Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Kayla Maniery

Wells,Maine

Summary

Highly motivated Director of Catering & Marketing with over 15 years of experience in client services and related positions. Exceptional communication and coordination skills have been instrumental in successfully planning and executing numerous events. Adept at budget preparation and ensuring cost-effective solutions while maintaining high-quality standards. Proven track record in staff development, fostering a collaborative and productive work environment.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Director of Catering & Marketing

Parkhurst Dining
08.2021 - Current
  • General oversight of catering on two campus locations
  • Oversee Marketing internship Program (5 Interns)
  • Purchasing & Receiving
  • Discussed client's event needs to develop recommendations for room options and possible menus.
  • Trained and supervised team members to deliver top-notch service during large-scale catering functions.
  • Worked with General manager to prepare budget and negotiated favorable prices with both clients and suppliers.
  • Enhanced client satisfaction with personalized event planning and exceptional attention to detail.
  • Manage all social media pertaining to catering
  • Onboarding and managing both exempt and non-exempt employees.
  • Conducted post-event evaluations with clients to gather feedback on services provided, identifying areas for improvement or potential upselling opportunities.
  • Booked event facilities and coordinated set up and break down of both dining and kitchen areas.
  • Participated in industry networking events and trade shows, establishing valuable connections within the local catering community and expanding business opportunities.
  • Evaluated staff performance, providing constructive feedback to enhance skills and maintain high standards of service quality.
  • Regularly reviewed competitor offerings to stay informed about current market trends, ensuring that the company''s services remained competitive and attractive to clients.
  • Design customized menus, ensuring a memorable dining experience for clients'' guests at each event.
  • Hired and trained both permanent and temporary staff members.
  • Handled catering scheduling, ordered food and planned events.

Clubhouse Manager

Old Marsh Country Club
04.2017 - 08.2021
  • Developed and implemented marketing/sales strategies
  • Liquor Purchasing and Inventory management
  • Cocktail Menu Planning and implementation
  • Hiring and Management of employees
  • Booking and coordinating of private functions
  • Customer service for all Patrons
  • Designed and implemented seasonal menus
  • Controlling Food Cost, Inventory, Accounts Payable and Receivable
  • Direct Hiring and Management of all Kitchen Staff.
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Resolved customer complaints involving food or beverage quality and service.
  • Maintained highest standards for beverage quality and service.
  • Organized successful special events that contributed to increased sales figures.
  • Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
  • Oversaw the hiring process for new employees, selecting top talent to join our team.
  • Created an environment of teamwork among staff members with regular recognition programs and team-building events designed to foster collaboration.
  • Increased efficiency of daily operations by analyzing workflows; identifying areas for improvement; initiating changes as necessary.
  • Streamlined operations by developing efficient processes for staff scheduling, inventory control, and facility maintenance.
  • Fostered a strong sense of community among members by organizing special events, gatherings, and activities that catered to diverse interests and age groups.

Sous Chef

York River Landing
04.2015 - 05.2017
  • Ordering and Maintaining Inventory
  • Assist Executive Chef in Menu Planning
  • Managing Private Functions
  • Menu Costing
  • Scheduling of employees.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Front of the House Beverage and Operations Manager

Post Road Tavern & Rocky Coast Brewing
07.2013 - 01.2015
  • Developing and implementing marketing/sales strategies
  • Liquor Purchasing and Inventory
  • Cocktail Menu Planning and implementation
  • Hiring and Management of employees
  • Booking and coordinating private functions
  • Customer service for all Patrons.
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
  • Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.

Executive Chef

Post Road Tavern & Rocky Coast Brewing
10.2010 - 07.2013
  • Designing and implementation of seasonal menus
  • Controlling Food Cost, Inventory, Accounts Payable and Receivable
  • Direct Hiring and Management of all Kitchen Staff.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Chef de Partie

MC Perkins Cove
06.2009 - 10.2010
  • Food Preparation
  • High Volume Line Cooking on Every Station
  • Product Ordering.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Education

BA in Culinary Arts -

New England Culinary Institute

Skills

Food Safety Compliance

Menu development

Event planning proficiency

Food Safety

Sanitation Standards

Staff Leadership

Revenue Growth

Budgeting understanding

Marketing knowledge

Inventorying knowledge

Teamwork and Collaboration

Problem-Solving

Reliable and Responsible

Attention to Detail

Certification

  • Serve Safe Certified
  • Tips Certified
  • First Aid Certification
  • FARE Allergen Coach Certificate

References

Furnished Upon Request

Timeline

Director of Catering & Marketing

Parkhurst Dining
08.2021 - Current

Clubhouse Manager

Old Marsh Country Club
04.2017 - 08.2021

Sous Chef

York River Landing
04.2015 - 05.2017

Front of the House Beverage and Operations Manager

Post Road Tavern & Rocky Coast Brewing
07.2013 - 01.2015

Executive Chef

Post Road Tavern & Rocky Coast Brewing
10.2010 - 07.2013

Chef de Partie

MC Perkins Cove
06.2009 - 10.2010

BA in Culinary Arts -

New England Culinary Institute

Similar Profiles

CREATE PROFILE
Kayla Maniery