Beverly Collet
Baltimore,Maryland
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Lead Concierge/Event Planner
UDR
Baltimore, MD
12.2016 - 11.2022
- Coordinated vendors, timelines and budgets for events.
- Hired, trained and supervised volunteers and support Concierge Staff
- Obtained permits from fire and health departments to erect displays and exhibits and serve food at events.
- Acknowledged and greeted guests entering or leaving building, promoting pleasant environment.
- Directed incoming calls and messages to appropriate staff or residents.
- Handled mail and package deliveries, keeping items secure.
- Maintained guest privacy and building reputation by keeping information confidential.
- Answered guest questions regarding local area, facilities and amenities.
- Entered work orders for housekeeping, pest control and maintenance issues.
- Arranged special accommodations for guests to enhance visitor experiences.
- Retained knowledge of local events to offer recommendations and personal services.
- Delivered exceptional service to every customer through active engagement, effective listening and well-developed interpersonal skills.
- Updated front desk's concierge book to maintain most relevant visitor information.
- Built and maintained productive relationships with employees.
- Spoke with patrons to make conversation, answer questions or to respond to complaints.
- Greeted clients and provided personalized support to meet unique needs and promote brand loyalty.
Contracted by Unilever Global
Unilever Global
Baltimore, MD
01.2011 - 01.2015
- Manage all facets of their employee restaurant
- Supervised and executed catering for all top management
- Analyzed customer data to develop insights into their culinary preferences.
- Assisted in the development of marketing campaigns targeted at using foodstuffs developed by Unilever specific global markets.
- Developed pricing models that maximize revenue while maintaining customer loyalty.
- Addressed employee questions and resolved complaints related to products, and services,
- Provided training sessions for employees/customers on how best utilize the company's products or services.
Chef Manager
Harvard Business Review
Watertown, Massachusetts
05.2010 - 01.2011
- Developed Lunch program for 70 in house employees
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Enforced health department regulations regarding storage and preparation of foods.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Employed training and motivational techniques to keep atmosphere constructive for emplo
- Purchasing of organic food products from local farmers
- Created menus based on seasonal ingredients and customer preferences.
Graduate Student Dormitory
Ashdown Dining & Thirsty Ear Pub
Cambridge, Massachusetts
01.2000 - 01.2011
- All you can eat dinner buffet
- Collaborated with faculty members and students to develop menus for healthy choices.
- Developed inventive menus, theme nights and international buffets.
- Chosen as one of the best dining models on MIT’s Campus
- Maintained stellar relationships with purveyors.
Chef Manager
Massachusetts Institute of Technology
Cambridge, Massachusetts
08.2003 - 12.2010
- Managed food service for five private dining rooms, servicing lunch and dinner a total of 320 students daily, and all special events including graduations
- Chaired monthly meetings with MIT FSLIG regarding Food service budgets, and labor cost
- Assumed 100% responsibility for quality of products
- Practiced and maintained Serve Safe regulations
- Serve Safe proctor for Commonwealth of Massachusetts.
Education
Culinary Arts - Culinary Arts
Le Cordon Bleu
Paris France05.1989
Skills
- Proficient in a vast array of cuisines focusing on pastry
- Garde manager, food cost analysis, budgeting, inventory control and purchasing
- Operational Reporting
- Business Planning
- Customer Needs Assessment
- Requirements Gathering
- Microsoft Office Suite
- Product Development
- Needs Assessments
- Project Management
- Staff Management
- Forecasting and Planning
- Staff Training and Development
Languages
To utilize my 20+ years experience as a Chef/Manager Very experienced in food design and presentation, 07/01/15
Read and speak French ...
Certification
- Association for Project Management (APM)
- Certifications in CPR and AED
- Certified Notary, State of MD - 2023
Timeline
Lead Concierge/Event Planner
UDR
12.2016 - 11.2022
Contracted by Unilever Global
Unilever Global
01.2011 - 01.2015
Chef Manager
Harvard Business Review
05.2010 - 01.2011
Chef Manager
Massachusetts Institute of Technology
08.2003 - 12.2010
Graduate Student Dormitory
Ashdown Dining & Thirsty Ear Pub
01.2000 - 01.2011
Culinary Arts - Culinary Arts
Le Cordon Bleu
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