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camp boss executive steward manager resume example with 4+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - - -
Summary

Focused Catering Operations Manager successful in Offshore Catering and customer satisfaction. Remains calm and poised even in high-pressure situations. Adept at leveraging 31 years of in depth knowledge of food industry trends and shifts to excellent menus and food quality that will be remembered. I take pride in everything i do ./ I am looking to grow further with more challenges and growth opportunities

Skills
  • Sound judgment
  • Policy/program development
  • Cost analysis and savings
  • Compensation/benefits administration
  • Performance improvements
  • Proficient in with computers
  • Supervision and training
  • Purchasing and planning
  • Employee development
  • Schedule management
  • Supervision
  • Collaboration
Experience
08/2021 to Current
Camp Boss/Executive Steward Manager Bailey's Offshore Catering City, STATE,
  • Sanitized all food preparation areas with company-approved cleaning products.
  • Delivered high level of customer service through prompt issue resolution and dynamic attention to detail.
  • Promoted improvements to customer service by implementing [Action].
  • Trained, managed and motivated employees to promote professional skill development.
  • Motivated employees to share ideas and feedback.
  • Recruited and hired individuals demonstrating passion, dedication and added value to team.
  • Hired, coached and mentored team of [Number] sales representatives.
  • Provided leadership to 15 employees through coaching, feedback and performance management.
  • Directed all day-to-day operations of Catering facility to provide safe and enjoyable guest experience.
  • Identified client business and operational needs and introduced services to provide solutions.
  • Conducted staff evaluations and determined promotions and realignments or reductions in workforce.
  • Assessed each employee's individual strengths and delivered mentoring to improve upon weak skill levels.
  • Accurately managed shipment processing, providing direction to associates and overseeing inventory activities.
  • Implemented effective customer service surveys to encourage feedback.
  • Managed scheduling 10 employees to optimize productivity.
  • Analyzed variable data for operations to determine areas for improvement, increased efficiency and potential cost savings.
  • Engaged professionally with OIM and customers to build rapport and nurture relationships.
  • Oversaw inspections of catering areas and living areas .I also did training, mentoring, for all my crew members
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored all meals served for temperature and visual appeal.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
05/2010 to 03/2013
Camp Boss Ensco International City, STATE,
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Kept atmosphere constructive for employees by promoting effective listening skills, regular training and online videos
  • Trained and built strong culinary team consisting of 4 Chief Stewards and 4 pastry Chefs and 3 Night cooks with a total catering crew on board of 21 person rotating schedule
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Supervised staff preparing and serving 800 meals per day.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Worked closely with Catering Superintendent and Captain, chef and cooks to determine menu plans for special events or occasions.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
  • Directed all day-to-day operations of Catering ops on the Drillship facility to provide safe and enjoyable guest experience.
  • Mentored all new employees, demonstrating best methods for servicing clients and guests.
  • Provided end-of-month audits of resort to upper management as required.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.
  • Demonstrated leadership by making improvements to work processes and helping to train others.
  • Improved operations by working with team members and customers to find workable solutions.
  • Trained over 35 employees on business principles, best practices, protocol and system usage.
  • Managed scheduling for 35 employees to optimize productivity.
  • Monitored progress by establishing plans, budgets and measuring results.
09/2009 to 05/2010
Project Manager/ Quality Global Industies City, STATE,
  • Prioritized needs and delegated assignments to handle multiple projects simultaneously.
  • Assessed, monitored and reported on work progression.
  • Updated and distributed weekly project schedules and milestones.
  • Collaborated with cross-functional teams to draft project schedules and plans.
  • Set project goals and schedule with owners and team members.
  • Produced status reports for customers and senior management.
  • Prepared presentations for customers and staff members detailing project scope, progress and results.
  • Liaised with project managers to evaluate project scope and define milestones and deadlines.
  • Coordinated with department leads to identify and outline solutions to client-specified challenges.
  • Discussed proposals with interested parties such as vendors, contractors and facility review boards.
  • Assembled briefs and prepared PowerPoint presentations.
  • Documented labor hours and budget expenses for projects.
  • Negotiated prices and set up contracts to finalize sales agreements.
  • Conducted site visits to assess needs, demonstrate products and recommend strategic solutions for customer requirements.
  • Calculated production, delivery and installation costs to provide customers with accurate quotes.
  • Established details of sold catering events with clients, including price, party size, setup, menu and schedule by following up closely and personally, resulting in satisfied clients.
  • Proposed and sold customized, innovative set-ups, menus and functions for diverse groups in coordination with head of catering and chef on pricing specialty menus.
  • Inspected banquet room and checked with catering team before functions to verify correct room set-up, schedule of events, staffing and audio-visual configuration.
  • Grew business through outside catering sales, executed food deliveries to perfection and devised and implemented marketing and promotional campaigns.
  • Liaised with clients and venue management to verify scheduling and logistics.
  • Increased repeat customer base by maintaining relationships with high-profile clients and effectively managing service issues.
02/2008 to 05/2009
Camp Boss/ Contracted to PRIDE International OSSA City, STATE,

My crew was awarded with the Maiden voyage Flag

My crew was also recognized at the Banquet For outstanding service and being the first ship to cross the Atlantic without running out of food and supplies the whole voyage that pride international

I prepared all work schedules and cleaning routines, and all meal times, and menus.

I wrote all JSAs for all duties on the ship

I gave daily and weekly safety meeting

I trained all crew members in proper operations to Pride International standards

wrote and put together all MSDS stations through catering areas THAT CHEMICALS WERE STORED

  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Supervised staff preparing and serving 800 meals per day.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored all meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Managed all major Food and Beverage kitchen operations.
  • Managed kitchen staff team and assigned various stages of food production.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
Education and Training
Expected in to to
: Economics
Southern University And A & M College - Baton Rouge, LA
GPA:
Expected in to to
: Electronics Technology
Southern Technical College At Fort Myers - Fort Myers, FL
GPA:
Expected in to to
Certification: Oilfield Training
Falck Alford - Maurice, IA,
GPA:
  • Completed continuing education in LEADERSHIP
  • Completed continuing education in MANAGEMENT
  • Completed continuing education IN HASWOPER TECH
  • Completed professional development in PSST T2
  • Completed professional development in WATER SURVIVAL
  • Completed professional development in STCW95

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Resume Overview

School Attended

  • Southern University And A & M College
  • Southern Technical College At Fort Myers
  • Falck Alford

Job Titles Held:

  • Camp Boss/Executive Steward Manager
  • Camp Boss
  • Project Manager/
  • Camp Boss/ Contracted to PRIDE International

Degrees

  • Some College (No Degree)
  • Some College (No Degree)
  • Certification

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