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Catering Manager Resume Example

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CATERING MANAGER
Summary
Line Cook with 12years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
Highlights
  • High volume production capability
  • Focused and disciplined
  • Focus on portion and cost control
  • Well-tuned palette
  • Focus on portion and cost control
  • Inventory management familiarity
Accomplishments

Played a key role in obtaining restaurant's liquor license and expanding the bar area, thereby increasing overall sales by

30% from previous year.

Experience
Catering Manager
July 2015 to CurrentCompany Name － City, State
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Developed and maintained exceptional customer service standards.
  • Ensured proper cleanliness was maintained in all areas of the bar and front of house.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
  • Built sales forecasts and schedules to reflected desired productivity targets.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Worked closely with the chef and cooks to determine menu plans for special events or occasions.
  • Managed accounts payable, accounts receivable and payroll.
  • Counseled and disciplined staff when necessary.
  • Consistently obtained highest rating from the county health department.
line cook
July 2014 to July 2015Company Name － City, State
  • Provided courteous and informative customer service in an open kitchen format.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
  • Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
  • Implemented and supported company initiatives and programs.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Established and maintained open, collaborative relationships with the kitchen team.
  • Consistently produced exceptional menu items that regularly garnered diners' praise.
  • Quickly and courteously resolved all guest problems and complaints.
  • Prepared healthy, enjoyable breakfasts and dinners for diners.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Enforced appropriate work-flow and quality controls for food quality and temperature.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
Line Cook
February 2011 to July 2014Company Name － City, StateEnsured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Quickly and courteously resolved all guest problems and complaints. Consistently produced exceptional menu items that regularly garnered diners' praise.
  • Apportioned and served food to facility residents, employees, or patrons.
  • Assisted co-workers.
  • Attempted to limit problems and liability related to customers' excessive drinking
Team Trainer
January 2009 to January 2011Company Name － City, State
  • Teamed with Pizza Hut Associates and Management to identify needs, develop training, ensure product knowledge, teach excellent customer services and enforced Arby's policy on procedures.
  • Duties included cashier, receiving, and investigating discrepancies.
  • Implementing Pizza Hut guidelines assisted the location with generating a strong customer growth, also a healthy and friendly atmosphere.
Manger
February 2008 to February 2009Company Name － City, State
  • McDonald's is one of the world's largest chain of hamburger fast restaurants, serving nearly 47 million customers daily.
  • As a Team Member of McDonald's Corporation, daily work included cashiering, customer relations, food preparation, and maintaining the cleanliness of the work area.
  • Assisted with scheduled birthday parties and setup.
  • Quickly and efficiently processed payments and made accurate change.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
MANAGER
August 2006 to January 2007Company Name － City, State


  • Teamed with Arby's Associates and Management to identify needs, develop training, ensure product knowledge, teach excellent customer services and enforced Arby's policy on procedures.
  • Duties included cashier, receiving, and investigating discrepancies.
  • Implementing Arby's guidelines assisted the location with generating a strong customer growth, also a healthy and friendly atmosphere.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
Education
High School Diploma : Applied ScienceNORTHWEST COMMUNITY COLLEGE － City, State, usApplied Science
Computer Information Systems Technology References Available Upon Request
BBA : Hospitality Management Strayer University － City, State, US

Courses in Hospitality and Restaurant Management




Skills
cashier, cashiering, customer relations, customer services, fast, filling, Information Systems, Notes, pick, receiving, retail
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Resume Overview

School Attended

  • NORTHWEST COMMUNITY COLLEGE
  • Strayer University

Job Titles Held:

  • Catering Manager
  • line cook
  • Line Cook
  • Team Trainer
  • Manger
  • MANAGER

Degrees

  • High School Diploma : Applied Science
    Computer Information Systems Technology References Available Upon Request
    BBA : Hospitality Management

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