Summary
Overview
Work History
Skills
References
Certification
Timeline
Generic

DU'A KAISSI

Culver City,CA

Summary

Highly capable and versatile manager with a proven track record in overseeing diverse areas within the hospitality industry. Known for decisive planning skills and analytical problem-solving abilities. Eager to leverage years of experience to pursue a new field where hard work and dedication will be valued. Seeking an opportunity to join a cultured company that will utilize existing experience and provide a chance to acquire new skills.

Overview

14
14
years of professional experience
1
1
Certification

Work History

General Manager

BOA Steakhouse
06.2021 - Current


  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Managed over 100 employees in a restaurant grossing nearly 18 Million Annually.
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
  • Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.

Food+Beverage Manager

STK-The One Group
03.2018 - 06.2021
  • Company Overview: The One Group provides all the food and beverage for the W Hotel in Westwood
  • This included STK, a steak house; The hideout breakfast and brunch; The living room lounge, a tapas and cocktail lounge; In room dining, room service open 24 hours, and all the events for both the restaurant and the hotel areas
  • I oversee the entire beverage program for all 4 venues on property
  • This includes maintaining great relationships with brand partners, liquor, and wine reps; curating wine selections; changing cocktails seasonally maintaining inventory and costs
  • Weekly ledger scrubs; and driving liquor and wines sales through education and incentives
  • Run day to day operations of all four venues simultaneously
  • Created staff incentives programs to recognize and reward our best and brightest
  • Systematized the training and new hire server and bartender training curriculum
  • Detail oriented reconciliations including uncovering a clerical error with the micros system that saved the company thousands of dollars
  • Built relationships with neighboring concierges for marketing, promotions, and sales
  • Systemized and implemented all Covid Protocol on property with the staff and guests
  • Maintained high health department score and performed daily Dept of health walk throughs of the entire property
  • The One Group provides all the food and beverage for the W Hotel in Westwood
  • 10 million dollars in annual sales
  • This included STK, a steak house; The hideout breakfast and brunch; The living room lounge, a tapas and cocktail lounge; In room dining, room service open 24 hours, and all the events for both the restaurant and the hotel areas

Assistant General Manager

Superba Food+Bread
11.2014 - 07.2018
  • Maintained a warm environment for guests by ensuring all positions are fully staffed, maintenance and repairs are handled, temperature is agreeable, and music is appropriate
  • Managed all of the company's private events while maintaining a large and active client list, and continuing to build a high margin of return business through cultivating strong relationships
  • Coached a staff on a regular basis before and after shifts to offer feedback in a more comprehensible setting, while creating a uplifting routine of counseling and correction
  • Created staff incentives program to recognize good behavior, which has successfully driven up sales, increased productivity, and built morale across the team
  • Systematized the on-boarding process, designing a structured training itinerary for new hires which has decreased staff turnover
  • Facilitated and organized 'splash and dash' training for all staff, through representatives from wine suppliers (Southern, Coppola, Revel)
  • Collaborated with neighboring businesses about partnership and cross-promotion opportunities, resulting in numerous lucrative events, and ongoing influxes of patrons from other stores
  • Processed and paid all operations related invoices, cross referencing all accounts on a monthly ledger
  • Oversaw regular safe counts and cash tills

Events And Bar Manager

The Misfit Bar
11.2013 - 08.2014
  • Re-imagined underutilized dining area as a rent-able happy hour location; expanding hours to work within the constraints of the space and time availability while fulfilling demand and executing customers' vision, without forfeiting any profitability for the company
  • Managed bar sales and inventory; taking responsibility for all beverage ordering and maintenance of cost (47% of revenue of restaurant grossing 6.9 million in sales per year)
  • Approved cocktail recipes and calculated appropriate cost for new menu items
  • Responsible for the hiring and scheduling of all the barbacks and bartenders
  • Followed all safety requirements for alcohol service and kept a list of available ride services for guests when needed

Restaurant And Bar Manager

LGO Hospitality LLC
03.2011 - 11.2013
  • Managed daily operations for La Grande Orange Cafe, The Luggage Room, and The Otis Bar; grossing roughly $148,000 weekly as a whole
  • Coached and developed all staff by providing weekly liquor and wine training, in order to educate employees to help drive sales
  • Ordered entire stock of liquor, beer and wine for all three bars within the restaurants
  • Maintained profit/loss numbers for alcohol sales by conducting weekly inventory, and negotiating deals with suppliers to keep down costs

Skills

  • Leadership, and Strategic Visionary
  • Culture and Team building
  • Sales, and negotiation
  • Marketing, and promotional planning
  • Microsoft Word, Excel, Office, PowerPoint
  • Beverage development and wine training
  • Customer Service, and Guest Relations
  • Event Planning
  • On Boarding, and Training

References

  • Stephanie Castaneda, GM-Theonegroup, 310-709-9568
  • Heidi Pancake, Recruiter, 323-206-7706
  • Antoinette Boutros, Capital Group 310-691-6824
  • Joel Mandl, IDG, 310-622-5801
  • Jessica Duffy, BOA, 818-742-5111

Certification

  • ServSafe Food Handler's Certification

Timeline

General Manager

BOA Steakhouse
06.2021 - Current

Food+Beverage Manager

STK-The One Group
03.2018 - 06.2021

Assistant General Manager

Superba Food+Bread
11.2014 - 07.2018

Events And Bar Manager

The Misfit Bar
11.2013 - 08.2014

Restaurant And Bar Manager

LGO Hospitality LLC
03.2011 - 11.2013

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