Food and Beverage Management

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Warren Rice (267) 808-0772 (Cell) 915 Spring Garden St. Studio #405, Phila. Pa. 19123 e-mail: [email protected] CAREER OBJECTIVE: To gain the necessary food and beverage experience and knowled ge to eventually become an owner of a successful food and beverage operation whe n the finances are available where artwork can also be displayed. EXPERIENCE: ***For the past 4 1/2 years, I have both been working on numerous projects as an artist/muralist and inner city school teacher with MAP (Murals Arts Program of Philadelphia) and doing food and beverage consulting on various projects. Ex: Ma cs in Somers Point (Owned by the owners of Cuba Libra(Atlantic City), Swanky Bub bles and Marmont in Philadelphia.)*** Shangri-La, 02/03- 04/04 General Manager, Responsible for all daily operations. Recently we received a wonderful review in the Philadelphia Inquirer, describing the place as "Paradise." Also I helped the restaurant receive awards for "Best Sunday Brunch," in County lines Magazine and "Best Restaurant in Paoli and Devon " in Main Line Today magazine. Hyatt Regency, Penns Landing, 12/01-6/01,Department Head of Room Service, Keatin gs Restaurant, the Bar Lounge and Coffee Shop. STARR CO. (Stephan Starr), 08/00 12/01 Asst.G.M. with Buddakan and Tangerine Involved with staff training wine classes, beverage purchases. Managed daily ope rations Involved in 4 large Rep. Ntl. Events. Buddakan still grosses in excess o f $500,000. per mo. and Tangerine approx. $380,000. in F+B. St. Regis Hotel/Westin Hotel (Starwood), 10/99 08/00 Matre dhotel / Sommelier Philadelphia, Pa. Responsible for staffing, service training of all food and bev erage outlets including bars, but excluding banquets. Also responsible for all w inelists throughout the entire hotel. Though St. Regis was a short existence, I was able to help create 3 successful Book and Cook, events that included Thos. K ellers French Laundry, as well as two, well criticized degustation dinners. The Daily News wine section reviewed a wine dinner of mine as A perfect wine tasting . Susanna Foo: 6/98 10/99 Matre d/ Sommelier, Philadelphia, Pa. Responsible for front of house staffing, training. Creating wine lists for a Jam es Beard Award, winning restaurant. Manager at 1999 Chane des Rtisseurs event, a s well as Food and Wine Society events. Also, we were the first restaurant durin g my tenure to receive the 4 Bells award from the Inquirer in 1998(for S. Foo) . At Le Bec Fin I assisted Ed Murray as his daytime sommelier and continued to as sist Sat. evenings, while I began at S. Foo. The Jefferson Hotel: 4/97 5/98 - Director of Banquets Richmond , Virginia. A Five - Diamond Hotel. Responsible for 3.5 million dollar banquet operation, in cluding subordinate Banquet managers and Houseman managers. Implemented the firs t Captain program successfully. Highlights include: catering the inauguration of the Governor and Lieutenant Governor of Virginia and nearly 30 successful weddi ngs in under a year. Raleigh Enterprises: 10/94 - 2/97 Food and Beverage Manager with the following t hree company properties: -Sunset Marquis Hotel and Villas, West Hollywood, Ca. - Director of Food and Bev erage Responsible for and managing the complete 1.3 million dollar annual food and bev erage operation including Room Service, Banquets, Catering sales, Bar and Bevera ge sales, Indoor and Outdoor restaurants. Credits: In 1995 a F+B annual sales re

cord was broken and beginning in Dec.1995 the hotel began to exceed budgeted goa ls for the first time in its history. -Westwood Marquis Hotel and Gardens, Westwood, Ca. - Garden Terrace Rest./Cafe P erroquet Mgr. Managed both the indoor and outdoor daytime restaurants in a 300-room hotel. Cre dits: Maintained sales in excess of budget for the six months I was responsible, (approx.$107,000. per month including $72,000 in Sunday Brunch rev.) while keep ing between 16-17% aggressively budgeted payroll costs . Received The Best Sunda y Brunch in L.A., in Buzz Magazines May issue and a laudatory Article in Hot Spots magazine. Also helped to create the new F+B dept. training manuals. -Raleigh Studios, Hollywood, Ca. - Cafe and Catering Manager Responsible for the food and beverage revenue, costs, purchasing, inventory, lab or of the Studio Cafe and the on and off-site catering business that not only se rviced the Raleigh Studios and stages but Paramount and Warner Studios as well. Credits: Programmed and implemented a new menu. Maintained budgeted goals of $65 ,000. per month ($20,000. + in catering).I was instrumental in expanding the onsite catering to long term services. The Regent Beverly-Wilshire Hotel, Beverly Hills, Ca. 1/92 9/94 Asst. Cafe/Lobby Lounge Mgr. Assisted in the management including: staffing, guest relations, purchasing and labor costs of two successful restaurants in Beverly Hills oldest and most famou s hotel. Answering to the Assistant Dir. of Food and Beverage. Credits: Establis hed the first wine training and up selling program. My management skills were pr imarily responsible for labor costs being consistently under budget in the Cafe for sixteen months. (Prior to this management resume I had opened the Ritz-Carlton in Phila. I had a chieved the first 5Star Award for Excellence and was the banquet departmental tr ainer.) REFERRENCES -Bill Hoesch, Previous G.M. at Tangerine, (609) 602-3171 - Sharon Marks, Dir.of H.R. at the Westin Phila. (prev St Regis)(215) 563-1600 -Ursula Sitero, G.M. Cuba Libra Restaurant Atlantic City, NJ. (609) 266-3230 -Tia Triplett, Dir. of F+B at Phila Museum of Art (Restaurant Associates)(215)26 6-4248 - Vincent Preciti ,G.M. of the Restaurant School rest./instructor, (215) 298-478 8 -Cathy Harris, Asst. Dir. MAP, Philadelphia Pa. (215) 685- 0750 -Raphael Sitero, Exec.Sous Chef Restaurant Associates (609) 992-3812 EDUCATION: - University of Pennsylvania, Philadelphia, Pa. 1987-1989 Bachelor of Fine Arts -Pennsylvania Academy of the Fine Arts, Philadelphia ,Pa. 1983-1987

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