Michael Blankley Email & Phone Number

Troy, Missouri

Greater St. Louis Area

• Manage and achieved monthly budget of $3.8 million and ensure we are financially responsible to our client
• Mentor, supervise and direct two managers, four supervisors and fifty-two hourly associates
• Achieved an overall guest satisfaction score for the Food & Beverage Department of 98% setting a new benchmark
• Implemented new concepts for the continuous break area food to enhance presentation and incorporate healthier options aligned with the latest trends

Greater St. Louis Area

• Manage all food and beverage outlets on property
• Mentor, supervise and direct one supervisor and thirty associates
• Maintained an overall guest satisfaction score for the outlets over 90%
• Implemented a cycle menu for workshop areas to ensure consistency of presentation and quality
• Created and implemented standard operating procedures for the lodge living rooms outlet to ensure guest satisfaction

Greater St. Louis Area

• Manage annual food and beverage budget of $1 million (2006)
• Proactively manage outlet operations and financial measurements through budgeting, food and labor cost control and inventory control
• Mentor, supervise and direct three managers, two supervisors and thirty associates
• Ensure compliance with food handling, sanitation requirements and federal and state regulations are met and enforced according to company policies and procedures
• Establish and maintain strong… Show more
• Establish and maintain strong relationships with customers and suppliers to ensure efficient food and beverage operations

Greater St. Louis Area

• Manage annual banquet budgets of $4.0 million (2006)
• Mentor, supervise and direct one manager, four supervisors and thirty five associates
• Manage labor, productivity and controllables to achieve and exceed budget expectations
• Updated and facilitated BEO process and implemented 10-Day BEO review
• Created and implemented “Inviting Sense of Arrival” for meeting planners
• Manage turnover process from events to banquets to ensure total customer satisfaction

Greater St. Louis Area

• Manage annual banquet budgets of $3.6 million (2005)
• Manage the day to day operations of 37,000 square feet of meeting space
• Develop, mentor and train associates to prepare for and attain career goals
• Set goals and delegate tasks to staff members to improve departmental performance
• Increased 2005 ESS Overall Satisfaction by 18 points to 60%

Greater St. Louis Area

• Assist in managing the daily operation of 37,000 square feet of meeting space
• Communicate with Event Planning, Hotel Departments and Customers to ensure successful execution of events
• Maximize revenue by up-selling and offering upgrades to enhance events onsite
• Interact with guests to obtain feedback on product quality and service levels to improve Event Satisfaction scores
• Purchase and maintain beverage inventory and costs

Greater St. Louis Area

• Manage the day to day operations of the Restaurant, Room Service and Lounge
• Assist in forecasting and scheduling for all outlets to meet and exceed budget expectations
• Developed new beverage procedures to separate the lounge and the banquet department
• Developed and mentored two supervisor and eighteen associates

Greater Chicago Area

• Manage the daily operations of the Restaurant, Lounge and Room Service
• Ensure compliance with all restaurant policies, standards and procedures
• Responsible for staffing levels to ensure guest service, operational needs and financial objectives are met
• Order and maintain the beverage inventory for all departments

Greater Chicago Area

• Supervise daily shift operations and oversee production and preparation of food items for the restaurant
• Created weekly specials for the Restaurant and Lounge
• Maintained food handling and sanitation procedures

Osage Beach, MO

• Led team of cooks responsible for banquet food production on a daily basis
• Follow and execute banquet preparation sheets to ensure adequate food preparation
• Assist on restaurant kitchen line, cooking and expediting as needed