Skills, Knowledge and Experience
A combined total of more than 15 years successful supervisory experience in hotel, club, catering, banquet facility and retail food service, catering and commissary production operation with independent decision making for operations, customer service, staffing and financial management.
Skill and background in Culinary Arts, banquets and food and beverage service
Knowledge and skills in all food service operational functions
Knowledge of efficient methods of ordering, storing and receiving food samples, beverage, linens, decorations and catering supplies.
Skills in personnel management including knowledge and skill in evaluating, communicating clearly and directly in an effective and amiable manner
Technical computer systems knowledge using word processing, spreadsheet, database management and email. Knowledge of computer applications in a food service operation forecasting of inventory, production, labor, recipe file, access control, time and attendance
Strong written and verbal communication skills to write accurate and grammatically correct reports, develop event plans including floor plans, unit goals, evaluations, directing and training staff and interacting with customers.