FOOD AND BEVERAGE MANAGER or DIRECTOR OF FOOD AND BEVERAGE or RE
Content
Milton J. Brownstein ications 407 Chestnut Avenue Towson, MD 21204 (410)-337-2665 work (410)-925-0023 cell (410)-821-6330 home
Resume of Qualif
Objective: A demanding and challenging career resulting in mutual growth and su ccess, where I can maximize positive results by being in control of my responsi bilities. Philosophy: I have always and will continue to believe that service, quality pr oducts, sanitation, and dollar value are the keys to success for any food relate d business. Promoting an atmosphere of respect, pride, and value is key to redu cing employee turnover, which in turn increases sales and bottom line profits. Summary of Qualifications_______________________________________________ Experience: Management: Multi-unit supervision ...establishing and implement ing operational policies and procedures ... coordinating functions of various departments ... preparing budgets and applying cost controls... inventory control... negot iating with vendors and suppliers... assuring compliance with safety and hygiene regulations...high retention % for increased sales t o bottom line. Sales: Assessing customer needs ... highlighting the advantages of various products and services, with expertise in food sales... increasing s ales with established accounts through the introduction of new product lines... generating new account s... assuring customer satisfaction through follow-ups. Personal Management: Hiring, training, supervising, scheduling, and evaluating personnel ... implementing personnel procedures ... motiva ting personnel to function at maximum efficiency levels... counseling personnel in regard to upgrading performance... improving employee relations. Education& Certificates: ounty, MD, Department of Environmental Protection & Resource M anagement Employment Highlights 2003 to Present Milt's Catering Co. Friends School of Baltimore - Diploma 1968 Towson University, Towson, MD, B.S., 1973 Certified Food Service Manager - Baltimore C
Owner Started a catering business focusing on service a nd quality food for casual dining. Exceeded guests' expectations in all areas. Developed a cust omer base consisting of a mix of Private, Business, and Government Agencies. Added upscale menu items to compliment core cook-out business.
1992 to2003
Court House Deli
Owner Purchased Court House Deli in 1992. Started in-store promotions, improved service and sanitation, and expanded and developed menu to suit my guests. Sold bu siness in 2003 for three times the purchase price after more than doubling sales.
1990 to 1992
Pizzeria Uno, Harbor Place
Restaurant Manager Complete responsibility for meeting budgetary demands of company. This restaurant, which offers its signature "Chicago's Original Deep Dish P izza," had the busiest opening week followed by the record sales week to date. 1988 to 1990 and Harvey's at Greenspring Station, Brooklandville, Maryl
Restaurant General Manager Successfully assisted in the planning and im plementation of expansion of existing operation to twice original seating, in addition to opening gou rmet prepared food carryout. Direct supervisory responsibility for one of Baltimore's most acclaime d restaurants.
1983 to 1988 S.V.I.
Frenchman's Reef Luxury Beach Resort, St. Thomas, U.
P.M. Director of Operations (1986-1988) Worked directly for Managing Director as r anking manager on property during evening hours. Controlled, advised, and assisted managers and supervisors in food and beverage, maintenance, security, housekeeping, and front desk. C ontrolled all interaction with police, fire, and emergency medical facilities. Handled all un ion disputes which might be resolved with immediate action. Director of Beverage Operations (1983-198 6) Multi-unit responsibility for all beverag e operations, including two entertainment centers and high volume banquet facility with remote locations. Assisted Executive F&B Director in all areas of restaurant and banquet operation s, including training and development of new managers.
1978 to 1983
Howard Johnson Company, Dorsey, Maryland
Restaurant Manager Set up and implemented P&L goals for thi s operation, consisting of full service restaurant, cocktail lounge, and banquet facilities. Developed and modified menus. Prepared and administered operating budgets. Set up lo cal advertising and promotion. Assured quality control. 1973 to 1978 Granny's Beef 'n Beer, Ocean City, Maryland
Restaurant Manager Supervised operations and planned menus for this year-round operation in a summer resort. ________________________________________ _______________________________________ REFERENCES AVAILABLE UPON REQUEST
Resume of Qualif
Objective: A demanding and challenging career resulting in mutual growth and su ccess, where I can maximize positive results by being in control of my responsi bilities. Philosophy: I have always and will continue to believe that service, quality pr oducts, sanitation, and dollar value are the keys to success for any food relate d business. Promoting an atmosphere of respect, pride, and value is key to redu cing employee turnover, which in turn increases sales and bottom line profits. Summary of Qualifications_______________________________________________ Experience: Management: Multi-unit supervision ...establishing and implement ing operational policies and procedures ... coordinating functions of various departments ... preparing budgets and applying cost controls... inventory control... negot iating with vendors and suppliers... assuring compliance with safety and hygiene regulations...high retention % for increased sales t o bottom line. Sales: Assessing customer needs ... highlighting the advantages of various products and services, with expertise in food sales... increasing s ales with established accounts through the introduction of new product lines... generating new account s... assuring customer satisfaction through follow-ups. Personal Management: Hiring, training, supervising, scheduling, and evaluating personnel ... implementing personnel procedures ... motiva ting personnel to function at maximum efficiency levels... counseling personnel in regard to upgrading performance... improving employee relations. Education& Certificates: ounty, MD, Department of Environmental Protection & Resource M anagement Employment Highlights 2003 to Present Milt's Catering Co. Friends School of Baltimore - Diploma 1968 Towson University, Towson, MD, B.S., 1973 Certified Food Service Manager - Baltimore C
Owner Started a catering business focusing on service a nd quality food for casual dining. Exceeded guests' expectations in all areas. Developed a cust omer base consisting of a mix of Private, Business, and Government Agencies. Added upscale menu items to compliment core cook-out business.
1992 to2003
Court House Deli
Owner Purchased Court House Deli in 1992. Started in-store promotions, improved service and sanitation, and expanded and developed menu to suit my guests. Sold bu siness in 2003 for three times the purchase price after more than doubling sales.
1990 to 1992
Pizzeria Uno, Harbor Place
Restaurant Manager Complete responsibility for meeting budgetary demands of company. This restaurant, which offers its signature "Chicago's Original Deep Dish P izza," had the busiest opening week followed by the record sales week to date. 1988 to 1990 and Harvey's at Greenspring Station, Brooklandville, Maryl
Restaurant General Manager Successfully assisted in the planning and im plementation of expansion of existing operation to twice original seating, in addition to opening gou rmet prepared food carryout. Direct supervisory responsibility for one of Baltimore's most acclaime d restaurants.
1983 to 1988 S.V.I.
Frenchman's Reef Luxury Beach Resort, St. Thomas, U.
P.M. Director of Operations (1986-1988) Worked directly for Managing Director as r anking manager on property during evening hours. Controlled, advised, and assisted managers and supervisors in food and beverage, maintenance, security, housekeeping, and front desk. C ontrolled all interaction with police, fire, and emergency medical facilities. Handled all un ion disputes which might be resolved with immediate action. Director of Beverage Operations (1983-198 6) Multi-unit responsibility for all beverag e operations, including two entertainment centers and high volume banquet facility with remote locations. Assisted Executive F&B Director in all areas of restaurant and banquet operation s, including training and development of new managers.
1978 to 1983
Howard Johnson Company, Dorsey, Maryland
Restaurant Manager Set up and implemented P&L goals for thi s operation, consisting of full service restaurant, cocktail lounge, and banquet facilities. Developed and modified menus. Prepared and administered operating budgets. Set up lo cal advertising and promotion. Assured quality control. 1973 to 1978 Granny's Beef 'n Beer, Ocean City, Maryland
Restaurant Manager Supervised operations and planned menus for this year-round operation in a summer resort. ________________________________________ _______________________________________ REFERENCES AVAILABLE UPON REQUEST
