Brendan Cassidy

Food and Beverage Manager

Please verify your email first.

Connect with Brendan Cassidy and other industry professionals

Join Now for Free
Summary

Looking to find the right fit with right hospitality group where I can continue to hone my own skills, as well as greatly contribute to the success of the company as a whole.

Looking to find the right fit with right hospitality group where I can continue to hone my own skills, as well as greatly contribute to the success of the company as a whole.

Work Experience
  • Food and Beverage Manager

    The Peninsula Hotel Chicago
    Jun. 2015 to Jul. 2016 (1 year and 1 month)

    See Details

    Role & Tasks:

    Oversaw day-to-day operations at the Shanghai Terrace.
    Would cover all areas of the F&B department as needed.
    Involved in the development of marketing strategies.
    Audited payroll.
    Developed staff schedules.

  • Assistant Manager

    The Boarding HouseChicago, IL, US
    Jan. 2015 to Jun. 2015 (5 months)

    See Details

    Role & Tasks:

    -In charge of floor management, and entry level financials.
    -Ensured that all guests were enjoying themselves through customer interaction.
    -Met to discuss with chef the service (needs, counts, covers, BEO's, etc.)
    -Accepted and audited employee check outs.
    -Closed and opened the restaurant.

  • Server

    The Boarding HouseChicago, IL, US
    Oct. 2012 to Jun. 2015 (2 years and 8 months)

    See Details

    Role & Tasks:

    -Provided fine dining service in dining room, and during private events in a wine driven restaurant.
    -Attended weekly educational wine meetings led by Master Sommelier Alpana Singh

  • Public Relations Internship

    Wagstaff WorldwideChicago, IL, US
    Sep. 2013 to Dec. 2013 (3 months)

    See Details

    Role & Tasks:

    -Worked closely with account executives to manage client accounts including: Michelin Guide recommended Sumi Robota Bar, The JW Marriott Chicago, Sepia’s 2014 James Beard Award Best Chef: Great Lakes nominee Chef Andrew Zimmerman, Perennial Virant’s Chef Paul Virant, Mercat and Mercadito, The Godfrey Hotel, et al.
    -Composed media material including press releases, alerts, and pitches.
    -Helped to plan and execute events including the 2013 James Beard Foundation’s Taste -America event at Union Station.

  • Server

    Carmine'sChicago, IL, US
    Mar. 2012 to Oct. 2012 (7 months)

    See Details

    Role & Tasks:

    -Served customers on dining room floor and behind main bar in a casual-upscale, high-volume, Italian restaurant.
    -Worked with management to conduct bar inventory.

Education
  • Public Relations and Advertising
    Aug. 2005 to Jun. 2010

    See Details

    B.A. Liberal Arts Degree • GPA: 3.8

Skills

Ability To Lift 40+ Lbs

Pricing

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Cellar Organization

Classic Wine Service Expertise

Classic Wine Service Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Tips Certified

Food & Wine Pairings

Understanding Of Viticulture & Winemaking

Glassware Knowledge

Inventory

List Creation

Wine Knowledge

POS Maintenance

Certifications & Courses
Search for another Brendan Cassidy