Brittany Bills

• Provided friendly, courteous service to create memorable moments for guests.
• Delivered catered food and supplies to facility for on-time set-up.
• Arranged linens and table settings according to seating plan and event theme.
• Fostered enjoyable event atmosphere through friendly guest interactions
• Executed synchronized meal service simultaneously serving multiple guests.
• Created catering menu based upon client specifications, event type, dietary needs and budget.

• Contributed to the startup and first stages of operation.
• Monitored food production and corrected issues in preparation, portioning or other areas.
• Led daily staff meetings to implement policies and update team members on meal plans.
• Hired, trained and directed 15 person team of dining services professionals.
• Purchased food and cultivated strong vendor relationships.
• Maintained high standards of food quality by reviewing shipments, overseeing menu items and monitoring food safety.
• Responded to dietary concerns and food allergies, creating dishes to meet resident needs and palates.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.

• Created unique daily desserts to drive business growth.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Developed new products based on seasonal ingredients, holidays and dessert trends.

• Developed unique recipes and confections to set bakery apart from competition.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Decorated cakes, cupcakes, cookies and special occasion trays.

    •   Instructed new staff in proper food preparation, food storage, use of          kitchen equipment and utensils, sanitation and safety issues.

• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
• Displayed enthusiasm and knowledge about the restaurant's menu and products.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Led and directed team members on effective methods, operations and procedures.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

• Maintained updated knowledge of local competition and restaurant industry trends.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Actively involved in sanitation, menu development, training, recruitment, private dining and catering.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Positively engaged with customers, showing genuine appreciation for their business.

• Verified proper portion sizes and consistently attained high food quality standards.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

• Decorated and merchandised quality bakery goods.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.

• Prepare desserts for service, prepare pantry items, bake for morning service.
• Decorated and merchandised quality bakery goods.
• Ordered and received bakery products and supplies.
• Verified freshness of products upon delivery.

• Prepare breads, and prepare food for service.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Verified proper portion sizes and consistently attained high food quality standards.

• Assist in preparing and serving breakfast, lunch, snack to 270+ children daily.
  
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Cooked and served food and meals in accordance with planned menus and diet plans.