Temp on call catering chef.

I taught a 6 Week Introductory Class in the Hospitality Industry. Its Primary focus is Soft Skills, Guest Services, and Housekeeping.The class is a partnership between Palmetto Goodwill, Trident Technical College, and select local hotels. The purpose of the class is to provide training to individuals seeking employment opportunities in the hospitality industry.

Family-friendly restaurant serving breakfast and lunch. Open daily, 7:00am - 2:00pm. Locally owned and operated.

Bringing my background and experience to help form new catering department for Goodwill.Serve Catering by Goodwill seeks to be the Caterer of Choice for socially conscientious businesses and consumers. The Goodwill Mission -"Helping people achieve their full potential through the dignity and power of work."

I performed some freelance and temp work to remain active while seeking new and additional employment opportunities in foodservice, hospitality, events, and festivals in marketing and operations management. My vision is the celebration of food in relationships and its cultural importance. I strive to communicate throughout staff, clients, and vendor relationships. Some Recent Activities Include:Business Development:Created business and marketing plans for restaurant.Constructed monthly and 5 year financial projections to secure finance and investment. Negotiated purchase of pre-existing restaurant.Marketing:Social Media Development : Created client web presence with site development, hosting, e marketing, SEO (search engine optimization), data collection, lead generation and tracking analytics.Created collateral marketing material for catering company to promote specials and seasonal promotions. Ad development, negotiation, and placement in traditional media.Trade Show and Event Management services in Food service industry. Set up and break down of booths, staff management, product demonstration and sampling, lead generation, client development, seminar presentations, PR networkingOperations:Research and analysis reporting of sustainability issues: Waste Reduction, "Green Products" cost benefit analysis, Farm to market product / price sourcing, menu developmentReestablishing basic standards and procedures to improve store operations. Developed tracking sheets and checklists to better assist management and staff. Created P-Mix Reports for both production and marketing goals. Listened to staff concerns about needs for continued improvement and implemented two programs based upon these needs. Modified production line for faster service (25% increase in order completion) and improved product quality through not just increased productivity, but also thru sanitation and safety training and implementing procedures for best practices

Harbor Breeze is a new Restaurant located at Patriots Point in Mount Pleasant-Just over the bridge from Charleston.We have a private dining area that will seat up to 40 comfortably. As well, we have a strategic alliance with the Shriners Hall we are next to that allows us to cater for up to 1,000 people.

I cooked dinner daily for approximately 300 residents.This position allowed me the opportunity to strengthen my culinary skills on two fronts- Creativity in Hands-on production & Dietary and Nutrition knowledge- while performing a valued service to the senior residents. I helped to effect a positive change in the culinary department through my background and experience in catering, fine dining and B&I food service operations, HR, and hospitality management.I remain interested in opportunities for professional advancement and growth.

Everything necessary relevant and then some, in the oversite and participation of smooth day-to-day opperations of B&I cafe account serving over 700 people per shift.

Oversee all culinary activities and preparation for catering and restaurantResearch and Develop new recipes and bring new items to marketResponsible for Purchasing and Inventory programs. Maintained profitability for department each year for food and labor costs through continuous on going staff training, quality assurance, such as HACCP, and vendor negotiations and relationshipsHR Functions Include Recruit, interview, hire, train, and staff kitchen, operations and administrative personnel.

Client relations, catering sales, business development, banquet set up, advertising, promotions, public relations, community liaison, media coordination, collateral material, develop goodwill

Oversaw catering division for B&I / Contract Foodservice Management company in upstate New York.Increased b2b sales over 30% through Value-Added services, such as, needs assessment, meeting and event planning, vendor coordination, menu specialization, and event post assessmentExpanded social catering through community based involvement activities that promoted company.I thoroughly enjoyed the opportunity to create lasting memories for clients and guests. From Simple to Sophisticated and Easy to Elegant

Oversee all aspects of Clubhouse Operations: Member relations, Food and Beverage Operations, Event Planning, Facilities Maintenance, Staffing, Budgeting, Oversaw clubhouse remodel and contributed to design aspects

Oversaw all Marketing efforts focused on client development and retention.Develop marketing plan and budgets. Ad placement, PR and Promotion campaigns, implementation and evaluation, Created telemarketing department -Duties included; devising and overseeing script supervision, call productivity, lead generation, and appointment scheduling.Company representative at trade show and health fairs. Established service centers; developing relationships with senior centers and senior living centers.