Kelly Dietrich

Working with clients beginning the first 2 years then obtaining my brokers license with the State of Florida

• Built lasting relationships with clients through trustworthiness, professionalism, and genuine interest in their success.
• Collaborated with other real estate professionals to expand network and referral opportunities, boosting overall business growth.
• Conducted comprehensive market analysis to accurately price properties and attract potential buyers.
• Increased client satisfaction by providing personalized real estate services and advice tailored to individual needs.
• Educated first-time homebuyers on the buying process from start to finish, alleviating anxieties and guiding them every step of the way.
• Negotiated favorable contract terms on behalf of clients for successful transactions and positive outcomes.

Worked on a 22 crew member Hopper Dredge as Steward/Chef. Provided 3 meals a day with a 3 weeks schedule working and a 3 week schedule off. Approximately 80 hours a week. Responsible for menu planning, food preparation and sanitation, ordering of all supplies, Food, Cleaning, Paper and Laundry supplies as well as Linens for cabins. Each 3 week trip fly from Orlando International Airport to designation where the Dredging was needed. From west Texas to Maine.

• Streamlined kitchen operations for increased efficiency and reduced food waste.
• Revamped outdated menus while preserving signature dishes to align with current culinary trends and crew preferences.
• Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.

Food Service Director of high end Assistant Living and Memory Care Facility. Staff of 30 people in the kitchen and dining room. Responsible for all food production, table service, sanitation, scheduling and catered events. Worked closely with dietitian on menu planning and special diets.

• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for residents.
• Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
• Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
• Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.

Opened a Brazilian Steakhouse along with a faced paced Burrito restaurant in a multiple college city. Designed from scratch the high end dining experience with a unique style of service. Responsible for hiring and training staff, approximately 27 team members. All food ordering, production, handling day to day operations, sanitation and upscale catered events. Between our off site Catered Banquet facility, Churrascaria and Vermont Tent weddings we offered many upscale functions including private and corporate events. Wine list of over 1000 selections from South America. Hosted Culinary Tours to Brazil.

• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Consulted with customers to assess needs and propose optimal solutions.
• Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
• Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
• Evaluated suppliers to maintain cost controls and improve operations.
• Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.

Chef Instructor for culinary art students vocational level. Some students went on after this program to Culinary College. Several culinary trips to New York City with students to visit restaurants and learn culture.

• Maintained clean, neat and well-sanitized kitchen.
• Motivated students to achieve new levels of skill in diverse kitchen tasks.
• Monitored food production for quality, safety, and adherence to establishment standards.
• Coached junior chefs on cooking techniques and performance strategies.
• Planned and delivered courses for industry professionals and general public.
• Facilitated hands-on workshops for students to practice advanced knife skills, plating techniques, and flavor pairings.
• Mentored aspiring chefs, providing guidance on career paths and industry trends to help them succeed in the competitive culinary world.
• Assisted struggling students with personalized tutoring sessions focusing on their specific needs, leading to marked improvements in understanding course material.
• Developed strong relationships with local restaurants, catering companies, and culinary schools to facilitate job placement opportunities for graduating students.

Responsible for sales and service for a 60 mile range from Titusville Fl to Vero Beach Fl. Expanded the route from 18 weekly customers to 77 weekly customers. Increased Sales Volume by 400% in 3 years.

• Handled customer relations issues, enabling quick resolution, and client satisfaction.
• Resolved customer issues quickly to close deals and boost client satisfaction.
• Closed lucrative sales deals using strong negotiation and persuasion skills.
• Met with clients, delivering presentations, and educating on product and service features and offerings.
• Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.
• Consistently met or exceeded quarterly sales targets through diligent effort and persistence in closing deals.

Originally hired on to do all admin functions including for vendors and Physicians. Expanded my position to assist kitchen staff and dietitian with menu planning and production.

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Worked as Executive Chef in the restaurant and catering department. Worked closely with event sales to increase volume and quality of functions. Managed team of 41 including all dining room and sanitation 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.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Trained and managed kitchen personnel and supervised related culinary activity.