James Marmanillo Email & Phone Number

Las Vegas, Nevada Area

New York, NY

• Reengineered schedules and positions in department to increase profitability.
• Developed SOPs and plan to begin room service for 1300 room hotel
• Created custom beverage program that married both brand image and guest demand using boutique suppliers.
• Scouted and booked bands, DJs and other entertainers to activate lobby area and draw guests to bar.
• Used local concierges to drive more business as well as social media to attract locals.
• Streamlined amenity program which lowered food cost and raised perceived value.

New York, NY

• Led food and beverage operations for Shula’s Steak House, Bar 10 and in-room dining.
• Managed two managers, a sales person and 45 union associates; train staff weekly in compliance with Shula’s and Westin’s standards.
• Monitored social media and website for guest satisfaction reviews; responded to every complaint and compliment to build business.
• Created marketing and pricing strategies; track and analyze sales promotions and marketing initiatives to gauge success of each.
• Served as point person for POS needs;
• Conceptualized and implemented grab and go breakfast for one year to test market.

• Orchestrated all aspects of banquet and in-room dining departments; directed and guided 27 staff; purchased equipment, tracked linen inventory and managed union payroll and scheduling.
• Trained junior manager to excel in role utilizing vast knowledge and expertise.Accomplishments:
• Built unique, highly specialized amenity program that aligned with hotel’s whimsical and creative brand using local artisan and fine food vendors.
• Recognized with “Wow Award” for consistently achieving 4.1 satisfaction rating for banquets.
• Converted banquet payroll system to Evention; worked with vendor to mitigate bugs.

New York, NY

• Managed in-room dining operations, conference room and minibar as well as three managers and 42 employees.
• Collaborated with Sales team to execute blockbuster movie press junkets, including: hospitality suites, interview rooms and accommodations; ensured all needs of actors were met throughout event.
• Built two beverage lists one for dining room and Feinstein’s Nightclub.
• Designated point person for all micros programming and hotel reporting.Accomplishments:
• Re-engineered in-room dining delivery from team oriented to individual focus thereby increasing accountability and raising guest satisfaction scores in all areas, i.e. speed, friendliness and accuracy.
• Awarded “Manager of the Year.”

Englewood, NJ

• Created successful marketing plan targeting pharmaceutical industry; redesigned website and marketing collateral to increase sales; plan successfully attracted large clients, i.e. Unilever, Novartis, Sanofi-Aventis and.

New York, NY

• Supervised setting up executing functions of 10-350 guests. Experience with corporate dinners, blockbuster movie premiers, weddings, showers, pharmaceutical functions and corporate meetings. Ensured customer.
• Primary clients were Bank of America, Viacom, Prudential and Goldman Sachs
• Trained staff in food, wine and service.
• Scheduled servers and made room assignments

Hamilton, NJ

• Oversaw daily operations; opened and closed the restaurant. Trained and coached captains and waiters. Initiated staff incentives that excite and reward staff for sales, cost savings, efficiency and customer.
• Named "Best new Restaurant 2000" In The Star Ledger
• One of first in state to purchase and implement Open Table online reservation system.
• Organized and executed first Epicurean Palate, which included NY and NJ’s best chefs.

Bernardsville, NJ

• Assisted in executing banquets for a wide range of events from small meetings, pharmaceutical dinners and weddings. Coordinated preshifts, worked with bartenders to conduct pre and post event inventories, created bills.
• Cross trained in various areas in food and beverage
• Point person for all VIP events

Scotch Plains, NJ

• Supervised and scheduled wait staff and kitchen personnel. Managed bar operations. Purchased wines and managed all vendor negotiations, sales and costing. Managed beverage operations of a 70 seat, upscale restaurant..
• Taught classes for staff on food, wine and French service. Developed wine list and maintained $120,000 inventory.
• Learned how to read and analyze P & L reports.
• Began as food runner in 2006 and worked my way up to assistant manager in1998.

A.S., Business Administration

Viticulture & Vinification

Certificate, Food Service Management