Manager Sales
Resume:
Janice E. Peoples
Rockville, Maryland 20853
E-mail: *********@*******.***
EMPLOYMENT OBJECTIVE
To utilize catering, organizational and communication skills in the capacity of account management, event planning and/or catering general manager.
PROFESSIONAL SKILLS
• Organizational Performance: Provide menu planning and development for catering clients; collaborate with clients to adapt budgets to meet their catering needs; determine staffing needs if internal staffing is unavailable; ensure efficient and accurate catering delivery; provide supervision for event setup if staffing is required; determine adequate space allowance for the event; maintain safe food handling throughout the catering process; and monitor adherence to food sanitation licensure guidelines.
• Communication Effectiveness: Conduct prospective client meetings with Office Managers and/or Catering Directors to generate new catering business; maintain ongoing contact with in-house clients; communicate effectively with chef(s) at catering level to ensure that vision of clients and event purposes; collaborate with on-site Office Manager and/or Catering Director to fulfill provisions of catering contract; and provide instructions to staff to ensure that duties are completed for catering events. Development of written guidelines and action plans to enhance customer satisfaction.
• Administrative and Management Strategies: Utilize budgets determined by the Office Manager and/or Catering Director to design menus and determine staffing needs, if applicable; monitor and reconcile account balances; supervise duties of chef(s); food preparation staff, servers, bartenders and drivers throughout the catering contract process; and utilize Caterease Software to track menus, food costs, usage and ordering needs. Provide supervision and management for diverse personnel.
• Training and Development: Provide training to food preparation staff in areas, such as, recipes, food arrangement and presentation, serving, bartending and safe food handling techniques; foster effective communication skills to be used with catering clients; promote appropriate work attire and demonstrate safe hygiene practices.
PROFESSIONAL EXPERIENCE
IL CREATIONS, Rockville, MD, Catering Director, 2008-Present
• Managed multiple units with emphasis on catering contracts.
• Supervised catering sales meeting with prospective clients.
• Developed and implemented complete menus for lunches and receptions.
• Hired and evaluated diverse staff at all units including training and mentoring.
• Maintained pricing with inventory controls and profit margins.
• Coordinated with chef(s) large catering receptions and plated lunches.
• Collaborated with chef(s) in supervision of kitchen staff.
• Created and implemented high-end catering proposals.
• Generated monthly profit and loss statement for Corporate office.
CF FOLKS Catering, Washington, D.C., Event Planner, 2004-2008
• Directed day-to-day event planning and catering duties with support staff.
• Hired, supervised and evaluated staff; generated and maintained Corporate catering accounts.
• Submitted reports to corporate headquarters via computer entries that reconciled sales, expenditures, and deposits on a daily basis.
• Developed and implemented program to maintain staff retention; and developed a tracking system for eliminating past due accounts.
• Established office reorganization which included an accurate system of accounting; maintain annual revenues of $6 million.
Corner Bakery, Bethesda, Maryland, Area Catering Manager/Consultant, 1999-2004
• Hired, supervised and evaluated staff (25-30 employees); generated staff scheduling; maintained 95% staff retention overall for a 5-year period; and participated in meetings and conferences in Metropolitan D.C. Area and Corporate Headquarters (Dallas, Texas).
• Developed and implemented training programs to improve sales and distribution of catering orders; and developed first-time jobs seekers into long-term employees through classes and on-the-job training.
• Generated sales to businesses, schools, and government to promote mission of the company.
• Generated financial, labor, and inventory reports for Corporate Headquarters regarding sales growth and budgets; participated in management of a 4 million dollar annual budget (3 Corner Bakery locations).
• Maintained profit and loss statement for each store; developed and maintained fiscal budgets; and reported to Corporate Headquarters via computer entries reconciling daily sales, deposits and expenditures.
T.G.I. Fridays, Washington, D.C., Restaurant Manager, 1995-1999
• Hired, supervised and evaluated staff (50 employees); generated staff schedules for front of house and kitchen.
• Conducted staff training for servers and bartenders; provided training for back of house staff (Chefs and cooking staff).
• Maintained financial reports and generated reports regarding sales, employment, budget, and food costs for Corporate Headquarters via computer entries; and participated in management of a 4 million dollar annual budget (1 T.G.I. Fridays location).
Pizza Hut, Washington, D.C., General Manager, 1993-1995
• Hired, supervised and evaluated staff (25 employees); generated staff scheduling.
• Developed and conducted training for management trainees to assume administrative positions for Pizza Hut; and conducted training for hourly staff (servers and kitchen staff).
• Increased profit margin by controlling inventory and payroll; developed and implemented a marketing plan that led to overall 25% increase in sales.
• Negotiated and awarded a $4 million food service contract with the District of Columbia Public High Schools; and assisted in implementing the terms of the contract to 12 District of Columbia Public High Schools.
• Participated in management of $750,000 annual budget (1 Pizza Hut location).
• Reconciled books daily with Corporate Headquarters via computer files for sales, expenditures and deposits.
EDUCATION
University of Alabama, Tuscaloosa, Alabama
Bachelor of Science Degree in Business Administration/Home Economics/Retail Management, May 1978
RELATED COURSEWORK
George C. Wallace Community College, Selma Alabama
Certificate in Economics and Principles of Accounting, August 1976
Audited Business courses provided by the Small Business Administration, Washington, D.C. 1982-1983
CONTINUING EDUCATION AND CERTIFICATION
Completed Continuing Education in EEOC and Sexual Harassment in the work place; and completed Continuing Education in local, state and federal employment law.
Received Certification from Serve Safe Food for the past 10 years.
References available upon request
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