PETER DONKONICS III
Paddock Lake,WI
Summary
Dedicated Hospitality professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Seasoned beverage operations executive with tenured experience in the sales, management, front, and back-of-the-house operational facets of Casino, Restaurant, and Hospitality industries. Proven ability in driving sales, growing volume while increasing revenue, repeating robust business growth and developing positive customer relationship programs. Industry recognition as a strong coach, and Wine Professional with the ability to train, motivate, promote and maintain employees, while maximizing productivity and efficiency.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Director of Operations
Maxwell Mansions
08.2022 - Current
- Oversaw day-to-day production activities in accordance with business objectives.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Defined, implemented and revised operational policies and guidelines.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Monitored budget and utilized operational resources.
- Achieved team goals through formalized training plans, coaching and performance management.
- Provided documentation of processes to comply with regulations and company policies.
- Assisted in recruiting, hiring and training of team members.
- Directed management meetings to enhance collaboration and maintain culture based on trust and group problem-solving.
- Demonstrated exceptional knowledge of process optimization in relation to profit and loss.
- Team of 25 reports for all departments in operation
- Oversee all areas of operation from housekeeping to F & B department
- Spearheaded implementation of process improvements and cost-saving initiatives to increase value and maximize profits
- Trained new employees on proper protocols and customer service standards
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness
- Scheduled employees for shifts, taking into account customer traffic and employee strengths
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
Director of Food & Beverage/Operations Executive
Hotel Northland － Green Bay
07.2018 - 07.2022
- Opened Historic Hotel dating back to 1924 Marriott Autograph Collection Hotel – 1st in State of Wisconsin
- Oversee Food & Beverage Operations with 10 Direct Reports
- CI/TY Champion, Cleanliness Champion, Property Brand Champion for Guest Service, Property Learning Coordinator
- Completed over 300+ Marriott Brand Trainings for Excellence $3.5 Million Food & Beverage Revenue
- Fine Dining and Casual Upscale Restaurant Operations
- Develop Brand Training for Departments
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Executive Team Leadership oversee additional departments at the hotel
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw all Banquet Operations for the Hotel
Beverage Manager/Restaurant General Manager
Renaissance Hotel
11.2017 - 07.2018
- Oversaw Beverage Program for Property, Meeting Brand Standard Requirements for Marriott/Greenwood Hospitality
- 3 Direct Reports for Department
- Director of Brand Standards Committee to ensure all departments outside of Food & Beverage were compliant with Marriott Brand Standards
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program
- Managed bar and wait staff and directed hiring program
- Purchased beverage stock and handled all inventory needs.
- Resolved customer complaints involving food or beverage quality and service.
Corporate Beverage Director
Station Casinos
01.2016 - 01.2017
- Signature development and implementation of successful, profitable beverage programs
- 2016 $80+ Million in Spirit Beverage Programs for 20 Properties & 350+ outlets
- Collaborated with restaurant General Managers to identify appropriate products for restaurant concept, keeping to high quality standards, augmenting guest experience
- Consistent growth of annual beverage sales from $7 Million to $10 Million instituted development platforms for wait and bar personnel, as well as banquet/catering teams
- Met annual increased revenue targets by engaging F&B teams in creative, educational staff incentives skillfully interacted with external vendors to obtain best quality in pricing, product & FSL
- Oversaw monthly inventories/audits among properties
- Responsible for programming all Beverage/Wine in POS Info Genesis platform
- Station Casino restaurants received more than 100 “Best of Las Vegas” awards for Food & Beverage Programs
- Developed Wine, Spirits & Beer on Line Training Courses for company where 3000 F & B Team Members participate
- Monitored courses for online training course
- Long Term Strong-National, Local and strategic partnerships.
- Organized and detail-oriented with strong work ethic
- Demonstrated leadership skills in managing projects from concept to completion
- Demonstrated respect, friendliness and willingness to help wherever needed
- Self-motivated, with strong sense of personal responsibility
- Proved successful working within tight deadlines and fast-paced environment
- Participated in team projects, demonstrating ability to work collaboratively and effectively
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
Corporate Wine Director
Station Casinos
12.2007 - 01.2017
- Signature development and implementation of successful, profitable wine programs
- Elevated Station Casinos Wine Program to National Levels of Recognition
- 2016 $10 Million in Wine Sales (10 to 950 selections range) for 20 Properties & 350+ outlets
- Collaborated with restaurant General Managers and floor sommeliers to identify appropriate products for restaurant concept, keeping to high quality standards, augmenting guest experience
- Consistent growth of annual beverage sales from $7 Million to $10 Million
- Rolled out development platforms for wait and bar personnel, as well as banquet/catering teams
- Met annual increased revenue targets by engaging F&B teams in creative, educational staff incentives Skillfully interacted with external vendors to obtain best quality in pricing, product & FSL Marketing
- Managed Team of 8 Sommeliers in Station's Luxury Division: Green Valley Ranch, Red Rock & Palms Reduced cost 2-5% annually with attention to detail
- Oversaw monthly inventories/audits among properties
- Responsible for programming all Beverage/Wine in POS Info Genesis platform
- Station Casino restaurants received more than 100 “Best of Las Vegas” awards for Food & Beverage Programs
- Actively engaged and oversaw CMS Developed programs 150 Team Members went thru program with 85% Passing Rate, 12 went on to Level 2
- Strategically developed effective marketing plans to increase sales and profits while managing cost
- Developed on line training course for wine, spirits & beer for 3000 Team Members
- Increased wine selections 200-300% to provide better variety for guest, while reducing inventory.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Set up wine tastings to bring in business and promote special offerings.
- Provided Coverage and Support weekly for all outlets working with Team Members on the floor
Interim General Manager
Station Casinos-Red Rock Casino
01.2015 - 09.2015
- Performed restaurant walk-throughs to gauge timeliness and excellent service quality
- Developed and maintained staff of 50 that provided hospitable, professional service while adhering to policies and business initiatives
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and team members
- Achieved consistency of service again by rebuilding culture with team members Oversaw all Food & Beverage Operations for $8 Million Dollar Restaurant
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
Interim General Manager
Green Valley Ranch Resort Spa & Casino
01.2013 - 12.2013
- Coached and mentored 50 team members by offering constructive feedback and taking interest in their long-term career growth
- Reestablished AAA Four Diamond Service Standards back into restaurant
- Oversaw all Food & Beverage Operations for $6 Million Restaurant
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Developed and implemented strategies to increase sales and profitability.
- Set clear expectations and created positive working environment for employees.
- Carefully interviewed, selected, trained, and supervised staff.
Director of Service - Luxury Division
Station Casinos
01.2012 - 12.2012
- Reestablished attention to detail & service standards
- Developed SOS Training Programs
- Managed 14 Direct Reports & upwards to 100+ Team Members
- Hired, developed, motivated and retained top talent
- Trained service staff on latest policies and procedures
- Maintained knowledge of business operations to keep departments and employees up to date on important work-related changes
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Assistant Food & Beverage Director
Red Rock Casino Resort & Spa
01.2010 - 12.2010
- Lead Departmental Meetings with all outlets Oversaw Daily Operations for Multiple Outlets (Casual/Fine Dining, Beverage, Pool, Bar & Lounge)
- Redesigned Training Programs with Forbes & AAA Diamond Service Training to meet guest service expectations
- Oversaw Monthly P & L Meetings, Inventory Control, Labor, Budgets, Forecasting and Team Member Relations
- Oversaw Beverage Department to ensure consistencies & standards.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Maintained highest standards for beverage quality and service.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Resolved customer complaints involving food or beverage quality and service.
Interim General Manager
Green Valley Ranch Resort Spa & Casino
01.2009 - 12.2009
- Addressed failing consistencies in the restaurants
- Direct leadership to 50+ Team Members
- Oversaw all F & B Operations for a $6 Million Dollar Restaurant Reduced Inventory & Labor
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
Director of Beverage
Green Valley Ranch Resort Spa & Casino
01.2008 - 12.2008
- Increased profits by developing, initiating, and managing incentive programs for department Reduced and controlled expenses by new Standard Operating Procedures (SOP)
- Rolled out service standards, inventory management, cost control & labor cost
- Managed team of 200+ Team Members and 6 managers
- Increase Team Member Survey by 55% for department.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
Property Wine Director/Manager
Green Valley Ranch Resort Spa & Casino
10.2005 - 12.2007
- Worked with Corporate Master Sommelier on wine program for property and additional properties as needed
- Maintained $1.5 Million in Wine Sales for 175 seat Hank's Fine Steaks & Martinis
- Developed training programs for all FOH & BOH Team Members Worked thru JDE ordering System on ordering for property
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Set up wine tastings to bring in business and promote special offerings.
General Manager/Wine Director
Willows Lodge
08.2003 - 10.2005
- Changed team culture while elevating revenue Programmed Point of Sales System/Upgrade (MICROS) Managed Staff of 20+ Employees
- Development in Food & Beverage programs Development of Training Programs for Property
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee evaluations, and contract details
- Developed and maintained relationships with customers and suppliers through account development
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations
- Implemented operational strategies and effectively built customer and employee loyalty
- Developed and implemented strategies to increase sales and profitability
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems
- Collaborated with cross-functional teams to develop innovative solutions
Banquet Operations Manager
Wild Ginger Asian Restaurant
01.2000 - 01.2005
- 1000-3000 Covers Daily in High Pace Environment
- Oversaw Banquet Operations Managed Staff of 20 Employees Developed Training Programs Exceeded Guest Experience Involved in Company Wine Program & Inventory Control
- Participated in team projects, demonstrating ability to work collaboratively and effectively.
General Manager
Toto Italian Restaurant
01.1999 - 12.1999
- Managed a Staff of 30 Employees
- Manage business operation initiatives, including payroll, invoicing, inventory, and human resource related matters
- Oversaw Beverage & Wine Program Manage catering and banquet operations onsite that includes weddings, private parties, and wine dinners.
Assistant General Manager/Assistant Wine Director, Captain
The Rittenhouse Hotel, Nicolas Nicolas
01.1996 - 11.1999
- Managed Staff of 40 Employees AAA Five Diamond Hotel & AAA Four Diamond Restaurant Managed Wine Program, including monthly inventory, ordering, tastings and staff training
- High Volume Luxury Restaurant Exceeded Guest Experience from local clientele and other dignitaries
- Managed team schedule with eye for coverage needs and individual strengths.
- Mentored and motivated team members to achieve challenging business goals.
- Enforced quality assurance protocols to deliver ideal customer experiences.
- Resolved problems promptly to elevate customer approval.
Education
High School Diploma -
Lower Merion High School
Ardmore, PA06.1989
Skills
- Operations management Hiring and training
- Full service restaurant background Strong leader
- Customer-oriented Bar management ServSafe certified
- Point of Sale (POS) Programming Leadership Development Property & Restaurant Openings
- Marriott Brand Champion
- Menu Development Beverage & Wine Programs
- AAA & Forbes Service Training Cost Controls
- Labor Forecasting Budget Forecasting Partnership Development Scheduling/Labor Inventory Control
- Fine Dining to High Volume Dining
- Operational Leadership
- Motivational Leadership
- Cost Control
- Leadership Training
- Strategic planning and execution
- Product development
- Staff training/development
- Strategic Planning and Execution
- Quality Assurance
- Team Leadership
- Policy Development
- Staff Training
- Inventory Control
- Revenue Forecasting
- Budget Control
Accomplishments
International Sommelier Guild Level 1 & 2 Rapport Leadership Training
2005 Oregon Pinot Noir Camp 2005 Sommelier Summit
2005 Auction of Washington Wines-Sommelier Team 2009 Russian River Valley Pinot Noir Camp
2003 Restaurant of the Year – Washington Wine Commission 2003 Wine Spectator Award of Excellence- Barking Frog 2004 Wine Spectator Award of Excellence- Barking Frog
2004 Best Innovative Wine List – Washington Wine Commission 2004 Washington Wine First Awards – Washington Wine Commission 2005 Sommelier of the Year- Washington Wine Commission
2005 James Beard Participant- Barking Frog/Columbia Winery 2005 Best Innovative Wine List – Washington Wine Commission
2012-2014 Wine Spectator Award of Excellence- Hank's Steakhouse
2012-2104 Wine Spectator Award of Excellence- T-Bones Chophouse & Lounge 2014 Wine Spectator Award of Excellence- Terra Rossa
2014 Wine Spectator Award of Excellence- Terra Verde
2014 Wine Spectator Award of Excellence- 630 Park (Sonoma)
2014 Tasting Panel Magazine Article with Fred Dame MS
2014-2016 Wine Spectator Award of Excellence- Sonoma Cellars
2014-2016 Wine Spectator Award of Excellence- Charcoal Room (SF) 2014-2016 Wine Spectator Award of Excellence- Austin's Steakhouse 2015 Wine Spectator Award of Excellence- Charcoal Room (PS)
15-2016 BEST OF AWARD of Excellence- Hank's Fine Steaks & Martinis 2015-2016 BEST OF AWARD of Excellence- T-Bones Chophouse & Lounge
2020 Wine Spectator Award of Excellence – Walnut Room Green bay
2021 Wine Spectator Award of Excellence – Walnut Room Green bay
Certification
Serve Safe
Timeline
Director of Operations
Maxwell Mansions
08.2022 - Current
Director of Food & Beverage/Operations Executive
Hotel Northland － Green Bay
07.2018 - 07.2022
Beverage Manager/Restaurant General Manager
Renaissance Hotel
11.2017 - 07.2018
Corporate Beverage Director
Station Casinos
01.2016 - 01.2017
Interim General Manager
Station Casinos-Red Rock Casino
01.2015 - 09.2015
Interim General Manager
Green Valley Ranch Resort Spa & Casino
01.2013 - 12.2013
Director of Service - Luxury Division
Station Casinos
01.2012 - 12.2012
Assistant Food & Beverage Director
Red Rock Casino Resort & Spa
01.2010 - 12.2010
Interim General Manager
Green Valley Ranch Resort Spa & Casino
01.2009 - 12.2009
Director of Beverage
Green Valley Ranch Resort Spa & Casino
01.2008 - 12.2008
Corporate Wine Director
Station Casinos
12.2007 - 01.2017
Property Wine Director/Manager
Green Valley Ranch Resort Spa & Casino
10.2005 - 12.2007
General Manager/Wine Director
Willows Lodge
08.2003 - 10.2005
Banquet Operations Manager
Wild Ginger Asian Restaurant
01.2000 - 01.2005
General Manager
Toto Italian Restaurant
01.1999 - 12.1999
Assistant General Manager/Assistant Wine Director, Captain
The Rittenhouse Hotel, Nicolas Nicolas
01.1996 - 11.1999
High School Diploma -
Lower Merion High School
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