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Josh S. Blumberg

Hospitality Specialist

Computer Literacy

Microsoft Word

Outlook

Excel

Power Point

Micros™ and Aloha™ P.O.S. systems 

Accomplishments

  • Produced six training videos on hospitality
    • Served on the Buffalo State College Manners Matter College Etiquette Committee and served as the Annual Etiquette Dinner Keynote speaker and expert
  • Created etiquette programs for foster care youth( CDHS Mini Grant program)
  • Created and published a Wine Essentials Work book (Xanadu Press)
  • Currently Collaborating to create an HTR 480 Student Laboratory Manual
    • Served as a Service expert and consultant for clubs, restaurants, and Buffalo Hyatt Regency Hotel.
    • Certified as a Wine Specialist through the Society of Wine Educators http://www.societyofwineeducators.org/
    • Received The Pano’s Scholarship award for Outstanding Hospitality Major (May 2002)
    • Certified as a T.I.P.S™ trainer

 

Summary

Food and Beverage Services Professional that effectively builds and leads high performance teams, optimizes operations, drives Revenue growth and ensures compliance.

Create a collaborative team environment while fostering strong client and customer relationships.

Creatively solves challenges and adapts to fast-paced changing environment.

Expertise in Wine, beer and spirit management and training.

Outstanding communicator with strong teaching and training skills

Education

19992002

Hospitality Administration

Buffalo State College

 Bachelor's of Science: Hospitality Administration, Buffalo State College 

20072010

Education

Buffalo State College

Master's degree :Career and Technical Ed.

Work experience

2002Present

General Manager/ Adjunct Instructor

bUFFALO sTATE cOLLEGE

Manage a Faculty Club that serves as a laboratory in experiential learning for hospitality majors

-Teach a variety of daily hospitality related seminars to reinforce departmental curriculum

-Supervise students with colleagues, to execute club events and departmental functions

-Coordinate and oversee ongoing facility maintenance and improvements 

-Conduct ordering and cost control procedures for all beverages and building supplies 

-Track, Document and Secure club assets and financial instruments for weekly deposit

-Successfully maintain a unique and diverse wine and beverage program for club members.

 

(2005–Present)   Adjunct Faculty, Buffalo State College: 

 

  • HTR 335     Wine Essentials                                                                         
  • HTR 368     Hotel Operations  
  • HTR 110      Introduction to Hospitality                                     
  • HTR 340W Industry Experience
  • HTR 361  Principles of Management in Food Service 
20002018

Ristorante Lombardo Waiter/Bartender/Host

Ristorante Lombardo

-Served clientele with professional ceremony to reflect the restaurant’s ambiance 

-Assisted management in training staff members in service procedures and wine knowledge

-Forged lasting bonds with restaurant guests fostering repeat business

19982000

Assistant Food/Beverage Director, Restaurant Manager:

Sheraton 4 Points

-Directed daily operations of an upscale hotel dining room and sports lounge.

Forecasted all revenue and expenses for lounge, dining room and room service operations

-Operated within strict budgets and created systems of standard operating procedure.

-Balanced scheduling, delegating duties and managing large staffs in multiple areas.

19901998

Buffalo Water Front Hilton, Justine’s, Restaurant Manager

Buffalo Water Front Hilton, Justine’s,

-Directed daily operations in a AAA, (5) Diamond award winning restaurant 

-Gained extensive experience in all hotel food and beverage departments

-Developed extensive knowledge of food, wine and service etiquette