Alex Wilgenbusch Email & Phone Number

Milwaukee, Wi, Us

Wisconsin, United States

Milwaukee, Wisconsin, United States

Brookfield, Wisconsin, United States

Greater Milwaukee Area

South Bend, Indiana

As the GM of Premium, I had several different responsibilities while overseeing the Premium department.Oversaw 4400 premium seats in the football stadium, including 2 all inclusive clubs serving 1400+ in each club with several chef tables, bars and in seat service, 1 135 person very high end club with a la cart service as well as small bites, 1 350 person club with limited a la cart options to go with the chef tables and higher end bar with more beer and draft beer options as well, and 10 suitesOperated a 350 person all inclusive club in the basketball arena, and 250 all inclusive club in the hockey arena.Outside of football, basketball and hockey events oversaw and executed several catering events, plated meals and team feeds.Led the premium team to be successful in the first concert at Notre Dame Stadium (Garth Brooks) as well as hosting of the Winter ClassicDay to day responsibilities included scheduling and managing labor, ordering all product for the premium events, enhancing the beverage program while enforcing responsible alcohol service, decreasing beverage cos and increasing more room for profit on all inclusive clubs, creating and implementing a linen budget, hiring interviewing and training.Lead a team with a catering manager, a sales manager, 8-14 supervisors, 85 hourlies and 120 nfp members.

Arlington Heights, Illinois

Arlington Heights, Illinois

East Lansing, Michigan

As a Senior Student Supervisor I handled many responsibilities. I was responsible for overview of the operation, assist in communication between students and managers. I was involved in training our student workers. I assisted in scheduling, payroll, and attendance while answering emails and phone calls when in the office. I spent more of my time supervising the operation, talking to guests and workers to get feedback on the operation and use that information to improve the operation.

East Lansing, Michigan

As the recruitment director, I was in charge of recruitment for our dining neighborhood. We reconstructed one of our two dining facilities. It happened to be our bigger dining hall so we had to downsize while it was shut down. I was responsible for finding students around campus to fill our employment needs, and I did this by setting up several informational tables all around campus, went to some career fairs and advertised about our openings. I also was responsible for a recruitment plan that was set up to recruit 500+ employees.

East Lansing, Michigan

As a level III student supervisor, I was in charge of supervising 10-28 students during the meal at Shaw Hall and 5-12 student at Owen Hall. I was there to make sure that the meal was set up properly and started when it is supposed to. During the meal, I made sure all of the employees were doing their jobs properly and efficiently, and also that they got breaks depending on how long they worked. I also settled any confusion and closed the meal properly. I worked closely with the employees and also management.

East Lansing, Michigan

I was a general kitchen worker for the River Trail neighborhood, which consists of Shaw Hall and Owen Hall. I had the ability to work in any facet of the business at the entry level. My main functions included serving food as well as working in the dish room.

Arlington Heights, Illinois

As a supervisor, I held many responsibilities such as maintaining inventory, making requisitions for product, ensuring the quality of product and the happiness of the customer. I pursued the excellence of our staff as well and oversaw special events that were held.

Lansing, Michigan

As the Food & Bev Intern, I orchestrated the development of food production for the young men and women of our nations military that resided at the hotel. I provided the choice of two main entrees and two sides. I created the menu each day, and cooked the meals followed by serving them. After the young men and women had eaten, I cleaned up as well and did inventory. When I was not cooking in the kitchen, I tended to the bar that is operational during the social hour. Tending to the bar includes making drinks, serving appetizers, providing great customer service to the guests. I set up the bar, maintained it while it was open and then cleaned up after. I inventoried the liquor and beer in house to assist with the ordering as well.

I worked in the concession stand, for baseball games that were conducted through Bartlett Little League. I cooked food and sold it to the customers. I also handled the money intake and the cash register.