ANDRE SIMMONS 6445 Love Drive, Suite 3088 | Irving, Texas 75039 | as11fd30e@westpost.net | 972.506.0466 | 214.929.

7381 BANQUET MANAGEMENT PROFILE Highly accomplished and respected leader in banquet, restaurant, and event manag ement with career-long record of success in the luxury hospitality industry. Results-focused, enthusiastic, and personable leader with talent for motivating teams to exceed service expectations to continually drive revenue increases and secure guest satisfaction and retention. Proven record of overseeing high-volume banquet, catering, and restaurant operations, ensuring seamless, high-quality s ervice. Keen department manager with expertise in reducing costs across all metr ics without sacrificing performance. Core competencies include: * Event / Operations Planning & Execution * P&L & Department Cost Reductions * Guest Satisfaction & Service Delivery * Change Management & Improvements * Team Development & Leadership * Vendor Relations & Scheduling * Resource Utilization / Allocation * Innovation, Creativity, & Quality PROFESSIONAL EXPERIENCE FOUR SEASONS HOTEL AT LAS COLINAS (1986-1989) MARRIOTT HOTEL AT LAS COLINAS (1989-1997) OMNI MANDALAY HOTEL AT LAS COLINAS (1997 to 2011) Charged with spearheading banquet and restaurant operations with these award-win ning hotels servicing private and corporate guests with 421 guest rooms. Sr. Ban quet Captain 1986-2011, Assistant Banquet Manager 2005-2011. Sr. Banquet Captain/Assistant Manager Direct end-to-end banquet and event coordination operations focused on controlli ng costs while meeting and exceeding guest expectations and requirements to driv e revenue increases. Interface extensively with vendors, management, and guests to execute events. Mentor, train, and schedule cross-functional staff of 50-70. Proactively resolve issues to ensure seamless service delivery and satisfaction; keep clients updated throughout each stage of event planning and execution. Uti lize technology to develop and track schedules, budgets, inventory, and resource s. * Credited with increasing departmental productivity by 5% within one year. * Increased banquet revenue by 8% by initiating moments of service and service i ntensity. in addition, managing multiple critical improvements, including servic e delivery. * Played key role in reducing banquet department operating costs 6% by establish ing core changes, to include purchasing equipment versus renting, and negotiatin g contracts with vendors. * Built and managed high-performance team that captured top-level scores on cust omer service / satisfaction evaluations, to include 9.4/10 Medallia score. * Selected to contribute to launch and opening of other hotel locations as well as critical task-force initiatives. * Honored with Supervisor of the Year award 12 times and Supervisor of the Quart er 20 times throughout career. * Expertly ensured high levels of accuracy, consistency, and quality throughout all operations, including throughout all accounting protocols and methods. EDUCATIONAL BACKGROUND Associate of Arts in Business: Western International University Bachelors of Science in Business and Hospitality Management: UNIVERSITY OF PHOEN IX Professional Development Food & Beverage Management (2002) * Hotel / Motel Lodging Association Technical Proficiencies: MS Office Suite and proprietary tools in MS Windows env ironments along with Epitome, Kronos and Delphi Programs