Social Media Food Safety

MAYA R. BROWN

Washington, DC ·202-***-****

**********@*****.***

Event Planner – Hospitality Professional

Results-driven events strategist and hospitality professional whose accomplishments reflect superior event planning insight, restaurant and catering experience in both front and back of the house positions. Demonstrated commitment to planning and managing events focused on the client’s goals and objectives.

AREAS OF EXPERTISE

Team Management

Budget Management

Event Planning Technology

Sales and Contract Negotiation

Oral and Written Communication

Project Management

Marketing and Public Relations

Scheduling and Time Management

Risk Management and Insurance

Vendor Collaboration and Networking

EXPERIENCE

AUGUST 2019 – PRESENT

BARTENDER, B&S at THE line hotel Washington D.c.

JULY 2018 – JULY 2019

BARTENDER, district winery

Mixologist creating extraordinary, unique and profitable new cocktails seasonally for the beverage menu.

Adheres to all food safety and quality regulations.

Handles cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register.

JULY 2018 – MARCH 2019

EVENTS AND MARKETING INTERN, THINK FOOD GROUP/ ZAYTINYA & OYAMEL BY JOSE ANDRES

Client liaison working with customers to plan, organize and execute large and small-scale events (averaged between 10 and 350 attendees with budgets between 1k and 50k).

File and managed contracts and other sensitive information with discretion to ensure event details are input accurately into event management software for restaurant execution.

Maintained social media to help generate leads.

Assist in management of event details to ensure client and guest satisfaction.

Participated in the community outreach, marketed material and developed new strategies to promote client relationship building.

Managed corporate events calendar ensuring its accuracy.

Created weekly status and after-action reports.

OCTOBER 2017 – JULY 2018

BARTENDER, AMBAR CAPITOL HILL

●Preparing alcoholic or non-alcoholic beverages for bar and patrons.

●Welcoming customers, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders.

●Taking inventory and ordering supplies to ensure bar and tables are well-stocked.

OCTOBER 2012 - AUGUST 2014

CATERING CHEF, EAT AND SMILE CATERING

●Hosted private events such as weddings, cocktail, and farm-to-table parties

●Ensured food was properly prepared and transported safely to events

●Choreographed food line set up at locations providing the most effective flow

●Promptly cleared and cleaned food set up areas upon completion of meal service

APRIL 2014 - NOVEMBER 2016

FINE DINING SERVER, JALEO BY JOSE ANDRES

●Paying attention to detail, such as placing orders exactly to customer specifications

●Maintaining politeness and positivity, especially when dealing with rude or disgruntled patrons

●Multitasking in order to serve the needs of various diners at the same time

Interacting sufficiently with customers to build goodwill and attend to their needs, but also being sensitive about giving people their space

EDUCATION

BACHELOR OF APPLIED SCIENCES IN INTERNATIONAL BUSINESS MANAGEMENT (EXPECTED GRADUATION: 2023)

SOPHMORE, JOHNSON AND WALES UNIVERSITY

ASSOCIATES DEGREE OF APPLIED SCIENCES IN CULINARY ARTS AND HOSPITALITY MANAGEMENT

JULY 2011, CULINARY Institute of Virginia

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