Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:

Detail-oriented Catering Facilities coordinator with 10+ years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations.

Enthusiastic Manager highly effective at contributing to team success. Friendly, outgoing, and reliable professional offering 20+ years in restaurant bar industry and experience front of house managment responsibilities. Also passionate about innovative dishes and maximizing kitchen productivity.

  • New client acquisition
  • Sales team development
  • Corporate event knowledge
  • Recruiting and hiring
  • Food and beverage sales
  • Menu development
  • Decision-making
  • Multitasking
  • Training & Development
  • People skills
Catering Facilities Coordinator, 06/2016 to Current
Ols Hotels & ResortsSedona, AZ,
  • Planned and executed all aspects of a variety of events including weddings, graduations receptions and more, maximizing sales techniques to meet financial goals and create memorable events. Utilizing connections within the industry, such as local or remote event locations, equipment rentals, vendors & suppliers, as well as supplemental staffing agencies.
  • Built cliental through effective account management, and further developed existing opportunities. Delivered exceptional experiences with hands-on leadership of associates and managers. Cultivated close relationships with Cooperate clients such as University of Illinois Athletics, Yahoo, Carle Hospital plus all of there subsidiaries, and many more.
  • Overseeing the production of all services to ensure quality control and standards. Hired, trained, managed and motivated employees to promote the development of professional skill. Enabling all staff the ability to give exceptional service to groups ranging from three to three thousand.
  • Continuously monitoring Covid protocols and procedures to ensure compliance with regulated safety measurements. Directed operations and maintained clean work environment to adhere to FDA and OSHA requirements. Mitigated regulatory risks by overseeing compliance visits and adhering to protocol. Compliant with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
  • Participation in organizational transformation and implementation activities to monitor corporate restructures. Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Established clear performance goals and metrics for revenue, P&L, customer service and customer retention. Diminished financial discrepancies by monitoring quotes, production and material planning and bank reconciliations. Managed shrink processes and inventory levels for corrective action planning to save costs.
Catering Manager, 05/2012 to 06/2016
Beaumont HospitalsMadison Heights, MI,
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Worked with chefs to prepare custom menus, including meals and beverages.
  • Analyzed market trends and competitor deals for attractive proposal preparation.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Supervised staff preparing and serving 1200 meals per day.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Sous Chef, 08/2009 to 05/2012
Hendrick HouseCity, STATE,
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Education and Training
: , Expected in
Timothy John's School Of Cosmetology - Champaign, IL
Associate of Arts: Cosmetology, Expected in 06/1999
Timothy John's - Champaign, IL
: , Expected in
Unity High School - ,
High School Diploma: , Expected in 05/1992
Unity High School - Tolono, IL

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  • Timothy John's School Of Cosmetology
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  • Catering Facilities Coordinator
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