Daniel Ross

40 South Munn - Apt.304

East Orange, NJ 07018
(973)676-1092
(908)361-6862
daniellross@yahoo.com

OBJECTIVE: Dedicated, seasoned hospitality professional who possesses a strong work ethic with a proven track
record in a highly competitive arena. Innovative, creative, driven decisive, assertive, hands-on team player that is
results oriented and enhances the bottom line.

SUMMARY OF QUALIFICATIONS:
 Highly responsible and excellent decision maker.
 Exceptional interpersonal, communication, and customer service skills.
 Work extremely well in group environments as well as individually.
 Adept to any mid-level, entry level or corporate level environment.

PROFESSIONAL EXPERIENCE:
2007– 2009 Best Western Robert Treat Hotel Newark, New Jersey
Food and Beverage Manager
 As Food and Beverage Manager, I managed 58 employees comprising of banquet servers, bartenders,
housemen, lounge attendants, and kitchen staff. Daily functions include marketing and sales of our
meeting space/ballrooms to an array of social and corporate groups, planning and coordinating all
booked events, scheduling, and purchasing, as well as human resourcing, alternating MOD for hotel,
cash management, hiring and terminating.
 Responsible for maintaining inventories which include all banquet equipment, guest lounge, bar, food
and beverage. Work directly with the executive chef to ensure proper execution of all events, budget
food cost, creating menus, pricing, as well as implementing ideas for quality service while maximizing
the department revenue/profit to achieve customer and employee satisfaction.

2004 – 2007 Doubletree Hotel Newark, New Jersey

Assistant Banquet Manager/ Interim Assistant Restaurant Manager
 As assistant manager, I was responsible for a staff of 25 servers, 8 house attendants, and 5 bartenders.
I handled staff scheduling, cash management, liquor, and equipment inventory and ordering for my
department.
 My responsibilities also included analyzing BEO’s, communicating effectively with customers, managers,
and associates to ensure menus, meeting, dining, and ballroom set-ups were up to par. Performed
open and closing procedures for the restaurant daily operation. Maintained equipment levels, supplies,
staff hiring, and making sure menus meet/exceed customer expectations.
 Assisted both Banquet and Restaurant Manager with administrative and operational support, and
ensure accurate client billing systems to maximize highest possible revenue for the hotel.

2003 – 2004 Impact Personnel Fairfield, Connecticut

On Call Contractual Manager/Banquets, Catering, and Restaurant
 As a Contract Associate, I provided excellent food and beverage services as a temporary acting
assistant banquet or restaurant manager, and banquet captain to an array of hotels, restaurants and
catering halls.
 My job entails me to be responsible for managing/supervising/overseeing banquet or restaurant
services, set-up staff as pre-arranged BEO’s would specify i.e. stage, dance floor, table arrangements,
lighting, menus, beverages, etc, to a party of 50 guests, or a large party of 1500 guests.

1998 – 2003 Rainforest Cafe Elizabeth, New Jersey

Assistant Catering Manager
 As manager I was responsible for handling all facets in the hospitality business. Met and kept in contact
with the clients prior to functions to discuss unique needs or requests, and maintain an all around
rapport with clientele in delegating customer satisfaction in a professional manner.
 My responsibilities would include scheduling, payroll, cash management department ordering to keep
par levels, i.e. equipment, liquor inventory, uniforms, while maintaining written and verbal
communications with meeting planners, groups, catering and sales.