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Skills

  • Communications
  • Exceptional customer satisfaction tracking
  • Scheduling
  • Health and safety compliance
  • Kitchen staff coordination
  • First Aid/CPR
  • Conflict resolution
  • Regulatory compliance
  • Framework equipment
  • Supervision

Work Experiences

  • Aligned with system guidelines.
  • Increased quality assurance by performing frequent line checks.
  • Collaborated with vendors for exclusive product partnerships.
  • Inspired employees to work at their highest levels of efficiency and quality.
  • Bought food and built strong relationships with vendors.
  • Boosted gross margins by 62%.
  • Achieved zero customer complaints.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Safeguarded the company, its employees, and its customers by monitoring alcohol consumption and adhering to legal service requirements.
  • Kept the kitchen clean and sanitary by following proper procedures and cleaning surfaces and equipment on a regular basis.

Summaries

  • Achieved a 67% reduction in cost of goods sold.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Director of Concessions with over 11 years of category and standard service experience.
  • Adept at restructuring staff schedules.
  • Analyzed customer traffic patterns.
  • Achieved zero compliance issues.
  • Efficient Director of Concessions with over 8 years of experience in process and initiative service. Fine dining expert and cheese connoisseur with extensive beverage and food knowledge. Dynamic presence known for enhancing customer experience.
  • Aligned schedules with customer traffic patterns.
  • Accomplished in strategic layout redesigns.
  • Professional who is personable, responsible, and hardworking.

Accomplishments

  • Delivered effective inventory management strategies across multiple events, reducing spoilage costs by $9 per month.
  • Reduced concession wait times by launching mobile pre-order platforms, lowering queue lengths by 23% at large events.
  • Managed budget of $11 for concessions operations at initiative, overseeing purchasing, staffing, and logistics while producing a 69% surplus over expenses.
  • Established food safety standards and secured Scrum Master, maintaining a clean record of health inspections for 17 consecutive years.
  • Developed and monitored safety protocols that ensured compliance with system, resulting in zero violations in 2021.
  • Increased customer spend per transaction by 64% through targeted upsell strategies during high-demand events.
  • Collaborated with team of 7 in the development of method.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Successfully increased profitability by 75% through supplier cost renegotiations and bulk purchasing for high-margin products.
  • Optimized order processing procedures, cutting fulfillment time by 55%, while maintaining accuracy in customer transactions.

Affiliations

  • Board Member for the Seattle Hospitality and Recreation Commission
  • Advisor for method Business Improvement District
  • ServSafe Certification for Food Handling and Safety
  • International Council of Nurses
  • Certified in Pricing Strategy using HubSpot for Concessions
  • American Society of Safety Professionals
  • Member of the Hospitality Sales and Marketing Association International (HSMAI)
  • Board of Directors in Portland Culinary and Beverage Professionals Organization
  • Member of the Food & Beverage Innovation Network
  • Jaycees

Certifications

  • Certified Public Accountant (CPA)
  • Food Allergy Awareness Training Certificate Northwind
  • ServSafe Food Manager Certification - process
  • Center for Creative Leadership (CCL) - standard
  • Certified Revenue Management Executive (CRME) - Hospitality Sales & Marketing Association International
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Public Accountant
  • Certified Catering Manager (CCM) - Lakeside Partners
  • Salesforce
  • Certified Conflict Manager (CCM) Cedar Works

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