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Sales Manager

Location:
Montgomery, Alabama, United States
Salary:
Negotiable
Posted:
October 16, 2016

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Juliana Miller

**** ********* ***** **********, ** 36117 acw2yc@r.postjobfree.com c. 205-***-**** c. 205-***-****

Professional Summary

Energetic hospitality professional with a blend of creativity, exceptional cooking skills, and passion for food. Works well as a dynamic leader in high-pressure settings. Versatile background with the ability to work under any circumstance.

Skills

Effective planner Extensive catering background

Excellent problem solver FOH and BOH management experience

Able to multitask Butcher Skills

Detail oriented People Pleaser

Great work ethic

Team player

Creative

Adaptable

Work History

Sous Chef (03/13-08/13) Assistant Catering Director, Social Director (08/13-01/14), Director of Catering and Special Events Coordinator (01/14- current)

NorthRiver Yacht Club Tuscaloosa, Al 03/2013-current

Overseeing day to day catering and event operations Pre Event, management of event, and Post Event

Overseeing banquet event orders and specialty menus

Monitoring yearly budgets and monthly sales goals

Increased Banquet revenue by 35%

Consistently met and exceeded projected sales goals, sold over $300,000.00 more than projected sales based on previous year

Properly communicating with all departments, organizing all food and beverage needs for golf tournaments, tennis tournaments, member special events, weddings, and banquet events

Leading weekly Food and Beverage Meetings (BEO meetings)

Maintaining excellent relationships with members and clients from initial contact to final billing

Organizing all member social events- writing menus, creating new concepts, and communicating to staff to guarantee client and team needs are met

Meet with social and house committees to make sure member’s ideas and requests are met through food and beverage

Leading Teen Council meetings, encouraging teens to become more active in the club to boost revenue

Responsible for over $1million in food and beverage sales

Booking and supervising events at 3 different venues

Coordinating weddings, black tie events, retreats, corporate meetings, groundbreakings, and galas for up to 1,000 people

Maintaining consistent and constant contact with clients

Returning calls and emails in a timely manner (48 hours or less)

Working endlessly to cultivate event perfection

Responsible for turning in weekly revenue reports via Excel

Monitoring labor and other expenses related to events

Comprehensive knowledge of food and catering trends

Ensured all staff understood expectations and parameters of client

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Outside sales representative

Liberty Recycling Tuscaloosa, AL 05/2007- current

Overseeing all outside sales accounts

Maintaining customer relations

Ensuring both customers and employer “wins”

Maintaining a great working relationship with all customers

Organizing all incoming and outgoing sales

Catering Manager and Chef 11/2009- current

Personal Catering – Northport, AL and Fairhope, AL

Comprehensive knowledge of food and catering trends.

Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.

Practiced safe food handling procedures at all times.

Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Local knowledge of area and trends in this area

Worked with local farmer’s markets to prepare fresh new items

Sous Chef and Manager 05/2010 - 01/2013

Carmelo Cafe – Tuscaloosa, AL

Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Comprehensive knowledge of food and catering trends

Expertly managed FOH and BOH staff members and maintained appropriate staffing levels throughout shifts.

Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.

Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Led shifts while personally preparing food items and executing requests based on required specifications.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Maintained updated knowledge of local competition and restaurant industry trends.

Managed kitchen staff and wait staff by recruiting, selecting, hiring, orienting, training, assigning, and scheduling

Consulting Chef and Catering Manager

Hart and Soul Homewood, AL 12/2011- 06/2013

Wrote new recipes for new menus and daily specials

Developed new customer service protocol

Managed costs for catering events

Designed catering contracts

Developed menu items for catering events

Managed special in house events including personnel and menu items

Sous Chef and Night Manager 09/2008- 10/2009

Fig – Northport, AL

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Maintained updated knowledge of local competition and restaurant industry trends.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Led shifts while personally preparing food items and executing requests based on required specifications.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Decorated and merchandised quality bakery goods.

Practiced safe food handling procedures at all times.

Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Culinary Internship 02/2008 - 08/2008

The Grand Hotel – Fairhope, AL

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Verified proper portion sizes and consistently attained high food quality standards.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

High volume pool kitchen experience as well as learning how to organize and efficiently work in a high volume kitchen

This was an excellent place for me learn. I studied very closely on how large operations were run, and how it takes every member of that team to guarantee success.

Education

Associate of Arts: Savory Culinary Arts 2008

Culinard - Birmingham, AL

Culinary Arts Certificate

Coursework in Culinary and Restaurant Management

Coursework in Professional Cooking and Baking

Serve Safe classes and certificate

Graduated with a 4.0



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