Philip Huertas1279 N. Railroad Ave.

Staten Island, NY 10306212-470-1896

RELEVANT EXPERIENCEAmber Jack Restaurant, Brooklyn, NY 06/08-06/15Banquet Manager

Seasonal Banquet Manager responsible for daily operations for seasonal cruises touring Hudson and East Rivers.

BROADWAY BREWING COMPANYJFK AIRPORT TERMINAL 8, Jamaica, NY 02/06-10/07

Responsible for the day-to-day operations of three food and beverage outlets in the American Airlines Terminal, supervising employees, payroll, inventories, daily revenues and bank deposits.

HILTON GARDEN INN HOTEL GREAT AMERICAN GRILL RESTAURANT, Jamaica, NY 02/05-01/06Restaurant Manager

Supervised all food and beverage employees, hiring/terminating and training of staff as well as negotiations with suppliers and advertising and promotions. Proven track record relative to consistent profitability versus budget. P&L driven.

Directed day-to-day operations of the restaurant, banquet room functions, room service and all food and beverage outlets. Responsible for payroll, inventory and controlling food, liquor and labor costs.

Scheduled all shifts from cooks to servers and dishwashers. Menu changes as needed. Ensured consistent high guest satisfaction scores.

DOUBLETREE CLUB HOTEL JFK MEDITERRANEAN GRILLE RESTAURANT, Jamaica, NY 10/02-02/05Restaurant Manager

Responsible for all food and beverage operations. Supervision of food and beverage employees. Executed all catering functions from inception to conclusion. Scheduled, directed and organized all activities of the food and beverage department to maintain high standards of the

operation in quality, service and merchandising. Ensured that stocks were controlled and par levels maintained with monthly inventories carried out on all departmental

equipment stores, i.e., props, skirts, linen and pantries, etc. and lounge areas. Ensured that pre-meal briefings were carried out for all events with team members and relevant support departments,

i.e., culinary, etc.. Maintaining brand standards were met on a daily basis. Accomplishments included raising and surpassing hotel

performance brand scores. Met food and budget costs. Passed hotel brand inspections on a twice yearly basis and exceeded expectations on each occasion.

RELEVANT FOOD AND BEVERAGE EDUCATION December 2002New York Food and Hotel Management SchoolNew York CityGraduate in Commercial Cooking and Catering plus internship

ADELPHI UNIVERSITY, Garden City, NY 1987 - 1989Completed and Graduated Certificate Program in Paralegal Training in Research, Criminal Law, Property Law, Union Law

Accomplishments and Certificate ProgramsCity of NY Dept of Health and Mental Hygiene: Qualifying Certificate in Food Protection – 15 Hour Training CourseJohn Jay College of Criminal Justice: Fire Safety Training Certificate – 25 Hour CourseTIPS Certificate (Training for Intervention Procedures)Systems 21 Trained