Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Working knowledge of other departments such as recreation and accounting. Currently seeking a management role which will allow for career growth.
Annual evaluations are consistently "Highly Satisfactory"
3 Performance Awards
Letter of Recognition from Capt. Connelly and one from Admiral Archtizel
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.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 restaurant walk-throughs to gauge timeliness and excellent service quality.Collaborated with the Executive Chef to analyze and approve all food and beverage selections.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 Navy governing the contract. Prepared all reports required by the contract as well as developing budget and SOP.
Same responsibilities as the manager's position but no responsibilities for any yearly reports or budget.
Duties include typing, filing, answering phones as well as customer service issues. Receive rental payments, update data systems, compose and execute leases and oversee property maintenance.
Duties include the hiring; training; scheduling and supervision of
catering staff for 600 employees in a fine dining atmosphere as well as the overall operation of the staffing department. Created and implemented new S.O.P. which included structured training for all staff. This includes the service of all events such as the Emmys; Los Angeles Opera Gala; Walt Disney Concert Hall Gala; celebrity events and much more. Supervision of payroll in all aspects was an intricate part of this position as well as inventory; P&L for the department; enforcing safety standards and issues handling pertaining to human resources.
This position was for the opening of a new facility. Duties included
the hiring; training; scheduling and supervision of all employees;
general and overall operations of the facility. Operations included
but not limited to security of patrons and facility; inventory control;
budgeting; P&L; menu pricing; safety and sanitation inspections;
problem solving; customer service and related issues. Created
new S.O.P. and menu then trained all staff for purposes of implementation. Duties also included all aspects of catering both on and off site. Events range from small, intimate affairs to large VIP functions both casual and fine dining. All duties were direct support to the success
of the facility as well as the MWR Director.
Supervision of employees ensured the quality of service, efficiency, cleanliness and maintenance of premises as well as the security of patrons and 44,000 square foot facility, which encompassed four nightclubs, two restaurants, one game room and several meeting/catering rooms. This position also included Bar and Promotions Manager which incorporated supervision of bartenders and waitresses, scheduling, and problem solving. Training of all other employees also fell under the responsibilities of this position. Direct control and inventory responsibility for bar stock and storeroom access. Additionally responsible for creating promotional programs, the advertising of those events as well as the overall management of said programs/events. Direct interfacing with the Catering department to include staffing, set-up, servicing and breakdown of said events. These events ranged from small informal luncheons to formal wedding receptions and VIP functions both militaryand civilian. Responsibilities included the installation, execution and maintenance of a full Bingo program. Entire facility provided for cash handling in excess of ten thousand dollars daily. All duties provide support to the General Manager in the successful operation of the facility.
Currently enrolled in school to achieve a degree in Human Resource Management with a minor in Business Administration. It is my desire to continue to expand on my education.
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