Executive Chef Manager

AMANDA EVANS

***********@*****.*** C: 832-***-**** Houston, TX 77095

Summary

I am an educated, well-travelled, proactive, hospitality operations manager with work history overseeing accurate and efficient performance of daily tasks. I am focused with attention to detail, exemplary communication and exceptional customer service.

Skills

• Tri-Lingual in English, Spanish and Portuguese

• Issue and conflict resolution

• Diverse in Cultures

• Brand Management

Experience

Floyds Cajun Seafood House Cypress, TX

Manager

09/2017 - Current

• Assessed operational performance to measure compliance with regulatory, industry and brand standards. In turn, created staff menu/POS system practice packets for all new employees.

• Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards. Boosted sales over 5% daily on our menu specials by creating incentive programs for the staff.

• Developed and maintained exceptional customer service standards.

• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for. In charge of calculating overall daily sales versus the date the year prior with consistent improvements. Averaging an increase of at least 3% each day. Customer comps decreased by 50% when implementing staff accountability for personal mistakes that would cost the company money.

• Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience. Onboarding over 50 employees and managing their schedules. Sterling Country Club at Houston National

Cypress, TX

Events Director

01/2016 - 09/2017

• Planned menus to align with event theme or budget, coordinated catering services and selected appropriate entertainment. Created new packets for all newcomers with details and pricing which helped improve organization and brought in more customers.

• Hired and trained staff for cross-functional assignments and verified employee knowledge of specific procedures related to each event type.

• Prepared, monitored, and maintained event budgets. Creating pricing packages for each room with a standard room cost, and additional cost for any staff, food, beverage service, etc. I increased our standard room price from $300.00 room fee to $500.00 room fee, which boosted revenue.

• Administered contracts to deliver outstanding vendor coordination, timeline development, budgeting and day of coordination services.

• Designed contracts, collected fees and booked venues for events. La Valencia Hotel San Diego, CA

Assistant Restaurant Manager

01/2016 - 06/2016

• 5-star Hotel in La Jolla, San Diego, with a rating 5 star restaurant cuisine, called THE MED Restaurant.

• Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.

• Updated wine lists with all new pricing, descriptions of the wine bottles, and assisted with the General Restaurant Manager in teaching the staff how to not only sell the product, but to be properly educated in wine seminars.

• Calculated inventory and ordered appropriate supplies to meet expected demands.

• Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.

• Created a checklist for all Front of House staff members of all opening and closing duties that they would have to keep up to par daily.

• Took immediate responsibility for issues and found effective solutions for swift resolution.

• Interacted with customers to gauge responsiveness to hospitality and menus.

Safari Texas Ranch Richmond, TX

Sr. Catering Manager

01/2012 - 01/2016

• Grew business through outside catering sales, executed food deliveries to perfection and devised and implemented marketing and promotional campaigns.

• Proposed and sold customized, innovative set-ups, menus and functions for diverse groups in coordination with head of catering and chef on pricing specialty menus.

• Worked on all outside catering events at different venues and created all pricing packages. I increased sales for outside catering over 30% in revenue.

• Maximized profit through contract negotiation with vendors and venues.

• Established details of sold catering events with clients, including price, party size, setup, menu and schedule by following up closely and personally, resulting in satisfied clients.

Education and Training

San Diego State University San Diego, CA

Bachelor of Arts in Spanish Language and Literature 05/2011

• Minor in History

Additional Information

• Food Handlers and TABC license

References

• General Manager for Floyd’s Cajun Seafood House- Justin Trump 832-***-****

• Food and Beverage Manager at Sterling Country Club – Patrick Jackson 832-***-****

• Facility Manager of Safari Texas Ranch – Wendy Brackman 832-***-****

• Executive Chef of La Valencia Hotel (currently Executive Chef of RMD Group)-James Montejano 760-***-****

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