Dynamic and accomplished catering and food service professional with 30 years of experience in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service management role.
Staff development talent
Full service restaurant background
Stable work history
skilled at meeting scheduling needs
Hiring and training
Spearheaded an employee engagement program, resulting in a 40% decrease in annual employee turnover
Successfully scheduled employees per needs of anticipated business and special events
Developed and maintained annual food service budget
Successfully cut cost pertaining to food waste by ensuring correct amount of product needed as well as proper rotation of stock
Decreased bar cost by ensuring use of measuring tools as well as checking food and drink tickets for accuracy
Served as key contributing member to Leadership team.
Facilitated employee meetings
Recognized employee strong points and placed employees into position based on such.
Developed lists and strategies based on business needs
Conducted annual performance reviews
Restaurant/lounge supervisorNov 2013 to Current Sheraton Charlotte Airport Hotel － Charlotte , NCConducted 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. Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions. 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. 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. 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. Counseled and disciplined staff when necessary.
Catering ManagerJun 2003 to Mar 2004 Sodexho － Oshkosh, WIChecked the quantity and quality of received products.Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items. Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques. Managed preparation and presentation of the desserts for all catered events.Managed food and produce receiving process with 100% accuracy.Inspected dining and serving areas to ensure cleanliness and proper setup. Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events. Stocked and rotated products, stocked supplies, and paper goods in a timely basi.s Supervised and coordinated activities of cooks and workers engaged in food preparation Collaborated with other personnel to plan and develop recipes and menus. Compiled and maintained records of food use and expenditures.Ensured consistent high quality of plate presentation
Food and Beverage DirectorMar 1996 to Jun 2003 State YMA Camp Hayo-Went-Ha － Central Lake, MIResponsible for all aspects of preparing food three times per day for upwards of 350 people as well as special events. Developed and maintained an annual budget of greater than $750,00.00. Developed daily and weekly menus. Worked with patrons to ensure special dietary needs were met. Hired and trained kitchen and service staff most from other countries with very limited English. Scheduled employees. Conducted employee reviews. Made certain kitchen and dining facility were in compliance with health department regulations, maintaining a health score of over 97 throughout employment. Worked with vendors to order needed supplies. Maintained every aspect of inventory.
owner/OperatorFeb 1987 to Feb 1996 Country Catering － Traverse City, MIOwned and operation busy, well respected bakery and catering company
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Companies Worked For:
Sheraton Charlotte Airport Hotel
State YMA Camp Hayo-Went-Ha
Job Titles Held:
Food and Beverage Director
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