Summary
Overview
Work History
Education
Skills
Certification
Volunteer Experience
Timeline
77

Kathy Blake

New York,NY

Summary

Track record of project and program management to create greater overall inter- and intra-departmental coordination. Experience in event planning, presentation writing, business development, training workshops, and designing and implementing scalable cross-business efficiencies and strategic improvements by using best practices, data analysis, and transferable lessons from working in hospitality and culinary operations, financial services companies' C-Suite, and non-profit organizations. She/Her.

Overview

34
34
years of professional experience
1
1
Certification

Work History

Operations Systems Manager

OTG Management
02.2022 - 03.2024
  • Evaluated usage of and forecast projections for portfolio of around 20 products in 3 categories for OTG own-label brands, working with suppliers and vendors, to assess trends and monitor current inventory levels against sales for OTG market locations
  • Collaborated with inter-departmental stakeholders to map out revised data management flow for LBW vertical increasing operational efficiencies and creating cost savings across multiple teams
  • Managed company roster of Liquor/Beer/Wine and Tabletop/Controllables/Paper Goods product specs, vendor, and order information in CrunchTime! and produced monthly Theoreticals report on Liquor/Beer/Wine sales and costs using data analysis from BizIQ for financial discrepancies and recipe anomalies to be raised with senior-level management
  • Led meetings of OTG PAS Engagement Committee and Women's Resource Group, participating in projects and initiatives to strengthen internal employee communication and coordination based upon feedback from the all-employee survey.

Operations Manager

Deborah Miller Catering & Events
04.2021 - 10.2021
  • Implemented roll out and information population of MarginEdge culinary data management software (recipes, ingredients, allergens, inventory) to increase transparency in food costs and better track orders at WMBE based in Manhattan as they relaunched post-pandemic
  • Wrote and designed client-facing menus, recipes, plating, and pack-out diagrams and analyzed food costs and sourced ingredients for Executive Chef/Culinary Director for seasonal menus and client special requests, including for launch of pop-up café
  • Developed client menus R&D timeline and food tasting tracking datasheets, internal processes SOPs, and data entry standards for seasonal menu updates process and trained staff on how to do them.

Senior Manager Client Services

Harri.com
09.2020 - 03.2021
  • Managed and coached team of 5 Customer Success Managers (CSM) at HCM SaaS company on best practices to improve and maintain client relationships during COVID-19 downturn
  • Analyzed monthly financials and monitored CRM metrics (Salesforce, Engagedly), scorecards, and KPIs for CSM team to evaluate performance, customer satisfaction, and additional revenue prospects, as well as to identify team's skills improvement needs
  • Responded to Jira tickets, project managed SaaS system implementations using Trello boards, referenced Tableau data to prepare for client meetings
  • Launched series of Hospitality 101 training sessions delivered via Zoom and Google Teams to upskill CSM team to close the gaps between their technology and restaurant industry knowledge and to improve client relations and communication

Senior Manager Purchasing Systems Operations

Union Square Events
07.2014 - 04.2020
  • Managed and built-out multi-unit seasonal menus data entry process into CaterXpert database (SaaS, ERP program for multi-service catering operations) for Danny Meyer's $40 million events, catering, and multi-unit venue organization
  • Trained employees from multiple departments on CaterXpert database, as part of onboarding and orientation process
  • Wrote operational guidelines reports, data entry protocols, and training materials for seasonal menu updates system incorporating stakeholder requirements
  • Ensured consistency and accuracy for all menu item names, recipes, prep steps, and ingredient specs for every client/venue from orders to final production in coordination with cross-functional teams (Culinary, R&D, Sales, Operations, Procurement)
  • Analyzed data of menu mix from internal production reports for Sales and Culinary teams to review food and menu trends and consumption patterns
  • Organized and designed company-wide Team Building opportunities with City Harvest and other organizations, drew up safety initiatives for employees, planned company-wide programming as member of DEI and Community Councils

Chef and Owner

The Experimental Gourmand
04.2010 - 07.2014
  • Founded culinary company specializing in on-call, customized chef services, event catering, recipe writing, food styling, photoshoots, cookbook editing, social media consulting, product reviews, interviews, SEO, website development, and hospitality database implementation
  • Cooked, sourced ingredients, ordered food supplies, tested and created recipes and menu items, managed inventory, and taught cooks food production for restaurant kitchen, in large-volume catering kitchens, and at culinary incubator space
  • Conducted Kitchen Assistant tasks for chef-instructors at events, culinary courses and demos, wine-food pairing classes, including New York Culinary Experience, International Culinary Center, James Beard House, NYC Wine & Food Festival
  • Fulfilled Culinary Kids Food Festival On-site Event Coordinator role at NY Botanical Gardens handling set-up and breakdown of interactive stations on a daily basis, supervising and scheduling event staff, assisting with chef culinary demonstrations

Office of the COO IBD

UBS Securities LLC
01.2006 - 03.2010
  • Conducted QA/UAT of proprietary banking deal-tracking database, supported corporate business initiatives including presentation team off-shoring project, cost-controlling measures, and monthly senior management department performance reviews
  • Complied and analyzed expense data for global senior management to track and to reallocate more than $250,000 of general expenditures back to client deals, resulting in an overhaul of IBD's project code billing system
  • Planned events, forecasted expenses, and managed budget for COO office group annual team-building activities cycle
  • Recruited participants for, headed communications with, and managed team of 6–8 volunteers for monthly project with God's Love We Deliver

Operations Project Manager Consultant

Neuberger Berman, FORTUNE Magazine, MAC Cosmetics
01.2002 - 01.2006
  • Analyzed and inventoried over $1.8 million in gift certificates for conversion to program of electronic gift cards for MAC Cosmetics and highlighted accounting discrepancies
  • Reported on performance analysis, wrote minutes for monthly investment review committee meetings for Neuberger Berman HNW client trust accounts and coordinated annual distributions from HNW client accounts to charitable organizations
  • Prepared sponsor proposals via Powerpoint, drafted marketing materials, and trained on-site staff for FORTUNE magazine global events and conferences

Analyst and Project Manager

Citigroup Asset Management
01.1998 - 10.2001
  • Built out multi channel cross-selling initiative between the Investment Bank and Asset Management Divisions and designed and implemented metrics for management reporting against each internal channel
  • Wrote and developed web and print-based educational training materials and planned internal product seminars to increase cross-departmental business and sales opportunities
  • Prepared briefing materials, global communications, and working group logistics for the senior corporate bank team handling the Citibank-Salomon Smith Barney merger
  • Organized team-building volunteer activities at senior management conference, working with local communities to design and execute projects and wrote follow-up documentation to record impact

Director of Student Affairs and Career Services

The Johns Hopkins University, Paul H. Nitze School of Advanced International Studies Bologna Center
07.1995 - 06.1997
  • Led office of career counseling and non-academic activities at an American graduate school program in Italy for 150 students from 25 countries, increasing leads and referrals by 25%
  • Advised students on next steps in their career or educational path and built networks of contacts for jobs and internships increasing pipeline of opportunities
  • Reviewed and evaluated applicants for admissions to academic program and scholarship eligibility
  • Organized information seminars and job search activities in European capitals (Brussels, London, Paris) for students to meet with alumni working at global corporations and international organizations

Deputy Director Office of East-West Studies

The Atlantic Council of the United States
01.1990 - 08.1993
  • Oversaw project and program budgets of $100,000-$250,000, wrote project proposals and RFPs, and reported on grants to corporate, foundation, and government donors
  • Put together events, roundtable discussions, and managed day-to-day project administration for senior policymakers for U.S.-Russian affairs working group
  • Traveled to Russia and Ukraine for project meetings with counterpart policy groups

Education

Diploma - Classic Culinary Arts (Dean's List)

International Culinary Center (French Culinary Institute)
New York, NY
04.2013

MA - Master of Arts - International Relations

School of Advanced International Studies The Johns Hopkins University
Washington, DC
05.1995

BA - Bachelor of Arts - International Relations

The College of William and Mary in Virginia
Williamsburg, VA
05.1988

Skills

  • Business Development
  • Marketing Materials
  • Marketing Outreach
  • Presentation Writing
  • Corporate Communications
  • Data Management
  • Project Management
  • Data Analysis
  • Client Services CRM
  • Salesforce
  • Google Suite
  • Microsoft Office
  • Excel
  • Powerpoint
  • Crunch Time
  • CaterXpert
  • MarginEdge
  • SaaS Software
  • Menu Development
  • Recipe Writing
  • Recipe Editing
  • Allergens Listings
  • Employee Training
  • Hospitality Operations
  • Supply Chain Management
  • Vendor Relations
  • Non-Profit Program Administration
  • Training and Workshops
  • Job and Internship Placements
  • Catering and Event Planning
  • Food & Beverage Product Reviews
  • On-line Article Writing
  • Interviewing
  • Troubleshooting skills
  • Remote Support

Certification

NYC Food Handlers License, NYC Department of Health and Mental Hygiene

Volunteer Experience

  • Stephanie Jackson Advancing Women in Leadership Fund Event Committee, 2023-2024
  • Food Education Fund, Volunteer Interviewer and Resume Reviewer, 2018-2022
  • City Harvest, USHG Volunteer and Special Projects Coordinator, 2018-2020

Timeline

Operations Systems Manager

OTG Management
02.2022 - 03.2024

Operations Manager

Deborah Miller Catering & Events
04.2021 - 10.2021

Senior Manager Client Services

Harri.com
09.2020 - 03.2021

Senior Manager Purchasing Systems Operations

Union Square Events
07.2014 - 04.2020

Chef and Owner

The Experimental Gourmand
04.2010 - 07.2014

Office of the COO IBD

UBS Securities LLC
01.2006 - 03.2010

Operations Project Manager Consultant

Neuberger Berman, FORTUNE Magazine, MAC Cosmetics
01.2002 - 01.2006

Analyst and Project Manager

Citigroup Asset Management
01.1998 - 10.2001

Director of Student Affairs and Career Services

The Johns Hopkins University, Paul H. Nitze School of Advanced International Studies Bologna Center
07.1995 - 06.1997

Deputy Director Office of East-West Studies

The Atlantic Council of the United States
01.1990 - 08.1993

Diploma - Classic Culinary Arts (Dean's List)

International Culinary Center (French Culinary Institute)

MA - Master of Arts - International Relations

School of Advanced International Studies The Johns Hopkins University

BA - Bachelor of Arts - International Relations

The College of William and Mary in Virginia

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Kathy Blake