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senior project coordinator resume example with 8+ years of experience

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

Seasoned Senior Project Coordinator successful at researching, analyzing and reporting on information. Skilled at providing remarkable insights into data to help with key decision-making. Prepared to leverage (6) years of experience in Real Estate Development and Advisory along with nearly a decade in high-stress, fast-paced NYC restaurants to pursue a long-term role with a progressive operation. Analytical and driven, touting strong leadership skills and ability to manage diverse, cross-functional teams. Proven excellence in process re-engineering to drive efficiency and reduce costs.

Skills
  • High-functioning under stressful situations
  • Strong leadership skillset
  • Socially flexible around various personalities
  • Highly adaptable to various working environments
  • Not easily offended
  • Meeting coordination
  • Administrative management
  • Schedule maintenance
  • Data organization
  • Reporting requirements
  • Schedule management
  • Document coordination
  • Presentation abilities
  • Stakeholder relations
  • Proficient in Word, Keynote, Excel, Adobe Suite, Auto CAD, Power Point; Quick learner of computer software and techniques
  • Product development
  • Design evaluations
  • Planning and coordination
  • Performance updates
  • Project management
  • Field operations
  • Personnel management
  • Resourceful nature
  • Quality assurance controls
  • Project oversight
  • Prioritization
  • Contract negotiation
Experience
03/2016 to Current Senior Project Coordinator Beigene, Ltd. Apac | Hopewell, VA,
  • Collected project information and entered data into Custom Software like TermSheet and various commonly used programs: Excel; Keynote; Word, etc...
  • Optimized communication between stakeholders to improve team effectiveness.
  • Coordinated meetings and collected related materials.
  • Created any and all marketing material for all 3 businesses: including logo, website, culture and services material for prospective clients and investors
  • Produced thorough reports detailing all levels of project information into Quarterly Asset Management Reports; daily emails with team members, clientele and investors; data and analysis reporting on new investment markets, properties and companies.
  • Directed administrative and logistical support for all projects within the (3) umbrella companies of Highline.
  • Devised implementation plans, including cost-benefit and ROI analyses.
  • Brought in additional project personnel and resources to meet demands.
  • Updated project plans based on changing objectives, specifications and staff availability.
  • Cultivated and strengthened project stakeholder relationships.
  • Managed team scope, schedule and assignments for duration of project.
  • Kept project teams on-task with proactive control of budgets, schedules and scopes.
  • Kept project and team on schedule by monitoring deadlines, milestones and performance.
  • Completed thorough risk assessments and deployed management and response strategies to prevent roadblocks.
  • Resolved technical issues affecting cross-functional communication and project deliverables.
  • Maintained close connection with project personnel to quickly identify and resolve problems.
  • Supported meetings and project updates by collecting, arranging and distributing supporting materials.
  • Produced status reports for customers and senior management.
  • Defined and initiated projects and managed costs, schedule and project performance while supervising tasks from initiation through completion.
  • Managed ~$10,000,000 in project(s) and conducted due diligence to maintain financial stability and accountability.
02/2014 to 03/2016 Executive Chef Ipic Entertainment | Boca Raton, FL,
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored all meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised multiple BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Prepared schedules & work assignments.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team of (5) and assigned various stages of food production.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Oversaw hiring, training and development of kitchen employees.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
07/2012 to 01/2014 Executive Sous Chef Hei Hotels & Resorts | Savannah, GA,
  • Monitored all meals served for temperature and visual appeal.
  • Supervised incoming BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Managed kitchen staff team of (6) and assigned various stages of food production.
  • Developed innovative menu options.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Streamlined kitchen processes to shorten wait times.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Oversaw training and development of kitchen employees.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
Education and Training
Expected in 06/2009 to to Bachelor of Arts | Clinical Psychology Brooklyn College Of The City University Of New York, Brooklyn, NY GPA:

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Resume Overview

School Attended

  • Brooklyn College Of The City University Of New York

Job Titles Held:

  • Senior Project Coordinator
  • Executive Chef
  • Executive Sous Chef

Degrees

  • Bachelor of Arts

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