Anthony DeAlmeida

Experience

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  Anthony Pier 4

  Feb 1987 - Jan 1994

  Food and Beverage Manager

  Responsible for the front-of-the house operation of a 1000 seat dining facility to include function rooms. Expected to execute opening and closing procedures, scheduling, hiring, payroll and administrative duties. Floor planning and dining room preparation. Ensure maintenance of standards of excellence in guest services, the unit cleanliness, sanitation, maintenance and overall appearance; address and resolve safety issues. Ensure food quality, appearance and presentation. Must assist in executing goals and objectives of the department and other duties and responsibilities as assigned. Mostrar menos

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  Sheraton

  Jan 1994 - Jan 1997

  Beverage Manager

  Department Head. Under direction of the Food and Beverage Manager responsibilities include daily operation of the front-of-the-house supervision, with emphasis in Restaurant Lounge and Banquet Bars. To include daily supervision of hourly employees, ongoing training, professional development and discipline, interviewing and hiring of hourly staff. Expected to execute opening and closing procedures, assist in administrative duties (inventory, payroll, purchasing of wine and beer for the Hotel); assist in scheduling for banquet bars, promotions and entertainment for lounge. Cost control, set-up of pars, MOD, cash handling and end of day reconciliation. Perform other duties and responsibilities as assigned. Mostrar menos

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  Harvard University

  Feb 1997 - now

  Dining Room Supervisor

  Dining Services. Under direction of Food and Beverage manager responsible in assisting for the set-ups of dining rooms, service bar, conservatory and theatre room dining. Daily set up of coffee service; ala carte service; Banquet rooms and banquet bars. Knowledge of POS (micro system). Will interface with outside guests, members of the faculty, professors, deans and officers. Assist in inventory and end of day reconciliation. Performs daily pre-meal and assists in other duties and responsibilities as assigned. Mostrar menos

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  Compass Group North America

  Jan 2001 - now

  Sr.Operations Manager

  Works under the direction of the Director of Operations at Restaurant Associates. The Operation Manager is responsible for the temporary oversight of a unit or multi-unit dining operation direct supervision of the unit's Customer Service and Chef Production managers. Primarily responsible for all aspects of delivering a quality dining service program and responding to the needs of students, Masters, faculty and guests. Responsible for helping in budget preparation-tracking performance to budget. Accountable for operations including food costs, inventory control, record keeping, food quality and presentation, forecasting and accuracy of automated food service system. Responsible for overall operational procedures. Oversees proper ordering and receiving of food and supplies. Additional responsibilities include planning and monitoring of menus and special events; food presentation and service; sanitation, safety, security, staffing, training, employee counseling, discipline and documentation within framework of union contract and University policy. Embraces participative management concept and approach to doing business. Mostrar menos