Download PDF

John Onsa

Assistant Food and Beverage Director 

Highly enthusiastic self-motivator with valuable leadership skills.  Extensive hospitality experience in operations, sales and private membership disciplines.  Strong analytical and planning skills combined with an ability to coordinate team efforts.

Work History

April 2017present

Assistant Food and Beverage Director

Omni Homestead, Hot Springs, VA
  • Responsible for overseeing the direction of eight food and beverage outlets and banquet operations.
  • Total revenue $23 million.
  • 483 total guest rooms.
  • Manage a total staff of 250, including servers, assistant servers, bartenders, and event staff.
  • Instituted new service training program for all incoming international staff. 90 in total.
  • Member of the executive budget planning committee.
  • Instrumental in creating and organizing auxiliary dining venues during peak transit season.
Mar 2016Apr 2017

Food and Beverage Operations Manager

St. Andrews Country Club of Boca Raton, FL
  • Responsible for overseeing a fine dining room, casual dining outlet, beverage department and providing leadership in the catering and clubhouse operations.
  • Total revenue of $4 million.
  • Membership includes: 700 residential homes.
  • Managed a total staff of 70, including: servers, assistant servers, bartenders and event staff.  
  •  Assisted as training manager for all international staff. 50 in total.
  • Created a new beverage program introducing membership to the craft cocktail culture.
  • Chosen as club representative for all new hire recruiting assignments.
  • Awarded the 2016 CMAA Award of Merit for wine program on behalf of the club.
Feb 2015mar 2016

Food and Beverage Outlets Manager

Kessler Collection: Mansion on Forsyth Park Savannah, GA
  • Responsible for leading the operations of three food and beverage outlets and providing oversight in the catering department. 
  • Total revenue of $3.1 million.
  • Manage a total staff of 55, including: servers, bartenders, baristas, banquet servers and event service staff.
  • Assumed additional leadership responsibilities after the positions of food and beverage director and beverage manager were vacated in the first three months of employment.
  • Chosen as department presenter for new hire orientation.
Feb 2012Jan 2015

Golf Restaurant Manager

The Marco Island Marriott Golf Resort featuring The Rookery at Marco and Hammock Bay Golf Resort Marco Island, FL.
  • Provided leadership and design direction during the renovation of the food and beverage facilities at the Hammock Bay Golf and Country Club.
  • Total revenue of $1.3 million.
  • Managed a total staff of 35, including: servers, bartenders, food runners, front line culinary and one kitchen supervisor.
  • Created, marketed and executed specialty dining events for a combined 500 person private golf and social membership. 
  • Planned and executed catering events for resort groups during their conferences and programs at the Marco Island Marriott. 
Oct 2011Feb 2012

Assistant Golf Restaurant Manager

The Marco Island Marriott Golf Resort featuring The Rookery at Marco and Hammock Bay Golf Resort  Marco Island, FL.
  • Directed the golf food and beverage department for the Marco Island Marriott after it's acquisition of a second golf course, Hammock Bay Golf and Country Club.
  • Total revenue of $1 million.
  • Managed a total staff of 30, including: servers, bartenders, food runners, front line culinary and one kitchen supervisor.
  • Instrumental in merging the two golf facilities and creating continuity in service standards.
Nov 2010Sep 2011

Assistant Restaurant Manager

Marco Island Marriott Resort and Spa Marco Island, FL
  • Played an intricate role in leading the operations of Quinn's on the Beach.
  • Total revenue of $9 million.
  • Oversaw multiple outlets with a total staff of 75, including: servers, bartenders, food runners and hosts. 
  • Acted as manager on duty in the absence of senior restaurant manager.

Education

Certifications

  • Certified TIPS® Trainer 
  • Certified Micros Property Expert
  • Completed corporate mandated Wine Quest certification. Wine, beer, and spirit knowledge and management course. 
  • The Court of Master Sommelier Americas  (Process of completing)
  • Cicerone Beer Certification (Process of completing)