Event Management Executive Chef
Resume:
Cindy A. Warlick
Weaverville, NC 28787
**************@*****.***
** ***** ** ************ ********, managerial, and event planning experience. I am compassionate, patient and kind. I posses meticulous attention to details with strong communication skills both written and oral. Effective and outstanding collaboration skills. I am a critical thinker. My experience has served my community well. I am a team player with a proven track record for delivering seamless multiple concurrent projects. I enjoy creating long lasting professional relationships where ever I go. November 2022 – May 2024 United Way of Asheville and Buncombe County
Community Engagement Events and Experience
Manager
Collaborate with other departments, stakeholders, community partners and donors that support the strategic community vision of UWABC. Responsible for the development, budget, overall production, teams and architecture of internal and external event management and event profiles. Managed multiple events concurrently. Maintained the community calendar. Support internal communication via event management tools for financial reporting and expenditure tracking. Negotiates with outside vendors and in-kind donors. Identify and define problems, data collection, and establish facts. Participate in weekly Marketing and Communication briefings. Works effectively with people from different backgrounds and technical skills. Hybrid work environment a mix of office, remote and community settings. Delivered high volume events with unique requirements.
October 2019 - December 2021 Green Opportunities Asheville, NC
Executive Chef/Catering Manager
Oversee daily operations of the in house community cafe and provided training and support to the “Kitchen Ready Program participates. Menu development, implementation and design. Post weekly staff schedules as needed to support he operation and in accordance with the staffing guidelines. Maintain cafe dining area and other function rooms regarding cleanliness, upkeep and maintenance. Provided supervision and guidance around the development of program participates. Developed inventory controls and cleaning schedules. Prepared program participants for Health Department inspections. Maintained Health Department Grade of 98. Conducted monthly culinary video for website and community network/newsletter. Targeted improvements and identifies strategies for retaining and attracting new catering clients within the Center’s catering budget. Negotiate catering contract for new clients and contractors. Increased catering business by 45% in less than one years. September 2019 – September 2016 Warrior Custom Golf Weaverville and Asheville, NC
Director of Food and Beverage
Oversee the day to day operations of the food and beverages operations for two public golf clubs. Organized new event concepts for each to increase activity. Hired, trained, and developed staff. Maintained Club event calendar to including social events, golf tournaments and private functions eddings. Created service provider/vendor list rentals, props flora design design, decor and entertainment. Conducted 50 sales calls daily. Designed marketing plan and advertising strategies for increasing profitability. FEBRUARY 2002 – August 2012 Seven-Star Asheville, NC Asheville, NC
Senior Account Executive
Responsible for exhibit sales for the nation’s largest touring Green Festival, an event committed to sustainability and social justice.
Conducted daily sales calls, account maintenance and customer support. Managed and recruited exhibitors to participate in “live-stage” demonstrations, organically-grown food preparations and natural fiber products presentations for the event as required by the programming director. Organized and executed the catering requirements for conferences and special events for upwards of 300 - 35,000 people, procuring organic and vegetarian vendors to create event food court. Conduct exhibitor logistics meeting for each hosting city. Contract negotiations with local labor unions teams. Tracked sales, and processed booth payments and tracked expenses though Quickbooks. Onsite floor manager for set up/tear down, main stage audio visuals, food court, exhibitor support and VIP green room. Create volunteer account abilities for each assigned section of the event. Top sales person exceeding sales goals for eight years consecutively. June 1995 – January 2019 Culinary Concepts
Owner
Provided personal chef and catering services to families and social events/groups. Offered a variety of event services from venue location/design, staffing, menu development and entertainment. Research and develop specialized menus based on preferences, dietary requirements and themed events. Provide restaurant consulting services from staff training and development and assist with establishing “standard operating procedures (SOPs). Offered private chef services for local residence.
JULY 1994 - MARCH 1999 Rolling Hills Country Club
Rolling Hills Estates, California
EXECUTIVE SOUS CHEF
FOOD AND BEVERAGE MANAGER
Managed a $2.5 million food and beverage operation for a private country club. Oversee all events hosted at the club including golf tournaments, banquets, holiday galas, member weddings and special themed events for membership to satisfy monthly food and beverage quotas. Implemented sanitation and recycling procedures for kitchen. Conduct weekly F&B meetings. Staff training and development. Introduction and implementation of “point of sales” system (POS). Achieved and exceeded the Club’s short and long term financial objectives. Supervised a staff of more than 34 people.
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