Ellis Robson - Catering Director Resume Simple
I am a highly motivated, results-oriented, and dedicated professional with over 20 years of experience in the hospitality industry. I have a proven track record of success in the areas of sales, marketing, and customer service.
  • service, budgets, responsible, contracts, operations, purchasing, cleaning, pricing, sanitation, compliance, implementation, maintenance, sun, customer service, production, negotiations
  • automation, maintenance, responsible, r, purchasing, shipping, r d, production, receiving, quality control, manufacturing
  • 2017-12-262017-12-26

    Catering Director


    • Responsible for all aspects of the business including: Customer service, production, procurement, contracts, vendor negotiations, maintenance, safety, and reporting.
    • Management of all aspects of the food and beverage operations including: staffing, training, safety, sanitation, pricing, and implementation of new products.
    • Created and maintained a cleaning program for the restaurant, including the Spring of the year, which included the following: food, beverage, and wine.
    • Managed budgets and P&L for all food and beverage outlets including: Sysco, YUM brands, Sun, and Starbucks.
    • Ensured compliance with all federal, state and local laws and regulations. Managed the daily operation of the facility.
    • Oversee purchasing of all equipment and supplies for the facility. Coordinate with vendors and contractors to ensure timely delivery of services.
  • 2017-12-262017-12-26

    General Manager


    • Solely responsible for all manufacturing, production, receiving, shipping, quality control, maintenance, and R&D departments.
    • Reduced costs by 20% through automation of purchasing and cost saving measures. Saved company over $200K in annual expenses.
    • Reduced inventory by over 50% in first year of operation. Implemented new processes and procedures to improve efficiency. Increased productivity by 20%.
    • We were able to reduce the amount of time spent on the floor, and the need to be done in the same day.
    • Implemented a new employee orientation program for all employees. This was a part of the company to be a full time employee.
    • The restaurant was a great guest experience and a positive flow of goods. I also managed a team of up to 25 employees.


 Research Institute of Organic Agriculture (FiBL)