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Skills

  • Equipment maintenance
  • Recipes and menu planning
  • Kitchen equipment operation and maintenance
  • First Aid/CPR
  • Event Forecasting and Demand Estimation
  • Budgeting
  • MS Office
  • Vendor management
  • Business operations
  • Communications

Work Experiences

  • Collaborated with event managers to forecast attendance and adjust ordering, resulting in a 26% reduction in waste.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Achieved a 22% reduction in errors.
  • Cut plastic use by 39% across locations.
  • Collaborated with the events team.
  • Achieved a 28% increase in upsell rates.
  • Achieved record-breaking sales performance at method.
  • Advertised loyalty promotions for frequent event-goers, growing repeat customer transactions by 39%.
  • Analyzed drink and snack preferences to tailor promotions, increasing sales of procedure by 13%.
  • Coordinated with security teams.

Summaries

  • Achieved a 54% upsell increase.
  • Achieved 69% faster transaction times.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved faster service through effective staff coordination.
  • Great multitasker with category management training and extensive food service experience.
  • Dedicated kitchen manager with strong leadership and organizational abilities.
  • Achieved a 78% reduction in excess inventory.
  • Applied upselling techniques.
  • Achieved results across 15 high-attendance events.
  • Achieved a 80% reduction in errors.

Accomplishments

  • Reduced stockouts by 57% by forecasting demand more accurately using historical sales data and attendance projections.
  • Trained and supervised staff of 13 employees, resulting in improved service ratings and Scrum Master compliance.
  • Spearheaded the use of QuickBooks to track and analyze sales metrics, leading to a 33% rise in revenue over two years.
  • Successfully maintained top-tier concession cleanliness, achieving a score of 43% during annual health evaluations.
  • Optimized staffing schedules to better align with event traffic, reducing labor costs by 43% while maintaining high service standards.
  • Implemented cost-saving inventory controls that reduced excess inventory by 27% and saved $10 in annual costs.
  • Increased average sales per customer by 48% through enhanced product upselling techniques during high-volume events.
  • Revamped point-of-sale system to integrate detailed sales tracking reports, increasing team accountability and sales insights.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Documented and resolved category which led to metric.

Affiliations

  • Sustainable Event Concessions Group (2023)
  • Food Waste Reduction Initiative Member (2024)
  • American Medical Informatics Association
  • Rotary International
  • Society of Women Engineers
  • Association for Computing Machinery
  • Event Leadership Institute Professional Development Series
  • Certified Professional in Catering and Events (CPCE)
  • Food Safety Training and Certification Programs (Scrum Master, 2021)
  • Society for Hospitality and Foodservice Management (SHFM)

Certifications

  • Certified Training Professional (CTP)
  • Apple Certified Associate (ACA)
  • Certified in Foodborne Illness Prevention program
  • Certified Hospitality Supervisor (CHS) by American Hotel & Lodging Educational Institute
  • SHRM Certified Professional (SHRM-CP)
  • Alcohol Server Certification (TIPS, BASSET, or LEAD Certification)
  • Food Safety Manager Certification standard
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Retail Food Manager Certification process
  • Foodservice Management Professional (FMP) Certification

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