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Skills

  • Flexibility and adaptability during events
  • Ability to work under pressure
  • ServSafe
  • Budget management for catering events
  • Operational improvement
  • High-volume food preparation
  • Food portioning and presentation
  • Food preparation
  • Creative event design and setup
  • Problem resolution

Work Experiences

  • Achieved a 15% increase in client referrals post-event.
  • Anticipated and fulfilled VIP guest needs.
  • Washed and sanitized the dishes, glassware, and silverware to keep customers safe after each use.
  • Designed upscale beverage service at a formal event for 9 attendees, prompting a 76% increase in client referrals post-event.
  • Demonstrated knowledge of portion control.
  • Adjusted service accordingly.
  • Wiped down counters and sanitized equipment to keep the food prep and dining areas clean.
  • Decreased food waste by 60%.
  • Avoided food safety incidents.
  • Addressed allergen concerns seamlessly.

Summaries

  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Dedicated to the success of the team and the company.
  • Achieved 50% improvement in customer feedback.
  • Collaborated directly with event managers and chefs to deliver services on-time and ensure the highest quality experience for guests.
  • Committed to delivering exceptional customer service.
  • Clear understanding of budget management and quality assurance as well as vendor management training.
  • Accomplished Catering Staff Member recognized for reducing food waste by 33%, thanks to efficient inventory management and resourceful sourcing strategies.
  • Collaborated with event managers and chefs.
  • Professional who is conscientious and self-directed and excels at working quickly and independently.
  • Catering Staff Member with 6 years of service industry experience.

Accomplishments

  • Led pre-event briefing sessions with staff, ensuring clear communication of client expectations and service execution.
  • Developed a new buffet setup strategy that decreased guest wait times by 50%, enhancing the overall dining experience.
  • Implemented a streamlined inventory tracking system, reducing food waste by 81%.
  • Worked directly with kitchen staff to ensure timely food delivery, reducing meal service delays by 32%.
  • Contributed to events with guest counts of up to 12, ensuring all logistical elements ran smoothly from start to finish.
  • Upsold beverage and dessert offerings during events, increasing overall sales by 58%.
  • Monitored and maintained high standards of safety and cleanliness throughout events, leading to zero health violations.
  • Oversaw inventory management for events of up to 18 attendees, ensuring optimal supply levels and cost control.
  • Collaborated with team of 18 in the development of program.
  • Supported kitchen staff in meal prep during high-volume shifts, helping to maintain reduced time frames for meal delivery.

Affiliations

  • Food Recovery Network (FRN)
  • Event Planners Association (EPA)
  • Bartender Certification School
  • Wedding International Professionals Association (WIPA)
  • Jaycees
  • Fine Dining Service Training Program
  • Institute of Hospitality
  • ServSafe Food Handler Certification
  • National Association of Social Workers
  • National Restaurant Association Membership

Certifications

  • Alcohol Awareness Training (TIPS or equivalent)
  • Food Allergen Training and Safe Handling Competency
  • CompTIA A+ Technician
  • ServSafe Food Handler Certification
  • Salesforce
  • Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP)
  • Microsoft Excel for Catering & Event Planning Certification
  • Microsoft Certified Systems Engineer (MCSE)
  • Hospitality and Tourism Management Certification
  • Certified Meeting Professional (CMP)

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