Valerie Kennedy **** Hollins Road Richmond, VA ***29 adpdv3@r.postjobfree.com Ph. 804-***-****

Customer service professional, looking for a company to utilize strengths in problem solving, organizing, and compassion. Ready for new challenges and the opportunity to expand my knowledge and skill set.

Education & Licenses

Health, Life & Annuity Licensed Insurance Agent 2021

Studied liberal arts at both University of Richmond and Virginia Commonwealth University 2001-2005.

Experience

SelectQuote September 2021

Sales agent with a focus on Medicare Supplement and Advantage Plans

Freelance Wedding Planner Richmond, VA September 2012 – Present

Coordinate all aspects of planning weddings for up to 150 guests

Assist in developing a wedding aesthetic and vision for their special day

Keep on a timeline, work with all vendors involved to ensure the wedding runs smoothly

Publix Richmond, VA September 2017 – August 2021

Event Planner (Since 2017)

Highly organized, coordinate daily between multiple events, keep detailed notes and customer information

Assist customers with selecting optimal choices for their special occasion from intimate weddings to corporate luncheons for up to 100 people

Ability to coordinate with different departments to facilitate successful events

Westhampton Pastry Shop Richmond, VA July 2016 – March 2017

General Manager (Since 2016)

Control the day to day running of all facets of the bakery

Reconcile all monies associated with the business, daily bookkeeping, and payroll

Guide couples in wedding cake tastings, placing orderings and assisting with execution and delivery

Rancho T Richmond, VA March 2015 – July 2016

General Manager (Since 2015)

Responsible for training up to 20 staff

Prepare payroll for FOH and BOH weekly

Manage events and day to day reservations, plan, assist and execute restaurant events

Control the day to day running of all facets of the restaurant

The Jefferson Hotel Richmond, VA September 2003 – February 2006, November 2007 – March 2015

Purchasing Agent (since 2012)

Handle purchasing of food, beverage and operational needs for a five-star, five-diamond hotel with a monthly sales volume of $2,000,000

Daily communication with vendors to ensure best products at best pricing; negotiate contracts when needed

Work with chefs and department managers to keep down costs and operate within budget

Meticulously record all purchase orders, requisitions, invoices and transfers to each department for proper billing

Conduct monthly inventories to track and control product movement and determine each department’s performance

Restaurant Server/Trainer/Expeditor (2003-2006, 2007-2012)

Executed service in a high-energy, farm-to-table restaurant featuring the culinary vision of Chef Walter Bundy

Act as kitchen expeditor, working closely with the chef on ticket timing and quality control

Train new restaurant staff on standards of service, menu knowledge and the point of sale system

Act as a bartender, host and closing shift supervisor as needed

Part of the hotel’s famous Sunday Brunch, named best brunch in Richmond by Style Weekly

The Sanctuary at Kiawah Island Golf Resort, SC March 2006 – November 2007

Server (2006-2007)

Worked to ensure 5-star service standards at the lobby bar in the hotel

Gained extensive knowledge of cocktails, wine and craft beers

Honed ability to up-sell food and beverage to guests while also enhancing their experience

Skills & Abilities

Personal: highly organized, self starter, independent, work well alone or in conjunction with others, analyzer, problem solver, detail oriented, dependable

Technical: computer skills include Word, Excel, Powerpoint, Foodtrak, Datapro, Micros

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