Ivan Suarez Email & Phone Number

New York, New York, United States

New York City Metropolitan Area

Greater New York City Area

Greater New York City Area

• Manage a multi-unit, high value airport Food and Beverage operationsincluding, French Restaurant Bisoux and Bisoux market, Italian conceptCrust restaurant, Bar Brace, Coffee Shops and Gate Holds
• Interview, recruit and train crew members, ensure compliance with PortAuthority, health department, safety and alcohol awareness within theterminal. Coordinate and manage all VIP terminal tours.
• Focus on creating memorable and quality dining experiences for guests
• Develop and monitor team member performance, cross training programs,scheduling and conducting counseling

Greater New York City Area

• Host a range of events including all major donor museum galas,exhibition previews and receptions, social and corporate events
• Maintain a consistent and organized operation, striving to increase thecompany and museum brand, to continue to exceed client and guestsatisfaction
• Manage event sales and planning process from beginning to end, siteinspections, creating proposals, contract negotiations, menudevelopment, budget management, staffing levels, vendor coordination,on-site management.

• Members Dining Room & Special Events Manager
• Oversee the overall operations of the members-only restaurant, theexclusive Patron’s Lounge, in addition to the four Private Event Rooms
• Orchestrate each step of the event planning process with a focus onclient needs and budget, museum guidelines, menu and wine selections
• Lead and motivate staff through implementation of company standards inorder to increase productivity levels, employee and guest satisfaction

• Managed overall operations of Restaurant, Bar, In-Room Dining, Marketand Honors Lounge
• Interviewed, trained, supervised and disciplined staff on the operation ofthe outlets based on company guidelines; organized and conducted pre-shift and monthly departmental meetings
• Developed and implemented cost-saving/profit-enhancing procedures
• Ensured guest satisfaction addressing, following up with all complaints

• Organized large-scale events, such as weddings, rehearsals, andbusiness meetings
• Managed event services staff of 37; coordinated departmental meetings,and cross-training programs in order to ensure coverage in key areas
• Maintained event labor costs and payroll within budget guidelines

Hotel, Restaurant Management

Human Services