Emily Brooks Email & Phone Number

Remote

Remote

Remote

• Proposed, wrote and tested 1000+ recipe ideas annually for use in print or online marketing materials for national Food Retailers
• Worked within client parameters such as seasonality, occasions, promos or dietary needs resulting in 100% client retention YOY
• Collaborated cross-functionally on short timelines with Sales, Photography, Video and Design teams.
• Conducted video shoots by selecting set designs, purchasing and preparing all ingredients, choreographing sequence of steps with various cameras and working with videographer and editor to execute necessary style per.
• Styled photoshoots by preparing food with tools and techniques most favorable to still photography and working with photographer to capture images per customer requirements.

Greater Detroit Area

• Managed team of 3 salaried and 8 hourly front-of-house and kitchen employees.
• Built local-division website using Squarespace to represent brand in Detroit marketplace.
• Implemented firsts: SOP manual, service training, event contract templates and menu packages.
• Initiated purchase of high-volume catering software to streamline functional efficiencies.

Greater Detroit Area

• Customized menus and developed recipes to meet a variety of client preferences.
• Planned budgets and managed expenses as necessary to achieve profitability on every job.
• Designed name, logo, and business website using Weebly with supporting blog page.
• Created marketing initiatives such as WordPress blog and Instagram to promote brand and style.

Remote

• Collaborated with Development and Design teams to beta-test, iterate and implement features across all functions including UX, Front End and Back End features
• Developed and curated over 650 recipes to work successfully within the software and best emulate a real-world cooking experience
• Acquired over 90,000 registered users in less than 3 years
• Blogged 2-4 times per week using WordPress to grow following and drive traffic to the website
• Represented brand as user liaison, in video tutorials, social media and tv/media appearances

New York, New York, United States

• Oversaw catering operations with annual food and beverage sales over $3.2 million at 33% food cost.
• Managed team of two catering sales managers, two internal catering managers, hourly staff, event captains and butlers.
• Worked directly with Special Events and Development offices to uphold entertaining parameters of museum while managing aspirations of outside clients and representing the hospitality and food service focus of.

New York, New York, United States

• Oversaw catering operation with annual food sales of $1.7 million and over 800 events annually
• Operated two separate sales structures, break-even and profitable, at 85% and 33% food cost respectively, including break-even beverage sales
• Adapted departmental systems regularly to favor evolving roles, improving efficiencies and implementing best-practices
• Managed team of 3 managers, 5 full-time hourly staff, and 100+ event captains and butlers.
• Developed annual budget and mid-year re-forecast and provided monthly variance explanations

New York, New York, United States

• Catering Manager: July 2004 - June 2006
• Developed proposals for receptions and seated events with guest counts ranging from 10-2,000.
• Produced all event paperwork and directed event execution to ensure event success according to Met Museum standards and expectationsCatering Coordinator, Jan 2004 - July 2004
• Fielded and arranged all conference dining requests.
• Generated weekly function sheet packets, handled cash receipts and organized Accounts receivable records.
• Provided overall support for department operations

Certification Of Completion - Break Into Tech Program

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