Summary
Overview
Work History
Education
Skills
Timeline
Waitress
Lisa Dodd

Lisa Dodd

Hospitality Management
Odenton,MD

Summary

Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

Overview

27
27
years of professional experience

Work History

Owner

Lisa Reneé Caters
01.2023 - Current
  • Managing day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Fostered strong professional network and partnership building skills to connect with quality leads
  • Utilized GPS and other navigation tools to plan routes and stay on schedule
  • Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues
  • Put together realistic budgets based upon costs and fees for successfully operating business
  • Prepared bank deposits and handled business sales, returns and transaction reports

Real Estate Agent

Keller Williams- Integrity Lakes
12.2021 - 12.2022
  • Communicated with clients to understand property needs and preferences.
  • Managed contracts, negotiations, and all aspects of sales to finalize purchases and exceed customer expectations.
  • Marketed and sold property for clients by hosting open houses and advertising online and in print.
  • Maintained connections with clients to encourage repeat business and referrals.
  • Negotiated, facilitated, and managed real estate transactions.
  • Worked closely with clients to facilitate appropriate loans, inspections, and credit reports.
  • Conducted weekly open houses and provided feedback to sellers on potential buyers.
  • Generated leads for sales and rental properties through 25 plus cold calls daily and referrals.
  • Educated clients looking to sell or buy on current market conditions, legal requirements, pricing, and mortgages.
  • Studied property listings, interviewed prospective clients, accompanied clients to properties and discussed condition of sales.

General Manager/Director of Marketing and Events

Melting Pot Of Minneapolis
01.2019 - 01.2021
  • Set clear expectations and created positive working environment for employees.
  • Orchestrated positive customer experiences by overseeing every area of front of house operations.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Carefully interviewed, selected, trained and developed staff.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.
  • Promoted positive atmosphere and went above and beyond to guarantee each guest received exceptional food and service.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Skillfully interacted with external vendors to obtain best quality in pricing and product.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and guest satisfaction.
  • Controlled purchases and inventory by negotiating prices and contracts with over 15 vendors.

Lead Server and Bartender

Hilton-Reach Resort Waldorf Astoria
05.2015 - 09.2018
  • Cultivated warm relationships with regular customers.
  • Worked with POS system to place orders, manage bills and handle complimentary items.
  • Explained menu items, chef specials and suggested appropriate options for food allergy concerns.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Increased sales significantly by upselling higher-end products to customers.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • Supported needs of 6-9- person wait staff and back waiters who attended to specific needs of countless customers daily for fast paced restaurant with social relevancy and intentionality
  • Set positive tone for entire dining experience as first point of contact for incoming guests.
  • Served high customer volumes during special events, nights, and weekends.
  • Followed strict recipes and drink measurements to minimize product used.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands
  • Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors
  • Obtained cash bank and stocked service bar to prepare for operation

Assistant General Manager/Private Dining Director

The Melting Pot Of Minneapolis
01.2010 - 01.2015
  • Managed administrative logistics of events planning, event booking and event promotions.
  • Evaluated existing plans, processes and events planning services to identify opportunities for improvement.
  • Organized, coordinated and deployed in-house events while focusing on delivering superior customer service.
  • Selected and ordered décor and event materials.
  • Solicited feedback from clients to assess event success and uncover opportunities for improvement.
  • Coordinated florists, photographers, videographers, musicians, officiants and ceremony participants during rehearsals and pre-ceremony, ceremony and reception events.
  • Coordinated weddings, reunions, and corporate meetings throughout banquet and private dining spaces for up to 100 guest
  • Onboarded new employees with training and new hire documentation.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Delivered feedback to decision-makers regarding employee performance and training needs.
  • Approved regular payroll submissions for employees.
  • Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
  • Recorded inventory sales into organization's weekly income report.
  • Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
  • Achieved or exceeded financial goals and increased sales by 10% on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.

Wine Consultant/Outside Sales Representative

Pat Kerns Wine Merchants
01.2008 - 01.2010
  • Visited customer locations to evaluate requirements, demonstrate product offerings and propose strategic solutions promoting sales.
  • Built strong client rapport to establish diversified network of connections.
  • Established fair pricing structures and finalized sales to complete purchase agreements with clients.
  • Performed required travel for training and scheduled events.
  • Created strategic brand building events to promote current product portfolio.
  • Worked independently with minimal supervision.
  • Fostered lasting relationships with customers through effective communication and quick response, resulting in long-term loyalty and expanded client base.
  • Met or exceeded sales, customer service and loyalty program standards.
  • Developed new business relationships and maintained existing through regular communications and effective account management.
  • Developed and maintained strong working relationships with hospitality professionals within assigned territory.
  • Built and cultivated long-term quality relationships with over 30 clients by addressing needs and providing superior customer service.
  • Merchandised attractive shelf displays with current offerings to drive store sales.
  • Monitored service after sale and implemented quick and effective problem resolutions.
  • Demonstrated consistent track record of overachieving sales quotas.
  • Coordinated restocking of sales floor with current merchandise and accurate signage for current promotions.
  • Created and oversaw wine training programs for wine and spirit outlets and hospitality operations.

Assistant General Manager/Private Dining Sales Manager

Tria Restaurant, Event Center
01.2006 - 01.2008
  • Solicit new catering and event customers through prospecting and cold calls
  • Created catering contracts
  • Worked with General Manager and Chef to develop catering and event menus
  • Made sure all catering events were properly staffed
  • Communicated menus and availability of dates for potential customers
  • Attended weekly catering meetings and communicated all pertinent information to proper personnel
  • Ordered and maintained party supplies, decorations, and equipment
  • Maintained and fostered the current client base and client list for Tria Restaurant & Event Center
  • Managed monthly catering budgets.
  • Achieved monthly sales goals and service targets by cultivating and securing new customer relationships.
  • Collaborated with upper management to implement continuous improvements and exceed team goals.
  • Resolved problems with high-profile guest to maintain relationships and increase return customer base.
  • Built relationships with customers and community to establish long-term business growth.
  • Maintained financial controls, planned business operations and control expenses while identifying and pursuing opportunities to grow business operations and boost profits by 10%.
  • Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
  • Evaluated report data to proactively adjust and enhance operations.

Assistant Restaurant General Manager

Saji Ya Japanese Restaurant
04.1996 - 01.2006
  • Introduced Open Table to General Manager and Owners, which resulted in streamlining and optimizing reservation system.
  • Motivated, trained and disciplined employees to maximize performance.
  • Set clear expectations and created positive working environment for over 30 employees.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
  • Verified accurate records and sufficient supplies by conducting weekly/monthly inventories of food, beverages, glassware and other materials.
  • Built customer loyalty by devising promotions and products according to customer needs and budget.
  • Oversaw computer database and physical filing systems.
  • Enhanced employee management by developing schedules, and effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Spearheaded daily pre-shift staff meetings to identify improvement strategies, discuss policy updates and facilitate open communication.
  • Developed and maintain operational guidelines for staff.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Met, greeted and encouraged feedback from guest and used feedback to implement positive changes within restaurant.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Created and delivered fun in-depth training and team building activities in food preparation, up-selling and customer-facing roles to promote strong team performance and meet revenue targets.
  • Achieved high employee retention rate.
  • Interacted positively with customers while promoting restaurant facilities and dining options.
  • Skillfully interacted with external vendors to obtain best quality in pricing and product.

Education

Central High School
St. Paul, Mn

Some College (No Degree) - Business Administration And Management

Globe University
Saint Paul, MN

Skills

  • Natural leader
  • Operations management
  • Point of Sale (POS) system operation
  • Performance improvement
  • Inventory management
  • Budgeting
  • Recruitment
  • Passion for customer satisfaction
  • Conflict resolution techniques
  • Coaching and Mentoring
  • Training and Development
  • Payroll Preparation
  • Profit and Loss Control
  • High-Volume Environments

Timeline

Owner

Lisa Reneé Caters
01.2023 - Current

Real Estate Agent

Keller Williams- Integrity Lakes
12.2021 - 12.2022

General Manager/Director of Marketing and Events

Melting Pot Of Minneapolis
01.2019 - 01.2021

Lead Server and Bartender

Hilton-Reach Resort Waldorf Astoria
05.2015 - 09.2018

Assistant General Manager/Private Dining Director

The Melting Pot Of Minneapolis
01.2010 - 01.2015

Wine Consultant/Outside Sales Representative

Pat Kerns Wine Merchants
01.2008 - 01.2010

Assistant General Manager/Private Dining Sales Manager

Tria Restaurant, Event Center
01.2006 - 01.2008

Assistant Restaurant General Manager

Saji Ya Japanese Restaurant
04.1996 - 01.2006

Central High School

Some College (No Degree) - Business Administration And Management

Globe University

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