boyd s steakhouse, nelson s deli, the island buffet, casino beverage and the banquet department.
• identified problems and resolved them quickly and efficiently, maintained a level head, and delegated many tasks simultaneously.
• charged with maximizing the productivity of the casino beverage department by introducing an incentive program based on individual performance.

 

empress casino; joliet, il

food and beverage supervisor, 2001 c 2005

• immediately recognized problems that arose in cafe casablanca, alex and the banquet department and seized control of situations at a moment s notice.
• effectively disciplined underperforming staff members, as well as provided incentives for staff members to go above and beyond the expectations of their particular roles.
• ordered supplies and maintained food/beverage inventory that directly impacted finding the best ways to keep the menu's quality high and the costs low.

education

university of las vegas; las vegas, nv 

certificate of management, 2008

 

bradley university; peoria, il

bachelor of science in business administration, 12/2009