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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Vanstory StreetGreensboro, North Carolina Street Address
Telephone: PHONE NUMBER AVAILABLE Email: EMAIL AVAILABLECatering Operations Manager Quality Control Manager Executive Sous ChefProfessional ProfileInnovative and inspirational Executive Sous Chef and leader with 17+ years of exceptional team leadership in high-volume establishments with demanding clientele. Known and respected for providing creative and unique venue presentations, event planning along with enhancing guest experience. Customary strategic planner adept in providing exceptional customer service for corporate events, government officials in addition to schools and Universities.Core CompetenciesPurchasing & Inventory ControlCustomer Relationship ManagementHealth & Safety Regulatory ComplianceTeam Leadership and ManagementCoaching and MentoringStaff InstructionProfessional ExperienceHigh Point UniversityAssistant Restaurant Manager promoted to Catering Manager for entire HPU campusAssistant Manager to the busiest restaurant on campus which feed 2 thousand students per day seven days a week.Responsible for all ordering, stocking, and training of staffCatering Manager. Managing over 150 people for staff and 100 locations to cater in 5 million dollar revenue location HPU.Catering 2000 persons or more per week.I manage all financial and staff labor plus hold weekly meetings and is in charge of inventory.SSA GROUP ASHEBORO NC April 2017 To January 2021Quality Control ManagerResponsible for Staff DevelopmentTraining and Supervisor of 160+ employeesResponsible for Inventory Management and Ordering of ProductsOverseer of All Beverage, Maintenance and Performance of Vending and Fountain MachinesLead Environmental Specialist who was responsible for waste disposal, compost, cardboard, recyclables and styrofoam.Responsible for all Health and Safety StandardsResponsible for all Food Quality and Control.Catering Operations ManagerHired, Trained and Mentored 50 Personnel and Staff in a high-volume settingResponsible for food ordering and overseeing a $5,500,000 budget for concessions and standsPlanned and executed both plated and buffet style events for 10-700 people dailyConducted weekly banquet and production meetings to ensure overall company success and goalsEnsured that concessions were operated efficiently and effectivelySODEXO ASHEBORO NC April 2009 To January 2017Executive Sous ChefManaged all Production, Food Prep, Cooler Organization, Cost Control, Event Planning in addition to Staff Safety & Training ProtocolsOversee Inventory, Ordering and DistributionTravelled Nationwide to Support AZA accredited members in high volume corporate catered eventsSuccessfully hired and trained 15 employeesWarehouse ManagerResponsible for overseeing all Managers of Ordering, Distribution and RequisitionResponsible for ordering, managing cost and maintaining all beverage productsDeveloped and Maintained Successful working relationships with corporate vendorsEASTERSEALS UCP ASHEBORO NC April 2017 To January 2021Direct Support ProfessionalAssisted with identifying individuals goalsEnsured that the safety, health, hygiene and nutritional needs of the individual supported were metProvided direct interventions to build socialization, behavior management skills and daily/community living skillsShowed the ability to work independently, handle multiple responsibilities, and assign priority to activities. |
