Years of relevant experience
Jamari Collier
Event Operations
Auburn,Al
Summary
Intuitive student eager to contribute to team success through passion for the industry, attention to detail and excellent critical-thinking skills. Clear understanding of logistics of event operations and food and beverage management logistics in small to large venues. Motivated to learn, grow and excel in the event management industry.
Overview
4
4
3
3
Years of managerial experience
3
3
Certifications
Work History
Managerial Intern
Beachpoint Yacht Club/ Pavilion Restaurant And Bar
Mamaroneck, NY
05.2022 - 08.2022
- Delivered in-depth training to workers in food preparation, event operations, and customer-facing roles to promote strong team performance and success.
- Led and directed team members on effective methods, operations and procedures for a beach bar & restaurant servicing over 400 members a day
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Supervised prestigious, high-caliber private events ranging from 100 - 700 covers fitting of the #2 Yacht club in the country
- Generated ideas to enhance and expand current event offerings to their highest level based on adequate utilization of internal capabilities
- Maintained accurate records of cash transactions while finding areas of improvement to cut costs and maximize profits
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Served special drink and cocktail menu items in casual bar, fine dining, and event settings
- Practiced administrative roles by working with upper -level management to plan new operations and also improve ongoing operations to preform at high standards
- Gained insight on various aspects of private clubs by rotating weekly shifts through housekeeping & janitorial services, maintenance & groundskeeping crews, kitchen & bar services, and participating on switchboard and administrative teams.
Culinary intern and supervisor
Hersheypark Entertainment & Resorts/ Hershey Company
Hershey, PA
05.2021 - 08.2021
- Prepared ingredients for multiple, high volume restaurants that, on average serviced well over 10,000 customers daily
- Partook in setting up catering events , from set-up to take down and working live cooking action stations
- Managed a team to efficiently and constantly provide food during peak days that could see over 5,000 customers every shift.
- Closely shadowed the Chief Executive chef to practice mass inventory control, work delegation tactics as well as high to manage workers in a high-stress, fast-paced environment.
Training Manager
Little Caesars
Forestdale, Columbus, AL, GA
04.2020 - 10.2020
- Practiced customer service through frequent customer interactions in a high-volume franchise.
- Prepared food made to order and ensured staff workers produced consistent and quality results.
- Handled all aspects of cash handling from collecting payments to being responsible for ensuring $5,000 to $10,000 of cash and credit sales were accounted for every night.
- Ensured that all kitchen safety regulations were upheld to high standards
- Increased profits through by using of suggestive selling techniques
- Alternated training methods to diversify instruction, strengthen learning opportunities and enhance program success.
- Developed departmental systems and procedures to better align workflow processes.
Education
Some College (No Degree) - Hospitality And Event Management
Auburn University
Auburn, AL 08.2021 - 05.2025
Skills
Critical Thinking
Cross-functional teams leadership
Private event coordination
Strength identification
Events logistics management
Staff Management
Project Management
Client meetings
Calm in crisis situations
Certification
Cvent Event Diagramming software Training - August 2022
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
“An organization can’t please every human being every time. But it never hurts to try.”
Horst Schulze, Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise
Timeline
Cvent Event Diagramming software Training - August 2022
06-2022
Managerial Intern
Beachpoint Yacht Club/ Pavilion Restaurant And Bar
05.2022 - 08.2022
Some College (No Degree) - Hospitality And Event Management
Auburn University
08.2021 - 05.2025
Culinary intern and supervisor
Hersheypark Entertainment & Resorts/ Hershey Company
05.2021 - 08.2021
Servsafe Management
02-2021
Servsafe Allergen Awareness
02-2021
Training Manager
Little Caesars
04.2020 - 10.2020