Experience

12th St Catering

• United States
• Events Services
• 1 - 100 Employee

• Food Service Manager / Account Manager

  • Mar 1998 - Present

  Food service manager. Account manager. Event manager. In house design. Cafe Manager

• Account Manager

  • Jun 2011 - Dec 2011

  - Assisted in the planning and pre-opening activities in preparation for the opening of our Cafe/Food service for the Academy Natural Science.- Trained and managed staff.- Oversaw daily operation of The Cafe. - Managed daily in-house catering needs of The Academy

• Account Manager

  • Jan 2002 - May 2011

  - Managed as well and ran our food service account for The University of the Arts.- Oversaw all phases and aspects of our main café as well as 2 on campus satellite locations. - Managed daily catering needs of the University - Planned daily menu special and supervised all food production.- Placed orders with vendors- Trained and managed staff.- Insured that staff and facility met and adhered to established food safety and preparation standards.

• Food Service Manager

  • Mar 1998 - Apr 2002

  - Managed and worked at 2 Kiosk locations under the concept name Cabo Cantina.- Oversaw daily operation of locations.- Purchased food stuffs and supplies to produce menu items.- Oversaw production all all food.- Hired, trained and managed staff.- Oversaw production of grab and go items for retail sale under the Cabo Cantina label.



New Harmony Coffee Roasters

• Retail Store Manager

  • Jan 1998 - Jan 2002

  - Operated and managed local micro-coffee roasters 2 retail locations. - Hired, trained and supervised staff- Purchasing and maintained all needed supplies for coffee and specialty drink service. - Purchaser of baked goods, confections and retail coffee related items.- Designed advertising, created in house promotions and produced theme related gift baskets. - Operated and managed local micro-coffee roasters 2 retail locations. - Hired, trained and supervised staff- Purchasing and maintained all needed supplies for coffee and specialty drink service. - Purchaser of baked goods, confections and retail coffee related items.- Designed advertising, created in house promotions and produced theme related gift baskets.



Hamilton's Grill Room

• Front of the House/Service Manager

  • Mar 1993 - Mar 1997

  - Created staff manual outlining and re-established service standards, policies and procedures. - Re-designed reservation system to maximize business. - Organized wait-staff opening and closing duties along with station assignments into a fair and orderly system. - Established position of Maître D' as a visible and capable presence, a position of authority for the staff and one of familiarity for customers; community. - Responsible for hiring, training and scheduling of staff, maintaining service standards and upkeep of the dining rooms. - Organized and implemented special event dinners, cooking classes, and informal wine talks.- Conceived, designed and produced in-house promotional materials such as newsletters, mailers and in-restaurant graphics.



La Cantina Provisions

• Manager

  • Sep 1991 - Mar 1993

  - Organized new warehouse space, computerized inventory and accounting. - Responsibilities included weekly contact with established client base to procure and process orders.- Maintained inventories in warehouse and on computer.- Processed accounts receivable. - Supervised warehouse personnel and truck drivers in the daily picking, loading and shipping of orders. - Organized new warehouse space, computerized inventory and accounting. - Responsibilities included weekly contact with established client base to procure and process orders.- Maintained inventories in warehouse and on computer.- Processed accounts receivable. - Supervised warehouse personnel and truck drivers in the daily picking, loading and shipping of orders.



Zocalo Contemporary Mexican Cuise

• Front of House Manager / Maitre D

  • Jul 1989 - Sep 1991

  - Pre-opening activities included defining and purchasing dining room supplies- Created along with purchased wine, beer and liquor lists.- Established service standards, procedures, systems, policies and controls- Created employee manual, hired and trained wait staff. - Post-opening responsibilities included maintaining the aforementioned- overseeing daily operation; supervising wait and bar staff to insure standards of service and hospitality.- Payroll, daily bookkeeping and accounts payable- Acted as liaison and representative of the owners for our guests and employees.- Conceived, organized and managed special events, wine and beer dinners; designed/produced quarterly newsletters.- Acted as representative of the restaurant in community in order to promote business.



Jamey's Restaurant

• Canada
• Restaurants

• Floor Manager

  • Oct 1985 - May 1989

  - Assisted in establishing and oversaw standards, procedures and systems for dining room operations. - Wrote and produced staff manual . - Maintained and purchased of dining room and bar supplies, weekly ordering of beers and liquors, assisting in wine purchase decisions.- Hired, trained and scheduled staff. - Supervised the handling of reservations, greeting and seating of guests. - Assisted in the planning and implementing of special event dinners. - Acted as a visible presence at the front door as well as in the restaurant and in the business community.



16th St Bar & Grill (Frog/Commissary)

• Waiter / Bartender / Host

  • Sep 1983 - Sep 1985

  - As host, responsibilities included seating of guests and supervision of staff during assigned shifts.- Responsible for upholding the image of the establishment by acting as liaison between customer and restaurant management.- Designed, developed, organized and implemented Sunday brunch. - As host, responsibilities included seating of guests and supervision of staff during assigned shifts.- Responsible for upholding the image of the establishment by acting as liaison between customer and restaurant management.- Designed, developed, organized and implemented Sunday brunch.



World's Fare

• United States
• Restaurants

• Waiter

  • Mar 1983 - Sep 1983

  - Gained strong knowledge of various cuisine's represented on our menu as well as an understanding of basic wine knowledge. - Learned the basics of food and wine service in a fine-dining atmosphere.- Acted as Graphic Designer for menus, wine list, ads and in-house promotional publications.- Assisted in creative and aesthetic decisions concerning the restaurant. - Gained strong knowledge of various cuisine's represented on our menu as well as an understanding of basic wine knowledge. - Learned the basics of food and wine service in a fine-dining atmosphere.- Acted as Graphic Designer for menus, wine list, ads and in-house promotional publications.- Assisted in creative and aesthetic decisions concerning the restaurant.