Edith Castro
Temple Hills
Summary
Knowledgeable Front Of House Manager with background in managing high-profile catering and event operations. Adept at orchestrating seamless events, ensuring client satisfaction, and maintaining high standards of service. Demonstrated leadership and organizational skills in coordinating teams and adapting to dynamic environments.
Overview
8
8
years of professional experience
Work History
Catering and Events Manager
B.F. Saul Hospitality Group - Wren Restaurant
Tysons Corner, VA
09.2022 - 01.2024
- Planned and executed diverse events, ensuring seamless operations from start to finish.
- Coordinated logistics for catering services, optimizing resource allocation and vendor relationships.
- Developed and maintained event budgets, ensuring financial accountability and cost efficiency.
- Led a team of staff during events, providing training and guidance to ensure high service standards.
- Conducted post-event evaluations, gathering feedback to refine future planning processes and service offerings.
- Maintained excellent food quality standards by creating menus tailored to specific client requirements.
- Reduced waste expenses by implementing effective inventory control measures.
- Achieved consistent on-time delivery of catering orders by implementing efficient scheduling systems.
- Successfully managed multiple simultaneous events without compromising quality or exceeding budget constraints.
- Coordinated logistics for seamless event execution, including venue selection, setup, teardown, and transportation of materials.
- Mentored junior staff members, increasing overall team performance and job satisfaction.
Front of House Manager
B.F. Saul Hospitality Group - Wren Restaurant
Tysons Corner, VA
09.2022 - 09.2023
- Led front-of-house operations, ensuring exceptional guest experiences and efficient service delivery.
- Managed and trained staff to enhance teamwork and improve service standards.
- Monitored inventory levels, optimizing supply chain management for food and beverage services.
- Developed staff schedules to align with peak business hours, maximizing efficiency and productivity.
- Analyzed guest feedback to identify areas for improvement in service offerings.
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Resolved guests complaints while maintaining positive customer environment.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Performed cash handling activities and secured nightly bank deposits.
- Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
- Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.
- Facilitated team meetings to discuss performance goals, operational challenges, and to share best practices among front-of-house staff.
- Managed staff schedules and maintained adequate coverage for all shifts.
Assistant General Manager
Ireland’s Four Courts
Arlington, VA
08.2021 - 08.2022
- Interviewed potential new employees, processed documentation and pertinent forms associated with the hiring process and input new employee information in system.
- Met with new hires to explain company procedures, job duties and performance expectations.
- Scheduled employees and processed time off requests.
- Scheduled large parties and events and made sure they were properly staffed.
- Conducted daily staff meeting to ensure proper communication of daily events/specials and any updates with the floor staff.
- Received beer and wine deliveries and issued checks.
- Ordered linens, dry goods, food, liquor, office supplies, paper goods, etc. as needed.
- Processed weekly petty cash transactions and cash drops with the bank and paid out tipped employees and completed a nightly sales report.
- Was a regular presence in the front of house in order to assist serving staff as needed and to make customers feel welcome.
Manager
James Joyce Irish Pub
Baltimore, MD
03.2016 - 12.2020
- Responsible for balancing petty cash at the start and end of each shift and closed out individual employee cash drawers at the end of each shift.
- Responsible for bank deposits, getting change and issuing checks as needed.
- Coordinated and assisted customer in planning large groups and events, created special party menus and delivered invoices and collected deposits. Planned the layout and staff for each event.
Education
High School Diploma -
Osbourn Park High School
Manassas, VA06.2004
Skills
- Venue selection
- Menu development
- Food presentation
- Event design
- Team leadership and supervision
- Guest relations
- Event development
- Multitasking
- Planning and Organizing
- Bilingual/ Spanish
- Staff development
Timeline
Catering and Events Manager
B.F. Saul Hospitality Group - Wren Restaurant
09.2022 - 01.2024
Front of House Manager
B.F. Saul Hospitality Group - Wren Restaurant
09.2022 - 09.2023
Assistant General Manager
Ireland’s Four Courts
08.2021 - 08.2022
Manager
James Joyce Irish Pub
03.2016 - 12.2020
High School Diploma -
Osbourn Park High School