Manager Food Safety

Andrea Renne

** ******* *****, *******, ******* T4A 1T4

Residence : 587-***-**** Cellular: 403-***-**** Email: ***********-*****@****.**

SUMMARY OF QUALIFICATIONS

An experienced professional dedicated to customer satisfaction and committed to on-going self improvement.

PROFESSIONAL EXPERIENCE - CANADA:

2017-2019 Il Forno Airdrie AIRDRIE,AB

Server, Supervisor, Manager

2014-2017 Boston Pizza Airdrie AIRDRIE,AB

Server

2014 WestJet

Offer of Employment by WestJet / Flightattendant, successful completion

of Training. CALGARY, AB

2012-2014 Boston Pizza Airdrie AIRDRIE, AB

Server

2012-2009 RICKY’S ALL DAY GRILL AIRDRIE, AB

Restaurant Manager

Responsibilities include:

oRecruiting, training & motivating a 35 person kitchen & service staff,

oWeekly employee scheduling (both kitchen & service),

oMaintaining food, beverage & liquor inventories,

oDaily cash reconciliations & cash transfers to bank,

oConfirming employee payroll & liaison with third party accounting,

oEnsuring customer satisfaction & attending to relative concerns,

oMaintaining quality standards per Ricky's guidelines.

oEfforts contributed to recognition of the Airdrie Ricky's in 2011 as the top franchise in Western Canada.

2008 REAL ESTATE AGENT AIRDRIE, AB

Realtor with Century 21 Brokerage

oEnrolled in the realtor training program in January 2008 obtaining my license July 2008 from the Calgary Real Estate Board.

oEfforts resulted in the sale of properties, however, due to the state of the Alberta economy at this time business was slow. An offer to return to Ricky's All Day Grill, at their new Airdrie location was presented and subsequently accepted in November 2008.

2007-2005 RICKY’S ALL DAY GRILL CALGARY, AB

Restaurant Manager

Responsibilities were as documented above.

Left the Ricky's Sunridge franchise in Calgary to pursue my realtor's license.

2003-2005

Relocated from Munich, Germany for personal reasons. Unable to re-establish my career while awaiting permanent residence status from Immigration Canada.

INTERNATIONAL EXPERIENCE - GERMANY:

1997-2003HOFBRAUKELLER RESTAURANT & EVENTS CENTER/ Manager

2000-2003 …Responsible for staffing and all contracts relative to the 10,000 seat Hofbrau Festivity Tent beer gardens at the Oktoberfest event in Munich Germany. Duties included:

oLiaisons with municipal authorities,

oArranging for musical entertainment and audio/video technical support,

oContracting of third party vendors, including disposal & cleaning services,

oOnsite security and beer gardens staffing, quality control of all food & beverages.

oReservations and ticket sales, accounts payable & receivable,

1997-2000…Managed the 400 seat Hofbraukeller Restaurant during winter months and the 2,000 seat Hofbraukeller Beer Gardens from April to October. Duties included:

oFood & beverage inventories, deliveries, quality control of food services,

oRecruiting and motivating a 20 person staff, beer gardens setup and daily cash accounts,

oOrganizing special summer events.

Efforts resulted in selection of the Hofbraukeller Beer Gardens as one of the finest in Munich. Results were tabulated in an independent poll conducted by TZ Munich News.

1994-1996HABERL GASTRONOMIE RESTAURANTS / Manager

1995-1996 …Restaurant Palenque

oManaging the day to day affairs of a gourmet Mexican restaurant.

oPreparing food & drink menus.

oMaintaining food and beverage inventories.

oStaff recruiting and organizing special events.

1994…Restaurant Michaeligarten

oFunctioned as Chef de rang fostering an atmosphere of hospitality.

oPlanning special events in this Bavarian style establishment

oEfforts resulted in promotion to manager of Restaurant Palenque.

1992-1993HOLIDAY INN CROWNE PLAZA

Served as staff supervisor in the 180 seat Wintergarten Restaurant and the associated specialty restaurant Oma’s Kitchen. Responsible for:

oReservations, greeting and placing guests, coordination of tableside services,

oPreparing employee work schedules, providing instruction and encouragement to trainees.

1991-1992MARRIOTT HOTEL

Hired initially as Comis de rang. Promoted to Demichef de rang caring for the breakfast buffet. Responsible for:

oPreparing mise en place,

oSeating guests and performing a la carte service,

oEnsuring accurate accounting of the restaurant’s daily receipts.

EDUCATION:

1988-1991 HOTEL AND RESTAURANT MANAGEMENT

Graduated in August of 1991 from the Hotel Fachschule in Bad Wörishofen, Germany.

3 Year Apprenticeship served consecutively at the Spa Hotel Residenz & the Hotel Fachschule.

This program is recognized as one of Europe’s finest providing all the skills required to become a competent supervisor or manager. Training covered all theoretical concepts & relative business aspects of the hospitality industry.

ADDITIONAL TRAINING:

“Food Safety Training” and "Pro Serve Certification", Calgary Alberta, Canada.

“Specialty Gourmet Catering” and “Gourmet Food Preparation”, Munich, Germany.

“Managerial Observer” at both Hotel Zur Tenne in Austria & Hotel Alter Wirt in Germany.

The Microsoft Office Suite - computer training in Excel, Word, Access & Powerpoint.

Telephone-sales seminars.

ADDITIONAL SKILLS:

Fluent in both, German and the English language.

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