Theresa (Terry) Monaghan

59 Reidsville Drive
Palm Coast, FL 32164
Email: monaghant@ymail.com
cell: 787-507-2012 home: 410-253-1072

JOB OBJECTIVE
Desiring to advance my career within the customer service, hospitality, food service and
retail industries utilizing my management, leadership, and communication skills -- have
valid ServSafe, TAM, Dietician, CPR, and WSI certification.

EDUCATION
Bachelor of Arts Degree, Mass Communications, Emory & Henry College
Honors, AP Graduate, Cave Spring High School (Roanoke, VA)

WORK HISTORY
05/05 to present
PlayaPlay.com (Vieques, PR-- registered)
• Owner and operator of own company, revamped to include two outlets, both home
based in the Caribbean. Own company; features a home and commercial pool
cleaning/maintenance service, and another established with the intent of designing &
manufacturing accessories using self-sustaining textiles and found items, created with an
“island-inspired” theme.
• In charge of all concepts of the business, upkeep licenses and industry training, as well
as an internet consultation site featuring answers to “do-it-yourselfers” who self maintain
pools/hot tubs within the tropics.
• Maintain daily records, staffing, payroll, dealing with vendors/distributors, inventory
and ordering, as well a updating design items/products and personal orders, all on a
deadline. This requires dealing with variables, including weather and tropical conditions,
which often leads to being able to make quick and on-the-spot decisions.

11/08 to 8/09
Piazza Italian Market (Easton, MD)
*Start up crew, working directly with owners, to create, manage, and run a full-service
Italian themed store in the historic district of downtown Easton, on Maryland Eastern
Shore. Worked from construction to fully operational, as well as with parent on-line
company OlioToGo.com (an import olive oil company based out of northern Virginia).
Small staff, so mostly kept up with daily operations of store from open to close, as owner
dealt with ordering, did keep up with Catapult computer system, inventory, delivery
check-ins and summer temporary college work staff.

10/08 to 8/09
The Wedge, creative dining concept (Easton, MD)
*Assisted owners, Patty Brown and Monika Takala, from design concept building phase
till full operational as both a restaurant and catering service within the historic district of
downtown Easton, on Maryland Eastern Shore. I was part of small start up staff
consisting of executive chef owner and operations manager owner. Duties mainly
entailed maintaining active & creative wine list for changing menu, inventory, and daily
night (dinner) operations of on-site restaurant. This included opening, closing of shift, as
well as small staff from front-of-house to back-of-house operations, as well as
maintaining total presence on the floor during business hours, especially weekends.
6/07 to 9/08
Hyatt Regency Chesepeake Bay Resort, Marina & Spa (Cambridge, MD)
* Food & Beverage Manager, in restaurant department. Duties included the daily
maintenance and operation of both the three-meals-a-day signature restaurant (The
Wedge) as well as In Room Dining service. This included a schedule of tremendous
flexibility to accommodate round-the-clock service as well as maintaining the abiltiy to
manage two separate areas and staff simultaneously. Also, includcd, in my assigned
duties, was the daily training and management of F&B interns (mostly during the
seasonal summer months, but within department as part of hospitality programs year
round). Daily duties included the scheduling and maintenance of 40+ personnel on any
given shift, as well as maintaining departmental corporate standards, then there was
ordering, receiving, inventory and accountability of all staff, sales and records using
IG/Infogenesis, GoConcierge. and Igea (upgrade to InnKeeper) computer systems. Also
cross-trained and worked in the following departmental areas: Banquets, Convention
Services, Stewarding, Crisis Management, and at Marina.

03/07 to 6/07
Talbot Country Club (Easton, MD)
* Beverage Manager for the private country club. Duties including the training, hiring
and maintaining of staff bar tenders for the club’s beverage outlets as well as for banquet
functions and private parties. The position also required the constant monitoring of
Maryland liquor laws as well as TAM certificate compliance. There was also control of
daily operations, which included the maintenance and upkeep of the bar facilities,
stocking, ordering (dealing w/distributors), inventory, payroll, & tips.

02/06 to 3/07
Carambola, Blue Moon Bar & Grill, L’Mirador at Inn on the Blue Horizon (Vieques, PR)
* Food & Beverage Manager, where my duties include all front-of-the-house daily
operations of three outlets at a Boutique Hotel located on an outer island in the Caribbean
—Spanish Virgin Islands. I am responsible the hiring, scheduling and maintaining of staff
for three shifts a day, as well as the management of asst. managers/shift supervisors.
Then there are the regular routine tasks of maintaining service levels and stock (there is
weekly ordering and inventory) as well as updating menus for specials and theme nights.

•My major corporate responsibility is to work directly with the accountant in creating
programs effect for tracking profit and loss margins as well as in accuracy in closing
procedures, and with the Events Planner in execution of party/event sales contracts (begin
the procedure of follow through with the contractor to ensure expectations are met in the
planning & outcome of the event), as well as work with other management team
members from sister hotels on the main island on marketing as well as joint ventures and
trade conferences.

02/05 to 02/06
Island Steak House at The Crow’s Nest Inn (Vieques, Puerto Rico)
*Events Coordinator, where my duties include the marketing of functions as well as the
selling of packages, planning with the Chef, setting up, breaking down and working the
event. Specialties are in weddings and family reunions—with five years experience of
Banquet/function work between Vieques and the main island of Puerto Rico.
*A full-time staff member of Island Steak House, as a server and bartender

12/00 to 2/05 (job displaced temporarily due to major kitchen fire in the Great House)
Inn on the Blue Horizon & Blue Macaw Restaurant (formerly: Cafe Blu & Blu Bar, under
the leadership of Chef de Cuisine Michael Glasgow)
*Held various positions from receptionist, personal assistant to owner James Weis, hotel-
restaurant liaison, in charge of front-of-the house duties (opening/closing) menus, wine
inventory/list, stocking, daily sales and operations.
10/99-12/00
Lead Dietician/Nutritionalist @ U.S. Naval Station Roosevelt Roads (DOD/CDC) Ceiba,
PR
*Duties included; management of small staffs at CDC & Elementary School Kitchens,
USDA/DOD filings, kitchen operations, menus/schedules, functions/activities, ordering,
inventory, evaluations, training, working with caregivers, children in classroom and
seminars with Naval personnel and parents. Created training/seminar manual and food
sanitation inspection trained.

4/98-1/99 & 8/98-8/99

Worked various positions at Green Cay Marina, St. Croix, U.S. Virgin Islands
*Hotel Holding Corporation-- Tamarind Reef Hotel's Deep End Bar & Conference
Center as a bartender, cook, in charge of daily continental breakfast service for hotel
guests, opening/closing, deliveries, and stock rotation
*Geaslin Inc. -- The Galleon Restaurant, where my skills were enhanced in formal dining
as a maitre’d, wine steward, server

10/97-4/98 (after that as a freelance photo journalist)

ST. CROIX AVIS (Broadhurst Publishing Inc.) St. Croix, U.S. Virgin Islands
*Full-time staff reporter and photographer, also with assignment desk of news (local
government, business/tourism and weather), also contributor to sister newspaper The
Independent (St. Thomas, U.S. Virgin Islands)

4/97-9/97
Amanchi’s Mexican Grill & Sports Bar (Ezperanza, Vieques, PR)
*Assisted with the creation of a new restaurant, renovation, front-of-the house
operational duties of supervising servers and bartenders, as well as daily record keeping

6/96-3/97
El Conquistador Resort & Country Club in Carobas/Fajardo, PR
*Contract, first F&B managerial position in the Caribbean, expanding my food service
skills in a tropical resort setting, within Conference Services & Banquets Departments