Microsoft Office Human Resources

Rosalie B. Boyle

*************@*****.*** ***.***.197 y 914-***-****

RESUMEN: Gastrónoma con formación clásica, fluidez en español, gran conocimiento de la cocina mediterránea, y experiencia en restaurantes con Estrella Michelin con ganas de salir de la cocina y entrar en el mundo de la gestión hostelera. EDUCACIÓN

La Escuela de Hostelería Hofmann

Barcelona, España, Septiembre 2011- Enero 2014, Nota Teoría: Sobresaliente (10/10), Nota Restaurante: Notable (8.5/10)

§ Graduada Valedictorian en un grado de Hospitalidad en un programa que combina clases teóricas con servicio en el Restaurante Hofmann, galardonado con una Estrella Michelin.

§ Elegida delegada de clase, actuando como intermediaria entre los estudiantes y el profesorado.

§ Desarrollo del plan de empresa de un restaurante simulado como proyecto final de carrera. Oberlin College

Oberlin, Ohio, Septiembre 2006 - Mayo 2010, GPA: 3.52

§ Graduada con un “Bachelor of Arts” en Estudios Hispánicos con cursos sobre español, literatura e historia de España y Latinoamérica.

§ Cursos en el extranjero en España: Salamanca en enero de 2008 y Barcelona en la UB en la primavera de 2009.

§ Profesora de una clase de cocina a estudiantes de la universidad en 2010. EXPERIENCIA

Blue Smoke Restaurant, Union Square Hospitality Group Maître e Instructora, Nueva York, Marzo 2015 – Octubre 2015

§ Jefa de comedor, encargada de supervisar a los camareros y los recepcionistas.

§ Instructora de nuevos camareros y recepcionistas. Agust Gastrobar

Colaboradora en el Plan de Empresa, Barcelona, España, Febrero 2014 - Mayo 2014

§ Ayudante en la ideación y desarrollo de un plan de empresa para la apertura de un restaurante en Barcelona.

§ Encargada de implementar un formato para los futuras fichas técnicas y escandallos. Enoteca Restaurant en el Hotel Arts

Cocinera en prácticas, Barcelona, España, Febrero 2014 - Marzo 2014

§ Prácticas en un restaurante de dos Estrellas Michelin. La Escuela de Hostelería Hofmann

Cocinera, Barcelona, España, Septiembre 2011- Enero 2014

§ Cocinera en las partidas de cuarto frío, de pescados, y de carnes en los servicios de mediodía y noche del restaurante.

§ Chef de Partie, dirigiendo y gestionando a los otros estudiantes de la partida.

§ Creadora de recetas y platos.

HABILIDADES

Conocimiento Culinario: Cultura Gastronómica, Enología, Nutrición, Recursos Humanos, Marketing, Gestión Conocimiento en Restauración: Fichas Técnicas, Escandallos, Desarrollo de Plan de Empresa, Análisis del Mercado, OpenTable, Aloha

Lenguas: Inglés- Lengua Materna y Castellano- Muy Alto Tecnología: Microsoft Office, Mac iOS, Windows, Escritura a máquina a 78 PPM Certificados: Certificado de Formación en Manipulador de Alimentos Para el Sector de la Cocina Rosalie B. Boyle

*************@*****.*** 610.957.197 and 914-***-**** SUMMARY: A classically-trained gastronomist with fluency in Spanish, extensive knowledge of Mediterranean cuisine and Michelin Star restaurant experience seeking to step out of the back of the house and into the business side of the hospitality and culinary industry. EDUCATION

Hofmann Culinary School

Barcelona, Spain, September 2011- January 2014, Theory GPA: Sobresaliente (10/10), Restaurant GPA: Notable (8.5/10)

Graduated Valedictorian with a degree in Hospitality from a program blending theoretical classes and working services in the school’s one Michelin star restaurant, Restaurante Hofmann.

Developed simulated restaurant business plan for final project.

Elected class leader by peers, acting as primary liaison between students and professors. Oberlin College

Oberlin, Ohio, September 2006 - May 2010, GPA: 3.52d

Bachelor of Arts in Hispanic Studies including courses about Spanish and Latin American language, literature, and history.

Studied abroad in Spain: Salamanca in January 2008 and Barcelona at the University of Barcelona in Spring 2009.

Elected food buyer for student co-op residence in Fall 2009.

Taught cooking class to fellow college students Spring Semester 2010. Created syllabus, awarded and earned college credits. EXPERIENCE

Blue Smoke Restaurant, Union Square Hospitality Group Maître’D, New York, August 2015 – October 2015

Achieved two promotions in five months.

Assigned guests to tables according to their needs while timing the seating of guests and quoting accurate wait times for walk-ins.

Delegated to and oversaw the hosts and reservationists.

Served as troubleshooter and communicated potential problems to servers, managers, and the kitchen staff. Blue Smoke Restaurant, Union Square Hospitality Group Host/Reservationist and Trainer, New York, March 2015 – October 2015

Welcomed guests with a friendly greeting, escorted them to their designated tables, and answered initial menu questions.

Managed in-person and telephone guest inquiries, service requests, reservations, and take out orders.

Monitored dining room and guest flow to maximize table usage and allow the maître’ d to give accurate wait times.

Instructed prospective hosts/reservationists the skills necessary to succeed in the position; supervised their progress during training. Agust Restaurant

Business Plan Collaborator, Barcelona, Spain, February 2014 - May 2014

Assisted in ideation and development of business plan for culinary school professor’s new restaurant opening in Barcelona.

Implemented a format to write all future food cost unit spreadsheets and recipes.

Provided support to professor/chef: coordinated scheduling plan, researched permit guidelines, established deadlines. Enoteca Restaurant at Hotel Arts

Prep Cook Intern, Barcelona, Spain, February 2014 - March 2014

Prepped garnishes for meat and fish station at the two Michelin star restaurant in the Ritz-Carlton property, Hotel Arts.

Promoted to assist in cooking during dinner service. Hofmann Culinary School

Line Cook, Barcelona, Spain, September 2011- January 2014

Mastered Mediterranean dishes in the cold, meat, and fish stations by working the line in lunch and dinner services.

Served as Chef de Partie. Organized and managed the other students in the station.

Created dishes to be served as amuse bouche.

SKILLS

Culinary Training: Gastronomic Culture, Enology, Nutrition, Human Resources, Online Marketing, Economics and Management Restaurant Training: Recipe Writing, Food Cost Unit Spreadsheets, Business Plan Development, Market Analysis, Open Table, Aloha Languages: English Native Language and Spanish Fluency Technology: Microsoft Office, Mac iOS, Social Media, Types 78 WPM Certifications: Food Protection

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