Kate McCandless

Culinary & Beverage Innovation

• Elevated culinary offerings across multiple venues with diverse, high-impact menus that boosted guest satisfaction and retention
• Introduced specialty items aligned with brand identity, driving incremental revenue and brand affinity
• Designed and launched an award-winning branded mixology program (International Brass Ring Award), enhancing global recognition
• Implemented innovative menu concepts that contributed to consistent 10% YoY revenue growth

Operations

• Led full departmental reorganization to streamline workflows, improve service delivery, and increase team efficiency
• Managed inventory to reduce waste and optimize stock levels
• Established a customized catering division, expanding market reach and diversifying revenue streams
• Maintained strict health code compliance, ensuring a clean, safe, and welcoming environment

Team Development & Leadership

• Developed and conducted staff training programs to enhance service skills and operational efficiency
• Facilitated cross-training to ensure flexibility and continuity across roles
• Oversaw hiring and performance evaluations, selecting top talent and fostering growth through feedback
• Conducted hands-on equipment training with emphasis on safety and technique

Guest Relations & Experience

• Resolved customer concerns promptly and professionally, driving repeat business and positive referrals
• Organized special events that increased sales and enhanced guest engagement
• Maintained high standards for beverage quality and service

Financial & Strategic Management

• Assisted in budget planning, revenue forecasting, and expense monitoring
• Identified cost-saving opportunities without compromising quality
• Built strong supplier/vendor relationships, securing volume discounts and reliable availability
• Collaborated with marketing teams on promotions that increased foot traffic

Strategic Leadership & Operations

• Developed and executed a comprehensive food and beverage operations plan during the first year of in-house hospitality transition
• Oversaw daily operations for sports service venues including luxury suites, ownership areas, specialty concessions, and non-game day events, managing a team of 25 staff and 2 supervisors
• Achieved 7% profit growth on $2M annual volume by optimizing service delivery and operational efficiency
• Implemented a new online and in-suite ordering system, streamlining processes and projecting a 12–15% revenue increase

Culinary Innovation & Guest Experience

• Revitalized suite-level culinary operations, building a cohesive team and improving consistency and production quality
• Designed new menus and service styles tailored to client expectations, driving growth in catering business and profit margins Fostered strong client and sponsor relationships to support long-term business development

Inventory & Supply Chain Management

• Developed a new inventory process to improve efficiency and increase margins
• Monitored and coordinated supply chain management to ensure high-quality ingredients at optimal pricing

Team Development & Cross-Department Support

Suites Chef

Feb 2018 – Sept 2020

• Lead daily operations for luxury suites and specialty concessions, managing 50 staff and 2 supervisors with $2M annual volume
• Supervise food production, safety standards, and kitchen operations in compliance with regulations
• Revitalized suite culinary team, improving food quality, consistency, and team cohesion
• Built vendor relationships and optimized supply chain for quality and cost efficiency
• Supported staffing needs across departments, ensuring continuity and strong leadership

Catering Chef

Aug 2016 – Feb 2018

• Managed catering and press dining operations with 20 staff and 2 supervisors, overseeing $3M annual volume
• Directed high-volume food production and kitchen operations

Restaurant Chef

• Aug 2015 – Aug 2016
• Served as Head Chef and customer liaison, resolving issues to ensure guest satisfaction
• Elevated food quality and presentation while maintaining cost control
• Supported staffing and operations across departments during shortages

• Facilitated in-depth training and instructed a diverse group of students through a comprehensive culinary education program. Conceptualized and developed effective curriculum while designing creative menu concepts for a student-run restaurant. Specialized in teaching broad range of classes, including Knife Skills, Soups, Stocks, Sauces & Meat Fabrication, Rudiments of Cooking, Protein & Vegetarian Cooking, Garde Manger, American Regional & International Cuisine, Wines & Spirits, and Restaurant Practicum.
• Developed and coordinated the day to day operational and financial activities related to the restaurant; created efficient inventory sheets to organize available food products and control costs, as well as handled purchasing and receiving to streamline culinary center processes.

• Planned and prepared quality vegetarian cuisine to meet strict Italian agrotourism guidelines. Offered expert fine-dining service to clientele; ensured a high level of satisfaction through the sourcing and utilizing of local, sustainable products to create comprehensive menu. Ensured that special dietary requirements were met by developing custom menu items, such as dairy-free, gluten-free, kosher, and vegan.
• Effectively managed multiple food stations while controlling food product inventory to stay within budget and increase profits.

• Spearheaded the strategic planning and execution of a new restaurant opening; created new menu concepts and trained line/prep cooks to meet all taste and plating requirements of a specialized, eclectic menu.
• Coordinated and enhanced back of house (BOH) operations through efficient food purchasing, budgeting, and vendor negotiations. Ensured that day to day operations adhered to industry regulations and all activities were completed within the allotted budget and timelines. Audited front of house (FOH) and BOH procedures to maintain high-quality cuisine, compliance with sanitation and safety regulations, and accurate financial reporting.

• Analyzed market trends and the local competition to ensure exceptional service to exceed expectations, as well as guarantee customer satisfaction with high-quality food preparation and presentation.