Candice Smith
Killen,AL
Summary
Supervisor with experience leading multi-million dollar hotels and restaurants as well as banquet and catering operations at award-winning Country Clubs and restaurants around the country. Driven to raise the bar for fine dining and all aspects of guest relations. Also a food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. I would love to be a great asset to your team with the skills and experience in a wide variety of Hospitality Industry.
Professional in culinary management, skilled in overseeing kitchen operations and maintaining high standards of cleanliness and food safety. Proven ability to lead teams towards achieving operational excellence and enhancing customer satisfaction. Known for strong team collaboration and adapting to changing needs, with proficiency in inventory management and quality control.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Banquet Kitchen Supervisor
Rennaisance Shoals
Florence, AL
07.2025 - Current
- Supervised banquet staff to ensure seamless service and adherence to event timelines.
- Coordinated setup and breakdown of banquet facilities, optimizing space and resources.
- Trained new employees on service standards and operational procedures for events.
- Collaborated with kitchen staff to ensure timely delivery of food and beverage services.
- Monitored event logistics, addressing issues promptly to maintain guest satisfaction.
- Implemented process improvements that enhanced efficiency in banquet operations.
- Enhanced customer experience by resolving guest concerns with professionalism and urgency.
- Created an organized system for scheduling staff members based on event requirements, optimizing efficiency.
- Managed food and beverage inventory for banquet department, reducing waste and maintaining cost control.
- Designed and executed diverse banquet menus for large-scale events.
- Managed inventory and procurement of quality ingredients for banquet preparations.
- Implemented efficient kitchen workflows to enhance productivity during peak service times.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Ensured compliance with food safety regulations throughout all stages of food preparation.
- Developed cost-effective strategies to optimize catering operations while maintaining quality standards.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Account Manager
Health Care Service Group
Birmingham, AL
10.2023 - 07.2025
- Oversaw dietary operations, ensuring compliance with state and federal regulations.
- Developed and implemented nutritional programs tailored to diverse resident needs.
- Implemented technology solutions for menu planning and nutrition tracking systems.
- Analyzed feedback to improve service delivery and resident experience in dining services.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Frameworked monthly menus based on seasonal ingredients availability while adhering to nutritional guidelines.
- Proactively addressed potential issues impacting meal service quality or patient satisfaction by analyzing trends and implementing necessary changes.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
Assistant Food and Beverage Director
Pine Tree Country Club
06.2019 - 10.2023
- Responsible for management of dining room service, banquet service events, dining and banquet staff and bartenders. Assure member and guest satisfaction through proper food and beverage service and presentation. Attends to members needs by providing the highest quality of service. Supervise and train dining room staff.
- Developed and implemented training programs for staff to improve service quality and operational efficiency.
- Collaborated with culinary team to create seasonal menus that reflect member preferences and trends.
- Managed inventory control processes using industry-standard systems to minimize waste and optimize resources.
- Led food and beverage operations to enhance guest satisfaction and streamline service delivery.
- Mentored junior staff, fostering a culture of excellence in service and teamwork within the department.
- Established vendor relationships to negotiate favorable contracts, enhancing product quality while controlling costs.
- Reduced food waste through careful inventory management and utilizing perishable items creatively in daily specials.
- Managed multi-department teams effectively, facilitating clear communication between kitchen staff, servers, bartenders, and support personnel.
- Collaborated with chefs to develop seasonal menus that showcased fresh ingredients and appealed to diverse clientele.
- Fostered a positive work environment through effective communication, collaboration, and employee recognition initiatives.
- Enhanced customer satisfaction by implementing innovative menu ideas and presentation techniques.
- Actively sought feedback from guests; utilized this input to drive continuous improvement efforts and ensure consistently high levels of customer satisfaction.
- Oversaw catering services for special events, coordinating logistics and staffing needs to ensure seamless execution of functions.
- Ensured compliance with all health department regulations, maintaining a clean and safe dining environment for guests.
- Maintained accurate financial records, monitoring budgetary constraints while still delivering exceptional guest experiences.
Catering Director
Greystone Golf & Country Club
Birmingham, AL
01.2016 - 06.2019
- Plan, Decorate, Execute and Run events, Both Club events and Member events example weddings, parties etc. Do billing and Invoicing for all events through Cater ease, prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. Regularly interacted with guests to obtain feedback on product quality and service levels. Achieved and exceeded performance, budget and team goals. Expertly managed 12 staff and maintained appropriate staffing levels throughout shifts.
- Directed all aspects of catering operations, ensuring exceptional guest experiences and seamless event execution.
- Developed and implemented innovative catering menus aligned with client preferences and seasonal ingredients.
- Oversaw budget management for events, optimizing resource allocation while maintaining high service standards.
- Collaborated with sales team to identify opportunities for increasing event bookings and enhancing service offerings.
- Trained and mentored catering staff, fostering a culture of excellence and continuous improvement.
- Evaluated vendor partnerships to ensure quality supplies and services met organizational standards and client expectations.
- Established relationships with clients, providing personalized service and addressing specific needs throughout event planning process.
Supervisor
Heatherwood Hills Country Club
Hoover, AL
10.2015 - 01.2016
- Carefully interviewed, selected, trained and supervised staff. Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes. Interacted positively with customers while promoting facilities and services. Led and directed team members on effective methods, operations and procedures. Trained all FOH applicants for restaurant and banquet facility.
- Managed staff schedules and delegated tasks to enhance team productivity.
Captain
Frenchman's Creek Beach and Country Club
Palm Beach Garden's
11.2012 - 05.2015
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons. Correctly calculated inventory and ordered appropriate supplies. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Led and directed team members on effective methods, operations and procedures. Prepared for and executed new menu implementations. Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Food and Beverage Controller
The Beach Hotel
Port Elizabeth, South Africa
01.2012 - 11.2012
- Developed departmental objectives, work schedules, and budgets Responsible for ordering food and beverage, invoice coding, and mid-month/ end of month stock inventory for bar and kitchen Responsible for food and beverage cost accountability for entire operation. Assumed role of special events and banquet inventory and supply ordering for an average of 10 banquet/events per month. Developed, implemented and managed business plans to promote profitable food and beverage sales.
Intern of Hotel management and operations/ Food and Beverage
Radisson Blu Hotel
Port Elizabeth/ Cape Town, South Africa
01.2009 - 01.2012
- Updated team members about changes in hotel products, services, pricing and policies. Delivered messages, mail and packages left for guests and hotel facilities in a timely manner. Increased hotel revenue, profits and market share through precision targeted marketing and enhanced customer customer experience. Executed prompt wake-up calls each morning. Reviewed account information and charges with guests during check-out. Collaborated with maintenance and housekeeping to maintain high quality standards Developed departmental objectives, work schedules, budgets and policies. Developed departmental objectives, work schedules, budgets and policies.
District Assistant Events Planner
Nelson Mandela Bay Tourism Centre
Port Elizabeth, South Africa
01.2006 - 01.2008
- Consistently provided professional, friendly and engaging service. Skillfully promoted items on beverage lists and restaurant specials. Verified customers' credit and established how the customer would pay for the accommodation. Computed bills, collected payments and made change for guests. Recommended top dining and entertainment options for guests in the area.
Education
Advanced and Graduate Diploma - Hotel and Hospitality Management
Varsity College
Port Elizabeth01-2012
Skills
- Extensive food/beverage knowledge
- Special event catering professional
- Party planning competency
- Experience with catering and event
- Results-oriented
- General knowledge of computer software
- Knowledge of inventory practices
- Management and leadership experience
- Food safety
- Inventory control
- Operations management
- Food presentation
- Staff training
- Team management
- Kitchen organization
- Sanitation standards
- Health code compliance
- Cost control
- Scheduling staff
- Policy enforcement
- Allergy awareness
- Opening and closing procedures
- Order accuracy
- Kitchen equipment operation and maintenance
- Kitchen staff coordination
- Food preparation
- Waste reduction
- Staff management
- Food plating and presentation
- Menu development
- Schedule coordination
- Housekeeping skills
- High volume dining
- Recipes and menu planning
- Performance improvement
- BOH operations & FOH operations
- Inventory controls
Accomplishments
- Reduced inventory costs each month through redeeming food wastage
- Supervised team of 20+ staff members.
- Used Microsoft Excel to develop inventory and wastage tracking spreadsheets.
- Enhanced team productivity by introducing essential process improvements.
- Managed back of house operations for Large establishments.
- Hired, trained and oversaw kitchen staff
- Increased team productivity by implementing key process improvements.
Certification
- Food Manager Certification
- Serve Safe Certification
- Bistro Certification
- Food Handlers Certification
- CPR Certification
- Food Safety Certification
Languages
English
Native or Bilingual
Afrikaans
Native or Bilingual
Timeline
Banquet Kitchen Supervisor
Rennaisance Shoals
07.2025 - Current
Account Manager
Health Care Service Group
10.2023 - 07.2025
Assistant Food and Beverage Director
Pine Tree Country Club
06.2019 - 10.2023
Catering Director
Greystone Golf & Country Club
01.2016 - 06.2019
Supervisor
Heatherwood Hills Country Club
10.2015 - 01.2016
Captain
Frenchman's Creek Beach and Country Club
11.2012 - 05.2015
Food and Beverage Controller
The Beach Hotel
01.2012 - 11.2012
Intern of Hotel management and operations/ Food and Beverage
Radisson Blu Hotel
01.2009 - 01.2012
District Assistant Events Planner
Nelson Mandela Bay Tourism Centre
01.2006 - 01.2008
Advanced and Graduate Diploma - Hotel and Hospitality Management
Varsity College
FUNCTIONS I'VE ALSO WORKED AT
- Banqueting Events at The Boardwalk conference center for Michelle Brown in South Africa
- IPL Cricket Iron Man 2009
- 2010 Miss World Dinner 2009 at the Radisson Blu Hotel in Port Elizabeth
- Grey High School, Old Grey Reunion 2010 at The Feather Market Hall
- 2010 Soccer World Cup South Africa Stadium
- Achievements Completed - Hotel Management(ICHM) 2012 Graduated
- PGA Regions Tradition Golf Tournament Worked for 3 years and worked closely with Bruno Event team on the Regions Tradition Tournament that is held at Greystone Country Club.