Donna Mcguire Email and Phone Number

Created improved scheduling and station assignment procedures to reduce payroll cost and eliminate unaccountability Worked closely with head chef to create effective menus and specials to reduce overall waste and increase productivityCreated weekly specials on slower days to increase revenue including : Wine Wednesday, All day happy hour Monday, and Sunday Brunch Received a full liquor license, created all bar menus, purchased all spirits , and set up bar for full liquor service Increased Revenue year over years from 10-20% Maintained a health department PASS rating at all times while offering timely resolutions to safety and engineering issuesBuilt Brand Loyalty using all avenues of social media including Twitter, Facebook , Instagram , Google for business, Yelp , Taphunter , and Single Platform

•Part-Time fine dining server and relief bartender•Handle large group functions such as weddings, banquets and corporate events

Casa Nicola 2008-20012Casa Nicola is a fine dining restaurant located within the Las Vegas Hilton, Las Vegas NVRestaurant Manager•developed and implemented an effective forecasting/ scheduling system for 70 plus employees in accordance with productivity standards as to maximize labor saving measures.•Working with purchasing, chefs departments, hotel stewards, line employees, and engineering I was able to keep total operating expenses to 3.4% of revenue ( was 25% below projected ) all while handling bi- weekly payroll for 70+ employees•increased year end restaurant cover count to 25,000 - increase of 16% over previous year•increased restaurant revenue by 11% as compared with the same year prior, most notably due to wine and liquor sales being increased by 30% due to successful upsell programs. Increased overall restaurant revenue to 1.5 million in annual sales.•Improved staff hiring procedures, assisted human resources with transfers and terminations. While keeping with Nevada Culinary Union Contracts. Maintained an excellent working relationship with culinary union representatives over the term of my employment.•To increase employee moral I implemented the round table with all staff to address operational issues and any areas that need improving, in addition kept employees responsible for appearance, timeliness, guest interaction, and insured all new employees were properly trained and aware of policies and procedures.•responsible for creating daily, weekly and monthly sales projections while supervising quality food control food and wine inventory, and menu changes, while keeping food cost between 28% and 32%, and liquor between 19% and 23%•maintained a health department A rating at all times while ensuring timely response

•Managed weekly scheduling for over 250 employees at several hotel outlets.•Led all employee training for my staff as set forth by the Hilton and the local culinary union.•Verified and reviewed daily purchasing from warehouse and outside vendors•Researched and tested new menu and marketing presentations with executive management to increase profitability of several outlets throughout the hotel.•Set new expectations in guest service standards with over 150,000 guests experiencing the Hilton way.