BONNIE DUCKWORTH 3432 Bristol Court ~ Chesapeake Beach, MD 20732

(410) 414-2955 ~ bdb1e7e0@westpost.net

FOOD AND BEVERAGE OPERATIONS * BUDGET PLANNING AND MANAGEMENT * MARKETING AND PU
BLICITY
STAFF MANAGEMENT * STAFF TRAINING AND DEVELOPMENT * STRATEGIC PLANNING * COST CO
NTROL
INVENTORY MANAGEMENT * SPECIAL EVENT PLANNING AND MANAGEMENT * HUMAN RESOURCES
QUALIFICATIONS SUMMARY
Top-performing, highly-motivated, and results-oriented hospitality management pr
ofessional with over 25 years of experience and a strong track record of demonst
rable success leading and managing prestigious restaurants and member clubs. Hon
est, dependable, and dedicated self-starter with proven ability to maximize reve
nues and control expenses while delivering an exceptional product to clients. In
novative, outside-the-box thinker with outstanding strategic planning and proble
m-solving abilities. Natural leader who leads by example with hands-on approach
and attention to detail. Driven to exceed expectations.
CORE COMPETENCIES
* Proven expertise in food and beverage operations and quality control
* Extensive experience managing staff and planning and managing special events
* Excellent communication and interpersonal skills to easily interact with indiv
iduals at all levels
CAREER TRACK
FRONT OF HOUSE MANAGER, - JASPERS
2010
BANQUET DIRECTOR, - The Center Club 1999 - 2009
GENERAL MANAGER /F&B MANAGER, - KSL Fairways 1994 - 1999
SELECT ACHIEVEMENTS
* Ensured quality control while maintaining cost ratios and profitability
* Updated and reformatted prospectus sheet for more efficient processing to gues
ts
* Created and implemented daily expense worksheets to track expenses and better
control costs
* Established program to allow staff to voice ideas and concerns, leading to red
uced staff turnover
* Created new menus for formal and casual dining, banquets, golf tournaments, an
d fundraisers; included assessing food costs
* Implemented scheduling procedures to better accommodate staff scheduling needs
PROFESSIONAL EXPERIENCE
* Managed staff of 35 to 80 employees: held responsibility for interviewing, hir
ing, employee orientations, performance reviews, and terminations; and mediated
employee relationships to maintain positive, cooperative working atmosphere
* Directed all purchasing and receiving of food, beverage, retail, agronomy, and
operational supplies; and controlled inventories in all departments to maintain
monthly cost ratio
* Planned and managed budgets for administrative, food and beverage, retail, gol
f, and membership departments; included generating daily and monthly budget repo
rts, monitoring payroll, managing cash deposits, and conducting departmental bud
get meetings
* Organized and oversaw all banquet events and golf tournaments for up to 600 pe
ople; including negotiating contracts, scheduling employees, and following throu
gh on functions
* Handled publicity & correspondence for all club events for membership base of
over 300 families
* Budgeted, approved, and implemented all marketing projects pertaining to club,
membership base, tournaments, and all outside sales