William Dawson Email & Phone Number

Sahara Branch

Sahara Branch

Sahara Branch

7475 W. Sahara Ave. Las Vegas, Nv 89117

7475 W. Sahara Ave. Las Vegas, Nv 89117

Las Vegas, Nevada Area

Manage and develop a team of hospitality professionals that are the face of the guest experience. Lead the direction of the Bell, Valet and Transportation departments and control the initial interaction of the resort guests before and after check in. Execute all transportation for high end clientele and the executive offices. Tasked with all training and development, mentoring, hiring, discipline, creation and implementation of Sequence of Service and Standard Operating Procedures. Manage and control monthly, quarterly and yearly expense for departments.

Miami, Florida

General Manager assigned to manage and oversee daily operations of two fine dining restaurants and one upscale casual dining restaurant in a championship NBA franchise arena with the Miami Heat that together, grossed approximately 5 million dollars per year in revenue. Developed and implemented a training program to mentor and retain a team that elevated the steps of service and overall guest experience. Raised the Richie International (NBA Certified) survey scores from an 84% to 97% which has been the highest score in the history of the NBA. Increase revenue YOY by 70k due to survey scores. Currently have 4 direct reports, 3 Senior Restaurant Managers and 1 Catering Manager. Analyzed and held accountable for all financials including forecasting, P&L breakdown and inventory to control costs and unnecessary shrinkage. Managed fine dining steak house at the USTA Tennis Championship in New York along with multiple catering events with the south eastern region.

Las Vegas, Nevada

Assigned to manage and oversee multiple restaurant operations with revenues that exceed over 15 million dollars per year. Directed Resort Pool Operations which included Hotel, Restaurant and VIP Concierge. Trained two General Managers on new sequence of service; created new beverage program for the company’s largest restaurant increasing the average beverage check from 7 cents to 10 cents per cover grossing an additional 100k in revenue per year. Managed and opened new Asian Fusion concept restaurant. Oversee all aspects of the new restaurant including all staffing, training, scheduling and opening of concept. Managed grand opening with gross revenue recorded as 150,000 in the first month of operations. Analyzed and held accountable for all financials including forecasting, P&L breakdown, and inventory to better control all cost of goods. Assist in managing the casinos beverage department which includes 80 cocktail servers, 38 bartenders and 16 bar porters.

Palazzo Shoppes

Was a part of an opening team for a casual/ fine dining concept restaurant. Managed and oversee all operations of the restaurant while working with management team to provide an exciting and cutting edge dining experience. Was responsible for the performance and coordination of all work performed by all dining room Team Members including all scheduling and discipline along with passing on pertinent information to all managers. Trained staff on steps of service, health department standards, Total servicescores up over 16% and employee opinion survey up over 6% year over year. Maintained A on four health permits.

Responsible for creating a fun and exciting dining experience for guests, maintaining and operating a full service bar and full service lounge for guests. Made specialty drinks along with providing exceptional guest service while upselling all guests to increase check average. Responsible for balancing a bank at the end of each shift, completing side work and working as a team when needed.

Managed the investigations department, investigated identity theft, internal and external theft along with standard operations and security of the facility.

Tucson, Arizona Area

Ensured guest satisfaction through service, catered to guest’s needs and maintained a friendly atmosphere. Ran day-to-day operations in front of the house, control labor, created weekly schedules, inventory control, budgets, controlled food and beverage cost, maintained accurate P &L, followed corporate strategy and development. Responsible for leading the unit in all forecasting and cost controls to meet the financial goals. Also responsible for the development and training of staff to increase financial opportunity for the restaurant.

Las Vegas, Nevada

Security shift and opening manager for the Orleans and Suncoast casinos. Responsible for the security and safety of guest while guests of the property.