Maegan Delson Email & Phone Number

New York, NY, US

Identify new opportunities based on industry organizations,promotional marketing, engaging with customers / clients, build and maintain relationships with chefs and distributor partners, assist with National trade shows and conferences

-ensure member satisfaction through elevated hospitality standards -managing associates and assisting in handling food & beverage service / facilities issues, work with local businesses to secure partnerships -manage all member issues ranging anywhere from maintenance, cleanliness, leasing, billing, product, data etc-lead daily tours and manage all.

New York, New York, United States

Ensure highest degree of operations and customer satisfaction at all times, works with general manager to build systems and processes to ensure efficiency and quality in ordering/inventory, make certain all menus are updated daily across multiple platforms and relevant price structures are executed, respond to guest comments and conflict resolution in a.

New York

Model superior customer service. Coach, develop, and train team members. Working under pressure, managing staff, prep, production, cleaning, ordering supplies, etc

Lead staff, delegate tasks, create staffing schedule whilst handling coverage for call outs. Order/ taking inventory; maintain product service quality standards by conducting ongoing evaluations; recommends and maintain sales marketing programs; Assist in planning menus, training employees, determining work procedures, expediting work flow; Oversee and.

Greater New York City Area

Providence, Rhode Island Area

Maintain and restock sales floor as needed, Ensure the customer is always attended to,Communicate customer feedback to upper management, Take in store, online, and phone orders

Providence, Rhode Island Area

Providence, Rhode Island Area

Responsible for taking and fulfilling inventory whilst working on individuals projects that included but aren't limited to prepping and running the dessert stations in the facility (there were 3), produced items in line with special events and collaborated with the pastry chef for new desserts.

Newport Rhode Island

Interned at this high pace resort and was in charge of running the breakfast, brunch, tea time (which consisted of mini biscuits, sandwiches, scones, macaroons, etc) and all the breads for the pastry department. All of these were run on a timely basis which forced me to finish different prep lists with a time restraint.

New York

Responsible for frying, filling and garnishing over 500 pastries a day whilst maintaining a clean work station. In addition, restocking inventory and refilling the pastry case when needed. Also preparing items when needed, specifically for customer pick up forcing me to work within a time restraint and prioritize.