Amanda Zamboni
Nanty Glo,PA
Summary
Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Director of Catering
SAGE Dining - Mount Aloysius College
07.2019 - Current
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Worked with chefs to plan menus according to client needs and budgets.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Designed catering packages to increase sales and customer experience.
- Hired and trained both permanent and temporary staff members.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Catering Sales Manager
Sodexo- University of Pittsburgh
06.2016 - 07.2019
- Directed a team of 5 sales associates to manage 7.5 million dollars in business at Pitt University through weddings, social events, conferences, meeting, student events and campus catering events
- Partnered with university to create unique and custom events that reflect current menu and conference trends
- Improved sales policies and practices
- Defined the sales cycle, created accurate job descriptions and developed standards for customer relationship management
- Engage staff through training, team building and meeting to ensure we are exceeding customer expectations
- Managed offsite large upscale University and Social Events for Pitt leadership team and athletic department
- Programmed and trained all Sales and Operations staff on new software and its uses
- Created partnership with outside vendors and local businesses to maxim revenues and catering leads
Food Service Manager / Managing Chef / Retail Manager
Penn State West Food District / North Food District
08.2013 - 06.2016
- Current role is managing full time culinary tram and student culinary assistants
- Lead operations, staffing, customer service initiatives and employee development for C-sore and Seattle’s Best
- Coffee Bar that generate 8K in sales per day
- Partner with management team to successfully serve over 2500 students per meal period within 3 food service
- Outlets that include an all you care to eat restaurant, sandwich made to order restaurant and retail store
- Input all retail items into point of sales system and merchandise store for daily and seasonal promotions
- Interview, hire, manage, schedule and develop student and technical service employees
- Oversee all ordering, promotions, marketing, inventory and staffing for dining commons
- Advanced understanding of FoodPro System; including but not limited to food and supply orders, Patron and
- Portion forecasting, inventory maintenance, product transfers, recipe/menu maintenance
- Participate in planning and executing special events: Including Special Theme Dinners, pace changers, and
- Upscale menu items
- Assist with overseeing proper care of equipment, cleaning schedules, work orders and other aspects of building upkeep
Retail Director / Interim Catering Sales Manager
Aramark Healthcare, Sinai Hospital of
01.2012 - 07.2013
- In charge of managing 4.5 million dollars in sales for Starbucks, Kosher Cafe and Greenspring Cafe located in a 460 bed hospital
- Appointed as Interim Catering Manager over seeing all daily catering operations, billing, staffing, ordering, menu planning and event execution, while maintaining all Retail Director rules roles and responsibilities
- Train all Managers and hourly associates on all Aramark OPX safe food hand, portion control, recipe compliance, station set up and breakdown, sanitation and inventory procedures
- Partner with Executive Chef to create 4 week cycle menu for Retail Cafe, involved in all aspects of planning, including: nutritional information, portion control, production and sales
- Increase sales by partnering with client to bring in additional retail items that drive revenue while keeping customers satisfied with products and services; created weekly specials and events to drive sales
- Implemented and created new promotions in retail areas to drive sales and capture customer base; increased overall sales 90,800.00 year over year; increase average check and customer count in all retail areas
- Accountable for all sales information, cash handling procedures, credit card and internal hospital charges
Senior Food and Beverage Operations Manager
Bridge Marriott Hotel
05.2011 - 01.2012
- Responsible for overseeing all operational components for a 580 room city hotel that includes a 180 seat restaurant, 100 seat Lounge, full service Starbucks, and in room dining for 580 guest rooms
- Oversaw beverage operations for food and beverage outlets and banquet operations totaling over 3.4 million in sales, managed liquor costs under budget year to date and last year
- Managed financial statements, payroll, budgeting and overall organization of departments
- Partnered with hotel sales team to increase revenue by marketing the restaurant private dining area for holiday parties, special events and hotel group business
- Collaborated with Executive Chef to create new menus using menu engineering and Chef tech software
- Promoted growth within department by developing Supervisors and hourly associates through training
Director, Restaurants
Bethesda North Marriott Hotel
09.2006 - 05.2010
- Managed department of 40 plus associates and oversee daily operation of a 170 seat restaurant (“Meritage”), room service, lounge, and Starbucks kiosk for a 449 room conference center hotel
- Created seasonal and special event menus from the planning phase to final implementation for all outlets
- Performed pricing, cost analysis and competitive shopping to ensure competitive advantage within market
- Appointed by Director of Operations to do additional task force assignments as an Event Manager for 3 months and Banquet Manager for 2 months, while maintaining all Director of Restaurant roles and responsibilities
- Promoted restaurant and lounge through aggressive marketing campaign consisting of mass emails via open table, promotional coupons, special events for holidays, large party booking and corporate business dinners
- Oversaw hotel beverage inventory and ordering for outlets and banquet operations totaling $1.5 million in sales annually
- Analyzed financial reports on a weekly basis to ensure profit margins and employee productivity meet budget
- Increased lounge beverage sales year over year by $115,000 while reducing beverage cost by 3.3
Event Manager
Bethesda Marriott Hotel
06.2004 - 09.2006
- Generated detailed banquet event orders, cover sheets and group resumes to communicate important group information to all hotel departments
- Organized and executed over 500 functions per year through entire planning and post event phases totaling $2.5 million annually
- Maintained focus on up selling goals by increasing banquet checks by an average of $21.00 per cover
- Conducted daily bill reviews with all in house clients to ensure accurate billing score (year-end ranking was in top 10 in region for overall billing accuracy)
- Assisted Sales Managers in closing contract on site visits by providing clients with details and menu planning
- Collaborated with Executive Chef on menu selection and food presentation for 2005 banquet menus
Event Service Manager/Banquet Manager
Bethesda Marriott Hotel
02.2003 - 06.2004
- Supervised daily operations of 17,000 square feet of banquet meeting space and event service and banquet staff of 50 plus associates
- Implemented event service meet and greet program to ensure customer satisfaction
- Reviewed meeting space diary daily ensuring accurate room set ups while minimizing room turns and additional
Education
Bachelor of Science - Hotel, Restaurant And Institutional Management
Associate of Applied Science - Culinary Arts
Skills
- Budgeting Understanding
- Finance and Accounting Oversight
- Food and Beverage Service
- Inventory Management Software
- Food Allergies
- Special Event Coordination
- Complex Problem-Solving
- Customer Service Standards
- Hotel Operations
- Process Improvement Initiatives
Certification
ServSafe certified Instructor and Proctor
ServSafe Food Protection Management Certification
Timeline
Director of Catering - SAGE Dining - Mount Aloysius College
07.2019 - Current
Catering Sales Manager - Sodexo- University of Pittsburgh
06.2016 - 07.2019
Food Service Manager / Managing Chef / Retail Manager - Penn State West Food District / North Food District
08.2013 - 06.2016
Retail Director / Interim Catering Sales Manager - Aramark Healthcare, Sinai Hospital of
01.2012 - 07.2013
Senior Food and Beverage Operations Manager - Bridge Marriott Hotel
05.2011 - 01.2012
Director, Restaurants - Bethesda North Marriott Hotel
09.2006 - 05.2010
Event Manager - Bethesda Marriott Hotel
06.2004 - 09.2006
Event Service Manager/Banquet Manager - Bethesda Marriott Hotel
02.2003 - 06.2004
Penn State University - Bachelor of Science, Hotel, Restaurant And Institutional Management
Pennsylvania Institute of Culinary Arts - Associate of Applied Science, Culinary Arts
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