Maryann Gioia Email & Phone Number

Englewood, Co, Us

Colorado Springs, Colorado, United States

Fallbrook, California, United States

Developed menus, controlled costs, and oversaw quality, sanitation, and safety processes. Inventory food, ingredients, and supply stock to prepare meals. Incorporated healthy, fresh food sourced from local farmers and stores. Studied cultures and cuisines of the various area around the world in an effort to prepare authentic dishes. Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations, met with the client, and discussed preferred meals, dietary restrictions, and food allergies

Fallbrook, California, United States

Aurora, Colorado, United States

Hospitality in healthcare, dietary needs, special diet for Senior LivingManaging food budget or other supplies needed to ensure efficient daily operation and inventory control. Special events and Holiday planning.Cost control.Managed all kitchen operations hiring, and scheduling, including employee development, issuing disciplinary action and conducting performance reviews.

In-depth knowledge of the food and beverage industry understanding of nutrition and the basic benefits or dangers of specific foodsWorked with sales team to collaboratively reach targets, consistently meeting or exceeding personal quotas.Interacted with problematic accounts, helping to build lasting rapport and boosting revenue opportunitiesPerformed cold-calling and follow-ups with leads to secure new revenue. Ensured effective customer communication to maintain customer satisfaction and loyalty.

In charge of all kitchen operations. Managing staff hiring and training. Preparing dishes and inventory management.Menu development and plating design, ensuring both ingredients and presentation.

Executive Chef and director of operations of a catering business. Maintain records of event aspects, including financial details. Director of Operations and organization of kitchens and all food-related activities, including presentation and serving of food.Created catering menu based upon client specifications, event type, dietary needs, and budgetCreated recipes, incorporating various techniques, to build flavor and unique visual appealAdjusted seasonal plans to source local ingredients and aligned special dishes with area events

Back and front of the house operations Order or requisition liquors and suppliesPlan, organize, and control the operations of a cocktail lounge or barOversaw front-of-house personnel to maintain adequate staffing and minimize overtimeReconciled cash and credit card transactions to maintain accurate recordsCollaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability