Developing strategic business plans to assist revenue generation for the social enterprise. Building sales channels, establishing processes, identifying needs and assisting with budgeting. Managing multiple products and projects and raising awareness about nutrition and our organizations mission.

Strategic business development and project management leader tying operations together from production to customer experience.

The Catering Manager is responsible for building awareness, driving sales, and implementing professional catering services provided by Good Measure Meals (GMM) and Open Hand. Continuously develop a strategic business plan to assist in the launch of an additional revenue generating arm of the social enterprise. The position will really entail building the program, establishing processes, identifying needs and budgeting for each calendar year. While some partnerships are already developed, the nature of this position requires a strong communicator with the propensity to seek out and foster new relationships in order to grow revenue. Working in a face-paced environment, with the ability to manage a team and multiple events at any given time, while exemplifying confidence and credibility when speaking to clients about our attention to nutrition, as well as our organizations mission.

• Recruit, train and manage 25+ employees to create and deliver exceptional dining experience to restaurant patrons.• Create operating plan for restaurant which includes forecasting and controlling labor, food, and beverage costs.• Relentlessly drive operational improvements, including structural changes, enhanced restaurant layout, and consistent pricing across systems.• Report all results to corporate and make recommendations for improvements in marketing and operations.• Strictly maintain health code food safety regulations and educate others on policy and procedures.• Transformed approach to event management and recruited and trained event planner. Changes resulted in 8% increase in profits vs. year ago.• Restructured staffing models and optimized shift timing. Changes led to decreased turnover and improved work environment for employees.

Served as hospitality director and introduced the foundation of customer advocacy.Launched and facilitated management process and procedures for vision, philosophy, employee empowerment, and operating principles.Manage, hire, terminate, train and coach all front of the house, bar, and management staff.Maintain inventory including spreadsheets and price comparisons.Select food and beverage items that fit with an upscale, yet comfortable atmosphere.Handle general expenses and deposits.Maintain sales and food cost records.Fulfill any marketing or public relations duties necessary including internet communications and public/social media.

Designed marketing strategy utilizing social and print media, promotional items, and website content.Directed the business in its commitment to food and beverage quality and cultural education.Performed bookkeeping tasks and managed a 40 person payroll. Planned large-scale events for more than 3,000 attendees.Steered organization in its mission and adherence to company branding. Hired, trained, and managed all front of house employees in giving top-of-the-line customer service.Mediated conflict between team members and resolved issues and concerns from customers.Made dynamic use of computer system and integrated wireless ordering and check settlements.

Served as hospitality director and introduced the philosophy of customer advocacy.Managed, hired and trained all front of the house and bar staff.Maintained inventory including spreadsheets and price comparisons.Selected food and beverage items that fit with an upscale, yet comfortable atmosphere.Handled general expenses and deposits.Maintained sales and food cost records.Fulfilled any marketing or public relations duties necessary including internet communications and public/social media.

Held several positions moving from dishwasher, to line cook, to kitchen manager and server. Trained and managed kitchen staff on food safety, preparation and presentation.Managed wait staff and made restaurant decisions in the absence of a front of house manager.Made deposits and handled money; ultimately responsible for securing the property at closing.Determined specials including pricing, food cost and server education.Maintained quality product, clean environment and congenial atmosphere.