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Skills

  • Training program implementation
  • Banquet and Event Planning
  • Recruitment
  • Client Preference Customization
  • Communications
  • Food plating and presentation
  • Guest experience optimization
  • Contract negotiation
  • HACCP compliance
  • Scheduling

Work Experiences

  • Cut transportation emissions by 30%.
  • Limited portion sizes and used garnishes to keep food costs down.
  • Kept the kitchen clean and sanitary by following proper procedures and cleaning surfaces and equipment on a regular basis.
  • Developed and curated beverage pairings that increased upselling opportunities, resulting in an additional $8 per cover.
  • All kitchen staff was hired and managed by me.
  • Aligned with company’s sustainability goals.
  • Conducted regular inspections of preparation and storage equipment to evaluate and maintain performance for cost-effective and safe operations.
  • Collaborated with executive chefs to create an all locally-sourced menu, improving community engagement and reducing logistics costs by 36%
  • Communicated effectively during crises.
  • Collaborated with local charities.

Summaries

  • Achieved a 82% reduction in labor costs.
  • Years of progressive leadership experience 16
  • Achieved 62% under budget.
  • To handle demanding data analysis needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Clear understanding of team leadership and stakeholder engagement as well as workflow optimization training.
  • Achieved $9 in quarterly revenue growth.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Achieved consistent guest satisfaction across locations.
  • A visionary director with a solid background in event planning.
  • Addressing customer concerns and resolving issues in a diplomatic manner.

Accomplishments

  • Improved back-of-house to front-of-house communication with revised POS protocols, shortening average service times by 16 minutes.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Oversaw the integration of innovative beverage technology, improving customer satisfaction scores for beverage service by 23%.
  • Spearheaded beverage program that resulted in a 72% increase in per guest cocktail revenue.
  • Founded monthly staff training sessions focused on upselling techniques, increasing total revenue generated from beverage sales by $12 annually.
  • Collaborated with culinary teams to develop seasonal menus and collaborated on pairing recommendations, boosting upsells by 75%.
  • Optimized guest experience by designing seasonal dining experiences, improving online customer satisfaction scores by 52%.
  • Sourced high-quality local ingredients that lowered the main ingredient cost by $18 per dish and enhanced the farm-to-table concept.
  • Documented and resolved system which led to process.
  • Negotiated supplier contracts that secured newer products at a 46% lower cost, boosting operational profitability by 2.

Affiliations

  • Beverage Management Education Consortium (BMEC) - 2023
  • Food Distribution Research Society (FDRS)
  • International Franchise Association (IFA) - Certified Franchise Executive 2023
  • Society of Human Resource Management
  • American Society of Safety Professionals
  • Women Chefs and Restaurateurs (WCR)
  • International Food Protection Leadership Institute (IFPLI)
  • Project Management Institute
  • International Council on Hotel, Restaurant, and Institutional Education (ICHRIE)
  • Institute of Hospitality - Fellow Status 2021

Certifications

  • Certified Dietary Manager (CDM) - Beacon Labs
  • Certified Restaurant Executive (CRE) - category
  • Cost Management and Budgeting Certificate for Hospitality Professionals - initiative
  • Google Certified Professional Cloud Architect
  • Microsoft Certified Systems Engineer (MCSE)
  • Advanced Wine Certificate (Level 3) - Wine & Spirit Education Trust
  • Food and Beverage Management Certificate - Cornell University
  • Cisco Certified Network Associate (CCNA)
  • CPFM (Certified Professional Food Manager) - State Specific
  • ServSafe® Food Protection Manager Certification – standard

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