Catering Manager Front Desk
Resume:
Decorah, IA *****
Phone:
E-mail: ***.*******@*****.***
Edith (Ede) Rollins
Summary:
Achievements:
Outgoing, dynamic special event professional with extensive experience in social, higher-education, and corporate markets. Notable success in large scale special event planning, preparation, logistics, and production, Specializes in client-centric approach. Exceptionally well organized and practiced at conducting business at the highest level of professionalism. Strong interpersonal skills enable effective communication in diversified settings.
Responsible for booking an all-time record for weddings resulting in the first ever profit for a quarter at the Hotel Winneshiek.
Implemented new event management software to increase efficiency and organization at two previous employers.
Worked closely and partnered with Non-Profits to give back to the community on a regular basis: Vesterheim Museum, Northeast Iowa Montessori (NEIM), DHS Madrigal & Harvest Moon Dinners, Decorah Chamber of Commerce, Humane Society of Northeast Iowa, Casting for Recovery.
Work Experience:
September 2016-Present: Owner Ede’s Angry Pickle Restaurant, Decorah, IA
Responsibilities include all production forecasting, working closely with production team to coordinate assignments and ensure quality of product, as well as monitoring and updating sanitation practices. Food, Chemical, and beverage purchasing as well as hiring of employees. Involved in menu development for use in both restaurant and catering functions. Prepare reports including monthly reports to be turned in to accounting firm for payment of all State and Federal taxes. Responsible for interviewing and hiring all full and/or part-time employees.
March, 2015 – September 2016 : Viterbo University, La Crosse, WI
Director of Catering
Booking, planning, promoting, directing, coordinating, and billing all catered events. Develop new business opportunities and facilitate return business to achieve revenue goals.
Forecast business volume to determine resource needs, expenses and productivity. Control labor cost, food cost and other expenses based on the overall budget.
Supervise food arrangement, transportation, setup and cleanup activities to ensure successful and profitable catering events.
Prepare reports on forecasts and sales for management.
Prepare budget and financial plans for catering department.
Help customers in finalizing the menu, arranging tables and decoration work. Adhere to established safety and sanitation standards. Write & develop menus and proposals for catered events to meet or exceed current market trends and customer demands. Assist in other areas as needed.
May 2011-November 2014
Hotel Winneshiek, Decorah, IA
Director of Sales & Catering
Staff Development/Training, Recruiting/Hiring
Booking, planning, promoting, directing, coordinating, and billing all catered events. Develop new business opportunities and facilitate return business to achieve revenue goals.
Forecast business volume to determine resource needs, expenses and productivity. Control labor cost, food cost and other expenses based on the overall budget.
Supervise food arrangement, transportation, setup and cleanup activities to ensure successful and profitable catering events.
Prepare reports on forecasts and sales for management.
Prepare budget and financial plans for catering department.
Help customers in finalizing the menu, arranging tables and decoration work. Adhere to established safety and sanitation standards. Write & develop menus and proposals for catered events to meet or exceed current market trends and customer demands. Assist in other areas including Front Desk, Restaurant/Tap Room, & Housekeeping. Fill in for General Manager as needed.
January, 1999 – February 2011: Luther College, Decorah, IA
Director of Catering
Responsible for every aspect of catering at Luther College- including but not limited to: coordinating the operation of Peace Dining Room, Peace Sunday Brunch, Center Stage Dinner Series, Presidential Residence special events, and all catering service at the college. Essential duties and responsibilities: Booking, planning, promoting, directing, coordinating, and billing all catered events, Sunday Brunch, Campus Buffet, Center Stage Dinner Series, and special themed meals including events at the President’s home (and other off-campus locations). Writing and testing new recipes for catered meals. Scheduling and supervising five full-time catering staff, two subs, and 50 student employees based on the special event calendar. Determine support-service needs for all special events. Establish and enforce catering department standards and complete necessary training. Management of the Special Dining Budget. Inventory and ordering of special event supplies. Write and develop menus, proposals, and recipes for catered events to meet or exceed current market trends and customer demands with an emphasis on creativity and nutrition. Responsible for all catering sales material including annual revision of catering menu’s and pricing. Created Center Stage Dinner Series. Assist during special events and fill in for catering chef as needed.
1995 – December, 1998: Haverford College, Haverford, PA
Catering Manager/Assistant to Director of Dining Services
Responsible for every aspect of catering at Haverford College including but not limited to: booking, planning, coordinating, and billing all events above and beyond the traditional “Board Plan” operation. Formulation of the special-events calendar for the academic school year and Summer Operations. Determine staffing and support-service needs for all events. Establish, enforce, and train staff in catering department standards. Support budget accounting and production department procedures. Create all catering sales material including annual revision of catering menu’s and prices. Supervise the Faculty Dining Room. Participate in Bi-College special events. Establish and enforce Dining Service sanitation standards. Track meal counts, and coordinates with general accounting. Recommend recipe improvements and ensure food quality, Active involvement in general-staff training program.
1993 – 1995 Haverford College, Haverford, PA
Food Service Manager
Responsibilities included all evening production forecasting, working closely with production team to coordinate assignments and ensure quality of product, as well as monitoring and updating sanitation practices. Chemical, ice cream, and beverage purchasing. Involved in menu development for use in both board plan and catering functions. Researching, planning, and menu development of monotony breakers/incentive events for both students and employees. Scheduling assignments of hourly employees. Involved in Bi-College menu management meetings. Received training to use COMPUTRITION” menu management system.
June 1993 – August 1993
National Association of College and University Food Services (NACUFS) Internship
Actively involved in quantity food management at the University of Tennessee, Knoxville. Created a promotional and marketing monthly calendar for the 1993/1994 school year for cash operations; coordinated a take-out delivery service to be implemented in the Arena Dining Operation, and organized and managed a cash kiosk.
Education
Delaware Valley College, Doylestown, Pennsylvania
Bachelor of Science, Food Industry/Restaurant Service Systems Management Specialization
Received degree on May 22, 1993
References
Available at interview
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