W. FRANK DANIEL III
 
 
 

HOME RESUME GREETINGS
  
WILLING TO RELOCATE!



    FRANK DANIEL III  


 
16122 Rudgewick Lane 

 
Spring, TX 77379




281-714-5570
  • I am currently seeking employment with a company/corporation to advance my career. One that appreciates hard work, dedication, and advances those that apply themselves accordingly.
  • I have been in the F&B industry for over 15 years. My knowledge and experience allows me to provide excellent associate and customer/patron communication skills, a leadership quality that has the patience and "know how" to handle any given challenge or situation. I have a high energy level and am considered to have a very good personality. I am in the "people" business and thoroughly enjoy it.
  • I owned my own company at the age of twenty-eight. It grew for 8 years as I then sold it and got back into F&B. At the Greenhouse Restaurant, Bar & Nightclub in Sint Maarten, West Indies, I was directly involved in organizing the Heineken Regatta parties for up 5,000 individuals. I projected and executed the menus, food and beverage ordering, hiring up to 75 persons to the additional 30 already employed, etc. for 6 years. The parties led to a volume of daily revenues up to $40,000. I also organized the pre-arrival setups for the aircraft carriers that came in (up to 4-5 per year) and executed the ordering, setting up temporary bars, additional hiring,security, etc. We would have up to 3,000 U.S. sailors pass through our doors in one day. I have been directly involved & helped develop close to 125 promotions (from "Lobster Mania" to "Sunday Night Prime Rib" and "Camel's $5000 Pool Tournament to "Miss Hawaiian Tropics"). The Greenhouse ran an average of 16% beverage cost and 28-30% food cost.
  • After attending LSU I went to work for the Sheraton Steamboat Resort. I started out as a bellman which handled the room service division. Due to my love of food and having an outgoing personality, I was trained to become a server in banquets which then led to fine dining. I then moved into F&B cost control in the off season. I was employed with Sheraton for about three years.
  • Following employment at the Sheraton, I went to work with 'The Mount Washington Hotel' in Brettonwoods, N.H. This hotel was built in 1904 and is one of the oldest wooden hotel structures in the U.S. and was used for the 1944 U.S. monetary convention. During the two and one-half years there I held the positions of server, bartender and wine steward. During the off season (the hotel closed during the winter)I was a server in the smaller hotel across the street and a bartender @ the ski resort.
  • I have also worked at restaurants in Vermont, Miami, (off seasons) and Los Angeles (before buying Good Moves Delivery Service).

    If you feel that I am a candidate that meets your specifications for a position within your institution, I will be looking forward to an interview with you.

    Frank Daniel III