Assistant Director Of Food And Beverage

• Oct 2021 - Present

Food And Beverage Supervisor

• Jun 2021 - Oct 2021

Food and Beverage shift manager at Fremont Hotel & Casino Food and Beverage shift manager at Fremont Hotel & Casino

Fresh Food Manager

• Jun 2020 - Jun 2021

Assistant Food & Beverage Manager / FOH Manager for Yukon Grille

• Oct 2019 - Jun 2020

Responsible for successful daily operations of the 3 major food outlets; Sourdough Café, Buffet, and Charlie’s Deli. Also responsible for managing the Front of House for the fine dinning restaurant in the Casino, the Yukon Grille.• Utilized Kronos for time and attendance/payroll, Stratton warren for inventory, InfoGenesis POS, and OpenTable for reservations; as well as Konami for all casino gaming comps. • Supervised a staff of 20-25 people between the 3 major food outlets, and a staff of 9 people in the Steak house. • Assisted in helping staff expedite food, taking reservations, seating, greeting customers, dealing with any FOH issues (re-fires, splitting checks, Konami comp issues, POS issues, any customer complaints).• Assisted Room Chef in daily management of the FOH and BOH team. • Communicated and collaborated with Room Chef about menu changes, changes to food products, ticket times, speed of service.

Cafe Supervisor

• Sep 2018 - Jul 2019

Directed daily meal preparation for academy students including maintenance of food preparation equipment, work areas, and eating areas. Collaborated with Director of Special Events on food service for campus functions. • Managed food inventory, stocking kitchen supplies, rotating food, and maintaining time and date monitoring of food in coolers and storage areas.• Supervised food preparation and service for 2019 graduation, delivering quality service by providing welcoming environment to guests.

Cook Supervisor

• Jun 2014 - Jun 2019

Directed team of 3 line cooks, 2 servers, and 2 dish washers in preparation and clean-up of meal service for retirement community. Collaborated in development of daily menus.• Oversaw preparation of regular and therapeutic diet meals, following standard recipes and special diet orders while ensuring portion control.• Monitored safety, sanitation, and quality assurance, monitoring food temperatures and performing taste tests of prepared food items.• Partnered in managing inventory, inspecting and supervising handling and storage of all foods and materials delivered to kitchen.• Worked closely with marketing team on special events, coordinating catering activities for food service staff.

Cook & Catering Assistant

• Sep 2018 - Apr 2019

Worked closely with owner to book catering events as well as obtain event bookings for Food Truck. Ensured required tools and equipment were available for each event. • Prepared working document for daily/weekly catering, including shopping and ordering list, ensuring timely delivery of orders.• Assisted with food prep for catering orders and food trucks, maintaining a gluten-free kitchen to accommodate guests with food allergies. Worked closely with owner to book catering events as well as obtain event bookings for Food Truck. Ensured required tools and equipment were available for each event. • Prepared working document for daily/weekly catering, including shopping and ordering list, ensuring timely delivery of orders.• Assisted with food prep for catering orders and food trucks, maintaining a gluten-free kitchen to accommodate guests with food allergies.

Culinary Supervisor

• May 2017 - Sep 2017

Oversaw team of 10-20 employees, managing kitchen and food preparation for special events. Worked closed with VIP and Operations Managers on event setup. Partnered with Executive Chef on menu creation based on ticket sales • Distributed work assignments based on staff skill and knowledge, ensuring adequate food preparation as well as tracking holding times and temperatures for all food products. Oversaw team of 10-20 employees, managing kitchen and food preparation for special events. Worked closed with VIP and Operations Managers on event setup. Partnered with Executive Chef on menu creation based on ticket sales • Distributed work assignments based on staff skill and knowledge, ensuring adequate food preparation as well as tracking holding times and temperatures for all food products.

Event Coordinator & Food Service Supervisor

• Jan 2015 - Apr 2016

Coordinated and prepared for large events. Oversaw buffet food service area while also serving patrons. Organized and directed setup of patron tables and buffet areas. • Planned, organized, and facilitated events such as command ceremonies, weddings, graduations, and New England Air Show, including event setup and breakdown.• Ensured delivery of excellent guest service, answering questions regarding buffet items and following up with guests to ensure satisfaction. Coordinated and prepared for large events. Oversaw buffet food service area while also serving patrons. Organized and directed setup of patron tables and buffet areas. • Planned, organized, and facilitated events such as command ceremonies, weddings, graduations, and New England Air Show, including event setup and breakdown.• Ensured delivery of excellent guest service, answering questions regarding buffet items and following up with guests to ensure satisfaction.

Sales Associate

• Feb 2014 - Apr 2015

Delivered outstanding customer service in retail environment, greeting customers and answering questions and concerns regarding merchandise. Rang up customer transactions and maintained accountability for closing store at end of business day. Delivered outstanding customer service in retail environment, greeting customers and answering questions and concerns regarding merchandise. Rang up customer transactions and maintained accountability for closing store at end of business day.

Crew Lead

• Oct 2012 - Feb 2014

Facilitated training programs for crew members and provided regular performance feedback. Oriented new crew members to uniform, attendance, and safety policies. Demonstrated preparation of new menu items. Facilitated training programs for crew members and provided regular performance feedback. Oriented new crew members to uniform, attendance, and safety policies. Demonstrated preparation of new menu items.