Sara Towle Email & Phone Number

Rome, IT

Chicago, Illinois, United States

Front of House Operations for 1,000+ covers an evening managing the flow and overseeing the hospitality efficiency. Optimizing revenue while still providing an authentic hospitality experience and maintaining quality of 4.9 rating.

Chicago, Illinois, United States

Over the past 10 years, I've had the privilege of collaborating with a diverse range of small businesses, providing tailored marketing solutions to enhance their online presence and brand visibility. My focus has been on crafting comprehensive marketing strategies, developing impactful websites, and refining overall brand identities. Here are some.

Chicago, Illinois, United States

I manage a team to produce all products and maintain stock. I am setting the pace, schedule, items, and quantity of production as well as ingredient stock. I serve as quality control and use various scientific measures to ensure product is safe for consumption.

Chicago, IL

Helping to produce artisanal syrups for coffee, cocktails, and much more on a small team in a warehouse production facility. Representing the brand at craft and trade shows to sell and showcase the product.

Remote

Spoke on the phone with candidates from all over the country to fulfill various positions to our client’s specific requirements. Through conversations, I screened candidates and performed testing to ensure they qualified for the roles. This position required a great emotional intelligence and ability to read people quickly. I surpassed daily goals and.

1224 W. Wilson Ave

Operations Manager of two locations. I hired, fired, trained, cooked, cleaned, dealt with all customer complaints, handled event coordination, baked all baked goods from scratch, coordinated catering, could do every job in the company. I learned a lot in this role and held the reigns of this location as they started up in the neighborhood.

4011 N. Ravenswood

- Lead team of servers throughout event in all catering duties.- Relied on to handle interactions with high profile guests and attended to their requests.- Answered any customer queries regarding food ingredients and preparation.- Anticipated issues that may arise and resolved problems with discretion.- ServSafe Certification

4011 N. Ravenswood

- Assisted set up and break down of banquet and dining areas.- Responsible for serving all courses and maintaining organized and clean dining area.- Greeted and accommodated guests and maintained happy clients throughout event.- ServSafe Certification

175 N. Franklin St. Chicago IL

- Managing catering orders while building lasting relationships with clients- Attending to customer's needs and taking orders- Ensuring correct orders and meeting customer's standard of service- Baking and packaging product in BOH- Fulfilling barista needs

Depaul

- Main point of contact and information for all 550 participants.- Lead weekly meetings with 45 team captains to relay information and set/maintain goals.- Maintained contact with participants through various forms of communication, including monthly newsletters and quarterly informational meetings.- Developed system to track progress towards goals and.

Depaul

-Set-up and establish High School Programs position-Create contacts at high schools and pitch event to them-Get students excited about this philanthropy-Guide students in their planning and implementation of this event

Depaul

-Planning 24 hours of activities, games, crafts-Coordinating and leading group of 32 Morale Captains-Creating welcoming, energetic environment for all board members and dancers

Indianapolis, Indiana Area

- Promptly served all food to guests, addressed any concerns, answered questions about food ingredients and preparation, and made recommendations when requested.- Built lasting relationships with regular customers by learning and remembering their preferences.- Exceeded expectations by anticipating customers’ needs and resolving issues.

Beatrix

- Assisted managers in restaurant’s daily operations from stock orders to customer service.- Assisted kitchen with line checks and expediting. - Resolved customer complaints by understanding the issue and offering a satisfactory response.- Worked with MICROS POS system, OpenTable and Hot Schedules.- Created restaurant business plan with concept, menu.