AMY SMITH
123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235
asmith@sample~resume.com
••••••••••••••••••••••••••••••
Objective: Seek the Position of Hotel Catering Manager
SUMMARY: Highly knowledgeable, skillful and resourceful Catering Manager with great experience in meeting booking goals assigned for group rooms, catering/banquet revenues and coordinating all faucets of groups assigned; working closely with hotel sales, banquet teams and GM to insure timely booking, coordination, communication and execution of group requirements.
Summary of Qualifications
More than eight years experience selling to a variety of market segments.
Excellent ability to ask for business, close sales, and consistently book repeat business.
Consistently make cold calls.
Uncommon ability to aggressively pursue new accounts on a weekly basis.
Exceptional clear, concise written and verbal communication skills.
Profound ability to sell concepts and ideas to management, peers, and employees.
In-depth ability to track record promoting an atmosphere of teamwork.
Remarkable ability to use a "hands-on" approach to management.
Huge experience in communicating, training, and managing multi-lingual staffs.
Exceptional ability to instill a guest service attitude in all employees.
Strong technical and excellent listening skills.
Excellent time management skills.
Strong organizational skills.
Considerable knowledge of computers and strong customer service orientation and skills.
Proven ability to produce consistent profits.
Great creative problem solving skills and ability to quickly evaluate alternatives and decide on a plan of action.
Proactively solicit for new business, qualify and respond to leads of 30 room nights and more in all market segments.
Manage all aspects of account (solicit, booking, detail- BEO's and coordinate).
Plan and implement all events for the department.
Supervise, train, and direct service staff.
Serve as clients' primary contact in planning catered events, including developing menus, transportation service, room decoration, procuring of rentals, and staffing.
Ensure that security, safety, and health standards are being adhered to.
Evaluate operations against the established goals and objectives of Dining Services and the mission of the hotel.
Assisted in developing and managing annual catering budget.
Performed hiring, staff training and development, scheduling and payroll.
Collaborated with culinary staff in special event menu planning and actively involved in planning and development of new catering business.
Ensured compliance with all Hotel, departmental and governmental regulatory agency rules, regulations and policies.
Facilitated and participated in other related department projects and Hotel events as applicable.
Supported the mission of the Hotel and the department while assisting in developing positive customer relations.
Planned, organized, and managed catered events for staff and guests of the Hotel, to assure quality, timeliness, and the highest level of presentation.
Demonstrated financial accountability in pre-costing menus and services, to ensure proper and competitive market pricing.
Worked with executive chefs to develop menus and programs that ensured the latest in menu trends and customer satisfaction.
Maintained monthly budgets and performance tracking and assisted in developing the department's annual budget.
Monitored the status of current day's assigned events.
Ensured that all necessary product and equipment were on hand.
Organized assigned staff to ensure function(s) was on schedule.
Supervised production, set-up, service and presentation to ensure quality standards were met and events were on track.
Supervised break down and clean-up.
Enforced staff uniform policy and ensured all staff maintained a clean and professional appearance.
Participated in all aspects of the function as needed (preparation, set-up, service, clean-up).
Made deliveries as needed.
Drove catering vehicles when necessary.
Planned ahead for upcoming events- ordered food and supplies in a timely manner, compiled equipment lists and when practical assigned and oversaw room set-ups in advance
Monitored waste and utilization of leftovers.
Maintained accurate production and service records.
Assigned vehicles as required for off-site catering.
Trained and scheduled full time staff.
Education
Bachelor of Science Degree in Hospitality Management University of New York (1998)
Email This Page!