ANDY CRUZE
Beltsville,MD
Summary
Organized and dedicated Administrative Assistant with proven track record of providing exceptional customer service in fast-paced environments. Offering keen attention to detail and strong decision-making skills to manage multiple, concurrent tasks. Self-motivated work ethic to perform effectively in independent or team environments.
Overview
14
14
years of professional experience
Work History
Front Office Administrative Assistant
IonQ
03.2024 - Current
- Continually sought methods for improving daily operations, communications with clients, recordkeeping, and data entry for increased efficiency.
- Offered technical support and troubleshot issues to enhance office productivity.
- Streamlined communication for management by reviewing correspondence, arranging conference calls, and preparing meeting materials.
- Monitored office supplies by checking inventory and placing orders.
- Collaborated with various departments to ensure smooth daily operations, resolving administrative issues as they arose.
- Managed filing system, entered data and completed other clerical tasks.
- Managed phone and email correspondence and handled incoming and outgoing mail and faxes.
- Opened and properly distributed incoming mail to promote quicker response to client inquiries.
- Managed paper and electronic filing systems by routing various documents, taking messages and managing incoming and outgoing mail.
SENIOR ADMINISTRATIVE ASSISTANT
Gaylord National Resort and Convention Center
04.2022 - 05.2023
- Review banquet event orders (BEO) on a daily basis and make note of any changes
- Brief the banquet kitchen staff daily about the upcoming and current functions
- Coordinating with the HR department to ensure correct employee data
- Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation
- Assist the Executive Chef in banquet menu development and execution
- Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work
- Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs
- Providing information and answering employee questions about payroll related matters
- Managing electronic timekeeping systems or manually collecting and reviewing timesheets
- Calculating payable hours, commissions, bonuses, tax withholdings, and deductions.
CULINARY LEAD
The Mayflower Hotel
08.2021 - 04.2022
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized, and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.
SOUS CHEF
Aramark
06.2021 - 08.2021
- Order coordinate, plan, participate, and supervise the production, preparation, and presentation of food
- Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards
- Interview, Schedule, train, develop, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects.
KITCHEN MANAGER
The Cheesecake Factory
03.2021 - 06.2021
- Order materials, supplies, and ingredients based on demand
- Supervise kitchen employees and organize food orders
- Oversee the food preparation and cooking process
- Recruit and train kitchen employees in designated stations
- Monitor inventory levels and perform weekly inventory assessments
- Work with the restaurant manager to price and change menu items
- Schedule work shifts for employees.
ADMINISTRATIVE ASSISTANT OF FOOD AND BEVERAGE
Marriott Marquis
03.2020 - 12.2020
- Perform clerical duties such as typing, filing, copying, emailing, ordering products for events, answering, and responding to telephone calls and messages, as well as coordinates, schedules and makes appointments
- Training cooks, maintaining their needs and support chefs
- Coordinate and arrange, attend, and participate in assigned meetings including preparing agenda, reserving, and preparing meeting location, and recording and transcribing minutes as requested
- Create and maintain up-to-date electronic and physical file system
- Submit and follow through with maintenance requests
- Support F&B department with time management, data gathering and communication for the execution of projects or events.
BANQUET COOK, HOT KITCHEN AND GRADE MANAGER
Marriott Marquis
05.2016 - 03.2020
- Prepare large number of productions according to the parties
- Train new cooks
- Constantly checking with chefs and the banquet manager whether everything is being done according to the plan
- Maintain the quality of the food that is being served
- Taking extra care of cleanliness and hygiene
- Communicate with other members of the kitchen about how a task needs to be complete
- Making sure all the items in the kitchen is labeled and dated properly
- Taking responsibility of the situation when guest need something.
DIETARY AIDE
Sanctuary at Holy Cross
05.2014 - 12.2015
- Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Dietary Manager
- Help the cook in the preparation and service of meals
- Meet scheduled meal and snack times.
RESTAURANT ASSOCIATE
Riderwood Village
07.2010 - 04.2014
- Skilled to prepare the food according to the orders
- Expert to communicate with the wait staff and the cooks
- Well known with kitchen equipment.
Education
Bachelor of Arts - Hospitality Management
Stratford University
Alexandria, VA01.2020
Associate of Arts - Culinary Arts
Art Institute of Washington
Arlington, VA01.2012
High School Diploma -
Springbrook High School
Silver Spring, MDSkills
- Microsoft Word
- Excel
- PowerPoint
- Records administration
- Clerical support
- Organize files
- Administer payroll
- Training
- Networking
- Task prioritization
- ServSafe
- File Organization
- Scheduling appointments
- Spreadsheet Management
Additional Information
Award from Riderwood Village for most improved in year of 2012-2013. Monumental Host of October 2017. Won second place in the cooking competition Master of the Craft hosted by Marriott.
Timeline
Front Office Administrative Assistant
IonQ
03.2024 - Current
SENIOR ADMINISTRATIVE ASSISTANT
Gaylord National Resort and Convention Center
04.2022 - 05.2023
CULINARY LEAD
The Mayflower Hotel
08.2021 - 04.2022
SOUS CHEF
Aramark
06.2021 - 08.2021
KITCHEN MANAGER
The Cheesecake Factory
03.2021 - 06.2021
ADMINISTRATIVE ASSISTANT OF FOOD AND BEVERAGE
Marriott Marquis
03.2020 - 12.2020
BANQUET COOK, HOT KITCHEN AND GRADE MANAGER
Marriott Marquis
05.2016 - 03.2020
DIETARY AIDE
Sanctuary at Holy Cross
05.2014 - 12.2015
RESTAURANT ASSOCIATE
Riderwood Village
07.2010 - 04.2014
Bachelor of Arts - Hospitality Management
Stratford University
Associate of Arts - Culinary Arts
Art Institute of Washington
High School Diploma -
Springbrook High School
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