Jessica Lynn Bellout
Greensboro,GA
Summary
Highly organized and detail orientated HR Recruiting Manager with hospitality operation experience. Knowledgeable about full lifecycle of recruiting and adept at working with hiring managers to exact best strategies to meet hiring needs and maintain branding strategies. Well versed in international recruiting. Effective at evaluating and selecting optimal advertising channels to attract desired candidates. Successful at developing employee retention strategies. Accomplished professional with over 15 years of leading high performing teams with a focus on collaboration and relationship building.
Overview
17
17
years of professional experience
Work History
Banquet Chef
Reynolds Lake Oconee
Greensboro , GA
2016.03 - Current
- Assisted Executive Chef in writing custom menus for all member social events
- Organized and executed all catering events on and off property as well as overseeing Kathy’s Café
- Controlled food cost and labor cost by controlling waste and referencing the departmental P&L
- Fostered a positive work environment to maximize productivity
- Streamlined the ordering process for the catering department focusing on Chef designated product specifications and seasonality.
Banquet Chef
The Boar’s Head Inn
Charlottesville , VA
2015.05 - 2016.02
- Managed BEO processes for ordering, costing and tracking all food related to catering functions on and off-site, including events sponsored by the University of Virginia
- Operated as lead Chef for the 4 Diamond Resort, overseeing food production for all outlets including the Sports Club and Birdwood Golf Course
- Implemented a food tracking system to cut down on waste
- Oversaw banquet set-ups and designs for special events
- Celebrated achievements with staff and utilized one on one coaching and counseling when appropriate
- Worked closely with sales team and meeting planners to meet and exceed all guest expectations.
Banquet Chef
The Ritz Carlton- Atlanta, Downtown
Atlanta , GA
2013.06 - 2015.05
- Ensured that all 5 Diamond service standards were followed in each guest interaction
- Responsible for hiring new culinary associates and ensuring successful on-board training and orientation
- Determined all food displays, recipes and plating presentations for all catering menus
- Volunteered for task force opportunities within the company to assist fellow hotels
- Wrote and costed new Banquet and restaurant menus
- Increased meeting planner engagement scores by 6% in one year.
Culinary Supervisor
The Ritz Carlton- Buckhead
Atlanta , GA
2007.05 - 2013.05
- Banquet Kitchen Supervisor and Lead Learning Coach for the culinary division
- Lead training in all safety and HACCP programs for all culinary staff
- Worked in multiple outlets including restaurant ala cart service, Pastry and Garde Manger
- Oversaw all catering related functions including attending BEO meetings, handling delegation for prep and leading in function execution
- Awarded 5 Star of the Quarter on three separate occasions
- Kitchen Saucier responsible for the production of soups, stocks and sauces for the banquet functions, Club Level and Café Restaurant
- Worked from Cook III to Supervisor within four years working for The Ritz Carlton- Buckhead.
Education
Associate of Science, Culinary Arts -
Johnson & Wales University
03.2007
Bachelor of Science, German -
Vanderbilt University
05.2005
Skills
- Technical recruiting
- Job Posting Optimization
- Interviewing
- Social Media Recruiting
- Team Management
- Candidate Sourcing
- Labor law knowledge
- J1 and H2B visa recruitment
- Social Media
References
Available Upon Request
Timeline
Banquet Chef
Reynolds Lake Oconee
2016.03 - Current
Banquet Chef
The Boar’s Head Inn
2015.05 - 2016.02
Banquet Chef
The Ritz Carlton- Atlanta, Downtown
2013.06 - 2015.05
Culinary Supervisor
The Ritz Carlton- Buckhead
2007.05 - 2013.05
Associate of Science, Culinary Arts -
Johnson & Wales University
Bachelor of Science, German -
Vanderbilt University
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