Livecareer-Resume
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary

Banquet Set Up Supervisor providing excellent work history overseeing banquets from planning stages to day-of activities. Keen eye for detail when arranging room layouts and setting up appetizing food displays. Highly skilled at time management, problem solving and communication. Meticulous Banquet Captain offering strong background in staff leadership and banquet event logistics. Focused and ambitious with 31 years demonstrated success in all areas I have been requested. Industrious Banquet Captain offering advanced knowledge of venue procurement and large-scale event coordination illustrated across 31 years of industry performance. Offering exceptional work ethic and a passion for driving sales. Diligent Banquet Captain applying 31 years of creating quality dining and event experiences. Highly skilled in assessing client needs and utilizing resourceful attitude and strong network to surmount obstacles and create seamlessly executed events. Decisive Banquet Manager with 30 years of experience orchestrating various aspects of banquet services for optimal and smooth-running events. Seasoned expert at planning function details, directing staff and interacting with other industry professionals for clear communication with personnel and enjoyable gatherings for attendees. Poised with confidence and expertise to swiftly solve problems.

Skills
  • Effective prioritization
  • Equipment cleaning and maintenance
  • Recipe preparation
  • Foodservice sanitation
  • Ingredient inspection
  • Cutting and slicing techniques
  • Dish preparation
  • Contemporary sauce work
  • Food presentation
  • Fine Dining
  • Cleaning and organization
  • High volume production capability
  • Focused and disciplined
  • Strong butchery skills
  • ServSafe certified
  • Team-oriented
  • Well-tuned palette
  • Staff leadership
  • Corporate event coordination
  • Food item purchasing
  • Food sanitation regulations
  • Training and mentoring
  • Dining reservations
  • Sales
  • Special event coordination
  • Reporting
  • Community relations
Education and Training
General High School Binghamton, NY, Expected in 06/1988 High School Diploma : - GPA :
Experience
Mario's Italian Restaurant - Cook/Banquet Manager
City, STATE, 05/2014 - Current
  • Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
  • Reviewed banquet event orders to determine room layouts and schedule staff.
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Communicated with venue personnel to coordinate event logistics.
  • Interacted with kitchen staff to plan food and beverage logistics.
  • Supervised food preparation, delivery and quality to ensure satisfaction.
  • Organized and laid out buffet equipment, food displays and other items.
  • Maintained detailed records of stock and reviewed inventory to plan events.
  • Ordered necessary items to meet customer needs and specifications.
  • Created schedules for food and beverage service employees.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Coordinated average of 100 to 300 daily food orders, organizing timely deliveries to each table.
Thirty's - Bar Manager/Cook
City, STATE, 06/1997 - 05/2014
  • Restocked beer and liquor regularly and after special events.
  • Complied with health codes, sanitation requirements and license regulations while streamlining productivity initiatives.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.
  • Maintained detailed inventory of bar supplies and stocked work areas.
  • Monitored patron alcohol consumption to encourage safety.
  • Implemented special events to boost customer numbers and profits.
  • Collected appetizer, entree and wine orders from patrons.
  • Reorganized bar stations to streamline service flow.
  • Prepared specialty drinks to support servers.
  • Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
  • Increased revenue by promoting additional products and assisting with beverage menu.
  • Oversaw drink service at busy establishment serving over 200 guests nightly.
  • Planned and updated menus to accommodate customer preferences.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Edgians - Cook/Bar Manager
City, STATE, 09/1992 - 06/1997
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Coordinated average of 100 to 200 daily food orders, organizing timely deliveries to each table.
  • Monitored cash intake to reduce discrepancies.

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Resume Overview

School Attended

  • General High School

Job Titles Held:

  • Cook/Banquet Manager
  • Bar Manager/Cook
  • Cook/Bar Manager

Degrees

  • High School Diploma

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