Ignacio D. Todd 

2939 Pratt Avenue

South Bend, WA 98586

(360) 875-3645

ASSISTANT EXECUTIVE MANAGER • FOOD & BEVERAGE MANAGER • EVENTS MANAGER

Expert management professional with the ability to deliver innovations, generate revenue, build effective teams, and deliver excellent customer service.

Professional strengths include:

·    Managed over 14 business confereces in six months. Each was recognized by clients for its excellence.

·    Met budget expectations even during economic downturn.

·    Boosted profit by30% for the company restaurant.

·    Created, highly successful dance party for 2000+ attendees. Delivered hotel over $100K in revenue.

·    Event managed the international launch of large finanial operation with a five-course dinner in an outdoor setting for 500 people. Coordinated a fireworks display and entertainment.

EMPLOYMENT SNAPSHOT

PUGET SOUND RESTAURANT AND RESORT

2003–Present

Events Manager, Conventions & Incentives

SOUTH BEND GRAND HOTEL AND RESTAURANT

2000–2003

Food & Beverage Operations Manager

2002–2003

Banquet Manager

2000–2002

FORKS COVE RESORT

2000

Banquet Manager

EXPERIENCE NARRATIVE

PUGET SOUND RESTAURANT AND RESORT

2003–Present

Events Manager, Conventions & Incentives

Recruited during a restructuring period to improve client service, generate new business, and overhaul restaurant operations.

Special contributions:

·    Implemented use of a new, cutting-edge computerized sales and catering system and improved efficiency by 15%.

SOUTH BEND GRAND HOTEL AND RESTAURANT

2000–2003

Food & Beverage Operations Manager

2002–2003

Banquet Manager

2000–2002

Promoted from Banquet Manager to Food & Beverage Operations Manager in under a year because of excellent performance assessments.

Improved lagging sales by 35% through new employee incentives.

Selected contributions:

·    Delivered a 4% reduction in wage costs for the restaurant through reducing staff redundancies.

·    Executed dance party which generated $100K for the hotel.

·    Introduced a wine buffet that produced quick sales of unused stock, increased average beverage spend per person, and lowered costs by 2%.

FORKS COVE RESORT

1997–1999

Assistant Manager

Collaborated with senior executives to keep resort in operation during period of rapid change.

Responsible for large corporate conferences and annual banquets.

·    Boosted guest volumes through exceptional service and menu plans.

·    Deliverd launch party for new company which featured a four-course meal, fireworks display and entertainment.

EDUCATION

Diploma de culinere, Le Cordon Bleu

International College of Hotel Management (1997)

Certificate in Hotel & Catering Operations

Regency Hotel School (1994)