RAMON VEGA
Long Beach
Summary
Efficient and results-driven Food Service Manager / Director with background in managing fast-paced dining establishments. Skilled in team leadership, operational management, and customer service enhancement. Demonstrated ability to improve workflow and streamline operations for increased efficiency. Impact made in previous roles includes elevating guest satisfaction through strategic service improvements and fostering a positive work environment for staff. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
33
33
years of professional experience
Work History
Senior Banquet Manager
MARINA DEL REY MARRIOTT
06.2022 - Current
- Oversaw operations of upscale property featuring over 21,000 square feet of banquet and meeting space with 370 hotel rooms.
- Managed Sinder Restaurant for initial eight months, transitioning to independent departmental operations.
- Established inventory system for china, flatware, glassware, and banquet equipment.
- Ensured successful completion of Serve Safe and TIPS certifications for all banquet staff.
- Created Engineering and Maintenance Checklist for all banquet rooms and pre-function areas.
- Implemented beverage check and balance control for all banquet bars.
- Collaborated with Director of Catering on wedding ceremony capacity guidelines.
- Developed event setup and presentation standards to train new hires.
Director of Banquets
Sheraton Hotel
San Gabriel
04.2018 - 02.2020
- Established banquet department for 288-room upscale property, hiring servers, bartenders, and banquet captains.
- Developed service protocols for Chinese and Western events, including coffee breaks and meal presentations.
- Programmed Micros for food and beverage management, ensuring accurate banquet checks and liquor pricing.
- Created comprehensive inventory system for China, flatware, glassware, and banquet equipment.
- Ensured all banquet staff completed ServeSafe and TIPS certifications to maintain safety standards.
- Designed Engineering and Maintenance Checklist for all banquet rooms and pre-function spaces.
- Collaborated with Director of Catering on wedding ceremony capacity guidelines and event presentation standards.
- Achieved over six million in banquet revenue in first year, earning Hotel Opening of the Year Award.
Director of Food & Beverage
Interstate Hotels and resorts
Los Angeles
08.2017 - 04.2018
- Oversaw all Food and Beverage operations, including banquets, restaurant, room service, and bar.
- Collaborated with Executive Chef to manage food costs and presentation standards.
- Reduced food quality and service complaints from Airline and Cruise staff by six percent.
- Developed menus with chefs and beverage managers to ensure consistent quality and cost-effectiveness.
- Mentored staff to uphold uniform standards and enhance guest experience.
- Reviewed F&B revenue daily and communicated discrepancies to accounting department.
- Enforced liquor laws and trained staff on responsible serving practices (TIPS).
- Led F&B team to create a trendy, successful, and cost-effective program.
Food and Beverage Director
OLS Hotel & Resorts
Van Nuys
02.2016 - 03.2017
- Oversaw operations for 267-room hotel, enhancing guest experiences for business and leisure travelers.
- Managed over 22,000 square feet of function space, including two ballrooms and eighteen meeting rooms.
- Established and enforced brand standards through staff training and collaboration with corporate initiatives.
- Directed monthly labor budget analysis, identifying cost-saving measures and revenue opportunities weekly.
- Conducted weekly liquor inventory counts to ensure proper stock management.
- Led recruitment, orientation, training, and performance appraisals for restaurant staff to meet HR objectives.
- Developed and implemented Standard Operating Procedures for various operational aspects, ensuring consistency.
- Collaborated with Executive Chef and sales team to design new banquet menus, achieving a food cost reduction to 28% and beverage cost to 19%.
Food and Beverages Manager
Long Beach Marriott
Long Beach
07.2014 - 08.2016
- Directed operations of all F&B outlets, including two bars, two restaurants, In Room Dining, and Starbucks.
- Collaborated with executive chef to ensure food quality and presentation consistency.
- Implemented Marriott Corporation’s new In Room Dining concept, 'Fresh Bites'.
- Trained hotel staff on new dining concepts, enhancing service delivery across departments.
- Managed liquor inventory counts monthly, maintaining supply par levels for all outlets.
- Oversaw recruitment, selection, training, and performance management of restaurant staff.
- Maintained brand guidelines and communicated updates to staff for effective rollout.
- Emphasized customer service excellence, sanitation standards, and inventory control.
Food and Beverage Director
Embassy Suites
CA
05.2012 - 07.2014
- Established restaurant business plan through community surveys and competitor analysis.
- Marked property for outreach to funeral homes, convalescent homes, high schools, churches, and bridal shops.
- Prepared strategic forecasts and budgets, initiating corrective actions and monitoring financial controls.
- Developed marketing and public relations programs to attract patrons and assess program effectiveness.
- Controlled inventory purchases by negotiating prices and contracts with suppliers.
- Collaborated with Catering Director and Corporate F & B to enhance wedding and social event offerings.
- Built relationships with local organizations including JPL, SCE, and City of Hope.
- Revised standard operating procedures for all positions, ensuring compliance and efficiency in operations.
Food and Beverage Manager
Hilton Pasadena
Pasadena
06.2010 - 03.2012
- Oversaw Food and Beverage operations, including banquets, Room Service, Lobby Grill Bar, and Starbucks.
- Achieved SALT score increase of 13% in first six months, reaching 17% by year-end.
- Reopened Trevo's Restaurant for lunch with a rotating weekly buffet.
- Implemented birthday club and preferred membership black card, providing discounts and promotions.
- Served as Night Manager on duty four days per week.
- Managed hiring, scheduling, coaching, and training of staff to enhance performance.
Banquets and Events Director
Hollywood Roosevelt Hotel
Hollywood
08.2002 - 05.2006
- Oversaw operations for 25,000 square feet of meeting space, catering to weddings and corporate events.
- Managed objectives during takeover, renovation, and establishment of multiple acclaimed venues.
- Directed daily operations while managing budget and profit & loss statements.
- Organized pre-shift briefings for staff prior to each event.
- Trained staff on brand standards, service expectations, and product knowledge to enhance guest experiences.
- Executed safety and sanitation protocols while enforcing standard operating procedures.
- Conducted daily quality control checks and maintained guest engagement through table visits.
- Handled payroll, invoicing, and generated weekly and monthly operational reports.
Food and Beverage Director
Hyatt Corporation
Southern
01.1993 - 09.2002
- Directed Food and Beverage operations in various managerial roles across multiple U.S. locations.
Education
Associate of Arts - English Language and Literature
Los Angeles City College
Los Angeles, CA05-1986
Skills
- Food and beverage management
- Profit and loss oversight
- Budget management
- Staff training and development
- Event planning and execution
- Renovation and capital expenditure
- Guest relations
- Process improvement
- Leadership skills
- Active listening
- Cultural awareness
- Communication proficiency
- Integrity and ethics
- Self-motivation
- Adaptability
- Resilience strategies
- Work ethic
- Assertiveness
- Event coordination
- Inventory control
- Customer relationship management
- Strategic planning
- Safety compliance
- Quality assurance
- Team leadership
- Problem solving
- Time management
- Staff training
Languages
Spanish
Native/ Bilingual
Websites
Custom
- Habitat for Humanity
- Saint Vincent of Paul, meals on wheels
- Braseros anonimos
References
References available upon request.
Timeline
Senior Banquet Manager
MARINA DEL REY MARRIOTT
06.2022 - Current
Director of Banquets
Sheraton Hotel
04.2018 - 02.2020
Director of Food & Beverage
Interstate Hotels and resorts
08.2017 - 04.2018
Food and Beverage Director
OLS Hotel & Resorts
02.2016 - 03.2017
Food and Beverages Manager
Long Beach Marriott
07.2014 - 08.2016
Food and Beverage Director
Embassy Suites
05.2012 - 07.2014
Food and Beverage Manager
Hilton Pasadena
06.2010 - 03.2012
Banquets and Events Director
Hollywood Roosevelt Hotel
08.2002 - 05.2006
Food and Beverage Director
Hyatt Corporation
01.1993 - 09.2002
Associate of Arts - English Language and Literature
Los Angeles City College
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