Judy D. Email & Phone Number

La Crosse, Wi, Us

Staunton, Va

Updated catering menus to increase sales and revenueHired and trained FOH and BOH staffOrganized storerooms and coolers - streamlining ordering and reducing wasteLowered food cost from 54% to 24%Lowered beverage cost from 41% to 21.3%

La Crescent, Mn

Opening Manager of this assisted living facilitySet up the kitchen and dining areas - ordered smallwares, china, flatware, beverages and foodSet up a six week menu rotationTweeked menus based on resident feed back

Saint Mary'S University, Winona, Mn

Execute three meals a day for 600 students per meal periodDesigned menus using the Compass based MenuWorksPurchased all food items using the Managed Order GuideManaged weekly inventories

West Salem, Wi

Book & manage all catering functions - graduations, weddings, rehearsal dinners, corporate eventsOrganized the catering sales system, making it more efficient and eliminating unnecessary stepsCreated additions - appetizers, side dishes, desserts - for the catering menu to increase salesDeveloped dessert recipes to complement the BBQ menuVoted "Best Caterer in LaCrosse County - 2016"

Atlanta, Ga

Filled in for open positions in various hotel properties as needed

South Boston, Va

Lowered food cost from 46.4% to 34.5%Improved food quality and consistency - based on customer commentsRe-opened fine dining restaurant to rave reviewsCreated seasonal menus for fine dining restaurantUpdated menus in casual restaurant - attracting local clientele while increasing sales and revenueLowered beverage cost from 44.1% to 13.4%Set beverage controls resulting in beverage profit for the first time in 10 yearsCreated beverage menus to showcase local wines and beersIncreased food and beverage sales by 30% over previous yearBecame proficient with programming and troubleshooting ALOHA POS systemAwarded the Trip Advisor 2015 Certificate of Excellence

Tomah, Wi

Designed a new kitchen, restaurant, pub and meeting space using existing retail spaces - maximizing spaces and saving renovation dollarsPurchased / designed all furnishings / back bar, wine cabinetPurchased china, glass, flatware and small waresNegotiated pricing with broad line vendors to ensure lowest costs possibleSet and maintained inventory controls for all food and beverage, including beer, wine and liquorDeveloped operational standards and policiesManaged the training and development of all line positions – cooks, hosts, servers, bartendersManaged the accounts receivable files, purchasing, scheduling and payroll needsCreated menus, recipes and promotionsResponsible for sales and marketing of all spaces resulting in $250,000 in catering and banquet sales for the first time in 25 yearsDesigned promotional events to increase business during slower periodsPlanned and executed events for guests - creating a "WOW" factor with limited budgetsIncreased food sales by 50%; beverage sales by 75%; annual revenues of $1 million

Minneapolis, Mn

Annual revenues of $3.5 million with 22% food cost, and 32% food profitsDirected kitchen serving restaurant, room service, banquets and catering departments with 15,000 square feet. Managed with a “hands-on” styleEffectively hired, trained and coached 11 team members in this union hotel Performed all purchasing, receiving and inventory functionsWorked closely with catering sales managers and prospective clients having limited budgets, special needs; developed customized menus to secure business and client satisfaction

La Crosse, Wi

Coordinated daily operations of restaurant, banquets and lounge generating $2.5 million in salesInterviewed, hired, scheduled and trained all “front of the house” employeesMet with guests to develop menus, services; created a “wow” factor and exceeded expectationsMaintained beverage pars including 1500 bottle wine list and pouring controls Wisconsin Restaurant Association’s Restaurateur of the Year, 2004

Fargo, Nd; Southfield, Mi; La Crosse, Wi; Minneapolis, Mn; Bethlehem, Pa

Managed banquets in 60,000 square foot conference center including 35 meeting rooms, a ballroom, auditorium and conference dining room. Established Iinventory controls and beverage pars reducing banquet beverage cost from 35% to 16%Spearheaded total renovation of old fine dining restaurant in La Crosse. Developed a new dining concept and dining room. Created all menu items, wine list. Reopened on time and increased revenues 50%Played major role in 75 year old hotel rehab in Bethlehem, PA. Listened to customers’ letters and taste-tested recipes with them. Developed restaurant and banquet menus. Selected décor, colors, fabric, glassware, flatware, etc. Hired staff. Improved restaurant, banquet revenue 25%, 100% respectivelyLowered food costs at each property while improving food quality, consistencyExcelled at directing operations for the four day Upper Midwest Organic Farming Conferenceserving 2500 guests. Prepared menus; coordinated supplies with 20 local farmers,bakeries and co-ops; ensured adequate supplies and dinnerware. (Years 2002-2004)Effectively directed annual food sales ranging from $3.5 - 5 millionAchieved consistently high scores on company mandated Safety, Sanitation and HAACP AuditsSuccessfully led kitchen, stewarding, restaurant and banquet departments hosting events in hotel’s 6,000 sq. ft. and skyway-connected 100,000 sq. ft Convention Center