Augusto Rampa
Sacramento, CA 95831
rampagusgus@yahoo.com
+1 702 349 3579
To secure a responsible position in Food & Beverage Operations/Hotel Operations, in which my
experience and personal abilities will mutually allow for optimum growth opportunities.
Authorized to work in the US for any employer
Work Experience
Director of Food and Beverage
Colusa Casino Resort – Colusa, CA
September 2021 to Present
1200 slot machines, Table Games and Bingo 4 restaurants/bars indoor and outdoor event spaces/
courtyards 600 employees
• Responsible for the overall operation and financial aspects of the food and beverage division, including
training, team moral and overall department/property goals
• Identified operational concerns, initiated plans to have opportunities corrected increasing revenues
almost immediately
• Rebranding a current restaurant theme to a completely new concept including designing of kitchen/
dining space, menus and marketing
• Taking the department and property to a different operational and profitability level not seen in the
30 years of operations
• Building a team of responsible, understanding, dedicated culinary professional
• Authored training manuals for the entire property including some areas outside of the food and
beverage department, including gift shop, hotel operations, call center, housekeeping, gas station,
convenience store and the EVS/facilities areas
Director of Hospitality
Angel of the Winds Casino Resort – Arlington, WA
August 2016 to January 2021
1225 slots, 18 tables, 125 rooms, 9 restaurants/bars, 1 entertainment venue, bowling alley 600+
employees, brewery
• Assisted in design and construction of all food & beverage outlets in the most recent expansion.
• Opened expansion which Included 16-lane bowling alley, 10,000 sq. ft. event space for banquets &
concerts, 3 new bars, Asian Cuisine Restaurant, 220-seat buffet, upscale casual steakhouse, and bowling
concessions area.
• Responsible for hotel operations, sales, banquets, bowling alley, gift shop, gas station, 6 bars, 7 food
outlets, to-go station, and 40% of 600 team members employed there
• Redesigned and reopened a small coffee shop increasing sales YOY consistently
• Assisted in redesign of the gift shop, making it larger and incorporating a Pro Shop, Catering to bowling
guests.
• Built a capable, well-experienced team of Culinary Professionals, elevating the F&B department to a
much higher level.
• Assisted in design of an outdoor, high-end smoking patio with 25-seat bar, humidor, and gaming
devices.
• Assisted in redesign of 210 Brewing Co. with new 10-barrel brewing system to distribute to other tribal
entities and local Businesses.
• Authored Training Manuals for all hospitality positions including Hotel, Housekeeping, Food & Beverage,
Sales, Banquets, Bowling, and Gift Shop
• Redesigned the (EDR) employee dining room to have fresh food and QSR (grab-and-go products) 24/7
• Set up the bake shop and redesigned menus to make all bakery products in-house
• Achieved consistent profitability in F&B for first time in the company’s 15-year history
• Put in place strict protocols to keep team members and guests safe: sanitation procedures, reusable
and sanitization menus, QR code menus, and properly distanced seating for COVID-19.
• Opened a successful go-station considering COVID restrictions on track to achieve $1.2M in Sales.
• Incorporated locally owned Family-Owned Restaurant into the casino’s closed buffet space to help them
stay open, rent free, which provided gaming clients a highly satisfying familiar dining experience.
• Assisted in setting up an internal property app allowing team members and guests to order to-go food
on-line without having to interact with the public.
Director of Food & Beverage Operations
Table Mountain Casino – Friant, CA
2012 to August 2016
2,022 slots, 40 table games, 10 poker tables, 600 bingo seats, casino floor 70,000 sq. ft., convention
floor 14,000 sq. ft., 3 restaurants, 1 entertainment venue, 1,060 employees.
• Complete food and beverage responsibility encompassing all aspects of both front and back-of-the-
house operations including a large Catering Division
• Menu design and implementation, marketing strategies and design
• Creating marketing strategies to help increase guest counts within the casino and restaurants, in turn
increasing revenue/profit in all areas
• Budgeting and forecasting for current and future trends
• Profit/loss accountabilities; food, labor, and beverage cost controls; inventory control, successfully
decreasing overall operational expenses by over $2.5 million while increasing operational profitability of
all food and beverage operations
Director of Food & Beverage/Entertainment
Hooters Hotel & Casino – Las Vegas, NV
2005 to 2012
580 slots, 20 table games, 3 poker tables, sportsbook, casino floor 30,000 sq. ft., convention floor 2,800
sq. ft., 696 hotel rooms, 3 restaurants, 4 bars, 2 entertainment venues, 1,000 employees.
• Hooters Restaurant (highest volume restaurant in corporation with over $9 million in annual sales)
• Bottom-line food and beverage responsibility encompassing all aspects of both front and back-of-the-
house operations in all areas
• Overseeing productivity and performance of 25 managers and over 400 personnel initially entailing 3
restaurants, 7 bars, a night club, 2 showrooms (with 2 bars and 4 shows nightly) and all room services,
banquet and catering operations totaling over $25 million in annual revenues
• Profit/loss accountabilities; food, labor, and beverage cost controls; inventory control; and successfully
decreasing overall operational expenses by over $4 million while increasing operational profitability
of all food and beverage operations; all of which in highly profitable, efficient, and smooth flowing
organizational operation
• Creating marketing strategies to help increase guest counts within the casino and restaurants, in turn
increasing revenue/profit in all areas
• Restaurants and Bars including Hooters Restaurant, The Dam Restaurant, Mad Onion Restaurant, Pete
and Shorty’s Bar, Nippers Pool Bar, Porch Dogs Bar, The Lobby Bar, all of which are franchised within the
United States and around the world
Director of Restaurant Operations
• Complete food and beverage management of all restaurant operations and outlets
General Manager – Marinos (Mad Onion)
• Managed all daily food and beverage/profit-loss accountabilities for Marinos (Mad Onion) with over $4
million in annual revenues.
• Rapidly promoted throughout employment to upper management resulting from job performance
excellence, industry knowledge, and a proven track record
Education
High School Diploma
United States Army Police Academy
Skills
•Competent, skilled, and results-driven professional with over 24 years of experience, and a strongrecord of achievement in providing the exceptional Food and Beverage and Hotel Management.Expertise with Team member motivation to ensure guest satisfaction, streamlined operations andsignificantly increased proficiency and profitability.
•Reorganization/Restructuring Front and Back-of-the-House Food and Beverage Operations•Personnel Development and Training•Hospitality/Hotel Operations management•”Hands-on” Supervisory Style•Profit/Loss Accountability•Food and Labor Cost Controls•Inventory Control•Union Grievances/Arbitrations•In-house Marketing, Advertising and Promotional Campaigns•Menu Development•Marketing of Shows and Special Events/Various Venues•Turned Around Downward Trend Restaurant/Hotel Operations•Guest Services•Client Relations•Excellent communicating, listening, and negotiating skills, coupled with the ability to establish andmaintain rapport with all levels of personnel, executives, VIP’s, venders, management, and clients•Proven background at high levels of personnel development and training, encompassing leadership,team building, planning, organizing, and problem-solving, all of which realized significantcontributions to bottom-line results
•Health Code Standards•Policies•Procedures•Rules•Regulations Compliance•Culinary Experience•Management•Culinary Experience•Pricing•Catering•Restaurant Management•Strategic Planning•Food Safety•Human Resources