Meredith Pugh Email & Phone Number

Alpharetta, Georgia, United States

• Licensed insurance professional delivering tailored coverage solutions across property, casualty, life, and commercial lines.• Collaborated with underwriters and claims departments to address policyholder needs, gaining exposure to claims processes and policy adjustments.• Built a comprehensive understanding of insurance products, preparing for a seamless transition into claims handling.• Consistently exceeded sales goals, recognized for exceptional customer retention and policy management.

Georgia, United States

• Managed client portfolios, guiding clients through complex insurance decisions, with a focus on property and casualty policies.• Played a pivotal role in ensuring smooth onboarding and service request processes.• Collaborated cross-functionally with claims teams to resolve client concerns, further developing an understanding of claims-related issues.• Excelled in client engagement, resulting in increased client retention and satisfaction.KEY ACCOMPLISHMENTS: Positioned as primary point of contact, refining the onboarding experience.• Amplified client engagement, introducing cutting-edge insurance solutions.• Drove growth by forging strategic collaborations and referrals.• Enhanced digital client journey, bolstering privacy, security, and accessibility.• Demonstrated rapid mastery of a CRM.

The Woodlands, Texas, United States

• Surpassed sales targets by 15%, offering life insurance products tailored to client needs.• Led a high-performing team, fostering a collaborative environment while maintaining strong relationships with clients and partners.• Gained experience in assessing complex client needs, crucial for claims investigations.

Georgia Tech, Atlanta, Georgia, United States

• Managed daily kitchen operations with three direct reports in the preparation of three meals daily for 250 patrons, adhering 100% to food safety procedures and accommodating multiple dietary restrictions.• Collaborated with house director and sorority board to develop policies and procedures to facilitate weekly menu planning aligned with budgetary requirements and best practices.• Trained and directed all staff members and continually coached staff through direct feedback and weekly staff meetings, improving kitchen operational flow.

Marietta, Georgia, United States

 Instructed an average of 240 students annually in food service operations, providing laboratory and real-world experience in food preparation and catering operations. Developed and employed a curriculum that included basic culinary arts, restaurant management and customer service skills.  Worked an extended schedule to oversee operations and culinary aspects of special events catered by the school, including on-site supervision of student teams, billing, event layout, communication and teamwork to ensure success from an operational and guest perspective. Managed a program budget for food and supplies, keeping accurate records of purchases as well as determining catering menus and pricing. Cultivated positive relationships with food and beverage vendors. Ensured the highest food and beverage quality and proper presentation of all catered events which included faculty lunches, soup and casserole sales, fundraising dinners and small business association lunches.KEY ACCOMPLISHMENTS: Chosen out of 15 culinary teachers in the county to spearhead the selection of textbooks for the entire school district for the adoption of culinary textbooks used for five to seven years. Mentored and inspired students to pursue careers in culinary arts, working with students and their families to understand the wider realm of possibilities of career opportunities in this field.

Marietta, Georgia

 Served as mentor to other teacher in department and provided hands-on, in-person training to students in a kitchen lab environment. Oversaw the coordination and execution of all catering events for the school and community, including menu planning, pricing, billing, culinary aspects and food quality assurance. Supervised student teams on site at catered events such as faculty lunches, soup and casserole sales and small business association lunches as well as interacted with parents and community. Managed a tight budget, maintained inventory of food and kitchen lab supplies and procured additional catering events to assist with funding of programs. KEY ACCOMPLISHMENTS: Provided in-depth training in culinary and technical skills to colleague, resulting in an increased confidence level and ability for the teacher to assume more responsibilities for the curriculum on her own. Created, developed, implemented, and shared project-based, hands-on curriculum for this school district, and peers in the industry, respectively.

Bow, New Hampshire, United States

 Provided catering services for wide range of clients, directly overseeing all financial management, daily logistical operations and culinary aspects of events from staffing to event layout to client relations.  Developed catering menus and pricing as well as personally prepared all food and baked goods utilizing knowledge of food combinations and ensuring highest food and beverage quality and presentation.

Salem, New Hampshire

 Trained, mentored and motivated students interested in a culinary arts career, employing real-world experience through the execution of catering events for faculty lunches, community business events and general fundraising endeavors. Oversaw all aspects of catering operations to include menus, pricing, student supervision, event layout, communication and teamwork. Additionally selected and ordered menu items for various school functions. Managed on-site, student-run restaurant that was open to the public to ensure quality and service integrity.KEY ACCOMPLISHMENTS: Revitalized culinary program by purchasing new lab equipment, textbook and classroom supplies.

Milton, Massachusetts

 Managed food preparation and delivery of 150+ dinners to three satellite locations daily in addition to coordinating elegant and casual dining events for up to 750 faculty and students. Recruited, interviewed, hired, organized and led a kitchen staff of 10. Created daily and specialty menus for theme dinners and dietary restrictions. Established relationships with vendors to obtain quality and cost-effective products.

Atlantic City, New Jersey, United States

Oversight of culinary staff of 20 and responsibility for menu items for restaurant, banquet and casino dining room for up to 1,500 attendees along with unique and dramatic banquet specialties for holidays and other special events.

Master'S Degree, Food Service Education

Bachelor Of Arts - Ba, Restaurant/Food Services Management

 Selected upon graduation for special appointment as Private Chef to then-President George H. W. Bush at the family compound, Walker’s.

Associate'S Degree, Culinary Arts/Chef Training

Master'S Degree, Culinary Education