Elizabeth Afton
Grand Rapids,MI
Summary
Professional leader with comprehensive experience in driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in dynamic environments. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Shift Lead, Server and Bartender
Rockford Brewing Company
Rockford, MI
05.2024 - Current
- Management of restaurant and employees, including delegation of tasks. Serve guests food and drinks. Work as a food expeditor. Change kegs, can beer, and fill growlers.
- Supervise daily operations ensuring adherence to safety and quality standards.
- Assist with new employee training, management of shifts, and problem solving during shifts.
General Manager
Kilwins Chocolates
Grand Rapids, MI
05.2017 - Current
- Oversee daily operations, staff management, and task delegation. Lead production and sales of confections, including caramel and fudge preparation, and prepare ice cream desserts.
- Create schedules, interview, hire, and train new employees. Process payroll, tip division, and oversee store ordering and receiving. Facilitate monthly management meetings with owners, and bi-monthly employee check-ins. Conduct all employee yearly reviews.
- Retail Team Member May 2017- August 2019
International Hospitality Training
APICIUS International School of Hospitality
Florence, Italy
05.2025 - 08.2025
Hands-on experience in front-of-house restaurant operations, including guest services, food and beverage coordination, and customer satisfaction. Collaborated with back-of-house teams and community partners through experiential learning projects within the local Florence community. Managed wine and beverage service operations in a professional restaurant setting, developing skills in wine presentation, pairing, and guest service.
Host, Server, Bartender and Cashier
Grand Rapids Community College - The Heritage Restaurant
Grand Rapids, MI
09.2022 - 04.2024
- Duties included: processing all cash and card transactions., answering phones, booking reservations, and providing direction to students. Served patrons food and beverage orders, including coffee, wine, and beer.
- Balanced the cash drawer, completed end of day report, and delivered bank deposits.
Summer Wedding and Events Intern
Convivial Brands - The High Five GR
Grand Rapids, MI
05.2022 - 07.2022
- Supported weddings and events through setup/teardown, guest coordination, and rehearsal assistance. Collaborated with vendors on load-in/load-out. Assisted with client relations, venue tours, and final detail meetings. Created event floor plans and managed pre- and post-event documentation.
Culinary Instructor
Kent Intermediate School District- Summer Camp Program
Grand Rapids, MI
06.2021 - 07.2021
- Instructed basic culinary courses for groups of 10-15 middle school students
Education
Bachelor of Science - Business Administration
Ferris State University
Big Rapids, MI12-2025
Associates of Applied Arts and Sciences - Hospitality Management
Secchia Institute For Culinary Education- GRCC
Grand Rapids, MI05-2023
High School Diploma -
East Grand Rapids High School
Grand Rapids, MI05-2021
Advanced Pastry Art Degree - Hospitality and Culinary
Kent Career Technical Center
Grand Rapids, MI05-2021
Skills
- ServSafe and Alcohol ServSafe Certified
- Trained in Hospitality Management
- Fine dining and wine service in an International Hospitality Setting
- Production and sales of confections for Kilwins Franchise Stores
- Over 9 years of customer service experience and 6 years of store management
- Ability to successfully oversee Health Department and Department of Agriculture Inspections
Certification
- Alcohol ServSafe, American Culinary Federation
- ServSafe and Sanitation Certification
- Certified Fundamentals Pastry Cook (CFPC), American Culinary Federation May 20, 2021
- Advanced Baking Pastry, American Culinary Federation May 20, 2021
- Allergy Awareness, Certifying Board of Dietary Managers May 20, 2021
- Food Allergen Management, Certifying Board of Dietary Managers May 20, 2021
- Celiac Disease and Gluten-Free Restrictions, Certifying Board of Dietary Managers May 20, 2021
- Protein Nutrition & Egg Chemistry, Certifying Board of Dietary Managers May 20, 2021
- Kitchen Science: Egg Culinary Techniques, Certifying Board of Dietary Managers May 20, 2021
- Operating Food Service Operations Safely During COVID-19, Culinary Cultivations September 25, 2020
- Bullying: Recognition & Response Training, Safe Schools December 10, 2019
- Food Safety Training for Food Service Workers, Michigan State University December 2, 2019
- Spanish International Baccalaureate Diploma, International Baccalaureate Program August 18, 2020
Timeline
International Hospitality Training
APICIUS International School of Hospitality
05.2025 - 08.2025
Shift Lead, Server and Bartender
Rockford Brewing Company
05.2024 - Current
Host, Server, Bartender and Cashier
Grand Rapids Community College - The Heritage Restaurant
09.2022 - 04.2024
Summer Wedding and Events Intern
Convivial Brands - The High Five GR
05.2022 - 07.2022
Culinary Instructor
Kent Intermediate School District- Summer Camp Program
06.2021 - 07.2021
General Manager
Kilwins Chocolates
05.2017 - Current
Advanced Pastry Art Degree - Hospitality and Culinary
Kent Career Technical Center
Bachelor of Science - Business Administration
Ferris State University
Associates of Applied Arts and Sciences - Hospitality Management
Secchia Institute For Culinary Education- GRCC
High School Diploma -
East Grand Rapids High School
TuttoToscana Events held at The James Beard Foundation
Selected for the competitive TuttoToscana Study Away Program at Apicius International School of Hospitality, an immersive international experience focused on Event Management and Food Production Management. Collaborated with faculty and peers to develop and execute Tuscan-themed academic and culinary events for U.S.-based audiences. Contributed to the setup and full operation of professional showcases hosted at the James Beard Foundation in New York City. Participated in program initiatives featured during NAFSA conference week, engaging a global network of international educators. Culminated the experience by delivering capstone events, demonstrating excellence in global hospitality and experiential event execution.