Wedding Planner Event Coordinator
Resume:
Holly Young
Pocono Lake
Pennsylvania
18347
Letstoast.holly
@gmail.com
Objective
Highly organized, dedicated and enthusiastic professional mixologist and culinary chef with a passion for creativity to work in a productive environment where success and growth are clearly defined and needed.
Employment History
Food & Beverage Director, Event coordinator
April 1998- November 2015, Buckalew’s Tavern & Restaurant, Beach Haven, New Jersey
§ Negotiate, budget, schedule & oversee private events, tracking and strategizing sales
§ Design, cost and implement specialized menus for marketing events
§ Create batch recipes for all menu items, training staff for picture perfect quality control, word processing any changes on the menu
§ Schedule staff utilizing closed end social media
§ Provide ongoing classroom training to coach, motivate & refresh staff
§ Supply ordering, inventory control, budgeting and profit analysis for both kitchen
& bar
Event Manager
September 1998- present : What a Dish, Summit, New Jersey
§ Coordinate large scale events (up to 850 guests) in a corporate setting for companies such as Tiffany Jewelers, Aston Martin, Jimmy Choo, Luckybrand Jeans, SpaceNK as well as private hosts both well known and unknown.
§ Background clearance to work with specific government groups
§ Vendor negotiation and networking, rental agreements. venue relations.
§ Trade shows, marketing.
§ Client retention
Private Chef, Wedding planner
1990 – present: The Halo Club, Manahawkin, New Jersey I have owned and operated my own private llc business throughout working in the corporate environment, we specialize in weddings from 50 to 250 Education, Skills & Certifications
1991 Peter Kump, Hoboken, New Jersey
§ Studied Hotel, restaurant and institutional management
§ Tips Certified
§ Servsafe certified ( to 2019)
§ Sommelier training
§ POS Aloha, Word
§ Party Perfect (Guest seating charts & Budgeting program)
§ Open table
§ Mixologist with extensive craft beer knowledge
.
Was responsible for profit and loss as the food and beverage director for a 450 seat restaurant with a twelve year streak of declining loss, as well as maintaining a minimal liquor cost. Created events like murder mystery dinners and soliciting fundraising dinners within company guidelines that drew in new business.
My company privately raised over 12,000 for three children with cancer (nicknamed "stay strong foundation" ) at Beachwood Jr. High school in 2008. Handing three sets of parents enough to pay their mortgage or more for a month each in order to give them more priceless time with their child.
Won second place for helping create white chowder (450 gallons!) In Chowderfest 2013 For Buckalew's
Worked with staff to create lasting relationships between them and the guests, bringing a 9 percent increase in volume, as well as raising sales in general. Maintained a staff of 65 seasonal and yearly employees with 88 % retention yearly. References:
Cheryl Rajewski. 908-***-**** Owner, What A Dish
Kerry Muldoon 908-***-**** Recruiter, Sage/Divine
Jamie Sorrentino 732-***-**** General Manager, Hooks Bar
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