Food Beverage Alcohol Service
Resume:
Professional Summary
Skills
Work History
GџђєќџѦ Nќѡќ
*** ****** ******,*** *********,CA 94110 • 415-***-**** • adi5ds@r.postjobfree.com Owner and operator of successful catering business start up in San Francisco. Dynamic and accomplished catering and event-planning professional bringing over 20 years of ownership experience and involved in all aspects of the business from management to operations. Excellent management and marketing skills. Strong leadership, employee hiring and training. Excelling in customer relations and fast-paced, high-volume environments. Accomplishments include hundreds of catering jobs, ranging from small events and parties to large weddings. Specialties included craft food services for the film industry, including movie and commercial shoots. Catered the opening of SFMOMA's new building on Third Street to the public, the sixtieth anniversary of the museum in January 1995. Ready for new professional challenges.
Certified Professional in Catering and
Events
Catering supervision
Catering operations
Catering management
Staffing oversight
Employee hiring and training
Venue accommodations
Customer relations
Business Ownership
Business Operations
Business Management
Business revenue budget development
Inventory, ordering and invoicing
Menu planning
Safe food handling
Owner, 04/1991 to Current
Abbondanza Catering Company – San Francisco, CA
Supervised the catering staff at all functions, instructing employees to restock items quickly and to promote exemplary service to guests. Negotiated contracts with clients, venues and vendors to ensure maximum profit. Communicated with venue personnel to coordinate event logistics. Hired, trained and supervised employees, in accordance with company policies and procedures.
Handled the day-to-day processes of catering including scheduling, ordering food and planning events.
Handled employee payroll, payments and bank account Education
Owner, 08/2008 to 07/2011
Medici Lounge – San Francisco, CA
Raised $150,000 in capital to launch restaurant, bar and nightclub business seating up to 80 guests.
Maintained full liquor license and entertainment permit in my name. Managed financial and business operations, including payroll, daily deposits and cost controls.
Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
Created restaurant and bar menus. Skillfully promoted items including specialty cocktails and daily food specials.
Kept facility compliant with health codes, sanitation requirements and license regulations.
Managed bar inventory, restocked supplies and placed orders. Developed unique entertainment events, such as live music, DJ's, performance and special promotions.
Owner, 04/1995 to 05/2011
Place Pigalle – San Francisco, CA
Managed a staff of up to 16 employees, supervising their professional skills for a Beer & Wine Bar.
Managed bar inventory, restocked supplies and placed orders. Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies.
Created effective employee staffing and scheduling Followed all safety requirements for alcohol service and kept a list of available ride services for inebriated customers.
Kept facility compliant with ABC codes, health codes, sanitation requirements and license regulations.
Bachelor of Arts: Philosophy, Psychology, 1987
Boston College - Chestnut Hill, MA
Bachelor of Arts: French, 1987
Universite Paris - Sorbonne - Paris, France
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