Neal Roach

1861 N. Dartmouth Avenue, Clovis, Ca. 93619

(559)287-2368
nrcebaa0@westpost.net (roach_neal)
Objective To obtain a sales position within in the Hospitality/Food and Beverage
industry.
Profile
Twenty-two years experience in the Hospitality/Food and Beverage industry.
Twelve years of management experience.
Over five years of Sales experience.
Goal-oriented individual with strong management and leadership skills.
Organized, highly motivated, and detail orientated problem solver.
Proven ability to develop rapport with staff, product vendors, and superiors.
Broad knowledge base of Hospitality and Food and Beverage industry.
Community
Involvement California Restaurant Association, Fresno Chapter Board of Director
s, Vice President
2007 - 2008
Education/Training
Associates Degree- Food Service Management- Fresno City College- 1994.
High School Diploma- Santa Maria High School- 1989.
Food Safety and Sanitation certified.
Sexual Harassment- AB 1825 compliant.
Computer skills- Maestro Property Management System, Micros POS system, Microsof
t Word and Excel.
Professional Experience
Management/Supervision
Experience in staff hiring, training and developing service criteria.
Menu planning and quality control.
Outstanding relationships with various product vendors.
Extensive knowledge in cost analysis and sales evaluations.
Familiar with creating and following budgets.
Knowledgeable in product ordering, inventory and routine maintenance.
Employment
Wonder Valley Ranch Resort, Sanger
General Manager October 2008 September 2010
General Manager of a multi dimensional year-round Resort.
Responsible for all departments including; Food & Beverage, Sales, Front Desk,
Maintenance, Housekeeping, Guest Services, Program and Stables.
Directed and evaluated supervisors and staff of 50 employees.

Ramada University, Fresno July 1998 August 2008

Food and Beverage Director
Oversaw all aspects of the Food and Beverage operation at a very busy full serv
ice hotel.
Managed various levels of staff in 4 departments- Catering, Banquets, Restauran
t and Kitchen.
Catering Manager
 Responsible for all banquet sales and contracts.
Supervised banquet and kitchen employees.
Supervised catering events to ensure customer satisfaction.
Assistant F&B Director
Oversaw daily Food and Beverage operations.
In charge of beverage inventory and control.
References
Upon Request

Statement
My twenty-two years in the Hospitality business and twelve years of management e
xperience will be a valuable asset to any company looking for a hard working, hi
ghly motivated professional that would make an immediate impact in all facets of
their business. The confidence that I have in my abilities will hopefully crea
te a new path that will help define my career in the Hospitality industry.