Svetozar Petrov

Initiative-taking, achievement-oriented professional with 25+ years of business experience in the hospitality industry, including 20+ years in management. Highly interested in large luxury corporate operations and multinational destinations, with strong experience in hospitality, catering, and conventions. Proactive team player with excellent guest relations, communication, and employee relations skills. An approachable and accessible leader. Proficient in Microsoft Word, Excel, PowerPoint, Outlook, Delphi, Time Saver, POS, Labor Management System, NGS, Meeting Matrix, F&B Administration, Total Quality Management (Ritz-Carlton), IBM-Info Genesis, and World Wines (Junior Sommelier, MMI LLC, Dubai UAE).

• Food and Beverage Supervisor, Hilton Shaner Hotel, Aventura, FL, 2023-01-01, Present, Supervising the daily operation of all food and beverage outlets, including an all-day restaurant, café, room service, pool operation, and lobby bar. Ensuring delivery of outstanding services and accurate billing. Setting goals to continually develop plans to improve guest satisfaction. Ensuring hotel policies and operation standards are being followed.
• Banquets and Restaurant Server, The St. Regis Bal Harbor Resort, Miami Beach, FL, 2021-01-01, Present, Delivering outstanding services and experiences to all guests. A key member of the French bakery and café team, as well as the banquet operation. Responsible for ensuring high standards of service in both casual and formal dining settings. Provide comprehensive training for staff in high-end events and signature services, ensuring all team members adhere to the luxury standards of the St. Regis brand. Expertly manage guest interactions to create memorable dining experiences, whether in an intimate café setting or during large-scale banquets and events. Collaborate with the culinary team to ensure seamless service and maintain the highest quality of food presentation and guest satisfaction.
• Banquet Bartender/Captain on Call, Fontainebleau Resort Miami Beach, Miami Beach, FL, 2021-01-01, Present, Responsible for banquet bartender events and captain on call to banquet weddings, special gala events, casual and reception events, and concerts.
• Server/Banquet Captain, JW Turnberry Resort, Aventura, FL, 2021-01-01, 2023-01-01, Responsible for running operations as a server in Corsair Restaurant for the Golf Club members, hotel guests, and restaurant visitors. Ensuring all members, guests, and visitors are well attended, in charge of setting, serving, and ordering supplies for regular restaurant operations. As a Banquet Captain, I am responsible for setting, running, and coordinating events in all aspects required to have a successful outcome for each programmed event.
• Guest Service Manager, The Fresh Market, Aventura, FL, 2020-01-01, 2021-01-01, Direct and support the guest service team and backup cashiers to achieve operational success and an excellent shopping experience. Increase guest service satisfaction scores and manage front-end performance through routine operational audits. Coach team members to optimize operations and oversee front-end and cash office procedures, including cash, keys, and safes management. Create and manage schedules to align with business needs and ensure adherence to standards and policies. Collaborate with store management on interviews, new hire orientation, and team training. Engage and develop team members to enhance customer service and increase retention. Coordinate team engagement activities and ensure compliance with safety requirements and ServSafe standards. Support store management as needed.
• Banquet Service Manager, Fontainebleau Resort Miami Beach, Miami Beach, FL, 2011-01-01, 2020-01-01, Part of a large multi-million-dollar banquet operation. Managing all aspects of the banquet service operation. Monitoring, training, and coaching team members. Ensuring flawless performances and absolute guest satisfaction. Actively communicating and cooperating with the banquet kitchen, stewarding, engineering, and catering departments. Performing in all areas of banquet services: coffee breaks; beverage manager in charge; plated gala events; casual and reception events and concerts.
• Banquet Captain, Doral Golf Resort & Spa – A Marriott Resort, Doral, FL, 2008-01-01, 2011-01-01, Responsible for running all banquet events with up to 27,000 people & being the primary client contact point. Managing and scheduling 130 front and back of the house associates to standards while maximizing profit. Maintaining, ordering supplies, and equipment. Balancing hours, wages & productivity. Ensuring accurate billing. Setting goals to continually develop plans, improve the department and training associates. Enacting an Event Satisfaction Survey tracking & incentive program. Ensuring hotel policies and documentation are fairly administered by being a dependable, consistent, firm, and approachable leader.
• Banquet Manager / Restaurant Manager, Grove Isle Hotel & Spa, Coconut Grove, FL, 2006-01-01, 2008-01-01, Part of the management team in the corporate leading hotel from the collection of “Grand Heritage Luxury Resorts.” Leading banquets department as head of operations. Hands-on large catering operation department as well as restaurant management of “The Most Romantic Restaurant in Miami (2007; 2008)”- Baleen. In charge of major operations in banquets. Responsible for management of all aspects of social and business events, operations and functions of more than 120 weddings per year. Coordinating ceremonies, conventions, set-ups, decorations, service, and stewarding. In charge of schedules, training processes, payroll, hiring and controlling labor. Also, in charge of housemen; conference concierge; stewarding, bars; creating promotional cocktails, and recipes.
• Banquet Captain, The Ritz-Carlton Hotel, Miami Beach, FL, 2005-01-01, 2006-01-01, Part of the strong catering operation department. Responsible for the management of all aspects of social and business events. Overseeing banquet captains’ operations performances, setups, and service. Involved in payroll, schedules, operations, training processes, new hires, and action plans for improving revenues and meeting planners’ satisfaction.
• Assistant Food & Beverage Manager, Doral Golf Resort & Spa, A Marriott Resort, Miami, FL, 2004-01-01, 2005-01-01, Part of the Marriott Transition’s Pre-Opening Leaders Team of this “New” Marriott Property, Responsible for managing all aspects of the casual restaurant (180 seats); Pool Bar & Grill; Spa Pool Bar; Spa Nutrition Restaurant- Operations and Functions. Implementing the company policies and practices within the departments, by bringing The Ritz-Carlton manners and discipline skills. In charge of payroll, schedules, operations, training processes, new hires, and action plans for improving service to be the best high-volume Marriott Resort in the USA.
• Executive Steward, The Ritz-Carlton Hotel Company, Palm Beach, FL, 2003-01-01, 2004-01-01, Part of Executive Five Star Five Diamonds Awarded Hotel Management Team. Responsible for the Management of All Aspects of the Banquets Operations and Functions, maintaining the Cleanliness of Overall Food and Beverage Outlets and Kitchens. In Charge of all F&B Purchasing duties, Orders, Supplies, and Inventories. Controlling Labor, Profitability, LMS Parametric, and Budget. Achieved 5 Stars 5 Diamonds in March 2004 (the only hotel in South Florida)
• Assistant Food & Beverage Manager, The Ritz-Carlton Hotel Company, Doha, Qatar, 2001-01-01, 2003-01-01, Part of the Pre-Opening Management Team, implementing my skills and the company standards to reach “Best New Opening in The Middle East” promoted in May 2002. Directly in Manager’s Duties in French/Arabic Fine Dining Restaurant. Responsible for managing all aspects of the restaurant functions. Responsible for menu prices, scheduling, work assignments, attendance reports, action plans, promotional activities, cost-saving plans, and monitoring staff performance. Wine Bar Manager - the First Wine Bar in the Country. Serving over 120 Wines accomplished a revenue increase of 120 % with Profit up to 82%.
• Senior Captain, The Burj Al Arab Hotel, Jumeirah International, Dubai, UAE, 1999-01-01, 2001-01-01, Part of the Pre-Opening management team of the first and only 7-star hotel in the world, a 4-billion-dollar project in all-day dining specialty restaurants and banquets. Providing personalized service and adhering to the standards of the company throughout the period in charge of special wine service; guest history records; napkins folding styles; “Best employee 2000, Top 20” – chosen out of 1200 Food and Beverage employees. “Royal Server” for his highness Sheikh Mohammad Bin Rashid al Maktoum – Crown Prince of Dubai and Minister of Defense of the United Arab Emirates. Service member of “Chaine des Rotisseurs.”

• French
• Arabic
• Turkish