Obed Valentin
New York,NY
Summary
Seeking a challenging position as an IT manager, utilizing my experience and expertise in the industry. A proven track record of successfully managing and optimizing IT operations, enhancing customer experiences, and implementing technological improvements. Committed to delivering exceptional service and fostering a positive team culture for long-term business success.
Overview
6
6
years of professional experience
Work History
IT Manager
The Yale Club of New York City
01.2023 - Current
- Private, members only club consisting of hotel, gym, three unique dining outlets, and several event spaces
- Manage information technology and computer systems including but not limited to point of sale systems, associates work computers and laptops, office IP phones, servers, wifi access points, cloud services, etc
- Plan, organize, control and evaluate IT and electronic data operations
- Work closely with our offsite vendor, CHIPS Technology Group, to design, develop, implement and coordinate systems, policies and procedures
- Ensure security of data, network access and backup systems
- Identify problematic areas and implement strategic solutions in time
- Act in alignment with user needs and system functionality to contribute to organizational policy
- Preserve assets, information security and control structures
- Work with our various vendors, Northstar, CHIPs Technology Group, Allbridge, Windstream etc. as the point person for any issues that need to be resolved both on site and remotely.
- Conferred with executives to advise and plan for short-term and long-term IT system upgrade needs.
- Managed network and system performance, conducting troubleshooting, security patching, and maintenance.
- Interacted and negotiated with vendors and contractors to secure products and services.
- Coordinated IT operations activities to deliver smooth flow of daily business needs.
- Collaborated with other departments to help meet IT needs and properly integrate and secure systems.
- Oversaw IT department operations and training.
- Created and terminated user's accounts from start to finish in business applications.
- Oversaw daily performance of computer systems and immediately responded to any issues to keep network up and running.
- Built, repaired and installed computer-related hardware based on deployment procedures.
- Customized and repaired technology based on staff requests.
- Developed and implemented measures and procedures to protect IT systems from cyber threats and data breaches.
- Identified computer hardware and network system issues, performing troubleshooting techniques for remediation.
Food and Beverage Operations Manager
The Yale Club Of New York City
08.2021 - 05.2023
- Oversee the banquet and stewarding department with over 60 full time and on-call banquet staff
- Managed both Banquet Manager and Executive Steward to ensure goals and objectives were met
- Weakly payroll managed through Paylocity
- Including commission compensation
- Attend BEO meetings to ensure proper execution of events
- Keep in constant communication with the sales team, vendors, clients etc
- In case of any changes to any event that needs to be addressed
- Meet with banquet captains prior to events and share any details and information needed
- Attend pre shift and discuss details and execution of service for each event
- Work closely with lead banquet captain to ensure proper schedule to cover all events on a weekly basis
- Use procurement program to ensure proper stock of banquet equipment and needs
- Collaborate with Sales Team to prepare event spaces for clients
- Communicate with Housemen to finalize details in banquet rooms on event days, including dressing tables, floor plan changes, etc
- Inspect storage areas meet health and safety regulations
- Implement Union contract policies in relation to employee responsibilities and scheduling.
- Coordinated employee schedules, payroll and new hire training.
- Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
- Trained, supervised and motivated [Number] employees to enhance customer service and encourage repeat business.
- Developed waste-control policies to maintain profitable operations.
- Reduced food, liquor and supply costs by implementing standards and inventory control.
- Implemented new drink policies, reducing over-pouring.
- Resolved customer complaints involving food or beverage quality and service.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Maintained highest standards for beverage quality and service.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
- Used Birch Street to record ordering data and created organization and room storage system.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Coordinated with catering staff to deliver food services for special events and functions.
Executive Steward
The Yale Club of New York City
01.2020 - 08.2021
- Oversee 30 Union stewards who ensure the cleanliness of private, members only operation in kitchens and food preparation areas
- Ensure stewards’ adherence to NYC Health Department, Hotel Sanitation, Food Handling guidelines, procedures, and a safe work environment
- Schedule daily/monthly assignments of upkeep (ovens, stoves, dishwashing machines, general facilities), and special projects
- Responsible for department weekly payroll, schedules, and approving time off
- Meet with stewards to ensure that all correct equipment will be ready for all events
- Maintain effective working relationship with all levels of employees and management
- Ensure that property and departmental policies and procedures are enforced and take proper disciplinary action when required
- Use procurement program to ensure proper ordering of supplies and equipment
- Organize Big 4 inventory on a quarterly basis.
- Maintained swift pace of work to meet business demands for cleaning and supplies storage.
- Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
- Documented kitchen inventory by reviewing stock and counting items.
- Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
- Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
Event/ Housekeeping Manager
Pier Sixty LLC
05.2019 - 12.2019
- After two years of service as Stewarding Manager, I was asked to transition into this front of the house position, responsible for all levels of executing events
- Tasks
- Attend BEO meetings to discuss details for each event
- Schedule associates including temps (Shift Gig app) to ensure event spaces were set on time
- Communicate with vendors to stock linen, rental tables, lights, etc
- For all events
- Oversee a team of 20 associates such as housemen, restroom attendants, and housekeepers
- Complete payroll using ADP weekly
- Restructured purchase alternatives to fit budget needs
- Organize Big 4 inventory on a quarterly basis
Assistant Executive Steward
Pier Sixty LLC
05.2017 - 05.2019
- Catering and event venue consisting of three individual spaces overlooking the Hudson River in Manhattan capable of hosting events ranging from 100 to upwards of 2000 attendees
- Manage a team of over 30 ware washers including supervisors, leads, and temps
- Record weekly payroll for all the hourly associates in the Stewarding Department
- Use Excel to track inventory and to complete Steward scheduling
- Complete Big 4 inventory on a quarterly basis
- Attend BEO meetings to ensure proper vessels were provided for various events
- Create kitchen purchase orders for equipment, equipment servicing, rental orders, and temporary associates
- Train newly hired Stewarding personnel, even after transition to new position
- Received Excellence in Leadership Award within 1 year of employment.
Education
Associate’s Degree - Information Sciences and Technology
Penn State World Campus, pursuit
09.2014
Skills
- Computer Maintenance, Microsoft Programs, A/V Technology, Photo editing (creating menus), Bilingual
- Virtual Local Area Networks
- Network Intelligence
- Operational Cost Reductions
- Computer Hardware Knowledge
- Team Collaboration
- Quality Assurance
- Wireless Access Point
- Local Access Network Planning
- Digital Communications
- Cyber Security Best Practices
- Microsoft Active Directory
- Component Replacements
- Security Improvements
- Managing Multiple Projects
- Operating System Management
Timeline
IT Manager
The Yale Club of New York City
01.2023 - Current
Food and Beverage Operations Manager
The Yale Club Of New York City
08.2021 - 05.2023
Executive Steward
The Yale Club of New York City
01.2020 - 08.2021
Event/ Housekeeping Manager
Pier Sixty LLC
05.2019 - 12.2019
Assistant Executive Steward
Pier Sixty LLC
05.2017 - 05.2019
Associate’s Degree - Information Sciences and Technology
Penn State World Campus, pursuit
Additional Information
- ACHIEVEMENTS , Pier 60 LLC- Received Excellence in Leadership Award.
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
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