Catering Sales Manager Resume Example
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CATERING SALES MANAGER
Professional Summary
Dedicated Catering Sales Manager with 20+ years of diverse hospitality experience. Well-versed in food and beverage operations as well as sales, customer service, and client relations. Experienced in managing large-scale events or intimate gourmet dining. Successful at building relationships with customers to increase loyalty and repeat business. Used these relationships to increase catering revenues year over year. Eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Motivated to learn, grow and excel in every new position undertaken.
Accomplishments
- Collaborated with team of 5 in the development of new catering menu and wedding package marketing materials.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 20+ restaurant staff members.
- Received Valedictorian status for my graduating class of 2007 at Penn State University.
Skills
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Work History
Catering Sales Manager01/2018 to 03/2020
Concord Hospitality – Woburn , MA
Concord Hospitality – Woburn , MA
- Collaborated with clients to confirm event details such as setup logistics, decorations and food and beverage selections to fulfill client requests.
- Organized corporate meetings, special events and social occasions to satisfy clientrequirements and increase facility revenues.
- Communicated with venue personnel to coordinate event logistics.
- Exceeded both quarterly and annual sales goals.
- Developed and implemented improved marketing initiatives to drive revenue.
- Increased website traffic and conversions through email and social media marketing.
- Determined facility, services and staffing needs to establish framework for successful event execution.
Food & Beverage Manager04/2016 to 12/2017
Csm Corporation – Lynnwood , WA
Csm Corporation – Lynnwood , WA
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Ordered and received products and supplies to stock kitchen areas.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Managed 20-person staff, supervised preparation of all breakfast and dinner menu items and explained steps for readying specialty items, including banquet and room-service food.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Recommended menu items for new dish development, holidays, special events and promotions.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Dining Room Service Captain08/2013 to 04/2016
First Hospitality Group Inc – Elkhorn , WI
First Hospitality Group Inc – Elkhorn , WI
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Personally sold over $250,000.00 in food items in one season, through individualized upselling techniques.
- Applied comprehensive knowledge of wine, cider and beer as well as appropriate entree pairings, increasing daily beverage sales dramatically.
- Achieved monthly sales goals by using successful strategies to promote specials, desserts and alcoholic beverages.
- Carried out complete opening, closing and shift change duties, including monitoring all dining room staff, to keep restaurant working efficiently and teams ready to meet customer needs.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Asked customers for feedback, solved problems, provided additional items and [Action] throughout meal.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and effective service to patrons.
Food and Beverage Manager05/2012 to 08/2013
Broad Run Golfers Club – City , STATE
Broad Run Golfers Club – City , STATE
- Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
- Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
- Trained food and beverage service personnel, confirming staff ability to provide recommendations and answer questions.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Used Microsoft Excel to record ordering data and created organization and room storage system.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained exhaustive knowledge of all alcoholic beverages on offer, including flavor profiles, nutritional information, allergens and alcoholic content.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Built stronger wine and beer list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
Education
Advanced Culinary Arts Program Certificate2008The Culinary Institute of America-
City,
State
Bachelors of Science: Hotel, Restaurant and Institutional Management2007The Pennsylvania State University-
City,
State
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Resume Overview
School Attended
- The Culinary Institute of America
- The Pennsylvania State University
Job Titles Held:
- Catering Sales Manager
- Food & Beverage Manager
- Dining Room Service Captain
- Food and Beverage Manager
Degrees
- Advanced Culinary Arts Program Certificate 2008
Bachelors of Science : Hotel, Restaurant and Institutional Management 2007
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