Frances C. Email & Phone Number

United States

San Francisco, California, US

San Francisco, California, US

Menlo Park, CA, US

Build and execute a global event program by managing both on-site and off-site events, allocating resources to effectively operating all aspects of event production, inclusive of planning, budgeting, execution and post event reconciliation. Establish, track, and report team metrics by event type, site, and goals to provide a business review to stakeholders.

Menlo Park, CA, US

Responsible for orchestrating events from 20-1000+ guests and provide wrap up reports and drive initiatives to improve practices. Guide and support domestic and international satellite offices in planning and executing their respective flagship events and build office culture. Maintains organized timeline for projects and leads logistical planning for.

Menlo Park, CA, US

Work with cross functional teams to identify business need and deliver resolve. Provide weekly status updates to all partners that includes projects in-flight. Establish and coordinate an intake mechanism for all ongoing projects that clearly offers insights into project status. Assist with facilities and space needs, food and beverage procurement, on.

Partner with chefs on menu composition for both private and corporate events. Implement updated food industry handling methods with all staff as required by state, food inspectors, FDA, and USDA. Host group and private cooking classes, team building, and other corporate events for our various Bay Area clients. Prepare ingredients and menu items for over.

Establish and culture positive relationships with guest and colleagues in a fast-paced work environment. Efficiently multitask various duties in a high-volume, fine dining setting. Present new food, wine, beer and cocktail menu offering and demonstrate table side service during weekly staff meetings.

Provide exemplary service to guests by staying knowledgeable about current food, cocktail and wine trends and restaurant menu changes. Create an enthusiastic workplace culture for staff, and a friendly, approachable service for guests at this Michelin recommended restaurant. Maintained an organized record of orders and transactions to efficiently.

US

Responsible for creating cost savings opportunities across all departments, ordering and maintaining bar inventory, scheduling staff meetings, and conducting training session for new hires. Identified opportunities to increase revenue, decrease kitchen expenses, and maximize employee productivity without compromising guest satisfaction. Oversee 50+ FOH.