Amanda Conway

• Completed final move-out walk-throughs with tenants to identify required repairs.
• Maintained operational facilities attractive to potential tenants by organizing regular maintenance, major repairs and capital improvement projects.
• Monitored timely receipt and reconciliation of rent collections in accordance with landlord and resident statutes.
• Monitored progress of construction and maintenance projects and notified appropriate individuals of project updates, delays and schedule changes.
• Prepared specifications, solicited bids and approved subcontracts for building services.
• Organized and participated in meetings to give residents opportunity to ask questions and provide forum for issues to be addressed.

• Conducted inspections of property grounds, building and equipment to identify maintenance concerns and direct timely repairs.
• Delivered emergency 24-hour on-call service for tenants on building issues.
• Generated professional networks by engaging in professional, industry and government organizations.
• Communicated effectively with residents and on-site associates.
• Collected and maintained records of rental payments and payment dates.
• Kept properties in compliance with local, state and federal regulations.

• Prepared and implemented lesson plans covering required course topics
• Supported student skill development in alignment with personal and academic goals
• Worked with other teachers to support struggling students and provide thorough help to rectify comprehension issues

• Creation of Seasonal Tarts, Éclairs, Entremets, Ganaches, Chouquettes to suit the shop.
• Keeping track of numbers of sold items.
• Inventoried and restocked items throughout day.
• Assisted co-workers whenever possible.

Started this Catering Business with a former Sus Chef of Joël Robuchon.

• Analyzed industry trends and compiled market research data to inform planning and strategy.
• Directed targeted marketing efforts that introduced new products and promoted product visibility.
• Developed, marketed and sold a full range of French food products, including savory and dessert.
• Managed business finances, including paying vendors and suppliers for products services rendered.
• Managed buying and selling of goods online via third-party sales venues such as Amazon.
• Prospected to obtain new accounts while maintaining relationships with existing accounts.

• Mise en place of dishes, dehydration of ingredients, cooking with sous vide, platting Making ice creams, sorbets, shaved ice, Norwegian omelette

• Mise en place, Chocolate work, dehydration and pulverization of vanilla beans , croustillant (crumbles including gluten free).
  

• Preparation of cold and hot appetizers and main dishes
• Plating

• Preparation of crème brulée, biscotti, flourless chocolate, pound cake, cheesecake, caramel domes
• Creation of mandarin tart for new private event
• Some cuisine work as needed by the chef such as crab cakes, salads, prepping fish and lamb.

• Compared agency and vendor marketing expenses against established budgets.
• Boosted brand awareness and generated leads while managing internal and external marketing campaigns and programs.
• Collaborated with designers and the editorial team on marketing materials.
  
• Directed a successful search engine marketing (google maps, Facebook) campaign that utilized solid linking, technical and keyword research tactics.

• Managed office supplies, vendors, organization and upkeep.
• Ordered and distributed office supplies while adhering to a fixed office budget.
• Responsible for accounts payable and receivables

• Provided ongoing guest service.
• Managed wide variety of costumer service to resolve customer issues quickly and efficiently.

• Worked as an Event Coordinator, by bringing famous Brazilian Bands from Rio de Janeiro, RJ, Brazil to San Francisco, CA.
• Coordinated with internal business divisions, agency partners and local vendors to guarantee on time, cost-effective delivery of all marketing communications materials.

• Skillfully promoted items on beverage lists and restaurant specials.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Addressed diner complaints with kitchen staff and served replacement menu items promptly.