Michael Dimaggio Email & Phone Number

Carmel Valley, Ca, Us

Banquet Manager at Quail Lodge and Golf Club

Oversee Food and Beverage Operation, managing Esteban Restaurant and the Casa Munras Hotels Banquet Operation

Larkspur, Ca, Us

Manage Food and Beverage Operation at the Casa Munras Hotel and Spa

Work with the Food and Beverage Director and help oversee Banquet and Restaurant Operations

Oversee complete Food and Beverage operation and manage 3 Floor Supervisors and 30 line staff In charge of managing 5500 square feet Banquet Operation, 3 meal a day Restaurant and full service Bar Marketed Restaurant through Social Media, Yelp, Urbanspoon and Open Table

Oversaw entire Food and Beverage operation for Casa Munras Hotel. Open new Banquet Facilities, set up storerooms and equipment pars for Banquet OperationOrganized Job Faire and Hired Banquet Staff Created Banquet Manual and set Standards for Banquet Service and ConductedTraining for all new hiresWas part of team which launched hotels new Tapa's style Restaurant, Esteban's, which was voted "Best New Restaurant in 2008"

Mclean, Virginia, Us

Responsible for Social / Local Market, and SMERF. Worked with Director of Catering, promoting hotel for Wedding Market.Assist Food and Beverage Director in development of Banquet DepartmentWork with Executive Chef on creation of customized menus

Responsible for Managing 3 meal a day Restaurant, Bar and 15000 square feet of Banquet Space. • Organization of special events i.e. Holiday Brunch’s, Weddings, & Social Events. Oversee Food an Beverage staff of 40 peopleResponsible for the organization and equipment for Restaurant, Banquets and KitchenParticipate in menu planning for Restaurant and BanquetsResponsible for booking of all catering Social events and created a Sales kit for Marketing Weddings from the ground up.

Mclean, Virginia, Us

Supervised operation of two meals a day restaurant operation. Responsible for bar operation, Purchasing of Liquor, maintenance and monitoring of Pour cost, and Liquor controls. Managed 12,000 square feet of Banquet Space. Oversee Food and Beverage staff of 20 peopleResponsible for inventory controls on all China, Glass Silver in Food and Beverage operations

Dubai, Dubai, Ae

Responsible for 60,000 square foot of Banquet Space. Managed 35 employees.

Chicago, Il, Us

• Bottom-line responsibility for banquet/convention services encompassing two ballrooms, 32 meeting rooms, 24-hour staff; 75 employees and two assistants.• Overall direction of department; implemented procedures to better service and made adjustments in staff, which instilled better customer relationship.• Set all schedules for staff; supervised and trained employees.• Ordered and monitored inventory to ensure smooth, profitable business operations on a daily basis.