Candace Okafor

Austell, GA - 770-***-**** - ad1x47@r.postjobfree.com

PROFESSIONAL EXPERIENCE

Hyatt Regency Atlanta Downtown

Assistant Food & Beverage Manager, October 2023 – Present

Collaborate with chefs and culinary staff to create and update menus.

Maintain high standards for food and beverage quality.

Monitor presentation, portion control, and taste of dishes and drinks.

Implement cost control measures to optimize profitability. Monitor food and beverage costs, analyze variances, and take corrective actions.

Recruit, train, and supervise food and beverage staff.

Ensure excellent customer service is provided.

Address customer complaints and feedback in a timely and effective manner.

Ensure compliance with health and safety regulations, implement and enforce hygiene and safety standards in the kitchen and dining areas.

Negotiate contracts and agreements with vendors.

Prepare and manage budgets for the food and beverage department.

Coordinate and oversee special events, banquets, and catering services, while ensuring smooth execution of events and meet customer expectations.

Contribute to the development of marketing strategies to promote food and beverage offerings.

Stay updated on industry trends and technology advancements.

Ensure compliance with local, state, and federal regulations related to food and beverage operations.

Capers Restaurant & Bar

Restaurant Manager and Special Events Coordinator (Remote & In Person), July 2021 – July 2023

Experience restaurant and event specialist with over 14 years of experience in both industries

Proficient in restaurant management software and POS system

Excellent communication and customer service skills, with a focus on creating a positive dining and bar experience for guests

Proven track record of increasing sales and profitability through effective management and market strategies

Upheld all local and federal COVID-19 safety protocols

Timely serve over 250 drinks per shift, demonstrating knowledge and appropriate suggestions based on personal preference or food pairing

Compiled stats, budgets, and special reports post events

Olive Garden

Assistant Restaurant Manager, November 2019 – February 2021

Leading the restaurant team in successful day-to-day operations.

Training and developing Team Members, Shift Leads, Assistant Managers, and MITs through quality orientations, development discussions, performance evaluations, and recognition so that they are prepared for additional career opportunities.

Coaching and counseling employees on a timely basis; making decisions on promotions and terminations of employees and taking the appropriate action.

Identifying talent, interviewing, and hiring new Team Members.

Successfully communicating company changes/focus to the team.

Ensuring that employees are paid properly and receive appropriate benefits.

Creating schedules that meet the needs of the business so that a great customer experience is delivered while maintaining financial responsibility.

Building sales and managing the restaurant budget.

Compiling, preparing, and maintaining P&L statements, budgets, and cost controls about food, beverage, and labor goals.

Implementing and practicing proper payroll procedures.

Ensuring that safety and security standards are emphasized and adhered to, and that employees are trained in appropriate responses to unsafe situations.

BB&T Bank – Branch Banking and Trust

Bank Teller and Remote Customer Service Representative, November 2016 – October 2019

Assisted customers with processing transactions, such as deposits, withdrawals, or payments, resolving complaints or account discrepancies, and addressing customer concerns.

Detected fraudulent transactions to prevent losses.

Aid customers via chat, phone or email addressing inquiries, resolving issues, and providing information about banking products and services

Maintained accurate customer record and ensure compliance with banking regulations

Handled all currency, transactions, and confidential information in an accountable manner.

Used software to track bank information and generate reports.

Sojourner’s Café – Hartsfield- Jackson Atlanta International Airport

Assistant Manager, May 2013 – January 2016

Prepare and review operational reports and create staff work schedules to ensure accuracy and efficiency.

Plan, administer and control budgets.

Prepare cash receipts at closing, and make bank deposits.

Weekly alcohol inventory and ordering for restaurant.

Operate and maintain two separate restaurants and two separate sets of staff on opposite ends of the concourse.

Scheduling restaurant staff for shifts and training classes

Exceed cleanliness requirements for the airport health inspections and Fulton County health inspection.

CanDid Events

Event Facilitator and Head Wedding Planner (Remote & In Person), January 2012 – Present

Strong multitasking abilities, excellent communication skills, and a proven track record or delivering exceptional results

Vendor sourcing and negotiation

Attention to detail, organization, and amazing contract management skills

Dedicated and detail-oriented event planner with over 12 years of experience in organizing successful events, also over 4 years’ experience with Cvent

Handled any issues or emergencies that arose during events, implementing quick and effective solutions

Maintained strong relationships with vendors, suppliers, and clients, fostering long-term partnerships.

Managed event logistics, including venue selections, venue coordination, catering, audiovisual setup, and transportation

FISH THYME RESTAURANT & BAR, ACWORTH, GA UNITED STATES

General Manager and Event Coordinator, January 2011 – May 2013

Set goals and deadlines for the restaurant and staff (FOH & BOH)

Led a team of over 120 event staff, providing guidance, delegating task, and ensuring smooth event operations

Collaborated with clients to understand their event objectives, budget, and preferences, ensuring their vision was brought to life.

Prepare and review operational reports and create staff work schedules to ensure accuracy and efficiency.

Plan, administer and control budgets.

Conduct classes to teach new procedures, food menu, bar menu and basic restaurant etiquette.

Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customer concerns are addressed.

Plan, organize, and control the operations of the bar.

Prepare cash receipts after establishments closes & make bank deposits.

Weekly alcohol inventory and ordering for restaurant.

EDUCATION

Chattahoochee Technical College – North Metro Campus

2009, Alumni

Acworth, GA

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