Catering and Event Manager

Experience

Catering Director (Furloughed)

Corporate Chefs

Mar 2020

• Led all catering engagements for Mitre Corporation's McLean,Virginia

location servicing 8,425 employees

• Cultivated client relationships, prepared proposals, and planned new

menus alongside the chef

• Enforced and recorded health and safety regulations (ServSafe and

ServSafe-Covid certified)

• Managed vendor relations and accounts payable, tracked P&L, ordered

supplies and maintained inventory

Supervisor, Staff Contractor(Part-time)

A Thyme & Place Catering

May 2015-present

• Coordinatedeventsfromintimatedinnerstogalasrepresentingtheinterests

of the client while overseeing a range of staff sizes

Catering & Events Manager

Dean & Deluca, Inc

2016-2019

• Built full-scale catering and events program through securing new clients,

diligently developing relationships, and consistently delivering above and

beyond client expectations

• Exceeded all quarterly quotas, grew sales 23% over PY in 2016, 18% in 2017

and 15% in 2018

• Prepared and executed more than 1,000 contracts annually

• Reduced costs and increased profits by utilizing internal resources,

negotiating with vendors, and setting contract and billing standards

• Developed marketing and promotional strategies and managed the creation

and production process of marketing/promotional materials

Staffing Manager

Spilled Milk Catering

2014-2016

• Hired and scheduled a staff of over 100 front-of-the-house and back-of-the house employees while managing multiple events per day; I also acted as the human resources manager and liaison between the staff and upper

management.

• Organized and coordinated hundreds of events with qualified employees

throughout the DC Metropolitan area, including staff scheduling, deliveries,

and event production from load-in to load out

• Managed event lifecycle from client-facing pre-event planning sessions,

creating menus, diligently tracking every event detail, supervising the

culmination of each event, and executing client’s vision under any and all

circumstances

Operations Manager

550 Catering and Events

2012-2014

• Served as the main point of contact for established contracts, developed

logistical plans detailing management of staffing resources, and provided

leadership and training for service staff

• Handled all unexpected circumstances that arose during events for a

seemingly effortless experience for clients all while upholding the integrity

and value of 550Catering

• Managed food and beverage on-site at all events, collaborated on menu and

logistics with chef, organized, lead, and motivated the catering team

throughout all stages of the event lifecycle

• Logistical responsibilities included inventory and equipment management,

payroll, and both internal and customer budgets

Head Server & Trainer

Vermilion Restaurant

2007-2012

• Performed instrumental role in consistently producing fine-dining experiences

intrinsic to this three-star restaurant. Modeled and instilled service-excellence

standards in wait staff and professionally represented the restaurant with a

“customer-first” business and service approach.

• Built and executed fully immersive on-the-job training program for all new

hires and excelled in transforming novice staff into seasoned restaurant industry professionals.

• Developed server-performance objectives and competency check list and

authored “Steps of Service Manual” which established universal performance

standards for wait staff.

Catering Manager

Triangle Associates / Hunter College

2003-2007

• Managed the catering department at Hunter College, a 21,000-student

university located in the heart of Manhattan. Supervised three full-time staff

and worked in close collaboration with college food service department to

fulfill catering needs for various small- and large-scale events including

administrative, faculty, and student organization meetings, VIP events and

graduations.

• Nearly doubled number of weekly events catered and secured new clients by

diligently marketing services,building campus relationships and delivering

above and beyond client expectations.

• Effectively managed department and event budgets, reduced costs, and

increased profits by creatively utilizing internal resources, negotiating with

external vendors for lower costs, and setting billing and collection standards

to ensure timely payment for all staged events.

Education

Temple University, Bachelor of Arts, Theater and

Communications

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