Lola Walker - Catering Director Resume Simple
SUMMARY
I am a highly motivated, energetic, and dedicated professional with over 15 years of experience in the hospitality industry. I have been in the food service industry.
SKILLS
  • grill, safety, supervision, service, manager, safety standards, operations, community relations, retail, catering
  • ap, satisfaction, special events, marketing, kitchen, restaurant, inventory, catering
WORK EXPERIENCES
  • 2017-12-272017-12-27

    Catering Director

    Dell Computer Corp

    • Directed all aspects of food service, safety, and General Manager, including menu planning, private events, and restaurant operations.
    • Oversee all aspects of catering, including menu development, cooking, and overall management. Create and implement a new concept for the new York.
    • Directed all aspects of food production, cooking, and management. Maintained a high level of cleanliness and sanitation.
    • Design and implement new menu concepts and recipes for the bar, serving as a newly hired kitchen Manager. Implemented a new concept of the newest menu.
    • Supervised the production and distribution of all food and beverage items for the banquet facility. Prepared and presented daily specials and menus.
    • Developed and implemented a new menu concept with the Executive Chef and Sous chefs, and a fine dining restaurant.
  • 2017-12-272017-12-27

    General Manager

    Pittsburgh Pirates

    • Oversaw all kitchen operations, including menu costing, pricing, and inventory. Managed and trained staff to ensure consistency and profitability.
    • Managed all marketing and special events for the restaurant. Created and implemented a new menu and wine list. Created and developed a comprehensive and comprehensive working plan.
    • Designed and implemented new catering menus, including costing, menu pricing, and costing. Hired and trained all staff.
    • Created and implemented new menu items and recipes for all food outlets. Received numerous awards for the department. Trained employees and managers in all aspects of the job.
    • Implemented new programs and procedures to improve quality of food and presentation. Maintained a 26% labor cost of 25%.
    • Prepared and implemented plans to coincide with profit and loss to ensure profitability. Achieved budgeted food cost of 28%.

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