EDUCATION California State University at Long Beach
IN (Bachelors of Arts obtained in 2008, Double M ajor: History, Business Administration) REVERSE University of Hawaii at Manoa CHRONOLOGY: University of California at Santa Barbara Orange Coast College Culinary Program EXPERIENCE: 2008-Present Hilton Anaheim 777 Convention Way Anaheim, Ca. Food and Beverage Director of Outlets/Asst. Dir. Of F&B * $28 Million F&B Revenue, $10.5 Million Outlet Revenue * Responsible for all outlets including full service restaurant, lounges/bars, s ushi bar, pool bar, room service and Starbucks. * Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ens ure that established cultural and core standards are met. * Yearly reviews for managers * Schedule, Coach and counsel Team Members and staff, PDP for outlet managers. * Weekly forecasting to provide food and beverage expectations for the week to e ntire hotel. * Monthly Variance reports to provide information to owners and corporate office regarding differences in budget to actual revenue. * M.O.D trained for entire hotel and part of M.O.D rotation. * Member of Quality Committee ensuring utmost guest satisfaction and loyalty. * Monthly and yearly budget and rolling forecast. * Developing New marketing/promotional ideas to maximize revenue including negot iations with vendors to order and help promote product to save cost from the hot el. i.e. - Wine Dinners, Beer Dinners, Holiday menus, Oktoberfest etc.. * Establish Par levels for bars/lounges to bring liquor cost in line with budget (from 21% to 18%) * Create and maintain wine lists for outlets, and seasonal cocktail lists * Establish departmental goals and follow through on performance standards inclu ding Action Plans and C.I.P * Training New staff for remodeled Restaurant and Bar and opening. * T.I.P.S Trained certified to train Team Members * SERVE S.A.F.E certified * CPR & First Aid Certified * 1,572 rooms ( second largest in California) * Union Property Carlos Acosta Director of Food and Beverage 714-719-1385
2006-2008 Duane's Prime Steaks and Seafood
Mission Inn Hotel and Spa 3649 Mission Inn Ave. Riverside, Ca. 92501 Fine Dining Restaurant General Manager/Maitre D' $19 million total food and beverage revenue, over $7 million in total revenue fr om Duane's. * AAA Four Diamond Restaurant * Ran the daily operations of the restaurant and wine bar * Tableside preparations including: Caesar Salad, Steak Diane, Shrimp Scampi, Ch ateau Briand, and Bananas Foster * Assisted the chef in preparing and establishing new menu ideas, both Lunch and Dinner * Involved in extensive renovations of the dining room * Managed schedules and labor costs * Managed food and beverage costs, P&L reports * Organized and maintained an updated award-winning wine list of over 700 wines from around the globe * Organizing promotional events (i.e. Winemaker Dinners) * Assisted other restaurants inside the resort in organizing promotional events and increasing sales. * Established Par Levels for bars * Hiring and Training of Fine Dining Servers and Bar Staff George Lapointe Food and Beverage Director 916-412-8877 2004-2006 Cannery 3010 Lafayette Rd. Newport Beach, Ca. 92663 Waiter/Trainer * Involved in re-writing training manual * Helping establish new wines for list * Average individual sales $1,500 nightly Manager: Taras Young 949-566-0060
2007-2008 Auld Dubliner Irish Pub
2497 Park Ave. Tustin, Ca. Bartender * Established new drinks for features * Organized promotional events * Overseeing of daily operations Manager: Michael Lowery 949-295-2538
2002-2004 Rusty Pelican
2735 W. Coast Hwy, Newport Beach, CA 92663 Manager Trainer/ Server (day and night shifts) * Trained and hired Service staff * Filet and prepare fish for dinner service * Upheld a standard of service excellence throughout staff Manager: Bri Musso 310-447-5680 2000-2002 Buzz's Steakhouse 413 Kawailoa Rd. Lanikai, Hawaii 96734 Busser/Waiter Manager: Josh Lui 1-808-330-9908
STRENGTHS/ I believe I have excellent interpersonal communication and
SKILLS: interpersonal relationship skills. I welcome new challenges and am wil ling to relocate if the job requires it. I have always been a leader, whether i n work or as a Division 1 college athlete. Creating a team atmosphere and perse vering through any challenge are my passions. I have a unique ability to make pe ople smile and relax in order to perform their job to the fullest of their abili ties. I am willing to work as many hours as necessary to get a job done above e xpectations. There is never an instance in life where one can know too much and the ability to learn and grow with each new experience should be taken advantag e of at every moment. I look forward to being presented with the opportunity to bring these assets to any new career and team I am a part of.
PROFESSIONAL/ Harold Rapoza
PERSONAL Hilton Anaheim General Manager REFERENCES: 714-750-4321 Carlos Acosta Hilton Anaheim Director of Food and Beverage 714-719-1385 George Lapointe Food and Beverage Director, Mission Inn 916-412-8877 Taras Young Manager, Cannery Seafood of the Pacific 949-566-0060 Ivan Fanton Hilton Anaheim Outlet Manager 714-719-1338 Donna Ratliff Purchasing Director, Hilton Anaheim 714-719-1119 Fred Mensinga Executive Chef, Hilton Anaheim 714-719-0384 Stan Russell - Financial Planner Huntington Beach, CA 92648 (714) 968-9160 (Home) (714) 856-1511 (cell) Chuck Cutenese - College Volleyball Coach Costa Mesa, Ca. 714-556-7668 Ron Salisbury- Owner. The Cannery Seafood of the Pacific Newport Beach, Ca. 213-700-7770 Len Zimmelman - Vice-President, Creative Art Director Kovel-Fuller Advertising Jefferson Blvd., Culver City, CA 90232 (310) 841-4413 (work) (310)779-3919 (cell) Debbie Simes- Restaurant General Manager Newport Beach, Ca 949-566-0060
The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees Revised 2nd Edition
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