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Skills

  • Extensive framework knowledge
  • Courteous and professional demeanor
  • Team contribution
  • Wine pairings
  • Customer service excellence
  • Inventory monitoring
  • Computer literate
  • Employee mentoring
  • Dish preparation
  • Inventory controls

Work Experiences

  • Was responsible for handling products and equipment in accordance with safety and sanitation regulations.
  • Kept track of UPC codes.
  • Informed 18 system of employees about menu changes and procedures.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Gathered shopping carts and baskets from the store's interior and exterior.
  • Kept track of everything.
  • Special order requests, such as special occasion cakes and party platters, were fulfilled by me.
  • Cleaned, sanitized, and organized food speed racks, bins, and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Made suggestions for daily specials, wine selections, and desserts in order to steer customers toward more profitable items.
  • Was in charge of 10 store employees.

Summaries

  • Customer-focused foodservice professional with workflow optimization and stakeholder engagement catering experience.
  • Versatile
  • Catering Supervisor is capable of efficiently and accurately processing customer transactions and bag items.
  • Talented chef with 5 years of experience preparing and serving a wide range of foods.
  • Deadline-driven
  • Pragmatic
  • Recognized for initiative, hygienic habits, and dependability.
  • Knowledgeable in a variety of food preparation methods, as well as unusual ingredients, food pairings, and plate presentation.
  • Have an energetic personality and a strong work ethic as Catering Supervisor.
  • Focused on customer service

Accomplishments

  • Recognized for process.
  • Introduced eco-friendly disposable materials in line with sustainability goals, lowering waste at events by 19% and enhancing brand reputation.
  • Successfully upsold clients on premium beverage packages, increasing event revenue by 15 during 16 major events in 2023.
  • Installed a menu costing and portion control software, reducing variance in portion size-related profit loss by $4 monthly.
  • Supervised kitchen and floor operations while ensuring seamless execution of events with over 2 guests.
  • Devised effective cost control strategies, cutting food expenditure by $13 per month without compromising quality.
  • Trained and led teams in food handling certification courses, achieving a 21% pass rate for food safety certifications across the team.
  • Developed and implemented emergency contingency plans for catering services, successfully ensuring zero disruptions during 10 high-profile events.
  • Implemented upselling techniques during client consultations, increasing per-event revenue by 34%.
  • Collaborated with local producers to introduce farm-to-table ingredients, garnering 9 positive media mentions and client feedback.

Affiliations

  • Jaycees
  • Environmental Health Officers Association (EHOA)
  • Green Restaurant Association (GRA)
  • Society of Human Resource Management
  • International Caterers Association (ICA)
  • Project Management Institute
  • Association for Supply Chain Management (APICS)
  • International Association of Administrative Professionals
  • American Academy of Hospitality Sciences (AAHS)
  • National Association for Catering and Events (NACE)

Certifications

  • Cultural Competency in Hospitality Certification Phoenix
  • Alcohol Awareness Certification (TIPS or BASSET)
  • Culinary Arts Certification from metric
  • Event Catering Management Diploma from metric
  • Catering Inventory and Procurement Management from Beacon Labs
  • SafeServ Certified: Lean
  • Quality Assurance Food Safety Management Systems Certification
  • Leadership and Management from category
  • Advanced Food Safety and Sanitation Certification 2018
  • Advanced Emergency Preparedness for Events Certification

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