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Skills

  • First Aid/CPR
  • Communications
  • Cross-departmental collaboration
  • Quality assurance and control
  • Event planning and coordination
  • Problem resolution
  • Budgets
  • Inventory controls
  • Beverage program management
  • Client and Guest Relationship Building

Work Experiences

  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Collaborated with marketing to launch seasonal promotions which led to a 53% growth in beverage sales.
  • Coordinated staff during 8 events per year to ensure seamless service while overseeing room setup and food presentation.
  • Collaborated with mixologists.
  • Coordinated high-profile, multi-day events.
  • Created a new seasonal menu.
  • Collaborated with the executive chef to create a new seasonal menu, resulting in increased sales of newly introduced dishes by 27%.
  • Was in charge of food costs and inventory management.
  • Oversaw a team of skilled kitchen workers who prepared and served meals.
  • Was in charge of the day-to-day activities of 3 employees in initiative establishment, fostering an inspiring environment to maximize employee satisfaction.

Summaries

  • With Jira training, I am knowledgeable about category management.
  • Committed to improving customer experiences while lowering costs overall.
  • Achieved a 73% revenue increase.
  • Dedicated to increasing team productivity while adhering to strict presentation and taste guidelines.
  • Achieved a 40% cut in costs.
  • Bolstered customer retention through quality and consistency.
  • Within Miscellaneous, senior Food and Beverage Coordinator and outstanding performer in data analysis and risk assessment.
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Strengths in risk assessment and process improvement backed up by Miscellaneous training.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.

Accomplishments

  • Managed a team of 10 in maintaining inventory levels, reducing stockouts by 22% through efficient order tracking systems.
  • Collaborated with team of 15 in the development of method.
  • Created financial forecasts for F&B departments, accurately predicting expenditures and revenue with a variance of less than 56% over several months.
  • Assisted in annual budgeting and forecasting, controlling operating costs and meeting profit margin targets for 2017.
  • Reduced beverage spoilage and waste by 17% by implementing better rotation and inventory systems.
  • Facilitated vendor relationship management, leading to improved pricing and a 46% reduction in delays for critical supplies.
  • Consistently maintained health and safety standards, achieving an program in initiative.
  • Documented and resolved program which led to category.
  • Utilized POS system data analytics to modify beverage menu, driving an increase of 48% in the sale of high-margin beverages.
  • Streamlined customer food ordering system during high traffic events, reducing kitchen bottlenecks and improving service times by 27%.

Affiliations

  • Society for Hospitality and Foodservice Management
  • Project Management Institute
  • Corporate Event Planning Society
  • Food Allergy Research and Education (FARE) Partnership
  • American Marketing Association
  • International Association of Culinary Professionals (IACP)
  • Association for Computing Machinery
  • Association for Supply Chain Management (APICS)
  • Professional Bartending School Certification Association
  • National Restaurant Association

Certifications

  • Certified Food and Beverage Executive (CFBE) by the American Hotel & Lodging Association
  • Conflict Resolution and Employee Relations Certification by HR Certification Institute
  • Cisco Certified Network Associate (CCNA)
  • Alcohol Seller Certification by program
  • Mixologist Certification by system
  • Certified Specialist of Spirits (CSS) by Society of Wine Educators
  • Certified Professional in Supply Management (CPSM) by ISM
  • Beverage Management Certification by The Culinary Institute of America (CIA)
  • Certified Venue Professional (CVP) by the International Association of Venue Managers (IAVM)
  • Salesforce

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