Arthur Giron

Opened A three-level Steakhouse with over 500 seats, five bars, two outdoor patios, and a full-service Speakeasy. Directed and managed all daily operations of the restaurant from inception through growth. In the first year of business, we did over six million dollars in sales till current over eleven million dollars in sales

• Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
• Extensive knowledge on creating an award-winning wine list with over 200 selections.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service, and sales.
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Maintained relationships with vendors to obtain the best pricing on supplies and materials.
• Conducted regular meetings with the senior management team to review progress against established objectives.
• Developed marketing strategies designed to increase brand awareness within target markets.
• Recruited, interviewed, and hired qualified staff for open positions.
• Worked along with staff from executive private dining, booking social and corporate events.
• Conducted weekly meetings with executive chef to go over sales, item sold reports, food cost , and labor.
• Implemented quarterly cocktail menus.
• Create, review and, implement effective business plan
• Created all beverage specs for entire restaurant
• Ordered all China, glass & silver for all departments
• Conducted weekly inventories of food and liquor.
• Created weekly schedules for managers & FOH staff
• Performed semi-annual evaluations of all FOH & BOH staff
• Partnered with the marketing department on implementing business strategies to increase sales
• Trained all front of house staff on execution of flawless service
• Conducted weekly meetings with executive chef to go over sales, item sold reports, food cost and labor

• Trained and managed a staff of 70 plus.
• Responsible for booking social functions & corporate accounts
• Trained all managers on front-of-house procedures, POS Systems, and Open Table.
• Evaluated all front of house & back of house managers
• Oversaw all liquor cost and labor cost
• Produce a weekly P&L to the Corporate Director & Owner
• Conducted weekly inventories of food, liquor, China glass, and silver
• Created weekly schedules for managers & staff
• Performed semi-annual evaluations of all FOH & BOH staff
• Held weekly food and beverage meetings with all managers
• Worked together with the food and beverage director to create sales
• Conducted employee evaluations to provide adequate feedback and recognize quality performance.
• · Conducted wine dinners and paired wines with cuisine
• · Accountable for implementing quarterly drink menus
• · Conducted weekly meetings with the executive chef to overview sales, item sold reports, food cost & labor
• Assisted in the recruitment process by interviewing potential candidates for open positions.

• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Oversaw product development initiatives from concept through completion stages.
• Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
• Assisted in the recruitment process by interviewing potential candidates for open positions.
• Trained employees on duties, policies and procedures.
• Managed inventory levels and conducted corrective action planning to minimize long-term costs.
• Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
• Implemented new drink list, cognac flights, and wine flights.
• Responsible for working with Director of Sales in booking social functions & corporate functions
• Responsible with working with executive chef in quarterly changes on menu based on customer demand and feedback

• Hired, Trained, and Managed staff of 55+
• Oversee and Managed Food and Beverage outlets successfully
• Created and instituted Action Plans and programs that contributed to the overall success of Food and Beverage
• Implemented a half-bottle list
• Brought an award-winning wine list from 500 selections to 550
• Over 25 featured wines by the glass
• Responsible for liquor cost, labor cost, food & beverage inventories
• Implemented a new wine for every month of the year
• Ordered controllable & equipment
• Performed evaluation of the entire FOH & BOH staff including Managers
• Responsible for being Manager on Duty on weekends for the entire hotel
• Implemented a new drink list, cognac flights & wine flights
• Instituted Wine Quest Training for all Food and Beverage employees
• Planned and implemented complete roll out and training of DTS (Delighted to Serve) Department
• Conducted wine dinners and pair wines with cuisine (with Major clients Wine Library)
• Rolled out quarterly food & beverage promo
• Purchased all wine & spirits for the entire hotel
• Upgraded concierge in appearance & equipment
• Created several Renaissance signature cocktails
• Assisted Banquet Manager to ensure successful events (Social & Business)

• Implemented a new martini list
• Restructured and enhanced the wine list
• Conducted BEO Meetings with director of sales & marketing
• Responsible for Training, Hiring, Scheduling, & Purchasing
• Responsible for Liquor cost, food cost & labor cost
• Implemented a pre-fix menu for our clients
• Created winning environment
• Created a high-volume breakfast buffet on weekends working with the Director of sales & tour groups (200 covers)
• Increased revenue & profit for whole Food & Beverage outlets (Polo, Ernest & Young, Roche)
• Updated prices on all spreadsheets for each Food & Beverage outlet
• Upgraded equipment & uniforms
• Implemented new breakfast rollouts per Marriott Standards
• Responsible for improving our Guest Satisfaction Scores
• Manager of the Quarter 2003
• Responsible for being Manager on Duty on weekends for the entire hotel

Directed and advised the Restaurant Servers, Room Service, DRA’s, & Bartenders in their daily duties to ensure professional, competent, and prompt service to guests.

• Performed payroll corrections daily.
• Entered invoices to ensure proper distribution among several expense accounts
• Educated all restaurant associates on proper wine etiquette.
• Responsible for choosing a wine of the month
• Managed a Three-time Wine Spectator award-winning wine list.
• Responsible for labor & liquor costs.
• Purchased all wine and spirits for the entire hotel.
• Attended forecast meetings to confirm proper scheduling.
• Performed all scheduling, hiring, and performance evaluations.
• Created a sequence of events for our room service agents to ensure customer satisfaction.
• Conducted taste panels daily for restaurant and room service associates.
• Performed floor management, inventory control, and staff supervision.
• Consistently monitored room service, lounge, & restaurant to guarantee professionalism.
• Received the Leadership award for the second quarter of 2002

• Directed and managed all daily operations of the restaurant from inception through growth, including staff supervision, floor management, financial/accounting, and inventory control.
• Managed all financial transactions and record keeping, including all sales and bank reconciliation, deposits, settlement reports, and labor and food costs.
• Managed a staff of 35 full-time and part-time staff, including all scheduling, training, hiring, and performance evaluation.
• Created batches for data entry into the computer system.
• Coded invoices to ensure proper distribution among several expense accounts.
• Performed daily reconciliation.
• Prepared daily cash reports forecasting cash requirements.
• Provided the highest level of customer service when greeting customers, securing reservations, and fulfilling special customer requests.
• Developed corporate accounts through strong customer service and account management skills (American Express, Merryl Lynch, Goldman Sachs)
• Consistently monitored facility and food safety to ensure compliance with NYC regulations.

• Hired to perform daily operations of benefits administration for an actuaries and consulting company.
• Accurately processed all loan applications, contribution splits, and transfers.
• Registered new participants into the system and administered all distribution claims and rollovers.
• Conducted quarterly valuation summaries of 401(K) plans.
• Reorganized the employee census and allocation reports.
• Updated system and downloaded critical information.
• Preformed daily and monthly reconciliation.