Direct responsibility of well planned and smoothly executed events through the Campus Catering Department in Dining Services. Complete menu creation, event planning and execution. Maintains excellent sensitive communication to the diverse range of University Clients, guests, students, Department Heads and employees. Impeccable attention to detail with years of knowledge of conferences, meetings and special events. The ability to build strong teams as well as be a strong team player. With many years as a proven senior level manager operating a 1.2 million dollar catering account. Cater-Hosted multiple events on campus for over 3,500 guests.

My knowledge is not only invested in conferences, meetings and events, but

reaches further in the catering, menu creation, BEO's (banquet event orders), Hotel

contractions and negotiations including sleeping room blocks

Recipe to Succeed:

* Supervisory, leadership, management and coaching skills

* Good communication skills both written and verbal

* Ability to communicate on various levels to include management, customers, client and associate

* Able to handle responsibility for ensuring proper presentation, portion control, and maintenance of proper serving temperatures-follows HACCP standards

* Knowledge of financial, budgetary, accounting and computational practices

* Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet

2005-2007

Bank of America- Washington, DC- Director of Food Service- Corporate Dining Room

Job Description

Direct responsibility for the overall foodservice operation in a corporate dining account. Financially accountable for the dining service department. Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent. Ensures that the food offered to the client, customers, and employees of the operation is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and Client as well as other departments within the operation. Promotes the professional growth and development of the entire team. In addition foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

Recipe to Succeed:

* Supervisory, leadership, management and coaching skills

* Good communication skills both written and verbal

* Ability to communicate on various levels to include management, customers, client and associate

* Able to handle responsibility for ensuring proper presentation, portion control, and maintenance of proper serving temperatures-follows HACCP standards

* Knowledge of financial, budgetary, accounting and computational practices

* Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet

2002- 2005

The Holiday Inn Silver Spring- Silver Spring, MD. - Director of Catering

Job Description

Direct responsibility for the overall Catering operation in a banquet facility. Financially accountable for the catering sales department. 17,000 Square Feet of Meeting Space with Two (2) Grand Ballrooms. Ensures that the food offered to customers hosting events in the banquet facility is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and Client as well as other departments within the hotel. Promotes the professional growth and development of the entire team. In addition foster strong inter-departmental relations and integrate the catering department with the facility plan of operations. Creator of BEO's (Banquet Event Orders), Leads daily BEO Meetings & F & B Meetings, Contract Negotiations, Menu Proposals & Proposal Writing for prospective clients

Recipe to Succeed:

* Supervisory, leadership, management and coaching skills

* Good communication skills both written and verbal

* Ability to communicate on various levels to include management, customers, client and associate

* Able to handle responsibility for ensuring proper presentation, portion control, and maintenance of proper serving temperatures-follows HACCP standards

* Knowledge of financial, budgetary, accounting and computational practices

Antoinette V. Lynch

7412 Farmcrest Drive, New Carrollton, MD. 20784

Home- 301-***-**** Cell 240-***-****

************@*****.***

ADDITIONAL WORK HISTORY

2001-2002

Hilton Silver Spring, Silver Spring, MD. - Director of Catering

1999-2001

The Hay-Adams Hotel, Washington, DC - Associate Director of Catering

1999-2000

Loews L'Enfant Plaza Hotel- Washington, DC - Catering Sales Manager

1998-1999

Tyson Corner Marriott- Vienna, VA. - Event Manager

1994-1996

Cornucopia Catering- Frederick, MD. * Off- Premise Event Manager

EDUCATION

UDC- Washington, DC - Fashion Buying & Merchandising

Fashion Institute of Technology, New York, NY. - Fashion & Textile Design, 1987-1988

Academy of Notre Dame, Washington, DC- High School Diploma, 1987

*Sales School Training Certificate

*Diversity Training Certificate

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