Open To Work
Craig Hayasaka
Kaneohe,HI
Summary
Dynamic Food and Beverage Manager with a proven track record at The Mariposa at Neiman Marcus, enhancing guest experiences through innovative menu development and exceptional event coordination. Skilled in labor management and fostering positive team dynamics, I achieved a 40% increase in event bookings by implementing effective SOPs.
Communicative restaurant professional dedicated to providing elevated service and providing unforgettable guest experiences. Equitable leader offering 30 years of experience providing service to guests at well established, fast paced, service oriented restaurants. Detailed organizer of standards and operations with versatility in stressful circumstances.
Overview
31
31
years of professional experience
1
1
Certificate
Work History
Food and Beverage Manager and Events Coordinator
The Mariposa at Neiman Marcus
05.2023 - Current
- Created and launched unique beverage offerings aimed at enhancing customer satisfaction.
- Cultivated and maintained vendor relationships to ensure access to high-quality products at competitive prices.
- Oversaw daily food service operations, ensuring strict adherence to quality standards.
- Trained and mentored staff on customer service excellence and product knowledge.
- Helped to create a positive work culture.
- Facilitated seamless event logistics for 200+ guests, collaborating with vendors and corporate executives to enhance guest experiences and foster annual return events.
- Created SOP for event planning and execution resulting in a 40% increase last year.
Banquet Captain/Server
Moana Surfrider
03.2023 - Current
- Assisted in coordinating events among culinary, stewarding, engineering, and serving teams. Helped facilitate communication and collaboration between departments to support event execution. Supported team efforts to ensure smooth operations during events.
- Identified and communicated with event host to guarantee seamless function execution.
- Facilitated a diverse range of service offerings, catering to both intimate wedding dinners and expansive corporate gala functions.
- Conducted thorough checks for accuracy of financial records post-event and finalized all necessary closing activities.
- Managed comprehensive event setup and breakdown to uphold exceptional quality standards during execution.
- Managed banquet team to enhance guest satisfaction and streamline service processes.
Server/Captain
Orchids
03.2002 - 12.2022
- Cultivated warm relationships with regular guests.
- Displayed enthusiasm and provided excellent service to guests.
- Shared knowledge of menu items, guiding guests to make personal decisions based on their tastes and interests.
- Explained menu items and suggested appropriate options and delivered accurately for dietary concerns.
- Delivered consistent and timely service in association with Forbes standards of service.
- Accurately prepared and closed checks for all guests within a fast paced work station on a nightly basis.
- Held several positions and performed different tasks while at the hotel.
- Worked as an In Room Dining Server, Banquets and Special Events Server, Afternoon Tea Server, Host, Pool Server, Lounge and Cocktail Server, Bartender and Sommelier
- Worked as lead server of Table One, delivering a highly personalized, private dining experience curated for the guests by the Chef. These were located mainly in the dining room but have been done in other more challenging locations (private suites, personal residences and banquet rooms)
- Was consistently requested by Food and Beverage Management to host the highest of VIP guests and was pre screened for national security background checks for POTUS, Secretaries of State, Rear Admirals, 5 star Generals, Sultans and Celebrities.
Server
Forty Carrots
09.2018 - 10.2020
- Cultivated relationships with guests, creating regulars and return guests
- Worked with a small, close knit crew where "family" was a large part of the work culture.
- Helped with making menu and service decisions with the Chef and management.
- Helped in setting up of front and back of the house on a daily basis, including restocking of food and alcohol, kitchen hot and cold side set up.
Captain/Assistant Manager
Nicholas Nickolas
06.1995 - 01.2002
- Helped with planning schedules and delegating assignments to meet coverage and service demands.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Started as a dishwasher and worked and progressed through different levels of restaurant service.
- Earned the position of Back Waiter after 1.5 years of service in the restaurant. Became Front Waiter 6 months later and Captain one year after that.
- Lead daily staff meetings, covering logistics and our standard of urgency in service.
- Opened the restaurant four days a week, setting up large parties, daily reservations and worked with many purveyors ordering wine and spirits.
- I was in charge of scheduling a staff of 50 every two weeks.
Education
Associate of Arts - General
Skills
- Willingness to work with others to create positive guest experiences
- Able to establish and recognize priorities and complete them with urgency
- Pays attention to details, anticipating guests needs
- Consistent in trying to find equitable solutions without comprising the standards of the company, safety of the staff or experience of the guest
- Food and beverage operations
- Menu development
- Wine pairing
- Labor management
- Event coordination
Certification
- First Level Certification from the Guild of Sommeliers
Timeline
Food and Beverage Manager and Events Coordinator - The Mariposa at Neiman Marcus
05.2023 - Current
Banquet Captain/Server - Moana Surfrider
03.2023 - Current
Server - Forty Carrots
09.2018 - 10.2020
Server/Captain - Orchids
03.2002 - 12.2022
Captain/Assistant Manager - Nicholas Nickolas
06.1995 - 01.2002
Honolulu Community College - Associate of Arts, General
Work Preference
Job Search Status
Open to workWork Type
Full TimeSalary Range
$85000/yr - $200000/yrReferences
Alan Takasaki
(808) (808) 754- 5256
Chef, Restaurateur
Erin Isa Donle
(808) 492 -7467
Vice President and General Manager, Neiman Marcus Ala Moana
Eugene Carroll
(808)783-4590
General Manager, The Beach House @ Moana Surfrider
Karen Chang - Blangiardi
(808)282-0430
Marc Freiberg
(808)628-1941
General Manager/Executive Chef, The Mariposa @ Neiman Marcus