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  • Leo Resume

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    Leo Scales
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    Leo Scales has over 10 years of experience in food and beverage management and human resources management. He has effectively operated food and beverage departments with revenues over $1 million. At his most recent role at Waverley Country Club from 2007 to 2010, he expanded their wine program, resulting in a 12% increase in revenue. Prior to that, he held various roles with increasing responsibility, including operations manager, lead server, and server, demonstrating strong customer service, management, and financial performance. He holds a degree in Hospitality & Restaurant Management from Western Culinary Institute Le Cordon Bleu.

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    Leo Scales has over 10 years of experience in food and beverage management and human resources management. He has effectively operated food and beverage departments with revenues over $1 million. At his most recent role at Waverley Country Club from 2007 to 2010, he expanded their wine program, resulting in a 12% increase in revenue. Prior to that, he held various roles with increasing responsibility, including operations manager, lead server, and server, demonstrating strong customer service, management, and financial performance. He holds a degree in Hospitality & Restaurant Management from Western Culinary Institute Le Cordon Bleu.

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    18 views2 pages

    Leo Resume

    Uploaded by

    Leo Scales
    Leo Scales has over 10 years of experience in food and beverage management and human resources management. He has effectively operated food and beverage departments with revenues over $1 million. At his most recent role at Waverley Country Club from 2007 to 2010, he expanded their wine program, resulting in a 12% increase in revenue. Prior to that, he held various roles with increasing responsibility, including operations manager, lead server, and server, demonstrating strong customer service, management, and financial performance. He holds a degree in Hospitality & Restaurant Management from Western Culinary Institute Le Cordon Bleu.

    Copyright:

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    Leo M.

    Scales
    8040k SW Brookridge rd. Portland, OR 97225 (503)756-8253 LeoScales08@yahoo.com
    Professional Experience
    Assistant Manager Waverley Country Club Food and Beverage Management
    Effectively operate a $1.9 million food and beverage department Manage and operate a $220,000 wine inventory Expanded the wine cellaring program resulting in a 12% increase in revenue Helped with the planning and addition of a new member wine room Consistently produce better than anticipated financial performance Coordinate meals ranging from 3 to 6 courses paired with appropriate wines Proficient in many styles of service including white glove

    July 2007-July 2010

    Human Resource Management


    Responsible for direct management of staff exceeding 100 Excellent human resource management skills, including the ability to effectively interview, hire, train, evaluate, goal set and discipline. Thrive in a team based environment dedicated to exceeding our member expectations Consistently beat labor budgets with proper scheduling and staff management Improved member service through production of specific programs for training and education, team development, and communication

    Operations Manager-Suites/ Server, Bartender-Courtside April 2009

    Rose Quarter

    Jan 2006-

    Responsible for pre-sale and day-of-event food service for all 70 luxury suites. Supervised staff exceeding 50 Performed effectively in hectic and loud conditions. Managed a large table section in extremely busy courtside restaurant Consistently and regularly achieved among the highest gross sales during each shift

    Lead Server

    Elephants Delicatessen- Garden Room

    Oct 2005-August 2007

    Set-up and serve private dining room for several different styles of service Effectively utilized superior customer service skills to develop and foster a loyal clientele Trained new employees on menu detail as well as safety regulations for restaurant Coordinated the visual and audio effects for corporate events Guest satisfaction was evident in the amount of repeat business received

    Education
    Western Culinary Institute Le Cordon Bleu - Hospitality & Restaurant Management

    Effective written and oral communication Practical accounting for restaurants and hospitality venues Legal issues for restaurant managers including regulatory compliance, reducing liability, and business ethics Concept marketing and promoting restaurants

    Bar operations, opening and closing procedures, cost controls, and mixology Wine growing, production, and food and wine paring

    Le Cordon Bleu Hospitality & Restaurant Management Oct 2006

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