Resume

• Professional Profile:– Creating a memorable experience for all

guests is my specialty. My management style keeps staff focused while enjoying a fun and friendly, yet refined, professional environment.

Summary of qualifications:–Dynamic manager with ability to build high performing teams through motivation, employee development and coaching–Effective administrator with over thirty years of management and leadership experience including budgeting, payroll, benefits administration and other administrative accountabilities –Exceptional knowledge of all aspects of service industry to include front of house, heart of the house, vendor management, and facilities maintenance.

April 2007 – April 08Columbia Restaurant Assistant Manager, City Place, West Palm Beach Management of high volume, fine dining restaurant with over 100 years of continual operation. Accountabilities include liquor, beer, wine inventories. Maintain award winning wine list. Scheduling for bar and bus staff. Preparation of payroll reports. Reconciliation of cash on hand, cash drawers and petty cash. Responsible for table visits and resolving guest complaints. Responsible for booking and executing banquets in our three private rooms. Responsible for building banquet menus in Pinnacle POS Responsible for creating personalized menus for each banquet Liaison with hotels to expand the concierge program. Liaison with Convention Center concierge Responsible for assisting in facility maintenance Responsible for Spirit/Wine/Beer inventory and costs Responsible for line checks in absence of executive chef Assisted with off-site catering to include 4th On Flagler

December 2004- December 2006 Colony Hotel Palm BeachPolo Restaurant Manager Originally recruited by Robert Russell to assist in building and retaining repeat clientele by providing 5 star service in the Royal Room Cabaret. Promoted to Polo Restaurant Manager, the Colony’s Prime Steakhouse concept featuring in house dry aged prime steaks and tableside service to include filleting Dover Sole, Carving Prime Rib, preparing Steak Tartar, Flambé Steak Diane and Au Poivre as well as Bananas Foster. Responsibility included Oversight of Banquet department service as well as room service. Accountabilities included forecasting, scheduling of 35 restaurant and banquet employees, billing banquet functions and producing closing reports. Duties included hands-on supervision as well as formal training and cross training of service staff for ala carte and banquet service to maintain the Hotel’s AAA Four Diamond Award. Responsible for booking parties in the Polo restaurant, creating special menus, and overseeing service for upscale and celebrity guests.

February 2001-February 2004 LeMont Restaurant West Palm Beach, FLManagerHired as Captain to assist Maitre’d in the opening of this fine dining import from Pittsburgh, PA. Promoted to Dining Room Manager/Maitre‘d, within three months. Senior manager as of 2003 leading team of executive chef, bar manager and catering/sales manager. Corporate resident agent for LeMont Hospitality of Florida, Inc.Oversee office manager in daily financial reports, maintenance of cash banks and petty cash account. Complete check writing authority to include replenishment of banks, to pay accounts payable for spirits, wine and beer vendors, rent and cam and other landlord collected fees as well as Gevity HR payroll processing. Company contact for Gevity HR (human resource and benefits administration outsource company).Developed a solid business partnership with the property management company through Regional Manager as well as Property Manager, to ensure seamless service from security personnel, cleaning crews, and maintenance department.

Continued…

Assist Catering Manager in planning private banquets. Responsible for set up, execution and breakdown of banquets. Responsible for presenting final charges and collecting payment for banquets. Accountable for distribution of banquet gratuities. Assist office manager with individual banquet profit and loss reports.Developed a successful team of employees through effective screening, hiring, training and coaching of staff in formal service and table-side cooking. Maintained employee moral as to keep absenteeism to an absolute minimum. Additional accountabilities included programming employees into Micros system to maintain timekeeping and tip reporting; coordination of employee schedules for front of house and maintaining payroll for all departments.Responsible for processing all gift card sales and holiday gift card promotion.Aid Sommelier in maintaining and developing inventory for LeMont’s famous award winning wine list. Maintain working relationship with spirits, wine and beer vendors. Updated guest menus in-house via Microsoft Publisher and programmed into Micros Point of Sale System. Assisted with production and played a roll in taping of television commercial. Assist with design and verbiage of print ads. Assisted in negotiating for reality television show to be taped at LeMont with dual benefits of revenue and national television exposure.

Personal Accomplishments: Chaine Des Rotisseurs Service Award, 2001; Strathmore’s Who’s Who.Restaurant Accomplishments: Wine Spectator Award 2002, 2003; Zagat award 2002, 2003

Addiditonal ExperiencePrivate Clubs:• Emerald Hills Country Club, Hollywood, Captain • Governors Club, West Palm Beach, Maitre ‘d • Everglades Club, Palm Beach, Captain on call • Turtle Creek Country Club, Tequesta, on call Hotels:• Ritz Carlton, Palm Beach, La Coquille Club, Food and Beverage

Supervisor • Brazilian Court Hotel, Palm Beach, Banquet and Dining Room

Manager • La Playa Beach Resort, Naples, Banquet Manager• Riverside Hotel, Fort Lauderdale, Banquet Manager• Pier 66 Resort and Marina, Fort Lauderdale, Lead Banquet CaptainOther relevant experience:• Opici Wine Company, Lake Park, Wine Sales Consultant• Palm Beach Realtor Association Leadership Program Graduate