Antonio Pace Email & Phone Number

Mclean, VA, US

Rye Brook, New York, US

Austin, Texas, US

• AT&T HOTEL AND CONFERENCE CENTER, THE UNIVERSITY OF TEXAS AT AUSTIN, TEXASDIRECTOR OF BANQUETS (9/16 – APRIL 4/2020)RESPONSIBLE FOR ALL DAILY OPERATIONS FOR ALL FUNCTIONS THAT TAKE PLACE WITHIN THE BANQUET DEPARTMENT.
• Managing food cost, controlling inventory and upholding menu standards
• DIRECT AND PLAN WITH MANAGERS TO OVERSEE ALL EVENTS FOR 100,000SQ FEET OF CONFERENCE SPACE, PLUS OFFSITE CATERINGS TO VARIOUS LOCATIONS
• DIRECTLY RESPONSIBLE FOR A 14 MILLION DOLLAR DEPARTMENT IN ANNUALLY FOOD AND BEVERAGE SALES
• Maintained and achieved a fine balance between food and beverage sales, labor costs and profit margin
• Generating and implementing organizational strategies in order to achieve targets

• THE INTERCONTINENTAL HOTEL, STEPHEN F. AUSTIN – Austin, TexasDIRECTOR OF FOOD AND BEVERAGE (4/14 – SEPT 9/16)RESPONSIBLE FOR ALL DAILY OPERATIONS FOR ALL FOOD & BEVERAGE DEPARTMENTS WHILE HOLDING THE DEPARTMENT HEADS.
• CONTROLLED A YEAR END OVERALL FOOD COST OF 21% TO INCREASE PROFIT MARGINS FOR THE HOTEL
• SUSTAINED A YEAR END LIQUOR COST OF 17.9% FOR 2014 COMPARED TO AN OVERALL BUDGET OF 20.5% HOTEL WIDE.
• ASSISTED THE CHEF IN DEVELOPING AND CREATING NEW MENUS IN MULTIPLE OUTLETS
• Organized food and beverage events to attract customers
• EFFECTIVE INTERPERSONAL AND COMMUNICATION SKILLS.

Responsible for banquet operations including, scheduling, staffing, preparation, design, logistics, purchasing, execution, budgeting and clean up of all banquet functions.Assisted Catering Managers' by providing tours of the property and giving detailed explanations of the service they will receive. Booked several weddings and conferences.Helped manage.

• Managed all department activities for the Resort’s four largest and busiest F&B outlets including Lantana, the Horseshoe Bay Resort Lounge, In-room Dining and the Cabana Bar.
• Implemented cost-cutting measures resulting in $30,000 savings for the department.
• Only Resort department to meet forecasted revenue projections in spite of below forecast occupancy rates.
• Designed food and beverage menus to bring the Resort’s restaurants up to date with the current trends
• Managed $30,000 wine and liquor inventory/budget for the Resort’s 5 food and beverage outlets. Responsible for all vendor relations, wine/liquor selection and price negotiations.
• Personally booked small parties in our private wine room for small groups up to 30 guests for rehearsal dinners, small weddings, business dinners or special family occasions.

• Responsible for the daily operation and performance of the front desk of a 297 room (all Suites) hotel. Led and managed a staff of 12 in a 24-hour, seven day a week, 7.4 million dollar business.
• Increased guest satisfaction scores by 25%.
• Exceeded forecasted revenue by over $104,000 and occupancy rates by 5%.
• Introduced Quality Control program resulting in 20% increase in job productivity and improved guest retention.
• Hired and trained all front desk and reservation agents and introduced incentives linked to performance focused on guest satisfaction, retention and increased occupancy.
• Provided and planned accommodations for the tactical S.W.A.T. team for President Obama’s February 2009 visit to Canada.

Bachelor Of Commerce (B.Com.) Joint Program (Partial), Business, Management, Marketing, And Related Support Services

Hotel And Restaurant Managment Diploma, Hospitality Administration/Management