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catering manager resume example with 8+ years of experience

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

Driven Regional Manager offering in-depth understanding of [Industry] market conditions and regional preferences. Strategic and proactive leader with skill implementing successful changes to business policies and procedures. Ready to apply [Number] years of experience and leadership abilities.

Oversee team of [Number] store managers bringing in over $[Amount] in yearly revenue in challenging [Location] market. Effectively drive sales and operational efficiency to maximize bottom-line profitability. Skilled in recruitment, talent development and motivational leadership of high-performance teams and integrated marketing campaigns.

Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.

Skills
  • Operational Management
  • Performance Evaluations
  • Employee Coaching and Motivation
  • Employee Development
  • Administration and Reporting
  • Training and Development
  • Teamwork and Collaboration
  • Recruitment and Hiring
  • Problem Resolution
  • Managing Operations and Efficiency
  • Goal Setting
  • Scheduling and Coordinating
  • Revenue Forecasting
  • Budget Management
  • Work Planning and Prioritization
  • Team Building
  • Team Leadership
  • Performance Tracking and Evaluation
  • Onboarding and Orientation
  • Hiring and Training
  • Sales and Marketing Strategies
  • Project Planning
  • Complex Problem Solving
  • Staff Training
  • Cost Control
  • Verbal and Written Communication
  • Documentation and Reporting
  • Project Management
  • Safety Protocol
  • Sales Planning
  • Staff Supervision
  • Strategic Planning
  • Strategic Development
  • New Business Development
  • Customer and Vendor Relations
Experience
10/2014 to Current
Catering Manager Levy Restaurants, Inc. South Bend, IN,
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Prepared and led food service training programs to teach staff various tasks.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Worked with chefs to prepare custom menus, special meals and featured beverages.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Discussed qualifications and specialties of catering teams, sharing referrals and testimonials of satisfied clients.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Assisted staff by serving food and beverages or bussing tables.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Explained goals and expectations required of trainees.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Trained new employees to perform duties.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Distributed food to service staff for prompt delivery to customers.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Inspected dining and serving areas for cleanliness and proper setup.
07/2014 to Current
Regional Manager In-Terminal Services Detroit, MI,
  • Analyzed regional market trends to discover new opportunities for growth.
  • Mentored and guided general managers on proper processes and methodologies.
  • Improved individual location efficiency through effective leadership restructure.
  • Maximized branch revenue by optimizing daily operations.
  • Expanded business, developed revenue and managed market gains.
  • Managed diverse administrative, financial and documentation requirements.
  • Penetrated new markets by investigating competitor products, services and trends.
07/2014 to Current
Restaurant General Manager Hooters Of America, Llc Florence, KY,
  • Managed busy and highly popular restaurant with professional, well-trained staff.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Emphasized customer-focused approach, delivering local neighborhood restaurant environment centered on building customer loyalty.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
  • Prepared and led food service training programs to teach staff various tasks.
  • Encouraged patron loyalty by emphasizing customer-focused approach by staff.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Created detailed reports on weekly and monthly revenues and expenses.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Optimized profits by controlling food, beverage and labor costs.
  • Managed accounts payable, accounts receivable and payroll.
  • Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Updated computer systems with new pricing and daily food specials.
  • Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
Education and Training
Expected in to to
: Business Administration And Management
Cameron University - Lawton, OK
GPA:

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Resume Overview

School Attended

  • Cameron University

Job Titles Held:

  • Catering Manager
  • Regional Manager
  • Restaurant General Manager

Degrees

  • Some College (No Degree)

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