Kim Obert

• 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.
• Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Hired and trained both permanent and temporary staff members.
• Handled catering scheduling, ordered food and planned events.
• Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
• Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
• Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
• Optimized inventory management processes, reducing waste while maintaining adequate stock levels for all events.
• Motivated staff to perform at peak efficiency and quality.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Coordinated with catering staff to deliver food services for special events and functions.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Purchased food and cultivated strong vendor relationships.
• Trained staff on proper cooking procedures as well as safety regulations and productivity.
• I have always cooked the meals since day 1 but the last ten years I have been the main head cook who prepared and sent them off to the catering events.

• Welcomed guests on arrival, displaying professional and friendly approach.
• Responded to guest inquiries, complaints and special requests to increase customer satisfaction.
• Assisted guests with reservation modifications, resolving any issues promptly and professionally.
• Resolved guest complaints and discrepancies in prompt and courteous manner.

Waitress

Hostess

Cashier

Trainer

Answered phones

Room availability

Showed banquet rooms

Booked catering events

Waitress

Made appointments for clients

Cleaned office

Great customer service