Brynelle Zaragoza-Hall

• The Catering Manager, under the direction of the Premium Manager, is an experienced leader who has a passion for organizing and delivering special events that exceed guest expectations

• Serve as the main point of contact for Legends during catered events and properly communicate with other departments including Culinary, Operations, Engineering, Warehouse, IT, and Security

• Manage event day load-in, execution, break down and load-out

• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations

• Develop customized menus to meet the diverse needs of social and corporate clientele

• Partner with chef to meet clients’ expectations including menu development, tastings and communicating service standards

• Communicate with Event Sales and Planning team to ensure events are executed as planned with clients

• Assist with the process of recruiting, interviewing, hiring, training and furthering the abilities of all event service staff

• Oversee building management insurance process for event vendors

• Responsible for communication between the Event Sales & Planning team and the Culinary team

• Responsible for the ordering and inventory of equipment, small wares, disposables, and beverages

• Ensure the smooth operation of all catering functions

• Stay up to date with industry trends and implement innovative menu concepts

• Assist client to sell and manage group dining packages for the venue’s dining outlets and premium space

• Manage the financial reporting, pre and post event P&Ls and projected sales reports

• Liaise with Operations and Engineering team to ensure event space is well maintained

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the time performing each function to be solely determined by the manager based upon the particular requirements of the company

• Create spreadsheets and documents to improve tracking and reporting of event operations Monthly inventory

• Supervise general cleaning tasks using standard products as assigned to adhere to health standards

• Restock food and beverage outlets as needed

• General housekeeping and cleaning as needed in and around all catering spaces

• Ensure daily operational performance goals are met by providing direct/tactical leadership for the labor force in the passenger terminal areas through service, maintenance, collections, and communication, to improve productivity, vend quality, and the customer experience

• Plan work schedules and assign duties to maintain adequate staff for effective performance of activities and response to fluctuating workloads

• Maintain a safe working environment by monitoring safety procedures and equipment

• Collect and transport carts to ensure carts are available for customer use;

• Collaborate with workers and managers to solve work-related problems

• Review work throughout the work process and at completion to ensure that it has been performed properly

• Explain regulations, policies, or procedures

• Provide customer service by greeting and assisting customers and responding to customer inquiries and complaints

• Maintain excellent communication and cooperation with employees, facility management, airline management and other government officials (CBP, TSA, FBI, etc.)

• Inspect equipment; carts, CMU’s, Cushman’s, etc., perform emergency maintenance or take equipment out of service, report maintenance needs

• Assist with collections, counting/recording money, documenting meter readings

• Assess training needs of staff and arrange for or provide appropriate instruction

• Manage all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement, and meeting participation and facilitation

• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations, and delivering recognition and reward

• Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly

• Ensure compliance with health, safety, sanitation and alcohol awareness standards

• Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue

• Ensure team members have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events

• Recruit, interview and train team members

• Providing supervision, guidance, and mentoring team members of 40 plus

• Developed, implemented, and managed a chain of restaurants to promote profitable food and beverage sales.
• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Utilizes leadership skills and motivates employees to ensure cost control and labor management
• Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Reconciled cash and credit card transactions to maintain accurate records.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Correctly calculated inventory and ordered appropriate supplies.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Developed unique events and special promotions to drive sales.

• Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
• Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
• Boosted customer satisfaction and service delivery to strengthen customer loyalty.
• Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
• Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
• Hired, trained and mentored staff to meet and exceed high quality standards.
• Maintained accurate records of sales, labor and other costs.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
• Conducted weekly and monthly staff meetings to review performance and discuss upcoming events.
• Developed and implemented standard operating procedures to maintain smooth operations.
• Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.

• Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Trained team members in successful strategies to meet operational and sales targets.
• Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
• Maintained company's visual merchandise standards through general housekeeping and planograms.
• Greeted all customers cheerfully and asked open-ended questions to ascertain needs.
• Mentored team members to enhance professional development and accountability in workplace.
• Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
• Established objectives to offer team members clear roadmap to help company achieve overall goals.
• Organized promotional events and interacted with community to increase sales volume.
• Exceeded sales quotas and increased profitability through effective sales strategy and business planning.
• Demonstrated products to show potential customers benefits and advantages and encourage purchases.
• Implemented systems and procedures to increase sales.

• Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
• Optimized store displays and appearance via strategic merchandising.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Managed store organization, maintenance, and purchasing functions.
• Completed routine store inventories.
• Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
• Managed inventory control processes to restore back stock, control costs, and maintain sales floor levels to meet customer needs.
• Submitted orders for new inventory.
• Trained team members in successful strategies to meet operational and sales targets.
• Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
• Mentored team members to enhance professional development and accountability in workplace.
• Recruited and retained top talent, with focus on completing timely performance evaluations, providing positive feedback, and rewarding superior performance.
• Created employee schedules to align coverage with forecasted demands.
• Established and optimized schedules to keep coverage and service in line with forecasted demands.
• Managed inventory control, cash control, and store opening and closing procedures.
• Assisted with hiring, training and mentoring new staff members.
• Completed point of sale opening and closing procedures.
• Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
• Set effective store schedules based on forecasted customer levels, individual employee knowledge, and service requirements.