Manager Food Service

MARIANNA KUNZMANN

*** ****** ****** *******, ** *3666 ● 678-***-**** ● adkj0i@r.postjobfree.com

Objective: Obtain a Full-Time Position in a company with a strong company culture.

Character Traits:

● Efficient

●Organized

●Timely

●Leader

●Self-Motivated

Problem Solver

Education:

Johnson & Wales University, Charlotte, NC

Bachelor of Science: Baking & Pastry Arts and Food Service Management, May of 2015

GPA 3.9/4.0; Dean’s List

Experience:

Accounts Receivable Specialist: 08/2020-Present

High Road Craft Ice Cream, Marietta, GA

●Answer Phone calls/Email all invoices daily to customers.

●Deposit all checks from Lockbox, Physical Checks, ACH Payments and Process Credit Cards

●Request Remittance Advice Statement when deductions occur, investigate and dispute.

Novelty Production Scheduling Manager: 10/2019-Present

High Road Craft Ice Cream, Marietta, GA

●Organize all ingredients for a production run including packaging, labor, and raw materials.

●Analyze production waste and efficiency with the assistance of Fishbowl (ERP system).

●Forecast sales to produce items with a lower carrying cost.

●Create cost models based on operational efficiencies.

Kitchen Lead: 06/2019-10/2019

High Road Craft Ice Cream, Marietta,GA

●Integrate all recipes into Fishbowl (ERP System).

●Oversee consistency of all inclusions/variegates

●Standardize employee training for safety and orientation.

Pastry Supervisor: 10/2018 – 06/2019

St. Regis, Atlanta, GA

●Organize 4 team members with daily production

●Perform tastings for weddings and banquet events

●Train culinary team members on new protocols and allergens

Pastry Cook I: 4/2018- Present

St.Regis Atlanta, GA

●Order food and operational items daily for the pastry shop

●Build cakes for weddings and employee celebrations

●Conduct tastings for the hotel’s restaurant cooks

Pastry Cook II: 12/2016 –4/2018

Ritz-Carlton Lake Oconee, Greensboro, GA

●Temper all chocolate décor for the shop.

●Attend Banquet Event Order Meetings to ensure all information and details are correct

●Oversee the AM shift consisting of two pastry cooks.

Pastry Cook III: 5/ 2016–12/2016

Ritz-Carlton Lake Oconee, Greensboro, GA

●Decorate all banquet desserts

●Plate salads/desserts at the Linger Longer Steakhouse

●Production of all overnight muffins/ treats in Coffee Shop

Pastry Cook Extern for the Founder’s Kitchen: 10/2015-05/2016

Augusta National Golf Club, Augusta, GA

●Run the pastry line for nightly service

●Produces all pastry items for nightly service

●Checks inventory of all shipped products as well as bakery production

Kitchen Manager: 06/2015 – 08/2015

Catholic Heart Work Camp, Orlando, FL

• Placed all orders for Sysco shipments for Camps averaging 350 people

●Outlined Daily Schedules for the 4 staff and 10 assistants daily

Peer Tutor for Hospitality Accounting III: 03/2015 – 05/2015

Johnson & Wales University, Charlotte, NC

• Implement formulas for cash flow statements and forecasting

• Positively encourage students for success in the industry

Baker/Decorator: 08/2010-12/2014

Gabriel’s Desserts, Marietta, GA

• Prepared over 6 different icings, batters, and dough

• Cleaned the display case daily and maintained proper sanitation

Decorator / Receptionist: 03/2012-12/2013

Sugar Plum Visions, Marietta, GA

• Standardized recipes for consistency

• Organized all merchandise and marketed baked goods every Saturday

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