Director of Catering Resume
|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|Desired Job Location: Clark, New Jersey
||Date Posted: 10/7/2013
|Type of Position: Full-Time Permanent
||Availability Date: Oct 14, 2013
|Desired Wage: 57500
||U.S. Work Authorization: Yes
|Job Level: Management (Manager, Director)
||Willing to Travel: No
|Highest Degree Attained: Other
||Willing to Relocate: No
To apply the skills and knowledge attained in my 25 years in the food service industry in a role that focuses on customer satisfaction.
Food and Beverage Manager ¨C Chauncey Hotel and Conference Center (Aramark Corp) Princeton, N.J. - May 2011 to April 2012
-Overseeing and coordinating all Social and Corporate events ranging from 20 - 200 guests including all Aramark Corporate functions as well as Board of Trustee Dinners for ETS which is the largest client.
-Worked with Catering Manager giving menu options and pricing to prospective clients.
-Reviewed all BEO¡¯s for accuracy to insure client satisfaction.
-Worked with executive chef to create menus and pricing.
-Maintained liquor inventory imputing all consumption and received product into perpetual inventory.
-Scheduling of all F&B staff.
-Worked closely with conference services to insure in house groups were accommodated with timely food and beverage presentations for morning and afternoon breaks as well as breakfast , lunch and dinner and main dining room.
-Performed all duties of MOD which included guest rooms and meeting room inspections, breakout areas, main dining room and bar areas.
-Inspection of all hallways, entrances and employee areas.
General Manager/ Director of Catering - Palumbo¡¯s Banquets and Catering - Tinton Falls, N.J. - October 2007 to March 2011
-Responsible for all facets of service in this 450 seat al a carte and catering facility including scheduling staff, maintaining liquor inventory.
-Scheduling clients , creating menus and price structures and working closely with Executive chef on customizing menus creating menu options based on client needs in the areas of on and off premise catering for up to 500 guests.
-Personally worked with client from onsite tour, following through with final guest count and final payment. Supervised room set ups and maintained a level of quality and service while increasing revenues by 22%.
-Worked with builders of the website to create promotional pages based upon the time of the year and upcoming events.
-Effectively developed and implemented creative promotions to generate and increase sales.
-Created and maintained a professional atmosphere which was based on customer satisfaction while always maintaining employee morale.
-Responsible for inputting weekly payroll which was inclusive of actual wages, tips and commission distribution.
-Supervised nightly reconciliation with servers and bartenders.
Sr. Manager of Catering - Garden Manor (Now Addison Park) - Aberdeen, N.J. - January 1989 - September 2007
-Cultivated and maintained a reputation in excellence in this newly renovated 156,000 square foot facility.
-Initiated contacts with potential clients, conducted site tours, consultations, and menu presentations, negotiated pricing and followed through to contracts, final guest count and final payment for function.
-Provided client support in all phases in the planning of events from 35 - 1100 guests both on and off premises. Familiar with Indian, Kosher Style, Glatt Kosher, Middle Eastern and Asian type events.
-Supervised all room set ups for events, reviewed menus and event details with entire staff as well as Executive chef.
-Function type portfolio included social events such as weddings, bar / bat mitzvah¡¯s, sweet 16¡¯s , christenings , communions and corporate functions such as trade shows, holiday parties, annual recognition dinners and organizational functions such as political ,school fundraisers, business seminars and board of education events.
-Maintained ongoing relationship with organizations such as the American Heart Association, Kiwanis clubs, Muscular Dystrophy Association and the Boys and Girls Clubs of America and Builders General all of whom held yearly and / or bi yearly events. The combined total of events contracted was in excess of 3.7 million annually.
-Worked closely with executive chef and property owner to customize menus and events as requested by clients.
-Maintained the highest level of food quality and service to ensure client satisfaction and ongoing relationships.
-Established and maintained relationships with local hotels to accommodate overnight guests including blocking off rooms, securing discounted rates and obtaining shuttle service to and from facility thereby increasing guest satisfaction.
-Established weekly inventories on liquor. Held meetings to discuss and offer opinions and recommendations to maintain customer service and increase production.
-Hired, scheduled and maintained staff of more than 75 servers / bartenders / bus persons and supervisors. Reviewed work habits for the purpose of annual raises, promotions and bonuses. Worked with bookkeeper on weekly payroll both salaried and hourly, dispensed gratuities and commissions where applicable. ¡¡
Personal - Possesses excellent communication skills both oral and written as well as excellent organizational and multitasking skills. Versed in Micros, Micros 7, event Master and Cater mate programs.
Education ¨C Attended Western Connecticut State College from 1973 to 1975 Associates Degree
References - Furnished upon request
Available upon request.
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