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EXPERIENCEFOOD AND BEVERAGE OPERATIONS MANAGERHYATT REGENCY BUFFALO, NY Street Address   PRESENTLead and manage various food and beverage outlets. Increase customer satisfaction while managing the restaurant, three meals in the Atrium Lounge, and in-room dining experience. Ensure team members are properly trained on company policies and procedures. Educate and manage six managers and 35 staff members. Reduce customer wait times by ensuring ample team members are available to meet their needs. Process payroll for team members and ensure budget compliance.STARBUCKS MANAGERAdhere to company guidelines as set forth by corporate offices within the Starbucks Coffee Shop. Direct team members on various tasks requiring completion within the shop.Maximized revenue 50% within one year of operation.Led the store to become the most successful in the region.EVENT SERVICES MANAGERHYATT REGENCY BELLVUE BELLEVUE, WA 2015  2017Utilized exceptional organizational skills to manage 12 full-time and 120 on-call banquet servers, 14 full-time event setup team members, one event setup manager, one event service assistant manager, five banquet captains, four event setup supervisors, one banquet coordinator, and 70k-square-feet of event space.OUTLET DIRECTOR / BANQUET MANAGERHYATT REGENCY ATLANTA, GA 2012  2015Led operations within Sway Restaurant  one of the signature restaurants for the area. Utilized talents to manage the Regency Club, a 22-story lobby bar, in-room dining operations, and a 24-hour Grab and Go Starbucks Coffee Shop. Oversaw 180k-square-feet of event space, 35 full-time and 100 on-call banquet servers, five banquet captains, and one assistant banquet manager. Provided critical assistance to outlet operations encompassing a 190-seat restaurant and bar, in-room dining, and a 24-hour coffee shop.BANQUET AND CS FLOOR MANAGERHYATT REGENCY DEARBORN DEARBORN, MI 2011  2012Prevented scheduling conflicts by regulating 90k-square-feet of meeting space. Adhered to union policies while directing team members. Managed diverse and ethnic events, in addition to regular meetings. Supervised one assistant banquet manager, 21 full-time banquet servers, 35 on-call servers, and 20 housemen. Offered critical assistance when closing the hotel after the company decided not to renew the management contract.BANQUET, CS FLOOR, AND STEWARDING MANAGERHYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2006  2011Planned and executed events within 40k-square-feet of event space. Led and directed contracted stewarding staff, 15 full-time banquet servers, 20 on-call servers, 10 housemen, an assistant banquet manager, and a stewarding supervisor. Supported all outlets within the business environment.OUTLET MANAGERHYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2004  2006Mentored and educated servers, server assistants, bartenders, and culinary staff. Maximized customer satisfaction within the fine dining restaurant. Prevented inaccuracies when preparing payroll. Organized team schedules to minimize customer delay and ensure ample team members were on hand. Generated payroll for team members.BANQUET CAPTAINHYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2002  2004Ensured events were properly executed by setting up and breaking down all F&B functions both on and off hotel property. Managed multiple events simultaneously within the organization. Guaranteed accuracy by inspecting meeting rooms prior to guests arrival. Utilized Micros POS System to process open and closing checks.GREETER / SUPERVISORHYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 2000  2002Maximized customer satisfaction while handling restaurant reservations that accommodated their needs. Directed servers and server assistants on tasks requiring completion within the business environment.SERVER ASSISTANTHYATT REGENCY INDIANAPOLIS INDIANAPOLIS, IN 1998  2000Fostered a clean and orderly environment by bussing and resetting tables for service. Expedited delivery of food and beverage orders to patrons. Delivered orders to customers while ensuring accuracy of information.EDUCATIONBA in English and Psycholinguistics, Hassan University, Casablanca, MoroccoHospitality Management CertificateStarbucks CertificationABDOU MANDOUDIHOSPITALITY DIRECTORVITALSAddress 2755 N.Forest RD.City, St Zip Guetzville. NY. 14068T PHONE NUMBER AVAILABLEE EMAIL AVAILABLEIN abdou-mandoudi-0a263527OBJECTIVESkilled management professional with 10+ years of experience working in the hospitality industry. Highly skilled at leading and directing team members to ensure business goals were met and exceeded. Dedicated to identifying the needs of the customer and providing them with a positive experience in every interaction.SKILLS & ABILITIESOperations ManagementStrategic PlanningOrganizational ManagementBusiness AcumenStaff DevelopmentEvent PlanningQuality ImprovementCustomer ServiceProcess OptimizationBusiness DevelopmentLANGUAGESNative ArabicFluent EnglishFluent French