Guillermo Hernandez
Richmond
Summary
Results-driven professional with extensive experience in banquet management. Skilled in coordinating complex events, managing budgets, and fostering strong client relationships. Committed to delivering exceptional service and maintaining high-quality standards.
Overview
13
13
years of professional experience
Work History
Banquet Manager
Grand Hyatt at SFO
San Francisco
05.2022 - 12.2025
- Coordinated banquet events to ensure seamless operations and guest satisfaction.
- Managed staff schedules and assignments for efficient team performance.
- Oversaw setup and breakdown of banquet facilities per event specifications.
- Communicated with clients to understand their event needs and preferences.
- Collaborated with kitchen staff to synchronize food service with event timelines.
- Implemented safety protocols to ensure a secure environment during events.
- Coordinated and monitored banquet operations to ensure quality service standards were met.
- Organized, scheduled and supervised staff for banquets.
- Worked closely with other departments such as kitchen staff or housekeeping staff to ensure smooth operations during events.
- Provided leadership and direction to banquet staff in order to maintain a high level of customer satisfaction.
- Hired and trained staff and new hires according to company policy and regulations.
- Resolved complaints from guests regarding services or facilities provided at banquets.
- Conducted regular meetings with catering staff members in order to review policies and procedures as well as discuss upcoming events.
- Managed all aspects of event planning including budgeting, scheduling, vendor selection, management, menu selections, creation, decorations.
- Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
- Planned menus in consultation with chefs and caterers to meet the needs of clients.
- Supervised food preparation, delivery, and quality to ensure satisfaction.
- Reviewed banquet event orders to determine room layouts and schedule staff.
- Maintained a safe working environment by adhering to all health and safety regulations.
- Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
- Communicated with venue personnel to coordinate event logistics.
Executive Steward
Grand Hyatt at SFO
San Francisco
11.2021 - 05.2022
- Managed kitchen inventory and ensured supplies met operational standards.
- Oversaw cleaning and maintenance of kitchen equipment and dining areas.
- Coordinated staff schedules to optimize workflow during peak service hours.
- Implemented safety policies and procedures to ensure a safe working environment for all employees.
- Reviewed customer feedback regularly in order to identify areas for improvement within the kitchen operations.
Painter
Giampolini Group
Emeryville
04.2018 - 05.2020
- Prepared surfaces by sanding, scraping, and cleaning for optimal paint adhesion.
- Applied various paint types using brushes, rollers, and sprayers for consistent finishes.
- Mixed paints and primers to achieve desired colors and textures accurately.
- Cleaned up job sites after completion of projects.
- Applied paint with brushes, rollers, spray guns, or other equipment.
- Used power and hand tools safely and effectively.
- Painted walls and other surfaces using traditional and sprayer methods and worked efficiently to complete jobs within required timeframes.
- Cleaned and smoothed surfaces prior to painting.
- Wore protective clothing such as masks, respirators and gloves.
- Applied primers and sealers to prepare new surfaces for painting.
- Repaired cracks in drywall prior to painting or wallpapering rooms.
- Mixed and applied paints, varnishes and sealants to promote lasting finish.
Executive Steward Manager
London House Chicago
Chicago
11.2016 - 12.2017
- Managed inventory and supplies for kitchen and dining operations.
- Coordinated cleaning schedules to ensure compliance with health standards.
- Oversaw staff training on proper sanitation procedures and safety protocols.
- Collaborated with culinary team to streamline food preparation processes.
- Maintained equipment and tools to ensure optimal functionality.
- Monitored storage areas to uphold organization and cleanliness standards.
- Developed creative strategies to increase staff efficiency and productivity.
Banquet Houseperson Supervisor
Four Seasons Hotels Chicago
Chicago
02.2016 - 10.2016
- Set up banquet spaces according to event specifications.
- Clean and maintain dining areas before and after events.
- Assist with inventory management of banquet supplies and equipment.
- Arrange tables, chairs, and linens for various types of functions.
- Respond to guest inquiries and requests throughout events.
- Organized banquet materials into neat stacks to make them easier to access during events.
- Disinfected surfaces using appropriate cleaning solutions after each event.
- Took initiative to assist other departments within the hotel if workload permitted.
- Communicated effectively with supervisors and managers regarding any needs or issues that arose during an event.
- Set up tables, chairs, linens, china, glassware, and other event related items as directed by supervisor or client.
- Stocked banquet areas with supplies such as napkins, utensils, glasses, plates and condiments.
- Followed proper safety procedures when operating machinery such as vacuum cleaners or floor buffers.
- Kept updated records of inventory levels for all banquet supplies on hand at the facility.
- Effectively multitasked within fast-paced environment.
- Greeted guests with friendliness and professionalism.
Executive Steward
Loews Hotels Chicago
Chicago
01.2015 - 12.2015
- Managed daily operations of kitchen and dining areas at a premier hotel.
- Supervised inventory control and ensured proper stock levels for events.
- Trained staff on best practices for cleanliness and safety standards.
- Coordinated with kitchen teams to maintain high-quality service levels.
- Implemented efficient workflows to streamline food preparation processes.
- Managed relationships with vendors ensuring timely delivery of goods at competitive prices.
- Analyzed data from sales reports in order to adjust staffing levels accordingly.
- Oversaw the planning, preparation and presentation of meals according to established standards.
- Enforced compliance with federal and state laws pertaining to sanitation, occupational safety.
- Developed training programs for new staff members on proper food handling techniques.
- Coordinated and supervised the daily activities of food service staff, such as cooks, waiters, dishwashers, and janitors.
- Maintained accurate financial records related to food costs, labor costs and other expenses associated with running a successful kitchen operation.
- Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing, and restacking items.
- Maintained clean and well-organized kitchen areas to promote efficiency.
- Supported kitchen staff by providing necessary utensils and cookware for meal preparations.
- Maintained cleanliness of dining areas, including floors, tables, and chairs to enhance guest experience.
- Assisted in the setup and teardown of event spaces, ensuring timely readiness for functions.
Stewarding Supervisor
The Peninsula Chicago
Chicago
09.2012 - 01.2015
- Supervised daily operations of stewarding department to maintain cleanliness and organization.
- Managed inventory levels of cleaning supplies and equipment for efficient workflow.
- Trained and mentored staff on proper sanitation and safety procedures.
- Coordinated with kitchen staff to ensure timely delivery of clean dishware and utensils.
- Conducted regular inspections of work areas to uphold hygiene standards.
- Assisted in scheduling shifts to optimize team coverage during peak hours.
- Monitored daily operations to ensure that all work is completed in a timely manner according to established standards.
- Developed strategies to reduce breakage losses from china and glassware during meal services.
- Maintained records of daily activities including labor costs, cleaning supplies used and any maintenance repairs needed.
- Provided training for new stewarding employees on proper sanitation procedures, use of chemicals and safe operation of machinery.
- Supervised and coordinated the activities of stewards in all food and beverage outlets, ensuring quality service standards were met.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
Education
High School Diploma -
Archbishop Quigley Prep Seminar
Chicago06-2005
Skills
- Event planning
- Budget management
- Staff scheduling
- Food service coordination
- Safety protocol implementation
- Customer relationship management
- Inventory management
- Problem solving
- Team leadership
- Effective communication
- Vendor negotiation
- Time management
- Dietary restriction compliance
- Dietary restriction planning
- Staff management
- Staff leadership
- Cost control
- Food safety and sanitation
- Food item purchasing
- Venue coordination
- Staff training
- Schedule coordination
- Leadership qualities
- Guest relations
- Health code compliance
Languages
English
Full Professional
Spanish
Full Professional
Accomplishments
Manager of the Quarter 2024 1st quarter
Timeline
Banquet Manager
Grand Hyatt at SFO
05.2022 - 12.2025
Executive Steward
Grand Hyatt at SFO
11.2021 - 05.2022
Painter
Giampolini Group
04.2018 - 05.2020
Executive Steward Manager
London House Chicago
11.2016 - 12.2017
Banquet Houseperson Supervisor
Four Seasons Hotels Chicago
02.2016 - 10.2016
Executive Steward
Loews Hotels Chicago
01.2015 - 12.2015
Stewarding Supervisor
The Peninsula Chicago
09.2012 - 01.2015
High School Diploma -
Archbishop Quigley Prep Seminar