GEORGE AHERNE

San Francisco, CA adkvfu@r.postjobfree.com 415-***-**** https://www.linkedin.com/in/george-aherne-b39290192/

Catering & Kitchen Manager

Building Quality Corporate Food Service Brands, Concepts, and People

Professional Profile

Strategic and high impact catering and kitchen manager passionate in developing teams and building successful operations for several corporate kitchens simultaneously. An accomplished leader through proven team building, fiscal responsibility, profit management, locally-sourced menu planning, and supporting foundational staff skills for a range of catering concepts, brands, and people. Trusted to launch new operations and direct global company catering event.

Leadership & Coaching: Onboard, train and ensure teams are upholding the highest standards and quality training environments. Evaluate training performance against market standards recommending modifications or adjustment in curriculum or training schedules.

Major Accomplishments and Skills

Corporate Catering Operations Vendor & Partner Relations Sales and Revenue Reporting Inventory Management Cost Control Locally Sourced Food Options Team Development Financial Statements & Reconciliation Deescalating Skills Safety and Health Standards Regulatory & Corporate Compliance

Professional Experience

Palantir Technologies Palo Alto, CA 2010 to Present

Events Specialist

Customer Experience Specialist

Catering Manager

Drive kitchen and catering operations for all company meetings and events in a rapid growth environment, including regularly catered weekly leadership meetings. Plan menu offerings based on locally sourced food options that realize significant cost savings.

Create efficient team schedules and direct activities for 37 kitchen staff by leveraging experience in reading sales reports, adjusting to seasonal upticks and monitoring local events.

Manage up to 17 vendors to oversee operations across 50 micro kitchens in Palo Alto to provide catering for almost 600 staff and visitors for breakfast, lunch, and dinner in three company locations.

Utilize financial skills in ensuring a balanced-driven P&L with a catering and kitchen operations budget.

Deliver catering for high profile events with attendees from around the globe, with the largest annual event having 2,000 people attend over a 3-day event.

Successfully grew food process and catering from 200 to 500 people while simultaneously bringing catering operations in-house and saving outsourcing costs.

Report to Director of Operations and meet weekly to discuss current operational status as well as future business goals.

Plan budget for events with 6 to 600 participants and manage logistics on the day of each event to ensure optimal customer care.

Grew catering and event operations from 90 annual events in 2015 to more than 500 annual events in 2019.

ADDITIONAL EXPERIENCE: Shift Manager, Pizza My Heart (2006 to 2010)

Education & Training

Political Science San Jose State University

Director of Business Affairs, Associated Students Union

Secretary, New Member Education & Vice President, Delta Upsilon

Order of Omega (Greek Honors Society)

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