Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:

Detail-oriented Director of event operation with more than 10 years of experience. Accomplished in organizing memorable events reflecting clients' vision. Successful in tracking trends and seamlessly integrating traditional, contemporary and modern customs and traditions.

Talented [Job Title] with a strong background in planning and executing events for internal and external customers. Proven ability to develop data-driven strategies to promote events and maximize reach. Seeking to bring [Number]-year track record to growing [Type] organization.

Skilled [Job Title] with a solid record of accomplishment in planning and executing events for internal and external customers. Adept at developing data-driven strategies to promote events and maximize reach. Seeking to bring [Number]-year track record to growing [Type] organization.

Results-focused [Industry] professional with strength in [Skill], [Task] and [Task]. Proactive leader with strengths in communication and collaboration. Proficient in leveraging [Area of expertise] and [Area of expertise] knowledge to promote [Result]. Adept at managing concurrent objectives to promote efficiency and influence positive outcomes.

Hardworking and reliable [Job Title] with strong ability in [Task] and [Task]. Offering [Soft skill], [Soft skill] and [Soft skill]. Highly organized, proactive and punctual with team-oriented mentality.

[Job Title] with demonstrated command of [Area of expertise]. [Type] expert with developed aptitude for [Action] and [Action]. Multilingual and fluent in [Language] and [Language], offering solid comprehension of cultural diversity.

Motivated to apply education and [Type] abilities to enhance [Type] operations. Eager to learn new skills and advance knowledge with hands-on experience. Proficient in [Software] and [Software] with advanced interpersonal abilities.

  • Food service knowledge
  • Business growth
  • Cost estimating
  • Vendor management
  • Project organization
  • Communications
  • Team management
  • Problem resolution
  • Inventory management
  • Process improvement
  • Operational improvement
  • Supervision
  • Planning and coordination
  • Relationship development
  • Business operations
  • Team building
  • Guest relations
Director of Event Operations, 01/2018 to Current
HyattFlorence, KY,
  • Organized corporate luncheons, dinners, conferences and special events.
  • Hosted [Number] attendees during annual events.
  • Earned reputation for good attendance and hard work.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Collaborated with others to discuss new [Type] opportunities.
  • Improved operations by working with team members and customers to find workable solutions.
  • Improved profit margins by streamlining operations and workflow and negotiating competitive vendor contracts.
  • Improved customer satisfaction by finding creative solutions to problems.
  • Achieved cost-savings by developing functional solutions to [Type] problems.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Recognized by management for providing exceptional customer service.
Banquet Manager, 04/2017 to 12/2017
Aimbridge HospitalityBirmingham, AL,
  • Reviewed banquet event orders to determine room layouts and schedule staff.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Communicated with venue personnel to coordinate event logistics.
  • Instructed staff on appropriate equipment disassembly and storage.
  • Mentored and coached team of banquet setters and other event personnel.
  • Organized and laid out buffet equipment, food displays and other items such as [Type].
  • Ordered necessary items to meet customer needs and specifications.
  • Maintained detailed records of stock and reviewed inventory to plan events.
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Hired and trained staff, including [Job title] and [Job title].
  • Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
  • Ensured that guest complaints were handled in the most effective manner possible and that complimentary services were offered for hardship cases.
  • Coordinated with the wait staff, ensuring that buffet stations in the dining room were always kept clean and dishes were refilled quickly.
  • Interacted with kitchen staff to plan food and beverage logistics.
Room Service Manager, 08/2014 to 03/2017
Four Seasons Hotels IncDenver, CO,
  • Monitored and counted food stock and supplies to reorder on time.
  • Organized food items on serving trays and in carry-out packages in preparation for delivery of completed orders to customers.
  • Took orders, prepared foods and processed payments in full-service [Type] establishment.
  • Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
  • Accepted transaction payments, making change for cash payments and processing credit cards, debit cards and gift cards.
  • Verified orders and bagged items for easy transport.
  • Completed opening, closing and shift change tasks to promote store efficiency.
  • Reviewed contents on food trays to check receiving complete order.
  • Kept customer and food preparation areas clean and well-organized for maximum efficiency.
  • Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
  • Resolved customer concerns and relayed relevant information to supervisor.
  • Maximized customer satisfaction by quickly addressing and resolving complaints with food or service.
  • Ensured compliance with company service standards, including inventory and cash control procedures.
  • Entered requested menu items into POS terminal, modifying with substitutions and add-ons to customize orders.
  • Built brand loyalty and accomplished customer satisfaction by working well with other food service team members.
Stewarding Supervisor, 06/2007 to 07/2014
Omni HotelsFrisco, TX,
  • Improved productivity initiatives, coordinating itinerary and scheduling appointments.
  • Supervised [Type] department with over [Number] employees and $[Number] [Type] budget.
  • Led staff meetings for team of [Number] to communicate [Type] directives.
  • Spearheaded training initiatives to improve employee performance and bottom-line business results.
  • Streamlined efficiency, reduced labor hours and boosted profitability to optimize overall productivity.
  • Recruited, hired and trained new employees, including monitoring and review of individual performance.
  • Addressed internal and customer-related issues each day and affected strategic resolutions.
  • Ran daily reports to assess performance and make proactive adjustments.
  • Decreased waste by [Number]% through effectively training employees, introducing [Type] programs and effectively managing employee mistakes.
  • Managed inventory records and supply orders to cut costs by [Number]%.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Supervised team of [Number] employees in [Type] establishment, maintaining positive and productive atmosphere to enhance employee experience.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Designed long-term schedules for [Number] daily shifts and [Number] employees using [Software].
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Redesigned training program for new employees to decrease training time by [Number]%.
Education and Training
Bachelor of Science: Law And Economy, Expected in 06/1996
University Hassan II - Casablanca Morocco,

Language Skills

▪ English
▪ Arabic
▪ French
▪ Spanish a beginner


▪ Staff Interview Analyst
▪ Atlas (Payroll-scheduling)
▪ Microsoft Office
▪ Serve-Safe Food protection Manager- National Restaurant Association
▪ TIPS certified
▪ Micros, Open Table, Guest Bridge, Mystique, Adaco,
▪ Languages (English, French, Arabic , and Spanish beginner)
▪ Opera
▪ Translation from English to French/Arabic and vice versa

Websites, Portfolios, Profiles
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School Attended

  • University Hassan II

Job Titles Held:

  • Director of Event Operations
  • Banquet Manager
  • Room Service Manager
  • Stewarding Supervisor


  • Bachelor of Science

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