Excellent Banquet customer service

Objective

To participate in challenging, responsible projects that utilizes my banquets, food service, and catering and personnel management.

Profile

Motivated, personable business professional with experience in the Food and Catering industry. Demonstrated history of excellent customer service, and knowledge to plan small to large events from 20 to 6,000 guests.

Flexible and versatile – able to maintain positive and professional attitude while under pressure. Excellent team-building skills.

Skills Summary

Project Management

Report Preparation

Event planning

Budget

Customer Service

Scheduling

Training

Personnel Management

Excellent Professional appearance

Professional Experience

CHILDREN’S MEDICAL CENTER - DALLAS

Catering / Banquet Supervisor. March 10, 1999 – October 2, 2011.

Responsibilities:

Oversee Catering /Banquet operations to ensure that catering / banquets and other events run smoothly. The managerial role included Health, Customer Service and Team Work training for the personnel at the Catering Department.

Responsible for dealing with complaints or concerns from customers.

In charge of planning, organizing and overseeing private parties in/off site.

SHERATON HOTEL DALLAS –

(Formaly ADAMS MARK CONVENTION HOTEL – DALLAS)

Assistant Banquet Manager. August 15, 1997 – March 30, 1999. (Involved in Grand Opening)

Responsibilities:

Assist with the planning, organizing and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions (250k of function space). Supervised Food and Beverage service to ensure consistency throughout the banquet. Greeted clients in charge and respond to requests. Processes banquet check for payment.

SHERATON GRAND HOTEL - IRVING

Banquet Captain. January 15, 1996 - March 12, 1999.

Responsibilities:

Assists with the planning, organizing and execution of all banquet functions. Oversee set-up and clean-up of food service for all banquet functions. Supervises Food and Beverage service to ensure consistency throughout the banquet. Greets clients in charge and respond to requests. Processes banquet check for payment.

THE OLD WARSAW FRENCH RESTAURANT – DALLAS

Dining room Captain. April 23, 1991 – December 5, 1996.

Responsibilities:

Responsible for the front-of-the-house operation. In charge of training all service personnel on fine dining upscale restaurant, French and gueridon service, oversee wine selection.

THE ADOLPHUS HOTEL – DALLAS

Assistant Banquet Manager. May 10, 1980 – March 30, 1984. (Involved in Grand Opening)

Responsibilities:

Assist with the planning, organizing and execution of all banquet functions. Supervised Food and Beverage service to ensure consistency throughout the banquet. Greeted clients in charge and respond to requests. Processes banquet check for payment.

REFERENCE: Upon request

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