Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Lenny Newago

Bayfield,WI

Summary

Proven leader in food and beverage management, adept at cost control and hygiene regulations, with a track record of enhancing service delivery and operational efficiency at Legendary Waters Resort And Casino. Skilled in team leadership and problem-solving, I've significantly improved customer satisfaction and operational standards. My expertise in menu development and labor management drives profitability and excellence in service. Ambitious Food and Beverage Director with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Food and Beverage Director position. Ready to help team achieve company goals.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Food and Beverage Manager

Legendary Waters Resort And Casino
03.2019 - 08.2024
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • Resolved customer complaints involving food or beverage quality and service.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Maintained highest standards for beverage quality and service.
  • Improved customer satisfaction by implementing innovative food and beverage menu options.
  • Oversaw the hiring process for new employees, selecting top talent to join our team.
  • Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
  • Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
  • Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
  • Implemented creative solutions for space optimization during peak hours or busy seasons.
  • Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
  • Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
  • Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
  • Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
  • Managed bar and wait staff and directed hiring program.
  • Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
  • Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.

Kitchen Manager/Bar and Restaurant Manager

Beach Club
05.2004 - 03.2019
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Maintained meticulous records of health inspections, consistently achieving high scores.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Oversaw food preparation and monitored safety protocols.
  • Purchased food and cultivated strong vendor relationships.

Housekeeper, Maintenance, Dishwasher, Sous Chef

Old Rittenhouse Inn
07.1998 - 05.2004
  • Disinfected and mopped bathrooms to keep facilities sanitary and clean.
  • Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
  • Collaborated with other housekeeping staff to complete tasks efficiently and effectively.
  • Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
  • Washed dishes and assisted in bussing tables.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

Education

ServSafe Food Manager
Eau Claire, WI

Bachelor of Arts - Infantry Scout

US Army Basic Training
Fort Benning, GA
10.1993

High School Diploma -

Bayfield High School
Bayfield, WI
06.1993

Skills

  • Food and Beverage Operations
  • Cost Control
  • Menu development
  • Labor Management
  • Sanitation Standards
  • Food presentation
  • Front of House Management
  • Training and Onboarding
  • Safe Food Handling
  • Event Coordination
  • Team Leadership
  • Serve Safe Manager
  • Critical Thinking
  • Problem-Solving
  • Budget Administration
  • Cost controls
  • Health Code Compliance
  • POS Terminal Operation
  • Catering Services
  • Liquor Law Compliance
  • Purchasing
  • Serv Safe Food Manager
  • Menu Pricing and Writing
  • Multitasking Abilities
  • Reliability
  • Decision-Making
  • Adaptability and Flexibility
  • Active Listening
  • Organizational Skills

Certification

  • Serve It Up Safe! Certification – Serve It Up Safe!.
  • Food Safety Manager Certification (FSMC) - American National Standards Institute (ANSI).
  • Professional Bartender's License/Certificate – State-specific boards or recognized bartending schools.
  • Foodservice Management Professional (FMP) - National Restaurant Association.
  • ServSafe Food Handler's Certification

Timeline

Food and Beverage Manager

Legendary Waters Resort And Casino
03.2019 - 08.2024

Kitchen Manager/Bar and Restaurant Manager

Beach Club
05.2004 - 03.2019

Housekeeper, Maintenance, Dishwasher, Sous Chef

Old Rittenhouse Inn
07.1998 - 05.2004

ServSafe Food Manager

Bachelor of Arts - Infantry Scout

US Army Basic Training

High School Diploma -

Bayfield High School

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Lenny Newago