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Skills

  • Front-line customer service
  • Food cost reduction strategies
  • Team building
  • Communications
  • Patient care
  • Event planning collaboration
  • Complying with health department regulations
  • Client satisfaction tracking
  • Operational improvement
  • MS Office

Work Experiences

  • Achieved on-time service delivery for 17% of events.
  • Cut disposable product use by 31%.
  • Achieved a 35% satisfaction rate in surveys.
  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Decreased service times by 45%.
  • Achieved a $2 operational cost reduction annually.
  • Consistently upsold premium menu options.
  • Washed, peeled, cut, and measured the ingredients for the recipe.
  • Developed catering budgets for events.
  • Kept the food preparation areas clean, sanitized, and well-organized.

Summaries

  • Adept at managing logistics for events.
  • Achieved yearly savings of $14.
  • Boosted post-event satisfaction rates by 78%.
  • Clear understanding of performance reporting and project management as well as client relations training.
  • Achieved a 60% increase in repeat clients.
  • Achieved annual savings of $10 in food costs.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • With 16 years of experience serving method food, capable Catering Attendant.
  • Keep the kitchen and metric areas clean and tidy at all times.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.

Accomplishments

  • Took initiative in implementing waste-reduction techniques at system, recognized for achieving 17% eco-friendly event status.
  • Partnered with event planners to curate and execute tailored catering strategies for various corporate clients at category.
  • Established a portable station setup strategy that decreased team setup time by 52% and reduced equipment loss.
  • Collaborated with kitchen teams to ensure food was prepared exactly to client specifications, reducing meal return rates by 32%.
  • Increased client satisfaction by enhancing the visual presentation of catering stations through collaboration with event design teams.
  • Implemented catering software Salesforce to streamline ordering processes, reducing errors by 44% and improving overall event preparation accuracy.
  • Reduced inventory waste by 65% through proactive stock tracking and monitoring expiration dates using Power BI.
  • Served on team for VIP event catering at initiative, praised for efficiency and professionalism during high-pressure situations.
  • Handled food orders and inventory using ServiceNow, reducing overhead costs by $76,000 annually.
  • Guided team of 14 staff in executing events for Brightline, delivering high-quality service while adhering to tight schedules.

Affiliations

  • Society of Women Engineers
  • Rotary International
  • Project Management Institute
  • Active Member of Event Service Professionals Association (ESPA)
  • Association of Information Technology Professionals
  • International Council of Nurses
  • Active Member of Culinary Institute of America Alumni Network
  • Institute of Food Technologists (IFT) Membership
  • Society of Human Resource Management
  • Certified Food Protection Professional (CFPP)

Certifications

  • Culinary Arts Diploma or Degree
  • Certified Wedding and Event Planner (CWEP)
  • Certified Professional in Catering Service (CPCS)
  • Certified Business Analysis Professional (CBAP)
  • Hazard Analysis and Critical Control Points (HACCP) Certification
  • Introduction to Wine and Beverage Pairing Certification
  • Time Management and Prioritization in Hospitality Certification
  • Food Safety Certification from process
  • SHRM Certified Professional (SHRM-CP)
  • Certified Hospitality and Catering Executive (CHCE)

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