Michael Carbone

2365 Hudson Terrace Apt 3F

Fort Lee, NJ 07024
516-697-8751 (mobile)
E-Mail: jwu77@aol.com

Objective ?V To utilize my diverse management background and customer service ex

pertise and hands-on experience in a challenging management position enhancing a
nd broadening my skills and providing growth opportunity within the organization
.
Hilton Hasbrouck Heights/Meadowlands
650 Terrace Avenue Hasbrouck Heights, NJ 07604
Banquet Manager 6/10 ?V Present
?X Overall responsibility for budgeting and profit and loss of the banquet depar
tment and event functions at the hotel
?X Responsible for ensuring all events run efficiently with high guest satisfact
ion levels
?X Responsible for staffing Banquet team (scheduling, hiring, disciplinary actio
ns and weekly payroll)
?X Works with Executive Chef to create innovative menu planning and setups for
banquets
?X Participated in Executive Committee monthly financial statement meetings; pre
sent monthly recap of results and discuss upcoming events
?X Work with Hilton??s Birch Street Purchase order system to effectively manage
purchases while adhering to budget
?X Orders all beverage for Food and Beverage Department and controls the beverag
e cost
?X Utilized union management skills to develop a strategic approach toward the e
mployees
Millenium Hilton
55 Church Street, New York, NY
Food and Beverage Manager/Banquet Manager
8/07 ?V 6/10
After a successful two-year tenure as Restaurant Manager was promoted to this hi
gher profile area.
?X Overall responsibility for budgeting and profit and loss of the banquet depar
tment and event functions at the hotel
?X Responsible for ensuring all events run efficiently with high guest satisfact
ion levels
?X Responsible for staffing Banquet team (scheduling, hiring, disciplinary actio
ns and weekly payroll)
?X Worked with the Sous Chefs and Executive Chef to create innovative menu plann
ing and setups for banquets
?X Manage, train, and conflict resolution for 55 Local 6 Hotel and Restaurant Em
ployees Union members
?X Effectively utilized union management skills to develop a strategic approach
with the Food and Beverage Director on Union issues and agreements
?X Participated in Executive Committee monthly financial statement meetings; pre
sent monthly recap of results and discuss upcoming events
?X Work with Hilton??s Birch Street Purchase order system to effectively manage
purchases while adhering to budget
?X Periodically assigned as weekend hotel Manager on Duty
Restaurant Manager 12/05 ?V 8/07
?X In charge of overall operation of Church & Dey restaurant and two full servic
e hotel bars
?X Tracked and managed weekly schedules to adequately control labor cost based o
n hotel occupancy
?X Quarterly inventory of Chinaware, Glassware, Silverware, and Linen for all fo
od & beverage departments
?X Trained staff to enhance customer service through daily preshift meetings and
coaching
?X Assisted the Food and Beverage Director on reducing food cost by 3.1% and bev
erage cost by 2.3%
Restaurant Associates 11/02 ?V 12/05
New York City, NY
Corporate Dining Manager
?X Responsible for overall front and back of the house operation of multi statio
ned corporate dining cafeterias
?X Supervised, scheduled, and motivated a staff of up to 85 employees
?X Developed and implemented procedures to Improve timely transition between mea
ls
?X Oversaw Kitchen, and Dining Room operations, while maintaining and monitoring
compliance with safety and sanitation standards
?X Planned, directed and coordinated private social and corporate events
?X Implemented new inventory control systems to ensure levels of high-quality pr
oduct while reducing waste
?X Coached and trained staff to uphold our corporate standards of excellent cust
omer service

Swan Lake Golf Club/Catering Hall 5/00 ?V 10/02

388 River Road Manorville, NY
Assistant Chef/Catering Manager
?X Chef for golf outings, weddings and banquet functions
?X Worked with the Chef to book and sell functions
?X Daily ordering food and beverages for the banquet hall and bars
?X Weekly inventory with the chef to make sure food and beverage cost were in li
ne with budget
?X Responsible for staffing banquet waiters and kitchen staff
Education and Credentials
Education: Johnson & Wales University, Providence, RI
B.S., Hospitality Management, May 2002
A.S., Hotel / Restaurant Management, May 2000
Internship Johnson and Wales Inn Seekonk, MA
Professional
Development: TIPS-Training the Trainers (Certified)
Certified in Food Protection in New York City
Experienced in an union environment, knowledgeable with the New York City (Local
6) C.B.A. (Union Contract)
Graduated from Hilton Hotels of New York Cluster Management Develo
pment Program
Certified in C.P.R.
Computer Skills: Delphi, Microsoft Office, Micros, HSI, OnQ, HLBFS, JANUS, Mi
nibar Systems, MMS, Birch Street purchasing
References ?V Available upon request