Kathy Ketcham

Email: abqfon@r.postjobfree.com

Address: **** * **** ***** **

City: Stevensville

State: MI

Zip: 49127

Country: USA

Phone: 269-***-****

Skill Level: Management

Salary Range: $50,000

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Kathy Ketcham

2106 W John Beers Road Stevensville, MI 49127

Cellphone: 269-***-****

Email: abqfon@r.postjobfree.com

QUALIFICATIONS SUMMARY

Over thirty years experience in business environments; Over twenty years experience in administrative support

Five years self-employed Caterer, concurrent with full-time employment as a Chef

Seven years as a Personal Chef, concurrent with full-time hotel Catering Director

Computer knowledge: well versed with Word, Excel; PowerPoint; Visual One; Microsoft Publisher; Outlook; Corel Draw; Adobe

Adept at organization and problem-solving; Dedicated self-starter

Type 120 words per minute

PROFESSIONAL WORK EXPERIENCE

CATERING/VIP SUITES SALES DIRECTOR, ATHLETICS DEPARTMENT, UNIVERSITY OF NOTRE DAME, March 2012 - Present

Responsible for booking, planning and supervising VIP events at all athletics venues on campus to include the football stadium suites and press box common areas, basketball arena VIP club level, hockey arena VIP club level, soccer arena, softball arena, baseball arena and all VIP Notre Dame events and social events at the clubhouse at the golf course. Responsible for all follow-up to clients and rebooking of events.

Costed and created menus for all venues, including completely new menus for the VIP suites and common areas used this 2012 season in the football stadium and menus for VIP club levels in both the hockey and basketball arenas, social menus, athletics menus for hospitality suites, corporate tailgate parties, corporate dinners for companies such as NBC, adidas and IBM, to name a few.

Supervise and hired a staff of 20. Staff and supervise all events, to include pull-lists, set-up, maintenance of events, tear-down and assistance with culinary duties, as needed. Maintain constant contact with clients during events and problem solve as needed.

Maintain and keep inventory at all venues mentioned above. Prepare lists for Warehouse Manager and Chef to order new product and equipment.

CK CATERING ST. JOSEPH, MI

EXECUTIVE AND PASTRY CHEF, MARKETING/EVENT COORDINATOR, February 2010 - March 2012

Cook food for 100+ people daily for breakfast, lunch and dinner, along with cooking and assisting with dinners, receptions, parties, plate-ups and presentation at all events and weddings. Plan menus, order food and create recipes. Manage and supervise staff of 30+.

Responsible for contacting and meeting with brides to get details for upcoming weddings. Attend all weddings to ensure success of events. Set-up daily and special events. Attend local networking receptions and meetings to promote this catering business. Market company to prospective clients for any upcoming events.

THE PARTRIDGE INN AUGUSTA, GA

DIRECTOR OF CATERING August 2004-May 2008

Responsible for the booking of all events, to include Corporate Meetings and Catered Events, Class Reunions, Family Reunions, proms, Weddings, Rehearsal Dinners, Association Conferences, City-wide Conferences, Religious Conferences and Dinners, all Masters Events, all Christmas Parties and many other functions.

Meeting with clients, asking questions and getting detailed notes for each event, creating contracts and Banquet Event orders, attending events to ensure success, follow-up with clients after events, maintenance of all catering files and rebooking events.

Assist with budgeting and forecasting for Banquet and Catering departments. Set-up and manage Banquet Event Order meetings three times a week. Create weekly Banquet Event Order packets and distribute to Leaders.

Assisted in creation of all Banquet menus.

Using my culinary experience, assist Executive Chef prepare food as needed during busy seasons.

Make outside sales calls to secure new clients and businesses. Visit current clients to maintain good relationships.

Book all social guest rooms to ensure excellent weekend room revenue for hotel.

I was part of the Executive Leadership group and attend weekly Leadership Meetings and Group resume Meetings.

Train and supervise Catering Managers; Assist with set-up of events, as needed.

SHERATON AUGUSTA HOTEL, AUGUSTA, GA

DIRECTOR OF CATERING March 1998-August 2004

Responsible for the booking of all events, to include Corporate Meetings and Catered Events, Class Reunions, Family Reunions, proms, Weddings, Rehearsal Dinners, Association Conferences, City-wide Conferences, Religious Conferences and Dinners, all Masters Events, all Christmas Parties and many other functions.

Meeting with clients, asking questions and getting detailed notes for each event, creating contracts and Banquet Event orders, attending events to ensure success, follow-up with clients after events and maintenance of all catering files.

Handle all budgeting and forecasting for the catering department. Set-up and in managed twice weekly banquet Event Order meetings.

Costed and created all banquet hotel menus.

Using my culinary experience, assist Executive Chef prepare food as needed during busy seasons.

INTERIM PERSONNEL, MARTINEZ, GA

CLIENT SERVICE REP/RECRUITER April 1997-March 1998

Recruited, selected and filled clerical, administrative and professional full-time and temporary positions with client companies.

Maintained employee applicant and client databases for job matches and generating payroll checks.

Assisted with preparation of advertisements and contact with referral sources to maintain database of qualified employees.

PARTY FAVORS CATERING SERVICE, MARTINEZ, GA

SELF-EMPLOYED CATERER AND CHEF November 1993-August 2004

Owned, marketed, purchased supplies, maintained books and inventory, planned, cooked all food, prepared and set-up events for a clientele list of 80+ and parties from 10 - 500 guests.

Utilized my marketing skills to prepare brochures and presentations. Solely responsible for all administrative functions.

SIXTH AT WATKINS, LTD., AUGUSTA, GA

CHEF AND CATERING SUPERVISOR February 1994-April 1997

Lunch and Pastry Chef for an up-scale restaurant.

Banquets/Catering Chef and Offsite Catering Supervisor.

EDUCATION

Lake Michigan College, Benton Harbor, MI

September 1975-June 1976

Oakland University, Rochester, MI

September 1974-June 1975

PROFESSIONAL REFERENCES

(available upon request)

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