Kaitlin Garza
Overview
12
12
years of professional experience
1
1
Certification
Work History
Food & Beverage Manager
HOUSTON OAKS CC & RETREAT
05.2023 - Current
- Managed a department of 30 employees including leads, supervisors, and assistant managers.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency. Also continued department training initiative to improve food and beverage knowledge of employees.
- Organized successful holiday events such that contributed to increased sales figures.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Developed standards and policies fostering a structured working environment.
Assistant Food & Beverage Manager
HOUSTON OAKS CC & RETREAT
12.2021 - 05.2023
Sommelier
HOUSTON OAKS CC & RETREAT
08.2019 - 12.2021
- Enhanced customer satisfaction by recommending and pairing wines with menu items based on individual preferences.
- Spent a third of working hours in a wine shop setting.
- Oversaw wine storage for restaurant licensing in terms of organization, restocking, and inventory.
- Conducted regular staff training sessions on wine knowledge, enabling team members to provide excellent service to guests.
Server
Laundry’s, The Grotto Downtown
03.2019 - 08.2019
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Completed front-of-house training through Landry's specialized program.
Chef de Partie
RELAIS & CHATEAU: INN AT DOS BRISAS
01.2018 - 03.2019
- Achieved prestigious recognition as the sole Forbes Five Star establishment in Texas.
- Assisted with wine and spirit inventory.
- Worked on the USDA Certified Farm once a week.
- Contributed to the development of new menu items regularly.
Chef de Partie
THE PASS & PROVISIONS
11.2017 - 01.2018
- Prepared and executed 50% of the menu offerings at The Pass with a pre-fixed menu. It included 6-8 courses per person and a max seating of 75 in one service.
Stage
Restaurant Geranium
08.2017 - 10.2017
- Served a three Michelin star menu with 14 courses to accommodate night guests of 40+.
- Prepared and executed menu items in every station. Spent half of the time with entrees and serving guests.
- Evaluated by World’s 50 best going from 19 to 3 in the World.
Chef de Partie
THE PASS & PROVISIONS
05.2017 - 07.2017
Sous Chef
The Dunlavy
11.2015 - 05.2017
- One of three sous chef’s with focus on special events at night.
- Managed high-volume counter service Brunch weekend operations exceeding 1,000 covers daily.
Lead Line Cook & Expo
SaltAir
07.2015 - 11.2015
- Prepared and cooked in every station. Advanced to lead cook while managing expo.
- 10,000 square foot Seafood Restaurant in the heart of River Oaks, executing 300-400 covers most nights.
Pastry & Line Cook
Ibiza Food & Wine
08.2013 - 09.2015
- Spanish cuisine served in Midtown with a range of 30-350 guests a night.
- Began on Pastry and worked through every station on the line.
- Created seasonal menu items and gained experience on expo.
Education
Associates - Culinary Science, Fundamentals of Cuisine
CULINARY INSTITUTE LENOTRE
01.2017
Skills
- Food and beverage operations
- Cost control
- Menu development
- Wine pairing
- Labor management
- Service delivery management
- Operations oversight
- Training and onboarding
- Scheduling
- Event coordination
Certification
- CMAA Member, Current
- BMI: Club Management, 2023
- WSET Level 3 Course, 2021
- ServSafe Manager, Current
- TABC, Current
Awards/ Opportunities
- Two time Gaston Lenotre Scholarship Winner
- NRAEF Scholarship Winner, 2015
- Les Dames d'Escoffier, 2016
- 1st Place Lenotre Culinary Competition, 2015
- Champagne and Chocolate Gala, River Oaks Country Club, 2016
- Women of Champagne, Rienzi Mansion, 2017
- Collaboration with Geranium, 2017, Rasmus Kofoed, Anne Sophie Pic, & Dominique Crenn came together to serve a 16 course meal. Featured on World's 50 Best Restaurants.
- Stage at Benu, San Francisco, 2017
- Musette, Kennebunkport, Maine, 2018, Summer
Timeline
Food & Beverage Manager
HOUSTON OAKS CC & RETREAT
05.2023 - Current
Assistant Food & Beverage Manager
HOUSTON OAKS CC & RETREAT
12.2021 - 05.2023
Sommelier
HOUSTON OAKS CC & RETREAT
08.2019 - 12.2021
Server
Laundry’s, The Grotto Downtown
03.2019 - 08.2019
Chef de Partie
RELAIS & CHATEAU: INN AT DOS BRISAS
01.2018 - 03.2019
Chef de Partie
THE PASS & PROVISIONS
11.2017 - 01.2018
Stage
Restaurant Geranium
08.2017 - 10.2017
Chef de Partie
THE PASS & PROVISIONS
05.2017 - 07.2017
Sous Chef
The Dunlavy
11.2015 - 05.2017
Lead Line Cook & Expo
SaltAir
07.2015 - 11.2015
Pastry & Line Cook
Ibiza Food & Wine
08.2013 - 09.2015
Associates - Culinary Science, Fundamentals of Cuisine
CULINARY INSTITUTE LENOTRE
- CMAA Member, Current
- BMI: Club Management, 2023
- WSET Level 3 Course, 2021
- ServSafe Manager, Current
- TABC, Current
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