San Jose, California, United States
Over 20 years of event planning, event & restaurant management, event sales, and event marketing experience with an array of different styles of events (corporate, private, weddings, conferences and non-profit). Proven success in the development and implementation of high volume events and marketing programs. A classically trained chef, chef certificate class of 2009 Proud member of San Jose Rotary. http://www.MichiLife.com Skills - Luncheons - Brand management - Brand ambassador duties - Networking - Team building - Corporate sales - Sales and Marketing - Catering sales - Group sales - Fundraising - Relationship building - Weddings - Promotional - Beer pairing - Wine pairing - Public relations - Community outreach - Partner marketing and training - Contract negotiation -Custom creative menus & tasting -Managed up to 75 employees -Custom events -Staff training
• Created a creative menu and dining package for guests. • Created special events, promotion, marketing event. • Created SOP for the FOH and BOH. Maintain food cost and labor. • Trained staff on Service and wine etiquette. Trained chefs to produce uniform product. • Marketed dinner packages with promotions and competitive strategies. • Negotiated terms of contract.
• Manage up to 100 employees, including; staff interviewing, operation and job training, scheduling, timecards, payroll costs, break tracking. • Marketing activities including; creative ways to increase bar sales, creative ways to increase food sales, pairings, and tastings. • Train workers in food preparation, beverage service, sanitation, safety procedures, and proper wine service. • Inventory of beverages and controlling beverage costs to profits. • Interviewing, hiring, termination, new hire paperwork, other HR duties. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. • Developed new organizational skills and practices, created new operating procedures and sequence of service. -----Scheduling, staffing, training, beverage inventory, beverage purchase and ordering, beverage sales and marketing, menu creation, tastings, staff training, floor management, line ups, floor plans
• Manage up to 100 employees, including; staff interviewing, operation and job training, scheduling, timecards, payroll costs, break tracking. • Marketing activities including; creative ways to increase bar sales, creative ways to increase food sales, pairings, and tastings. • Train workers in food preparation, beverage service, sanitation, safety procedures, and proper wine service. • Inventory of beverages and controlling beverage costs to profits. • Interviewing, hiring, termination, new hire paperwork, other HR duties. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. • Developed new organizational skills and practices, created new operating procedures and sequence of service. ----Invoicing, sales, contracting, menu creation, food tastings, day of coordination, venue relationships, client relationships, maintaining relationships, BEO and more.