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- Interview and hire all catering staff. - Created and implemented a training program that encompasses all aspects of the job from set-ups, deliveries, pick-up orders, vending events and full service events that all new employees adhere to upon hire.- Ensure employees are consistent in communication with clients, the preparation of all food items, set-ups for orders, and cleanup of a event site.- Create weekly schedules for all employees based on orders for the week, daily and weekly duties and assigned days off. Able to balance schedule evenly with employees and stay away from overtime. - Maintain a fleet of vehicles that includes daily, weekly, and monthly duties such as correct tire pressure, restocking needed items, and monthly maintenance that is required. - Maintain a dry storage inventory of all items necessary to complete catering orders and ensuring all needed catering items are properly cleaned, in good working condition, and stored.- Quarterly reviews with Executive Chef of all catering prices to make sure food costs are under control.- Quarterly review of all catering items to make sure we are competitively pricing all rental items, delivery fees, service fees and other miscellaneous services.- Maintain communication between sales team and operations team ensuring excellent execution of each catering order.- Conduct a weekly meeting with all team members to communicate any policy changes, inform staff of events they are scheduled and duties responsible, ask for any feedback from the previous week that might help us operate in a more efficient way.

- Managed all aspects of food service operations.- Hire, train, motivate, supervise, evaluate and schedule employees.- Oversee inventory control, ordering, food sanitation and quality control of food products.- Maintained excellent customer service by stressing "the customer comes first" in all employee meetings and by providing personal dining experience.- Maintained top quality food by stressing "Win customers one plate at a time" everyday in the kitchen.- Managed off-site catering events ranging from 15 to 2500 people.- Managed off-site festival vending events ranging from 2,000 to 100,000 people.