Brandee Bates Kern
Springfield,OH
Summary
Methodical Director with [Number] years of comprehensive experience overseeing daily operations of [Type] company or organization. Hardworking and versatile professional well-versed in executing business strategies, preparing and implementing business plans and overseeing financial performance. Thorough knowledge of market changes and trends paired with strong grasp of corporate finance and performance measures.
Take-charge professional delivering executive support and team leadership to business operations. Dependable and detail-oriented to manage multiple tasks and priorities. Broad experience includes office management, accounting, accounts receivable, invoicing, dispatching, database management, vendor negotiations and contract management. Recognized for exemplary customer service and team collaboration.
Overview
29
29
years of professional experience
Work History
Director, Donor Experience and Stewardship
Wittenberg University
Springfield, OH
12.2020 - Current
- Cultivated relationships with major donors through personal visits, phone calls, and emails.
- Attended networking events as a representative of the organization in order to build relationships with potential funders.
- Created and managed annual donor recognition events with an emphasis on meaningful donor engagement.
- Coordinated large-scale events to engage with donors and provide presentations regarding fundraising initiatives.
- Collaborated with colleagues in other departments on cross-promotional activities.
- Maintained positive relationships with current donors through regular communication.
- Participated in staff meetings to discuss advancement initiatives.
- Assisted in writing grant applications for foundations and corporate sponsorships.
- Responded promptly to inquiries from donors or potential donors.
- Maintained accurate records of donor interactions in the database system.
- Prepared successful applications to obtain funding from government and private grants.
Director, Scheduling and Events
Wittenberg University
Springfield, OH
02.2009 - 12.2020
- Coordinated resources across departments to maximize productivity levels.
- Ensured compliance with all relevant regulations, policies and procedures.
- Established relationships with vendors and suppliers to secure favorable terms for materials or services.
- Created detailed plans outlining timelines, goals, budgets, staffing needs and other requirements for projects.
- Facilitated collaboration between teams by encouraging open communication channels.
- Managed crisis situations to minimize impact on operations and reputation.
- Cultivated relationships with stakeholders to secure support and funding for key initiatives.
- Implemented new technologies to streamline processes and enhance productivity.
- Coordinated activities with other departments to expedite work and improve collaboration.
- Formed and sustained strategic relationships with clients.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Promoted a culture of innovation and encouraged staff to contribute ideas.
- Monitored market conditions and competitor activities to inform business decisions.
- Cultivated strong relationships with customers by responding promptly to inquiries or complaints.
- Developed and implemented comprehensive strategies to improve operational processes and organizational efficiency.
- Recruited, trained, supervised, evaluated and mentored staff members.
- Prepared staff work schedules and assigned team members to specific duties.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
Catering Manager
Sodexo USA
Springfield, OH
05.2005 - 05.2007
- Collaborated with chefs to develop menus for special events, corporate functions, weddings.
- Reviewed invoices from vendors after each event and approved payment when appropriate.
- Assisted in setting up tables, chairs, decorations prior to a catered event.
- Prepared reports summarizing financial information such as costs incurred per event or total revenue generated from catering services.
- Negotiated contracts with clients for catering services ensuring reasonable rates were charged.
- Developed innovative ideas for themed parties or buffets based on client needs.
- Supervised servers during catered events to ensure high standards of service were met.
- Resolved customer complaints promptly and professionally while maintaining good relations with clients.
- Gathered customer requirements and worked with catering team in implementing specifications.
- Worked with chefs to prepare custom menus, special meals, and featured beverages.
- Led team meetings to discuss upcoming events, delegate tasks, and address any concerns or challenges.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Oversaw the hiring, training, and supervision of catering staff, promoting a culture of excellence and professionalism.
- Developed and maintained strong relationships with clients, vendors, and venue managers, fostering a network of partners.
- Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.
- Coordinated logistics for off-site events, including transportation, setup, and breakdown of catering equipment.
- Managed all aspects of catering operations, including planning, budgeting, and execution for events of varying sizes.
- Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
- Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
- Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Inspected dining and serving areas for cleanliness and proper setup.
- Delegated work to staff, setting priorities and goals.
Catering and Events Manager
Cedarville University
Cedarville , OH
10.2000 - 06.2003
- Monitored inventory levels of supplies needed for catering operations.
- Created marketing materials such as flyers and brochures to promote upcoming events.
- Organized and delegated tasks to kitchen staff prior to each event.
- Performed day-of coordination tasks such as setup and breakdown, room layout, decorating.
- Supervised event staff to ensure quality service at all times during events.
- Managed and coordinated all aspects of catering events to ensure successful delivery of services.
- Developed menus, budgets, and timelines for events based on client needs and preferences.
- Met with potential clients to perform site inspections and give tours of facility, meeting rooms and offered activities.
- Reserved space, equipment and personnel needed to facilitate events.
- Handled client questions and concerns via different communication channels to deliver exceptional customer service.
- Coached and counseled employees to reflect company service standards and procedures.
- Created detailed timelines for events based on scope of work required by each department involved in process.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Coached staff on strategies to enhance performance and improve customer relations.
Banquet Guest Service Manager
Walt Disney World Resorts - Hollywood Studios
Orlando , FL
05.1997 - 01.2000
- Provided leadership and direction to banquet staff in order to maintain a high level of customer satisfaction.
- Ensured proper set up and tear down of banquet areas prior to and after functions.
- Organized, scheduled and supervised staff for banquets.
- Conducted regular meetings with catering staff members in order to review policies and procedures as well as discuss upcoming events.
- Participated in weekly management meetings in order to provide updates on current and future projects related to banquets.
- Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
- Communicated with venue personnel to coordinate event logistics.
- Reviewed banquet event orders to determine room layouts and schedule staff.
- Monitored event timelines, adjusting service as needed to align with schedule changes.
- Liaised with kitchen staff to ensure timely and accurate food service during events.
- Monitored banquet equipment condition, arranging for maintenance or replacements as needed.
- Oversaw inventory management, including equipment and linens, to meet event specifications.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Coordinated with sales and catering teams to understand event requirements and client needs.
- Managed a team of banquet servers, assigning tasks and monitoring performance for quality service.
Restaurant Guest Service Manager
Walt Disney World Resorts - Port Orleans
, FL
06.1995 - 06.1997
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Maintained detailed records of sales transactions and daily shift reports.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Updated computer systems with new pricing and daily food specials.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RI05-1995
Associate of Science - Culinary Arts
Johnson & Wales University
Providence, RI05-1993
Skills
- Staff Management
- Contract Negotiation
- Project Coordination
- Staff Development
- Project Management
- Logistics Management
- Budget Control
- Cross-functional team leadership
- Contract and Vendor Management
- Facilities Management
- Fundraising Events
- Verbal and written communication
- People Management
- Charismatic Leader
- Creativity and Innovation
Timeline
Director, Donor Experience and Stewardship
Wittenberg University
12.2020 - Current
Director, Scheduling and Events
Wittenberg University
02.2009 - 12.2020
Catering Manager
Sodexo USA
05.2005 - 05.2007
Catering and Events Manager
Cedarville University
10.2000 - 06.2003
Banquet Guest Service Manager
Walt Disney World Resorts - Hollywood Studios
05.1997 - 01.2000
Restaurant Guest Service Manager
Walt Disney World Resorts - Port Orleans
06.1995 - 06.1997
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University
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