Manager Executive Assistant
Resume:
Antoinette Seawright
**** ***** ******* ** ******** HEIGHTS, MI 48127
313-***-**** **********.*********@*****.***
August 13, 2020
Dear Hiring Manager:
I am pursing an opportunity for professional development and growth that allows me to utilize my knowledge, skills, and creative abilities that I have acquired within Business Management Administration, Development and Leadership training, Culinary and Hospitality. Bring extensive, creative, and detailed oriented abilities to any organization while maintaining high customer service standards. Have a proven history of success in leadership, team building and professionalism. Will bring an inventive mind for detail to every project. Very well respected for delivering results while exceeding expectations. Have excellent work ethics and I am a loyal employee who always reports early for work to thrive on opportunities that allow me to go beyond what is required of me. Excited to bring the following qualifications and experiences such as opening Casinos, Hotels and Restaurants. Confident that my background will prove to be an asset to your team. Would really like to meet you so we can discuss the position and my qualifications in detail. Look forward to hearing from you soon.
Sincerely
Antoinette Seawright
Antoinette Seawright
5700 North Inkster Rd
Dearborn Heights, MI 48127
**********.*********@*****.***
Career Objective:
Experienced Manager seeking a position within an energetic organization where I can utilize my skills, knowledge and education for professional growth and advancement. Education:
Siena Heights University – Dearborn, MI 08/2016
Bachelor of Applied Science
Henry Ford Community College - Dearborn, MI 05/2013 Culinary Arts, Restaurant & Hotel Management
Associate Degree/General Studies
Employment History:
Food Nutrition Director 06/2019 – March 2020
Beaumont Hospital
Taylor, Michigan
• Interview, hire, train, oversee, and sometimes fire employees.
• Manage the inventory and order food and beverages, equipment, and supplies.
• Oversee food preparation, portion sizes, and the overall presentation of food.
• Inspect supplies, equipment, and work areas.
• Ensure employees comply with health and food safety standards and regulations.
• Investigate and resolve complaints regarding food quality or service.
• Schedule staff hours and assign duties.
• Maintain budgets and payroll records and review financial transactions.
• Establish standards for personnel performance and customer service.
• Working in a Union environment.
• Payroll, schedule.
Executive Assistant Steward 04/2016 – 06/2019
MGM Grand Detroit Casino
Detroit, MI
• Relieve the Executive Manager of administrative type functions to increase the time that the Executive has available for executive level responsibilities.
• Responsible for confidential and time sensitive material.
• Prepare routine and advanced correspondence including letters, memoranda, and reports. I am very familiar with a variety of the field's concepts, practices, and procedures.
• Direct and lead the work of others which involves 7 supervisors and 140 employees.
• Managing 6 high volume restaurants and Banquets receptions, concerts, etc.
• Responsible to assist the stewarding manager to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment’s. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
• Assist Chefs and kitchen staff with various tasks as needed.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance and with food handling sanitation standards.
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviors. Chef Manager 07/2015 – 04/2016
Arbor Lakes – AVI Foodservices
Ann Arbor, MI
• Responsible for all menu planning, design and costing for full culinary operations.
• Responsible for purchasing, receiving, stocking, rotating and managing inventory of all food, produce and beverages for café and catering.
• Hands on training and mentoring of all cooks.
• Lead by firm, but fair leadership of co-workers and staff.
• Direct stewarding to keep all areas clean and organized.
• Manage and controlling industry standards for ‘Cost of Sales’ for all menus and events.
• Create and execute inventory control system for all receiving, storing and issuing of Food & Beverage supplies.
• Authority to hire or makes suggestions and recommendations as to the hiring, firing.
• Extremely well organized and excel at multi-tasking.
• Plan and control budget.
• Create new dishes and practice safe and sanitary food preparation at all times.
• Set up stations and collect all necessary supplies to prepare menu for service
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items+ Pantry Chef/Saucier/Line Cook/Prep
Henry Ford West Bloomfield 12/2012 – 07/2015
W. Bloomfield, MI
• Wash, chop, dice and carving both fruits and vegetables.
• Ensure the preparation area is clean and equipment is sterilized as per health code standards.
• Responsible for ordering and stocking the food for the cold station.
• Prepare salads, hors d’oeuvres and other cold appetizers and garnishes on the dishes, along with ensuring that the right cold sides such as butters, sauces and spreads are sent with orders.
• Keep up with current culinary trends and the latest techniques.
• Close the kitchen correctly and follow the closing checklist for kitchen station
• Create stocks, sauces, gravies and soups.
• Work as part of a team to create the dishes for the day.
• Create new dishes and practice safe and sanitary food preparation at all times. Set up stations and collect all necessary supplies to prepare menu for service
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date and correctly store all bits and pieces and food prep items
• Notify Chef in advance of likely shortages
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with manufactures instructions
• Maintain a prepared and sanitary work area at all times while using safe and hygienic food handling practices
• Keep the work area fresh all through the shift
• Make sure all storage areas are tidy and all products are stored appropriately
• Returns dirty food preparation utensils to the appropriate areas
• Assist with all duties as assigned by Kitchen Manager Certifications and Degrees:
Serve Safe Certification Management Learn
LSS Scheduling Management Hospitality
LSS Managing Labor Food Management
Management Coaching
Computer Skills:
Microsoft Office 365 (Word, Excel, PowerPoint, Outlook) Kronos, Peoplesoft. Leadership and Honors:
Dean’s List- GPA 3.44
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