Restaurant General Manager/Catering Director

Erin J. Joseph

*** ************ ***. ******, ** 630-***-**** *************@*****.***

OBJECTIVE

With over 20 years of experience working in the hospitality and event planning industry, looking for a position that will enable me to use my strong communication and organizational skills to lead a team to exceed client expectations.

EDUCATION

Indiana Wesleyan University, Marion, IN Associate in Business May 2001 – December 2003

Waubonsee Community College, Sugar Grove, IL Areas of study: Art and Criminal Science Years attended: 1996-1997, 1998-2000

PROFESSIONAL CERTIFICATION

Certified Professional Food Manager, Illinois

November 2023

WORK EXPERIENCE

KJC Catering, Libertyville, IL Catering Supervisor June 2014 – Present

Michael’s on Main Café, Bolingbrook, IL General Manager April 2017-March 2020

Carousel Linens, Highland Park, IL Customer Service Representative June 2015-December 2017

Tu Chez Events dba Heller Catering, Lake Bluff, IL General Manager/Event Coordinator May 2002-April 2017

Bon Appetit, Wheaton College, Wheaton, IL & American Funds, Indianapolis, IN Catering Supervisor May 1998-July 2003

HIGHLIGHTS OF QUALIFICATIONS

• Well organized, with excellent customer service and interpersonal communication skills necessary to effectively interact with clients, team members, and outside vendors.

• With attention to detail, successfully executed the planning, set-up, and breakdown of catering operations with 100% customer satisfaction.

• An experienced manager and team leader, involved with the acquisition and retention of staff fostering a positive work environment.

• Provided leadership, guidance, and supervision of 25 staff members, on and off site, for wedding and corporate party events with up to 1200 attendees.

• Concisely managed multiple budgets of up to $200,000 for single events, with precise financial records and inventory management. Successfully facilitating profit, balancing expenses while simultaneously promoting superior guest satisfaction.

• Proven ability to expertly allocate resources of staff, supplies, and food related products.

• In accordance with Federal and State legislation, and in alignment with FDA and CDC guidance, ensured a safe and healthy work environment; promoting food safety and employee/clientele health through personalized training, supervision, and meticulous preparation.

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