Zoltan Gorocs Email & Phone Number

New York, New York, United States

Work as a independent contractor in catering services as a Chef, Kitchen Assistant, Captain, Bartender, Server, food and beverage Consultant.

Long Island City,Ny

Responsible for the pre opening, and opening of this corporate managed 136 room full service hotel's food and beverage operation, include licensing, vendor contracting, P&L, hiring, training of staff, menu planning, and sales and marketing.

New York,Ny

Responsible, for the operation of this 200 seat restaurant. Major duties, hiring, menu planning payroll, scheduling, training, forecasting, financial reports, banking, catering sales and marketing, entertainment, inventory ordering.

New York,Ny

Responsible, for the food and beverage operations, of this 850 room, four star hotel. Dining room, room service, bar, meeting rooms, catering, banquets, kitchen, stewarding, F & B store rooms. Major duties, review financial reports, estimate projected cost, and develop financial plans, menu planning (food, wine, and liquor). Monitor the procurement of all supplies and equipments, scheduling, training, hiring, forecasting, financial reports, catering sales, marketing, entertainment, inventory ordering and control.

New York,Ny

Responsible, for the operation of this 200 seat restaurant and bar. Major duties, formulate instructions and directives necessary to operate a fluctuating customer base. Evaluate the success of the programs in terms of profitability, customer satisfaction and mission accomplishments.

Ft. Dix,Nj

Responsible, for the food and beverage operations, on this Army Base. Two restaurants, ten snack bars, two bars, catering rooms with 100, 000 square foot, movie house, bowling alley with full service bar and snack bar, golf course with club house, restaurant, full service bar, and catering rooms.

Chicago,Il

Responsible, for new client acquisition, marketing and sales of the company's services. Supervise events and parties. Help in the preparation of the menu, (I am a trained Gourmet Chef) Hiring of personnel, and scheduling.

Hillside,Il

Responsible for all of the food and beverage operation of this 300 room hotel, restaurant with seating for 250, bar with seating for 150 and banquet rooms with 1500 seating capacity. Food and beverage revenue two million dollars. Also responsible for a staff of 150, hiring, payroll, inventory control, ordering of food and liquor, supplies and equipment. Finally, menu planning, marketing, and promoting the food and beverage departments.

Chicago,Il

Responsible for the operation of this gourmet seafood restaurant and bar with seating capacity of 150, hiring, scheduling, payroll, inventory control, budgeting, forecasting and training a staff of 60.

New York,Ny

Responsible, for the operation of this, four star gourmet restaurant, and bar, with a seating capacity of 150, and a staff of 80.

New York,Ny

I was the Acting Food and Beverage Director for this 850 room four-star hotel, Responsible for all of the food and beverage outlets and operations. Including, three restaurants, three bars, and banquet rooms with a total seating capacity of 2500, service bars, and the kitchen. The food and beverage income was twenty million dollars and a staff of 450 people.

Master, International Business Administration

Bachelor, International Business Administration

Activities and Societies: Phi Kappa Delta Honor Society

Bachelor(Bs), Hotel & Restaurant Managament