Summary
Overview
Work History
Education
Skills
Timeline
Hi, I’m

Lauren Kennedy

Sumter,SC
Every problem is a gift—without problems we would not grow.
Tony Robbins
Lauren Kennedy

Summary

Seeking a career change, while being able to apply my hospitality skills in a position, which would include using my hands on skills and incorporating my creative abilities and knowledge to grow in a new environment . Able to think, work and act quickly under pressure. Quick learner, and able to train on new tasks. Motivated team player, independent thinker. Willing and eager to learn new practices, skills to be able to grow.

Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for hospitality providing quality products and or services to customers.

Overview

11
years of professional experience

Work History

Quixote Golf Club

Director of Food and Beverage
05.2023 - 09.2023

Job overview

  • Managed a small team to execute golf outings, day to day lunch and dinner service. While providing top quality fine dining service to members. Responsible for inventory, ordering, scheduling, cocktail & wine lists,
  • Helped on the floor, bartending and serving, member services, and taking reservations.
  • Worked with qualified chef to diversify menu with new offerings.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Orangeburg Country Club

Director of Food and Beverage
09.2021 - 05.2023

Job overview

  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Managing a large team, bartenders, servers and snack bar staff to efficiently serve members to the highest quality of fine dining.
  • Providing marketing with up and coming ideas and trendy events for the members to participate in. Updating and executing cocktail lists, wine lists, and daily, monthly food specials.
  • Duties included but not limited to, all staff Scheduling, Inventory, events, golf outings, product ordering, beverage ordering, uniforms, hands on training, check lists. Ensuring opening and closing duties are performed daily. All while maintaining an organized work environment.

Long Island National Golf Club

Director of Food and Beverage
03.2021 - 09.2021

Job overview

  • managed the floor, to ensure members were taking care of and staff had sections
  • scheduling and hiring employees.
  • Members are more than satisfied with food & service. Order taking is quick, efficient and accurate upon delivery to the table.
  • Expediting food tickets and guiding the kitchen to correct ticket modifications.
  • Food & Beverage ordering and inventories. Comparing food costs to other purveyors.
  • Kitchen responsibilities, setting up the line and preparing breakfast and lunch menu items quickly and efficiently.
  • Communicating with chef and switching roles to be crossed trained.

Nassau Country Club

Operations Manager
03.2018 - 03.2021

Job overview

  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Developed systems and procedures to improve operational quality and team efficiency.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
  • Led hiring, onboarding and training of new hires to fulfill business requirements
  • Anticipate needs of the Members.
  • Work in a fast-paced environment, while obtaining patience, guidance and quick thinking under pressure.
  • Beverage purchaser, Proficiency in wine and cocktail lists to reflect seasonally.
  • Ordering of Paper goods for each department, while following budgets.
  • Uniform orders for multiple departments.
  • Structuring the back end of the Point-of-Sale system to create efficient service for members.
  • Monitoring Inventory; Beverage, paper, and uniforms and submitting monthly numbers. Organize bar formats for quick efficient service.
  • Train staff on the following: Fine dining etiquette, and table setting, Bar Service, Wine, liquor, and cocktail knowledge, menu and POS layouts. Creating and structuring the ‘Catering calendar’ to reflect yearly club events, dining schedules, tennis and golf events, and club hours.
  • Incorporating Covid safe events for members to continue use of their club safely during these troubling times. Planning Virtual events such as, cooking classes, paint and sips, virtual happy hours ‘Bartender in a box’ Drink kits, and more.

Education

Suny Delhi
Delhi, NY

Culinary Arts And Hospitality Management from Hospitality Administration And Management
12.2016

Suffern Senior High School
Suffern, NY

High School Diploma
06.2012

Skills

  • Employee Performance Evaluations
  • Labor and Overhead Cost Estimation
  • Managing Deliveries
  • Facilities Planning
  • Liquor Law Compliance
  • Business Planning
  • Database Interface and Query Software
  • Managing Reservations and Large Parties
  • Staff Scheduling
  • Guest Services
  • POS Terminal Operation
  • Cash Handling
  • Cost Analysis
  • Financial Analysis
  • Data Entry
  • Business Operations

Timeline

Director of Food and Beverage

Quixote Golf Club
05.2023 - 09.2023

Director of Food and Beverage

Orangeburg Country Club
09.2021 - 05.2023

Director of Food and Beverage

Long Island National Golf Club
03.2021 - 09.2021

Operations Manager

Nassau Country Club
03.2018 - 03.2021

Suny Delhi

Culinary Arts And Hospitality Management from Hospitality Administration And Management

Suffern Senior High School

High School Diploma

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Lauren Kennedy