Shaun Piele
Director of Food and Beverages/Operations
Fresno,CA
Summary
Resourceful Business and Event Coordinator with 40+ years of experience in coordinating and marinating small to large scale events. Expert in all elements of event planning including vendor management, contract negotiations, timeline development and budget administration. Instrumental in meeting tight deadlines and coordinating high-quality events.
Overview
22
22
years of professional experience
Work History
Dining Room Manager
Cracked Pepper Bistro
Fresno, CA
07.2011 - 07.2012
- Actively participated in ongoing customer service programs.
- Carefully interviewed, selected, trained and supervised staff.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Led and directed team members on effective methods, operations and procedures.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
Banquet Manager and Coordinator
The Manhattan’s Steak House
Fresno, CA
10.2008 - 07.2012
- Delegated tasks to staff members to maximize production under tight deadlines.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Supervised and mentored kitchen and serving staff.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Liaised with catering department about event changes and implemented requested adjustments.
- Liaised with venue management to monitor logistics and timelines.
- Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
- Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
- Performed cost-benefit analysis for corporate and social events.
- Directed and managed banquet functions for 400+ person event.
Director of Food & Beverage/Operations
San Joaquin Country Club
Fresno, CA
04.2012 - 12.2021
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to Member/customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Worked with qualified chef to diversify menu with new offerings.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Managed event logistics and operations.
- Coordinated schedules and timelines for events.
- Attended conferences and events to stay up-to-date with industry trends and planning standards.
Owner
Venezia Italian Restaurant
Fresno, CA
09.2001 - 10.2008
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Recruited, hired and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 30+ employees.
- Managed payroll, daily deposits and cost controls.
Education
No Degree - Biology
Reedley College
Reedley, CASkills
Business Development
Timeline
Director of Food & Beverage/Operations
San Joaquin Country Club
04.2012 - 12.2021
Dining Room Manager
Cracked Pepper Bistro
07.2011 - 07.2012
Banquet Manager and Coordinator
The Manhattan’s Steak House
10.2008 - 07.2012
Owner
Venezia Italian Restaurant
09.2001 - 10.2008
No Degree - Biology
Reedley College
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