BRAD EISENFELDER26315 Whittmore Fields Katy, TX 77494 · (702) · LinkedIn Profile Brad EisenfelderSeasoned professional with food and beverage experience with specialization in banquet operation. Extensive background in all areas of banquet operations including service; set up; and beverage service. Achieving success includes planning, cost controls, staffing, training, and quality management. Handling multi groups, trade shows concerts, large banquets and meeting up to 7,000 people, and implementing team building and interpersonal relationships skills with staff. Increasing profitability, cost controls and developing standard operation procedures to continue success.SKILLSPlanning Communication skills Inventory and cost controlsStaff training development Menu planning Resolving IssuesManagement of sporting and concert eventProfitability and lossBudgeting AccountabilityEXPERIENCEBanquet Manager Omni Hotel Westside 12/2018- PresentIn charge of all aspects of banquet operation.Increase meeting planner survey scores.Developed new banquet beverage cost controls.Improved employee satisfaction surveys.Assisted other food and beverage operations with in the hotel restaurant, in room dining.Taskforce to other Omni Hotels.Worked with purchasing to cross utilized products to lower inventory.Banquet Beverage Captain, Hilton Anatole 02/2016 – 03/2018In charge of all aspects of large banquet beverage 4-star hotel with 600,000 square ft. of meeting space and over 9,000,000 in beverage revenue. Scheduling and supervising a staff of 7 full time bar staff 20 on call team members to ensure coverage and minimize payroll costWorking with purchasing and outside vendors. Cross-utilizing wine and spirts to lower inventory.Inventorying bars and consumption reports for accurate billing and cash handling.Improving beverage cost from 18% to 12%.Create custom drink menus for clients keeping up with, theme trends, speed, and cost control for large events both corporate and social. Assistant Director of Banquets, Omni Dallas 06/2014 – 02/2016Accountable for all pm functions for a 4-star hotel supervising 4 banquet managers, 7 captains 30 full time and 60 on call staff with over 29,000,000 dollars in revenue.Attend meetings ensuring staff has the information for a flawless event.Meet with clients to check on changes and ensure client satisfaction.Developed new system of set up team scheduling, training, and hiring creating systems to improve set up Medallia scores from 15 to 1 in the company.Created new manager training to all areas of banquet operations. Negotiated vendor contracts including temporary labor contact to create better service and reduce payroll cost.Promoted from Senior Banquet managerDirector of Banquets, Southpoint Hotel & Casino Hotel 02/2006 – 06/2014Responsible for all aspects of a multimillion-dollar banquet operation for 150,000 square feet of banquet and exhibit space with 2000 rooms. Oversee a large banquet staff of 60 servers, 10 houseman, 12 bar staff, and 6 supervisors with less than 5% turnover of staff.Increase department profitability by implementing cost controls on product and labor.Developed and wrote a banquet service-training manual that helped creating a consisted service product increasing repeat customers.Planning with other departments fun events for casino players and staffInvolved with catering and culinary to create new menusForecasting, purchasing, and budgeting monthly and yearly.Worked with outside vendors in tradeshow and concerts and television broadcasts.Planning, organizing, delegating, large successful events for as many 7,000 people including ordering, staffing and logistics.Conducted training of staff of food allergies and cultural food handling. Trained management staff to take over department prior to leaving.Banquet Manager, Golden Nugget 04/2005 – 11/2005In charge of the banquet service and set up in union environment.Maintained service standard in a 4-diamond hotel. Developed assistant manager to perform the tasks required of them.Communicated with union to ensure a positive relationship with the culinary unionIncreased guest relations include work with casino marketing department to increase casino club satisfaction.Accountable for maintaining profitability of departmentEducationHotel & Restaurant Management, Johnson & Wales University