“The difference between ordinary and extraordinary is the little extra”
Significant experience coordinating and overseeing events, high level meetings, operations and external catered events. Energetic, entrepreneurial and goal driven, with ability to deliver superior customer service while focusing on fiscal responsibility. Experience in Microsoft Excel, Word, PowerPoint and Outlook, Social Media, Caterease
The Back Burner
Catering Manager/Retail Manager – 2015 to Oct 2018
Manage event space inquiries; generate proposals and BEO in timely manner.
Accounts receivable, deposit payments, manage rental equipment/linens
Maintain current and accurate customer database; manage email marketing communication campaigns
Hiring responsibility for Full Time, Part Time and Temporary Staff
.Manage all Onboarding, required documents with emphasis on I-9 compliance. Conduct Orientation, create Training Plans and follow up with new hires after each shift
Order, Receive, Stock and Price significant quantity of Store products to include everything from paper/plasticware,shelf stable gourmet items and perishable cheeses and charcuterie.Train staff on proper rotation of products.
Increased Event Sales by 15% annually for past 3 consecutive years
Sur la Table
Culinary Lead/Events – 2012 to 2015
Responsible for sales and planning of Private Events for individuals and large corporations
Insure all requested details are carried out, gift bags, wine pairings, event plans, name tags, registration, travel directions
Manage all staff bi-weekly payroll, reporting hours and anomalies to Sur la Table Corporate
Negotiate event pricing, mange deposits and accounts receivable
Purchase supplies for all Classes, key invoices into appropriate general ledger accounts.
Create room layouts, event timelines and communicate arrangements to Kitchen Assistants.
Generate room diagrams, prepare event/class timeline
POS training, hiring and development plans for Instructors and Assistants
Catering & Conference Manager – 2009 to 2012
Wide-range of event management planning for groups ranging in size from 50 – 2000 guests; Corporate Meeting and Incentive groups; Team Building; High Level Executive Meetings - Five Star service required
Receive Invoices for all Event related supplies, linen, china, alcoholic beverages and more. All invoices to be keyed to department cost centers.
Prepare, deliver and course correct Performance Reviews.
Supervised event staff for functions both on and off premise
All phases of Planning and development, from inception of idea to post-event follow-up
Prepare monthly and Quarterly reports for High Level Management. Correct any financial, quality or service concerns
Key communication liaison to culinary teams, preferred vendors, logistics team, accounting, and staff training
Increased Food and Beverage sales by 18% through menu design, development of client relationships and networking
Along Comes Mary
Owner of Catering & Event Planning Service –2006 to 2009
Homegrown business servicing clients in Kennett Square and surrounding areas
Personalized event planning; providing clients custom-designed service, including food and wine selections, theme production and decor
Hire, train and evaluate staff of full time and temporary personnel, manage payroll with emphasis on what events worked to accurately capture metrics
All responsibility for billing, receiving product and invoices and accounts payable.
Develop advertising and marketing to drive sales
Network and collaborate with local businesses and community organizations
The Restaurant School at Walnut Hill College, Philadelphia, PA
West Chester University, West Chester PA
Undergrad Course Work
In the Community
Volunteer, Faithful Friends No- Kill Shelter, Fundraise for New Leash on Life, a
Program that trains service dogs, Coordinate donations of leftover food to local
A list of personal and professional references is available