Jennifer Grubb
Kokomo,IN
Summary
My goals are to join a team that is hospitality driven with a desire to grow and drive sales. A place to utilize my extensive food and beverage knowledge. Authorized to work in the US for any employer
Overview
38
38
years of professional experience
1
1
Certification
Work History
Director of Food and Vending
Continental Services @ Stellantis
05.2023 - Current
- Director of operations over 5 Stellantis plants, 5 + million dollar account. Responsible for daily operations.
Food Service Director
Marion Health Hospital
01.2021 - 05.2023
- Responsible for cafe, patient and catering daily operations. Manage a staff of 50 and 5 salaried managers.
- 115 beds, meals on wheels 2 meals daily for 50 to 60 clients.
- Behavioral Health three meals daily 2 to 35 clients.
- One off site Cafe.
- Registered for CDM fast track class.
Food and Beverage Manager
The Honeywell Foundation
09.2019 - 01.2021
- Responsible for all food and beverage at 3 different properties. From weddings to daily operations of a full service restaurant.
General Manager
American Food and Vending
09.2018 - 09.2019
- In charge of daily operations of three cafeterias at Chrysler Kokomo Transmission Plant. Responsible for weekly inventories. Manage a union staff of 30 employees. Financially responsible for all cafes, weekly P&L accountability.
Manager-GM
Steak N Shake
02.2017 - 09.2018
- Manage daily operations, weekly inventories and schedules. Responsible for hiring and coaching a staff of 50.
Food and Beverage Director
The Marten House Hotel and Lilly Conference Center
07.1999 - 02.2017
- Oversee daily operations of a 130 seat restaurant, room service, bar, and kitchen. A banquet department with 32,000 square feet of meeting room space, including a 220 seat auditorium. Manage a staff of 50 hourly employees and 3 salaried managers. Responsible for recruiting, hiring, firing, scheduling and training staff members and management team. Developed and implemented training manuals for all food and beverage departments. Maintain the highest level of customer service and cleanliness standards. Stay current on food and beverage trends. Promote company using social media and outside sales. Responsible for monthly food and liquor inventories and cost. Successful in labor, food and beverage cost controls. Experienced with P&L and budgets. Currently Certified trainer with the ATC in Indiana. Formally 10 year trainer with T.I.P.S. Exceptional work history. Extensive experience with both FOH and BOH. Many certificates in food safety. Planned menu's, item research, development and implementation and design.
Banquet Manager
Embassy Suites Hotel
09.1987 - 07.1999
- Responsible for overseeing all areas of the banquet department and daily operations. Worked closely with guest to ensure all there needs were exceeded. Monitored liquor and labor cost. Assisted in other departments when needed. Hire and train staff according to company standards. Deep insights into all dining etiquette and mannerisms, with a keen aesthetic and decorative sense. Numerous awards for employee of the month and employee of the year.
Education
Associate's degree - undefined
business (2 Years) - undefined
Indiana University of Kokomo
Kokomo, IN01.1987
Business (High School Diploma) - undefined
Western High School
Russiaville, Indiana01.1985
Skills
- Payroll
- Sales
- Restaurant experience
- Recruiting
- Outside Sales
- Training
- Supervising experience
- Research & development
- Menu planning
- Research & Development
- Pricing
- OSHA
- Marketing
- Cooking
- Research
- Food Preparation
- Food Service Management
- Procurement
- Hospital experience
- Business development
- Kitchen management
- Scheduling
- Outside sales
- Banquet Experience
- Inventory
- Restaurant Management
- Events management
- POS
- Financial acumen
- Customer relationship management
- Cash register
- Supervising Experience
- Program Development
- Profit & Loss
- Forecasting
- Management
- Profit & loss
- Purchasing
- Contracts
- Quality assurance
- Inventory Control
- Strategic Planning
- Merchandising
- Food Safety
- Menu Planning
- Restaurant Experience
- Training & development
- Hotel experience
- Budgeting
- Store management
- Analysis skills
- Kitchen Management Experience
- Operations management
- Business Development
- Event Planning
- Conflict management
- P&L
- Nutrition
- Catering
- Culinary Experience
- Operations Management
- Labor Cost Analysis
- Quality Assurance
- Operations
- Events Management
Certification
- Food Handler Certification
- MAST Permit
- ServSafe May 2023 to May 2027
- Driver's License
- Bartender License
- TABC Certified
Timeline
Director of Food and Vending
Continental Services @ Stellantis
05.2023 - Current
Food Service Director
Marion Health Hospital
01.2021 - 05.2023
Food and Beverage Manager
The Honeywell Foundation
09.2019 - 01.2021
General Manager
American Food and Vending
09.2018 - 09.2019
Manager-GM
Steak N Shake
02.2017 - 09.2018
Food and Beverage Director
The Marten House Hotel and Lilly Conference Center
07.1999 - 02.2017
Banquet Manager
Embassy Suites Hotel
09.1987 - 07.1999
Associate's degree - undefined
business (2 Years) - undefined
Indiana University of Kokomo
Business (High School Diploma) - undefined
Western High School