1. Chris J. Beres
Xing Ye Hua Ting A-9B, 48 Fan Sheng Road, Bao’an District
+86-138-2335-5401 cjberes@hotmail.com
Experience:
English Teacher, Kindergarten
03/2014 to Present Jueqi Educational Group Shenzhen, Guangdong China
Present Oral English in a fun and loving environment in a whole class teaching environment of up to 40
children ages 3-6 years old, by using different teaching techniques.
By using different teaching materials and methods such as dances, flash cards, props, songs and
videos I get the children enthusiastic to participate in the class and speak Oral English on a daily basis.
The use of daily lesson plans is to give the class organization, structure, and present a guideline of
the daily English lessons.
To help and assist the Chinese teachers with classroom and outdoor activities as needed.
Banquet Beverage Captain
11/2013 to 03/2014 Waterfront Hilton Resort Huntington Beach, California USA
I was responsible for all beverage operations within the Banquet Department, my duties included but
not limited to hiring of new staff, ordering of all banquet beverage product, daily payroll, weekly
scheduling and maintaining of beverage costs within the banquet departments monthly budget.
I would assist the Banquet Captain(s) during the scheduled banquet event(s), providing extra support.
As Beverage Captain I provided direct access and support for the bartenders during the event(s),
answer any questions, would give them breaks during the event, assisting them during peak times, etc.
I would complete special projects designated to me by the Banquet Director like the re-organization
of the liquor room to provide a more efficient use of the limited space, come up with new specialty
cocktails, and create new price points for the sales team to maximize profits.
I was responsible for training all new hires in the policies and procedures for the Banquet Beverage
Department, and to continually update said policies and procedures to keep them current.
Beverage Manager
07/2012 to 04/2013 Silverton Casino & Hotel Las Vegas, Nevada USA
I was responsible for the Beverage Department operations on the casino floor which had 4 bars, 3
service wells and a staff of 56 employees and averaged $140,000 in monthly sales and comps.
I was responsible for the Beverage Departments yearly/monthly budget which I made using previous
year/months P&L statements as guide, and then factoring in estimates of future beverage cogs, labor,
forecasts of hotel occupancy, peak/off peak season, etc.
As the Beverage Manager I would make the weekly schedules adjusting the schedules accordingly to
hotel volume, guest forecasts, special events, etc. to ensure proper coverage and guest satisfaction
on the casino floor.
I would also enter the daily payroll numbers into the kronos time keeper and adjust any variances, plus
track any late/early time punches documenting any time violations in the employee’s record.
I would lead my team of Asst. Beverage Managers during the end of month inventory counts in which
we counted all beverage products on the casino bars, liquor rooms, storage areas, and beer coolers.
I would handle any customer complaints that might come up during my shift, and resolve the
complaints to everyone’s satisfaction, then write up incident and send to my superiors.
I achieved in bringing down the monthly labor costs 7-9% and monthly beverage cogs by 6-7% through
adjusting of the beverage par levels, adjusting of the beverage schedules, and new price points.
Was put in charge of several special event projects by the Food and Beverage Director, like the New
Year’s Eve event where I came up with the idea to sell dead product for a “$35 all you can drink”
promotion, which in turn sold out all 1000 tickets available and made a 17% profit.

2. Extra Board Bartender
09/2011 to 04/2012 PT's Pub's Las Vegas, Nevada USA
I would greet customers as they entered the tavern/lounge and present menus, tell customers about
our drink and food specials, gambling promotions and nightly entertainment.
My cleaning and re-stocking duties included but not limited to wiping down all the bar tops, service
wells, bottles, and to re-stock all beer, fruit, and liquor used from my shift for the next shift coming onto
the bar.
I assisted the needs of the gamblers that were playing on the bar, I would make change, fill out the
1099g tax form for jackpots, and handled the cash payouts, etc.
Assistant Beverage Manager
05/2011 to 09/2011 Fiesta Henderson Casino & Hotel Henderson, Nevada USA
I was the Beverage Manager on duty for swing shift in which time I was responsible for overseeing 3
bars, 2 service wells, and supervising a beverage staff of 16.
I was in charge of ordering all casino beverage products on a daily basis and to maintain the par levels
per bar, but also to keep the beverage cogs under 28% in accordance with the beverage departments
monthly budget.
As the Assistant Beverage Manager I would make the weekly schedules adjusting the schedules
accordingly to hotel volume, guest forecasts, special events, etc. to ensure proper coverage and guest
satisfaction on the casino floor.
I was part of the beverage management team that did end of the month inventory counts in which we
counted all beverage products on the casino bars, liquor room, storage areas, and beer coolers.
I would handle any customer complaints that might come up during my shift, and resolve the
complaints to everyone’s satisfaction, then write up incident and send to my superiors.
Was assigned with a project by Food and Beverage Director to come up with new beverage par levels
for each casino bar, I based the new par levels on past usage, daily sales and comps using the
monthly P&L statements as a reference.
Game Day Manager/Bar Supervisor
05/2009 to 04/2011 Dallas Cowboys Stadium Arlington, Texas USA
I was part of the approved beverage staff that got to work during Super Bowl 45, during which I
supervised the 2 permanent bars on the upper concourse and an additional 6 temporary bars that did over
a combined $700,000 in alcohol sales.
I was responsible for supervising the 2 bars on the upper concourse of the stadium which sold alcoholic
beverages, and did over $100,000 in combined sales per game and had a total staff of 8.
I was responsible for each bar’s inventory counts of all beverage products before/after each game, and to
make in game audits to make sure all beverage product was accounted for, and to report any variances of
greater than 10% per bottle.
I ran during the course of the game up to the minute sales reports, did twice a game cash drops with a
X’d sales report, and at the end of the game I would do a final sales report, cash drop and balance the
register with the final Z’d out sales report, reporting any over/under cash variances.
I Assisted the Food and Beverage Managers with various projects throughout the stadium and was
part of the team that did the end of the month inventory counts for all the beverage outlets that sold
alcoholic beverages.

3. Education:
TEFL Certification ITTT 2013 60 hour Online Course
B.S. History Texas Wesleyan University 2008 – 2013 Fort Worth, Texas
Undergraduate Coursework T.C.C. 2006 – 2008 Fort Worth, Texas
Undergraduate Coursework O.C.C. 1989 – 1993 Costa Mesa, California
Skills:
Management: Leadership, Coaching, Communication, Motivation, Team Building
Computer: MS Word, MS Works, Avero, Excel, Java Point, Power Point, Spread Sheet
Office/Organizational: Budgeting, Forecasting, Ordering, Planning, P&L Statements, Scheduling
Training: Led Training Classes, Coaching Team Members on New Policy & Procedures, Writing of Job
Specific Training Manuals