Edwin Yanes

Experience

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  The Publik House

  Dec 2005 - Aug 2006

  Garde Manger & Assistant Pastry Chef

  -Provided consultation to property prior to opening to include menu development and execution as well as inventory and implementation of possible innovation and concept development in a fine dining establishment.

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  BB&T

  Dec 2007 - Aug 2009

  Certified Senior Teller & Relationship Banker

  -Had a direct impact in daily financial operations including interacting with clients and general cash handling procedures -Certified teller through the recognized BB&T University which also includes controlling the main bank vault-Trained and obtained the position of Relationship Banker where I collected prospects and genuine clients to add to bank goals

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  The Ballantyne, A Luxury Collection Hotel, Charlotte

  Dec 2010 - Jun 2012

  Culinary Professional—Line Chef

  -Worked as a Chef on the production line at the only Four Star/Four Diamond rated restaurant in Charlotte, NC, named Gallery Restaurant

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  Marriott Hotels, Marriott International

  Jun 2012 - Aug 2015

  Food & Beverage Management

  Management Development Program |(Now the Voyager Program): [Food & Beverage Operations] Restaurant Management, Banquet Management, Events, Rooms, and Front Desk FunctionsSelected to join the TaskForce team to collaborate with special projects::-Renaissance Santo Domingo, Jaragua Hotel & Casino: Re-opening, rebranding, new talent aquisitions and training.-Washington DC Marriott Marquis, Team Support and associate development in the the Banquet functionality of the hotel-Kansas City Airport Marriott, Assisted in the divesting property from managed to a franchised operation. Show less

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  Renaissance Hotels

  Jun 2012 - Aug 2015

  Food & Beverage Operations Supervisor

  -Guided members of the Food and Beverage team to overall success by ensuring staff is working together as a team and that guests’ needs are met-Assisted management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees-Monitored dining rooms for seating availability, service, safety, and well being of guestsComplete opening and closing duties including setting up necessary supplies and tools. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Complete work orders for maintenance repairs. and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Show less

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  Charlotte Regional Visitors Authority

  Dec 2015 - now

  Key leader in the food and beverage programs with the Charlotte Convention Center and The NASCAR Hall of Fame. Directing objectives and procedures in bringing exceptional customer service and employee first culture to the forefront of our everyday operation and interactions that are capable of serving groups of 1 - 12,000. Developing staff by ensuring successful hiring and hands on training of all members of the 200+ person banquet team. Conditioning our department leadership team to exceed all standards of quality service while engaging a team that performs well financially year over year. Show less

  • Manager of Banquets

    Oct 2017 - now

  • Assistant Banquet Manager

    Dec 2015 - Oct 2017