Develop food and beverage menus with clients to ensure budget constraints are metSupervise, direct, and assign tasks to catering and temporary event staffAct as an on site liaison between the client, sales management and facilities team Manage catered event logistics for off site events and facility rentalsCoordinate arrangements with client to ensure a successful eventResponsible for pre, post and on-site logistics relating to meeting and events Establish and maintain relationships with clients Provide recommendations to improve future event related work processes

Opening team member who maintained quality, service, and operating standards Trained staff and modeled compliance with all policies and proceduresExecuted opening and closing duties toward organization standardsLead server in increasing sales and demonstrating outstanding service Established, developed and maintained good relationships with clients

Coordinated, organized and tracked 15 annual International Food & Wine tripsSupported Bachelor’s program coordinator with recruitment and retention of studentsAmbassador of Bachelor’s program, conducted culinary demonstrationsConducted presentations for students, parents, educators, and guidance counselorsMaintained master schedule of travel arrangements, career fairs, and culinary seminarsCollaborated with admissions to develop marking strategies Participate in the strategic planning meetings to ensure continual improvement

Promoted to managing Garde Manger station at a 3 Michelin Star Restaurant Fine dining chill food preparation