Manager, Assistant Manager, Food and Beverage Director

Jose M. Freyre 105 Haseco Avenue * Port Chester, NY 10573 * * (914) 690-0795 Hands on professional with over 15 years of progressive experience in the hospit ality field with expertise in club management, operation of multiple dining venu es simultaneously, targeted hiring, training and supervision of employees, and e vent planning and execution. Able to run an efficient and consistent high qualit y service-oriented operation with emphasis on raising the quality of the dining experience by maintaining visibility and ensuring follow-through. Effective mana ger and team player that generates significant growth in revenue and member sati sfaction. Proven ability in expense containment without affecting excellent pers onal service and high level of simple elegance. Professional Experience The Powelton Club: Newburgh, NY 1998-2010 General Manager Responsible for all aspects of club administration, including implementing and m anaging the business plan and budget, creating and monitoring all purchasing pol icies and procedures, hiring, training and scheduling of employees, properly mai ntaining all facilities, and planning and executing both member and non-member e vents of all sizes. Interface directly with members and guests to ensure satisfa ction of service, food and special events. Promoted facility through participati on in local organizations and expos, relationships with local vendors and by mai ntaining visibility through daily member activities and all outside events. Deve loped and sustained active bar and a la carte dining year round. * Transformed facility that was operating at a loss by improving service and qu ality of food and implementing cost controls in all areas. * Established a more consistent food and beverage operation resulting in profit through increased member attendance and event sales. * Involved in the planning, organization and execution of a 5 million dollar re novation of the club house, pool, tennis courts and golf tees. * Worked with membership committee to establish new membership programs, includ ing a sliding scale initiation fee and member sponsorship incentives in the form of food and beverage credit. * Developed a system to monitor daily sales and labor costs to ensure both mont hly and annual budget and forecast goals were achieved. * Generated a 2009 before-assessment profit and effectively lowered expenses wh ile maintaining superior service and quality. Metropolis Country Club: Greenburgh, NY 1986-1998 Assistant Manager Managed the clubhouse at a high-end, high-volume member owned tee run club, with emphasis on running both member events and h as golf outings, Weddings, Bar/Bat Mitzvahs, Sweet Sixteens ons. Ensured that a high level of service and product quality rovided in all areas exceeding member expectations. non-profit, commit outside events suc and charity functi was continuously p

* Devised and introduced a new system and training program for all clubhouse se rvices resulting in greater productivity and guest satisfaction. * Developed and implemented a more effective procedure for scheduling of staff and utilized cross-training to reduce labor costs. * Put into practice a new system of taking reservations, including staggered se ating, allowing for easier turnover and an increase in sales. 105 Haseco Avenue * Port Chester, NY 10573 * * (914) 690-0795

Stouffer Westchester Hotel: White Plains, NY 1976-1986 Assistant Director of Food and Beverage Supervised the day-to-day operation of six different outlets, including the plan ning and organization of one of the most popular Sunday Brunches in Westchester. Scheduled and supervised approximately 80 employees, as well as reviewed schedu les for the entire food and beverage facility, a total of 125 employees. * Rapid advancement through various positions, including Server/Bartender, Assi stant Banquet Manager, Banquet Manager and Assistant Director of Food and Bevera ge. * Ran a Mother's Day Brunch for 1,000 guests utilizing all dining, bar and banq uet facilities simultaneously. * As Banquet Manager, directly supervised 4 million dollar multi-function banqu et operation with the capacity for 750 guests and ability to run as many as 10 W eddings per weekend. Westchester Country Club: Rye, NY 1972-1978 Various Positions Gained valuable experience in a number of entry-level hospitality positions with rapid advancement to positions with increasing responsibilities. Education and Additional Qualifications Iona College: New Rochelle, NY Bachelor of Arts Degree * Proficient in POS, Jonas, and Microsoft Office * Fluent in Spanish * CMAA member: have attended conferences and successfully completed BMI courses