Banquet Manager Resume:

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Contact Information:

Full name
Present and permanent addresses
Telephone numbers
Email address

Objective:

Seeking a position using my extensive knowledge and successful experience as Banquet manager.

Education:

• Groove Rule High School Groove, TN. Graduated, 1975
• Large Area Technical & Vocational School Groove, TN. Attended 1975-76
• Crazy Arts & Commercial Food Management Inter City Development
• Entrepreneurial Development Courses Groove, TN. Completed 1995
• Urban League Basic computer training Groove, TN. Completed 2006

Skills:

• Advertisement, Marketing, Sourcing, Guest relations, Bar operations, Banquet operations Inventory, Cost control, Budget reporting, Staffing
• Ordering, Receiving, Office, Safe handling, Deposit, Billing, Training, Scheduling, Payroll, Set up, Breakdown, Room diagrams, Active listening
• Idea generation, Idea evaluation, Management of material resources, Judgment and decision making, Time management, Personnel management, Computer, register knowledge, Critical, thinking, Problem id.

Employment:

Banquet manager

In charge of over 20,000 Sq. Ft. meeting space included banquet, banquet set up, banquet beverage departments.

Asst. Banquet Manager, Asst. Rosen Hotels and resorts, Orlando, 1992-2002

826 Guest rooms, 32 suites, 60,000 Sq. Ft. Meeting space including 26,000 Sq. Ft.
Grand ballroom, and 22 Meeting rooms. Serving Breakfast, Lunch, and Dinner up
to 3,000 guests, accommodating 10 to 8,000 guests, specializes on weddings.
Generated over $7 million in banquet food and beverage annual revenue.
I was in charge of all banquet operations, including, administrative assistant,
captains, full time, part time, and on call servers, bartenders, set-up
supervisors, set-up staff. I trained staff for positions and promotions. Guest
command card averaged 95 % and up. Helped create banquet menus, created
computer programs, and training programs for department.

Beverage Manager, Food Manager, F&B Manager, Trition Cruise Line Maimi FL., 1985-1991

Company runs food and beverage departments of some of the cruise lines. Generated
revenue for beverage operations on each ship over $7 million. I was in charge
of food and beverage operations, including 7-10 bars, wine cellar, restaurants,
storerooms and diverse staff. As well as Asst. bar managers, Asst. food
managers, Maitre D’, Asst. Maitre D’ accountant, wine stewards, bartenders,
waiters and waitress, bar backs, kitchen and kitchen staff. I trained staff for
positions and promotions. Created regular menus, happy hour menus, special
drink menus in souvenir glasses. Created computer programs and training
programs for department. Guest comment averaged 97 % and up.

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