Supervise all wait staff and functions for extensive breakfast, lunch and dinner buffets for up to 1000 guests in hotel dining hall including delegation of wait staff team of up to 50, ensure all wait staff are properly uniformed and rectify any deficiencies, manage all guest service requests/special dietary requests, manage seat allocation for special tables or large groups; ensure buffet is properly stocked and clean coordinate and plan for setup and breakdown for subsequent meals; Manage Lobby restaurant and bar/room service/VIP deliveries and special orders

Food and Beverage Assistant Manager

Banquets: Supervise all banquet and conference execution/setup and breakdown. Setup all functions according to the banquet event order, delegate waitstaff for setup/execution of function and breakdown, communicate with client and guests, manage all guest requests to ensure service standards and resolve issues.
Dining hall: supervise extensive breakfast buffet for up to 800 guests including organization of waitstaff, handling all guest service requests, training the staff to fulfill guests expressed and unexpressed wishes, ensuring all waitstaff are properly attired and adhering to guest service standards, ensuring buffet is properly stocked, clean and food/drink is full and tidy; ensure all areas of the dining hall and banquet rooms are properly serviced and if need be communicate with maintenance or housekeeping to rectify any deficiencies.
Executive business lounge supervisor: welcome and provide anticipatory service to all guests with exclusive access to our business lounge including ensuring the guests' rooms are 100% perfect and rectifying any deficiencies by forwarding service requests to appropriate departments, preparing buffet and ensuring buffet and drinks are full and stocked and communicating with kitchen to prepare any additional food or fulfill special dietary requests for guests; preparing and serving alcoholic and non-alcoholic drinks and barista service for all guests.

Food and Beverage Assistant Manager/Executive Business Lounge Director

Tigard, Oregon, USA
November 2015-January 2017
Supervise all food and beverage outlets and banquet functions in 375 room all-suite hotel including large breakfast buffet (up to 2000 guests); restaurant/bar, evening manager's reception, suite service and all banquet functions; manage scheduling for each relevant team (5-50 staff members); manage labor hours/budgeting; do requisitions for food/alcohol; train and motivate team; organize and carryout setups for banquet functions according to banquet contract; communicate with on-side client for banquets during event, manage banquet team including standard of professionalism, delegation for plated and buffet functions, identify guest service issues and proactively take care of them; screen and interview potential candidates for team; organize and ensure delivery of amenities to VIP guests
-After a $12.5 million renovation I spearheading restructuring and rising of service standards for breakfast buffet of up to 2000 guests- including scheduling, labor, staff delegation, and dealing with all guest requests ensuring that expressed and unexpressed needs are met.
-I was subsequently brought into the newly renovated restaurant to restructure and raise the service standard subsequently managing the restaurant including service preparation/execution and breakdown. I managed all guest requests/dietary needs and communicated appropriately with the kitchen; ensured and managed all financed and ensured proper depositing and reporting of all income including management of room service as well.

Outlets Supervisor/Banquet Captain

provide motivation and inspire colleagues to deliver anticipatory care to guests and to fulfill guests' unexpressed and expressed needs, providing warm and genuine care and service, listening and  resolving guest complaints; manage daily breakfast, lunch, dinner, banquet and conference/event buffets including setup, operation and breakdown; supervise team of 2-40 waiters including permanent staff and daily associates from staffing agencies, inspiring them to deliver exceptional guest service; organize team members and delegate responsibilities to maximize efficiency and service, oversee operation and administration; identify guest service issues proactively; constantly circulating through dining hall or event ensuring that guest expectations are met and/or exceeded and that staff are delivering quality service and are working cooperatively; inspecting grooming of associates and resolving any deficiencies; performing requisitions for supplies and ensuring orders are received/ organized and appropriately stocked; completing maintenance orders; assist in motivating and training staff; welcome and acknowledge every guest; take care of every guest with genuine care, warmth and professionalism, check with guests that everything is okay with their room in the hotel , refer issue to necessary department (maintenance/housekeeping/front desk, etc.) and check back with guest that issue was taken care of), when guests leave thank them with genuine appreciation; train, work and oversee staff in each of the hotel's food and beverage outlets (lobby bar and restaurant, room service, executive business lounge, fine dining restaurant (serve occasionally as manager on duty)); manage seasonal pool bar and grill  (doubled sales in 1 season); adhere to strict religious rules for Jewish holidays and explaining rules to guests who must abide by them although they are not Jewish; responsible for sales and for sales training for beverages alcoholic/non-alcoholic; supervise wine sales/orders for dining hall; served as representative for safety/security for the food and beverage department; ensure that staff are adhering to food safety and occupational safety- report any accidents and rectify any deficiencies in safety/service/security; perform daily briefs for staff to inform them of general scheme for the shift (layout of meal, specialties on the buffet, special needs for guests (guests with allergies etc.), overview of breakdown); perform post-event de-briefings to listen to associates on recommendations for improvement and to perform group evaluation; hotel is visited by many high level guests serving in military and groups from around the world (US, S. Korea, India, China, Australia, Russia, Philippines, IDF , etc.) and as a supervisor for events I must ensure the optimum level of privacy while with delivering exceptional food and beverage service; responsible for closing and depositing all cash and charges.
- Selected as Company Employee of the Quarter October 2014

Food and Beverage Shift Manager/Supervisor

Banquet server for large events, holiday meals, hotel guest meals in large dining halls at varying hotels in Israel; Responsibilities included providing fast and efficient service of food, clearing, set-up, polishing, teamwork, setting up banqueting rooms according to Banquet Event Orders, beverage/wine service, events/meals from small conferences to events of over 750 guests; served as exclusive server for VIP functions such as meals for high ranking military/government officials

Dining Hall Server

Planned, coordinated and carried out after school programming for homeless/low income 100-200 elementary aged children focusing on homework assistance, nutrition initiatives, tutoring, health and fitness, developing family involvement and creativity

Children's Activity Coordinator

Worked with team to plan coordinated, oversee and carryout building of environmentally sustainable housing units including solar and geothermal heating and composting; worked with community to involve children and families on creating sustainable village greenhouse/gardens and spearheaded nutrition/healthy initiatives program with local families and school children

Environmental Sustainability planner, coordinator

Spearheaded night running/fitness program for 100 at-risk youth adolescents ages 7-20 to inspire them to make healthy choices and coached them in running as an empowerment method to inspire teamwork away from drugs, violence and alcohol. Served as a positive role model, and mentor with the goal of fostering development of self-confidence, motivation and community cohesion.

Personal Fitness Trainer/ Running Coach and Coordinator

Researched, analyzed and compiled mitigation packaged for juvenile facing the death penalty held in federal prison. Responsibilities included client interviews, development of trust from client as well as family and friends; correspondences with court and legal analysis/synthesis.

Legal Intern

Interviewed and built trust with women victims of domestic violence and abuse and submitted their cases to local courts to grant them protection/divorce.

Cambodia: Post War compilation of Cambodian Survivor Testimonies

Coordinated with local non-governmental organizations to write laws to empower civil society and government communication/transparency/accountability. Coordinated communication and dialogue between the court, women's groups, religious groups and tribal sectors throughout the country; conducted comparative legal research and analysis and submitted brief to regional court to approve laws
Spearheaded and implemented healthy initiative programs in women's prisons including yoga and meditation.

Legal Intern/Researcher

Summer 2006
Conducted legal research, and legal support for litigation attorney; conducted case research, communication with clients, filed documents in court; assisted in trial preparation; edited and proofed legal documents; attended depositions and was responsible for office managements and organization including billing, filing and deadline management.

Law Clerk

Researched US-Mexico bi-national health studies; extensively researched and interviewed US and Mexican scholars/UN workers; Collected, synthesized, analyzed patterns and created reports on drug violence in Mexico; organized logistics for US-Mexico scholar conferences.

Legal Researcher

Planned and taught team and individual fitness/ boxing training classes for children/women and adults; planned and led women's self-defense clinics, at risk youth classes; oversaw financial management of gym including timely collection of payments; and supervised general gym operations.


Professional International Research and Training:

Head Boxing and Fitness Coach/ Gym Manager on Duty

Lauren Hirshowitz is a Food and Beverage Assistant Manager/Executive Business Lounge Director at Crowne Plaza Tel Aviv Beach in Lake Oswego, OR.

Lauren Hirshowitz

Lauren Hirshowitz

Skills

Interests

Industries

Education history

American Hotel and Lodging Educational Institute

University of Colorado Boulder

University of Miami School of Law

Wesleyan University