Tyler Delgado Email & Phone Number

New York, NY, US

New York, New York, United States

New York, New York, United States

• Email, phone and direct correspondence with customers to acquire accurate information regarding meeting requirements, i.e. catering, audio visual, room setup and any other special needs.
• Alert attorneys of their guest’s arrival.Follow up with attorneys and staff two days before their scheduled meeting to confirm all logistics, and ensure all services are provided.
• Arrange pre-conference meetings to coordinate details for larger/special events.
• Prepare functions reports for regularly scheduled daily/weekly operations meetings.
• Arrange signage for all internal meetings, or upon request.
• Send out follow-up emails to attorneys and staff requesting feedback of their meeting, to ensure that their needs were met.

Greater New York City Area

• Coordinated and oversaw internal and external catering events.
• Developed and maintained the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
• Created and implemented catering platinum service standards based off of FLIK and our client's standards.
• Directly worked with our client on events, meetings, menus & floor plan layouts for internal and external business matters.
• Hired, trained, and scheduled catering staff, and will be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
• Ensured successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events.

Greater Los Angeles Area

• Effectively provided administrative support to the Food Service Director and Executive Chef in the Catering & Café Department. Communicate completely with customers, clients, staff, and management team in regards to.
• Regularly scheduled events & meeting rooms on a daily basis that could range from 5 guests to 250 guests. This included creating specialized menus for events.
• Worked directly with clients from Southern California Gas Company (Los Angeles), San Diego Gas & Electric & Sempra energy on any and all food service needs.
• Responded to routine questions about catering events and services. Support distribution of key communications and other materials. Maintain office supply inventory; orders supplies as needed.
• Effectively communicated general correspondence, memos, catering menus and orders; responsible for accuracy and clarity of final content perform data entry. This includes invoice processing, department transfers.
• Researched outstanding Accounts Payable, providing information to my Food Service Director.

Torrance, California

• Proudly served the world’s leading airlines with a unique in-flight logistics service that focused on customer service excellence and delivery perfections.
• Critically inspected the quality of food, beverage, and non-edible products that are used for inflight operations to ensure that all products met if not exceeded client standards.
• Managed the Liquor Department (Wine, Beer, Spirits) and ordered the necessary liquors needed on a weekly basis. Correctly took inventory of all liquor on stock and accepted all deliveries from American Airlines of.
• Worked directly with the COO of the operation in creating and modifying Standard Operating Procedures, SSOPs, and GMPs and ensuring all teams in the facility complied with the standards.
• Trained and ensured that all team members are following correct HACCP standards and met the FDA requirements for all aspects of the business.
• Directly supervised a team of 20+ people to execute the food, beverage, and equipment operations for an aircraft, which could range from 500 to 10,000 items onboarding the aircraft.

Providence, Rhode Island Area

• Reported directly to the General Manager providing daily/weekly updates on team preparation; ensuring that all financial and inventory control information was timely and accurate.
• Supported cashiers, food preparation and maintenance in providing customers with exceptional service.
• Effectively and efficiently assigned team members, 10-15 per shift, to support the company needs and according to individual skills and abilities.
• Ensured that all staff members, both FOH & BOH, were following proper HACCP procedures and safety guideline.

Orlando, Florida Area

• Trained and worked directly with the Executive Garde Manger Chef, Gregory Shimoda, and provided a supreme dining experience to the guests by preparing hundreds of high quality meals daily; ranging from 25 to 1000 guests.
• Ensured that the guests would always enjoy exceptional dining by delivering the Disney hospitality experience.
• Maintained a safe work environment and proper food and supply storage.

Bachelor’S Degree, Hospitality Business Management, 3.56

Associate’S Degree, Culinary Arts & Food Service Management, 3.6