Amanda Leigh Delgado Email & Phone Number

South Haven, Mi, Us

Charlottesville, Va

Michigan

I manage multiple residential properties in the mid-Michigan area. My main responsibilities include: maintaining and upgrading the properties, attracting new tenants via marketing techniques, organizing services such as snow removal, waste removal, and yard maintenance, collecting and reporting rent payments and other finances, and maintaining excellent communication with tenants and service companies.

Fort Polk, La

I prepared breakfast, lunch, and snack items for children from 6 months old to 4 1/2 years within the Child Development Centers on post. All meals are prepared according to USDA and ServSafe standards and served "family style" to each classroom. On a standard day, approximately 300 meals or more were served. Inventory, reporting, ordering, and stocking were also a part of my daily routine.

Http://Diaryofastayathomechef.Blogspot.Com/?Spref=Fb

Recipes, stories, and a few laughs... I write about my life as a stay at home mom who longs to remain in the culinary world.

Lansing, Michigan Area

I demonstrated excellent customer service skills while greeting customers and providing food items available for promotion with local grocery stores; purchased food items and supplies necessary for product sampling and demonstration; provided inventory numbers to ensure accuracy in demonstration and sampling events.

I was responsible for all prep work of food items for breakfast, lunch, and dinner shifts as well as catering and bakery assistance. I was also responsible for preparation and service to customers in an open kitchen environment. My excellent customer service skills and ability to maintain an efficient and sanitary environment were key in my employment with Grand Traverse Pie Company.

I prepared all necessary food items for the suite level including but not limited to: advance order catering, banquets, and line cooking. I was also responsible for maintaining relationships with suite lease holders and renters, menu development, inventory and purchasing processes, staff management, and other various duties necessary to achieve a highly efficient, safe, and sanitary food service operation.

I managed all events in the banquet center including: weddings, groups, business meetings, and expos. My responsibility was to oversee: floor design, catering and prep-work assistance, marketing, booking events, execution of events, and tear down.

My responsibilities included: guest services, training, scheduling, sales, profit and loss and cost control responsibility, ordering, customer relationship management, inventory, extensive knowledge of formal attire, and working trade shows in Holland, Grand Rapids, Kalamazoo, Jackson, and Lansing locations.

Bs, Culinary Arts And Food Service Management

3.76 GPA - Magna Cum Laude Honors

Associate Of Arts And Sciences - Aas, Restaurant, Culinary, And Catering Management/Manager, Magna Cum Laude

Aas, Culinary Management

Activities and Societies: GPA 3.8, Dean’s List, Phi Theta Kappa Honors

Education record