Daniel Krakowski Email & Phone Number

Arlington Heights, Il

• Implemented and maintained standards for the consistent quality and execution of all food & beverage service operations for 6 outlets, including pool and banquet services.• Maintained policies, procedures and conducted effective company training programs, continuously reviewing all service related operations aspects on an ongoing basis. • Analyzed on a daily basis company generated reports in relation to costs and revenues, satisfaction ratings and consumable material; identifying & correcting deficiencies within the existing service delivery, and oversee a yearly budget of 4 million dollars.

South Barrington, Il.

• Solely responsible for budgeting, forecasting and controlling labor, food and liquor costs.• Accountable for all FOH staff, supervisors and kitchen staff scheduling and entire operation on a day to day basis.• In charge of hiring and training entire staff• Work hand and hand with Chef Executive to plan private event menus, wine pairings and execute private events from 40-200 people.• Execute 3-4 wine dinners yearly while concentrating on informing the guests about regions and exposing them to different types of wines.• Identify qualifying business potential, closing business, overcoming objections, negotiating, upselling and understanding the guests needs through Features-Adjectives-Benefits selling.

Greater Chicago Area

Conduct financial forecasting, approve marketing initiatives, develop financial recapping of previous months and quarters. Regularly conduct in house wine tastings and seminars to entire staff. Helped exceed planned revenue ten out of twelve months each year and awarded bonuses.

Achieved and grew revenues to over $300K per week. Ensured total guest satisfaction and consistently exceeded expectations. Supervised, managed and maintained scheduling for a staff of over 250. Responsible for overall budget, inventory and payroll for successful event operations.

Oversaw 8 restaurants with varying concepts Director of Restaurants oversees the operation and supervision of all restaurants on board the ship. Responsible for achieving the Food and Beverage revenue targets as determined by the Company. Also responsible for administering the operating budget including wages, overtime, travel, uniforms and operating equipment accounts. I direct a management team comprised of 2 to 3 Restaurant Managers and up to 18 Assistant Restaurant Managers as well as manage a brigade comprised of 220 to 250 service personnel.

Direct supervision over all Department Heads and Managers at the Club. Oversaw employee procurement and training. Applied various social and marketing skills to ensure member satisfaction. Responsible for high standards of professionalism, appearance and graciousness throughout staff. Also day-to-day supervision over all dinning facilities. Planning and approval of organizational charts, staffing, scheduling and work assignment for all staff. Monitor the ordering and receiving beverage products and supplies to ensure proper quantity and price on all purchases. Consult with the Executive Chef and Catering Director daily to help assure highest level of guest satisfaction at minimum cost. Create wine lists in addition to wedding planning and coordinating two wine dinners per year.

Greater Chicago Area

Executed successful operation of all restaurant functions. Catered to high profile guests by providing excellence of standards. Inspired, hired and trained and lead a staff of over 100 employees. Secured and coordinated all private parties, audio/visual, wine sales and selections.

Beverly Hills, Ca

Created the 'experience' in the Belvedere. Implemented high standards of service. Mentored staff in providing and delivering the highest degree of fine dining experience. Innovated events that generated extensive increases for wine sales and banquets.

Beverly Hills, Ca

Managed high volume power breakfast and lunches. In charge of resolving all customer complaints. Trained the staff of the importance of direction and provided great leadership to all employees. Lead staff hiring, training and POS implementation. Impacted all day to operations of the restaurant.

Bachelor'S Degree, Business, Management, Marketing, And Related Support Services

Education record