Joanna Reamer

• Oversaw catering operations, ensuring timely delivery and high-quality service for events.
• Coordinated logistics for large-scale events, managing vendor relationships and scheduling requirements.
• Developed and implemented menu designs that aligned with client preferences and dietary restrictions.
• Trained and mentored staff on customer service standards and food safety protocols.
• Analyzed client feedback to refine service offerings and enhance guest satisfaction levels.
• Managed budgeting processes, optimizing resource allocation for event execution without compromising quality.
• Led cross-functional teams in executing complex catering events, ensuring seamless coordination among departments.
• Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
• Handled catering scheduling, ordered food and planned events.
• Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
• Designed catering packages to increase sales and customer experience.
• Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
• Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
• Collaborated with clients to create customized menus tailored to their specific preferences and needs.
• Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
• Increased repeat business through exceptional customer service and attention to detail in event execution.
• Boosted event success with meticulously planned menus tailored to diverse client preferences.
• Customized catering packages to meet specific client needs, ensuring high levels of customer satisfaction.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Coordinated with catering staff to deliver food services for special events and functions.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Purchased food and cultivated strong vendor relationships.
• Coordinated and organized all restaurant inventory.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Set schedules for 30 person staff by planning and designating shifts and hours.
• Hired and managed all kitchen staff.
• Did the truck order for the restaurant twice a week, as well as once a week store-wide inventory, liquor orders, and produce orders.
• Monitored labor and sales percentages in order to staff appropriately for each shift.

• Delivered in-depth training to staff quarterly. We continually had new menu roll outs throughout the year, and I was in charge of presenting them to our front of house team, and teaching our back of house how to prepare each of these new items to the recipe spec
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. I conducted weekly truck orders, liquor orders, and did full inventory
• Carefully interviewed, selected, trained and supervised staff for both front and back of house
• Reconciled cash and credit card transactions to maintain accurate records. I ran workflow three times daily
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime. I wrote the schedules for both our kitchen and hospitality departments
• Managed a 15-person team of back of house staff, 30 FOH team members, 7 bartenders, and 8 Hospitality team members
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately. I did QSC, Equipment checks, and line checks twice a day
• Prepared for and executed new menu implementations
• Prepared for and executed new menu implementations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

I was in charge of training new front of house team members. I also served full-time in the cocktail and bar area.

I was Head Wait, Trainer, and Promo girl for 10 years. I was in charge of writing schedules, assigning sections, outs, and running duties for front of house staff. I took checkouts at the end of the night, and created deposits. I also handled any customer or staff concerns. I also worked outside of the restaurant conducting promotions for the store.