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Candidate's Name
Street Address  Pine Sap CourtOrlando, FL Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEQUALIFICATIONSExperience in food and beverage purchasing and inventory managementExperience in the hiring and training of personnel for both fine dining and casual restaurantsExtensive wine knowledgeOrganized, thorough, focusedAdept at working in multiple environmentsPROFESSIONAL EXPERIENCEFood and Beverage Manager, American Queen Voyages 2021-2024Responsible for the management of all restaurants on luxury cruise ship on the Mississippi River. These functions included purchasing of all food and beverage, keeping inventory as well as the scheduling and training all restaurant and bar staff.Director of Outlets, Norwegian Cruise Line 2006-2020Responsible for the management of 10 restaurants, including 3 that are fine dining, on luxury cruise ship out of the Hawaiian Islands. These functions included keeping inventory and purchasing as well as the scheduling and training of more than 200 wait staff and 10 managers. The restaurants served over 9 thousand meals per day.Dining Services Manager, Ron Jon Hospitality, Inc 2005-2006Responsible for all personnel functions relating to front of the house employees. These functions included hiring, firing, training as well as scheduling duties. Responsibilities also included the development of the resorts wine list, ordering all alcoholic beverages, preparing operating budgets for the restaurant and lounge and balancing receipts at the daily close of business. Maintained a 20% beverage cost.Dining Services Manager, Isleworth Country Club 2000-2005Responsible for all personnel functions relating to front of the house employees. These functions included hiring, firing, training as well as scheduling duties. Responsible for ordering all alcoholic beverages while maintaining a 20% beverage cost. Developed a wine list that included over 175 selections in the price range of $45 to $300 per bottle. Responsibilities included staffing all banquet events for the club as well as the events held by its private members. The events ranged anywhere from 20 to 700 guests.Food and Beverage Manager, Sheraton University Inn 1989-1999Responsible for all personnel functions relating to front of the house employees. These functions included hiring, firing, training as well as scheduling duties. Responsibilities also included ordering all alcoholic beverages, preparing operating budgets for the restaurant and lounge and balancing receipts at the daily close of business. Maintained a 19% beverage cost.Advancement within the Sheraton included the following: Hired as a bartender in 1989; promoted to lounge manager in 1993; promoted to assistant food and beverage manager in 1994 and became food and beverage manager in 1996.EDUCATIONUniversity of Central Florida, Orlando, FLReferences available upon request