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Click here or scroll down to respond to this candidateCandidate's Name
Amanda LaViaPROFILEOver 25 years of proven success in providing professional planning assistance andmanagement for both corporate and private catering demands.EXPERIENCEOWNER, AFFAIRS ATTENDED TOBergen eld, NJ - January 2008 to PresentCreate customized meal plans based on client dietary restrictions and preferences.Manage all budgeting, shopping and orders. Developed Menus, controlled food costs,followed and oversaw quality. Maintain high food quality standards by checkingdelivery contents to verify product quality and quantity. Customized and Veri edcompliance in preparation of menu items and customer special requests. Assistedcustomers in planning corporate, social and gourmet dinners.Candidate's Name , CHARTWELL HIGHER EDUCATION IONA UNIVERSITYNew Rochelle, NY - August 2022 to December 2022Catering teams leader. Work with the Chefs to prepare daily menus for both the cafeand the clients catering needs on both large and small scales. Manage bank depositsand ensure kitchen safety by making sure the team is in compliance with all policies.Control food costs and oversee quality, sanitation and safety processes.EXECUTIVE CHEF AND FOOD SERVICE DIRECTOR, CLASSIC CAFE MANAGEMENTParamus, NJ - January 2018 to August 2022Oversee the culinary management of the assigned unit while combining food expertiseand business tactics for the establishment to meet client and customer needs.Responsible for sta ng, cross training and educating food service sta . Set andmonitored food cost goals while maintaining a 42% food cost ratio. Cater to executiveclients ensuring quality and service. Management of all banking and payroll dutieswhile monitoring budgets.CATERING MANAGER, COMPASS USA FLIKFlorham Park, NJ - November 2013 to January 2018Leader of several FLIK catering teams. Work with the Chefs to prepare daily menus forboth the cafe and the clients catering needs on all scales. Enlist FLIK approved sta ngagencies to service large events. Distribute monthly marketing packages to clients toinform them of upcoming cafe events such as celebrity chefs, employee spotlight, andglobal food of the month. Manage bank deposits and ensure kitchen safety by makingsure the team is in compliance with both FLIK policy and town ordinances.35 WEST CHURCH ST., BERGENFIELD, NJ 07621 PHONE NUMBER AVAILABLE EMAIL AVAILABLEfiffifffiffiCONTRACT WORKCONTRACT RESTAURANT COORDINATOR, LETS MEAT STEAK HOUSEHarrington Park, NJ - Contract WorkMenu Building for initial opening. Responsible for Food and Beverage purchases, sales,planning and organization for Grand Opening. Communication and execution of dailyfood service as well as events. Oversee all front and back of house communicationemphasizing on strong relationships between customers, management, kitchen sta,wait sta and event sta . Initial set up and training of sta and establishment pricingstructure and screen layout for POS system. Coordinate all inventory orders with headchef while controlling food cost. Set up and maintained all vendor communication.CATERING MANAGER, ENJOY YOUR PARTYLebanon, NJ - Contract WorkManage Booking for corporate/private events in the Metro New York Area. Provide a listof service professionals and referrals that help the customer nd services to meet theircatering needs. Design room layouts to meet the clients seating requirements. Operatewith both chefs and clients to choose a proper menu for events. Responsible for dailyoperations of catering locations by personally selecting the sta needed for each event.LEAD SERVER AND BARTENDER, MARKET BASKETFranklin Lakes, NJ - Contract WorkMenu Building for each event. Maintain current and accurate information regardingmenu (i.e. pronunciation, preparation techniques, seasonings, and ingredients).Suggest items to guests based on expressed guest preference. Intervene and attempt tocorrect any situation involving unsatis ed guests involving the service or food. Assistthe manager and supervisors with running the oor and maintaining service standardsby mentoring and watching over the servers.EDUCATIONCulinary Institute of America, Hyde Park, NY Associate Degree, May 1994Bergen Community College, Paramus, NJ - Business Administration, May 1988West Milford High School, West Milford, NJ - Diploma, May 1985SKILLS Professional Planning Assistance, Catering Management, Menu Building, Create andDeliver Menus, Sanitation and Safety Catering, Recipe Costing, and Meat Fabrication.Bring out imagination and attention to detail for quality food and service.REFERENCES AVAILABLE UPON REQUEST.35 WEST CHURCH ST., BERGENFIELD, NJ 07621 PHONE NUMBER AVAILABLE EMAIL AVAILABLEfffffiflfffiffff |
