Alissa Krisko
Ann Arbor,MI
Summary
Committed and hardworking Senior Manager with 30 years of experience directing banquet and catering staff. Well-rounded leader with talent for supervising employees and organization. Swift problem solver with quick and effective solutions to wide array of issues.
Overview
18
18
years of professional experience
Work History
Senior Banquet Manager
The Henry Ford Museum And Greenfield Village
Dearborn, MI
09.2018 - Current
- Successfully managed banquet operations, generating over $9 million in sales.
- Annually assessed and evaluated business procedures with the management team to discover creative solutions that elevate the guest experience and streamline operations.
- Communicated clear and consistent messages regarding departmental goals to produce desired results.
- Fostered a positive work environment by promoting open communication and teamwork among banquet staff members.
- Collaborated to develop comprehensive training programs for new hires, resulting in increased staff competency and reduced onboarding time.
- Set goals and expectations for direct reports using a performance review process, holding staff accountable.
- Streamlined event execution by effectively coordinating with various departments, including sales, culinary, and other internal partners.
- Reduced overhead costs by closely monitoring inventory levels and implementing waste reduction initiatives.
- Developed internal candidates for general management promotion opportunities.
- Directed safety operations and maintained a clean work environment in adherence to FDA, CDC, and OSHA requirements.
General Manager
Tavolina Catering & Events
Ann Arbor, MI
09.2017 - 07.2018
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Responsible for ensuring the timely and accurate completion of personnel/payroll related administrative duties in accordance with company policies and procedures.
- Created and implemented standard operating procedures.
- Consistently complied with company policies and government regulations regarding sanitation.
Catering Director
Glass House Catering
Ann Arbor, MI
06.2008 - 08.2017
- Collaborated to create policies and procedures for brand-new business on a university campus.
- Cultivated and nurtured catering market segments and solicited new customer relationships while maintaining and growing existing partnerships.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Handled payment collection and payroll of 30 employees.
- Tracked and monitored labor and food costs for each event and teamed with the chef to design and develop creative food and beverage menus to meet and exceed customer expectations.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Education
Master of Science - Training And Performance Improvement
Capella University
Minneapolis, MN12-2022
Bachelor of Fine Arts -
Eastern Michigan University
Ypsilanti, MI04-2011
Skills
- Create learning opportunities for salaried and hourly staff to develop hard and soft skills through hands-on training and positive, constructive feedback
- Lead multiple teams with 200 direct and indirect reports
- Promote and embody positivity, teamwork, and decisiveness
- Logistical mindset to help identify obstacles and create solutions
- Empathic listener, asks questions for understanding
- Persuasive speaker with the ability to clarify and explain thoughts and ideas
Timeline
Senior Banquet Manager
The Henry Ford Museum And Greenfield Village
09.2018 - Current
General Manager
Tavolina Catering & Events
09.2017 - 07.2018
Catering Director
Glass House Catering
06.2008 - 08.2017
Master of Science - Training And Performance Improvement
Capella University
Bachelor of Fine Arts -
Eastern Michigan University