Lukiesha Thomas
Augusta,GA
Summary
Well-qualified to lead food service teams in preparation, handling and delivery of more than 100 meals per day. Knowledgeable about balancing business operational requirements with nutritional standards and guest satisfaction. Articulate and personable leader decisive in leadership style. Dedicated to efficiently organizing and directing dining services at different types of facilities. Familiar with applicable standards and regulations for food services. Quality-driven, attentive and focused on maximizing team performance, food quality and work efficiency. Hands-on Banquet Manager overseeing successful set up of functions, meetings and events. Maintains productive relationships with internal and external staff and vendors to spearhead collaborative efforts. Creates and embodies guest satisfaction by demonstrating high hospitality standards and delivering positive guest experiences.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Banquet Manager
Augusta Marriott at the Convention Center
Augusta, GA
01.2024 - 12.2025
- Supervised event operations, ensuring seamless execution and guest satisfaction.
- Developed and implemented training programs for staff to enhance service quality.
- Coordinated logistics for large-scale events, optimizing resource allocation and setup efficiency.
- Collaborated with culinary teams to design customized menu offerings for diverse client needs.
- Managed vendor relationships, negotiating contracts to secure favorable terms and pricing.
- Streamlined communication between departments, improving overall operational workflow during events.
- Oversaw budget management for events, ensuring adherence to financial guidelines while maximizing profitability.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Enhanced banquet operations by streamlining communication between kitchen and service staff.
Banquet Manager
Embassy Suites
Rogers, Arkansas
12.2021 - 12.2023
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Managed budgeting and invoicing for both large and small-scale events.
- Coordinated weddings, reunions, and corporate meetings throughout banquet and conference spaces.
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
Assistant Director of Dining Services
Harmony Senior Services
Simpsonville, SC
12.2020 - 12.2021
- Strengthened controls to minimize waste and reduce costs.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Oversaw food preparation and monitored safety protocols.
- Motivated up to 25 staff members to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Chef/Kitchen Manager
Army Navy Country Club
Arlington, VA
02.2019 - 08.2020
- Delegated food preparation duties down to 7 cooks and 8 servers and followed up with cooks and servers to verify proper preparation and production of meals.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
Lead Line Cook
Dover Downs Gaming & Entertainment
Dover, DE
04.2015 - 12.2018
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Developed process that reduced waste and improved supply turnover.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Grilled meats and seafood to customer specifications.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Food Service Supervisor
Goodwill Industries
Beaufort, SC
08.2011 - 02.2014
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
- Kept guest and work areas clean, organized and sanitized per established standards.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Ordered new supplies and food to maintain service levels.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Maintained health and food safety standards at all stages, from storage through delivery.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Monitored food quality and service levels to maximize kitchen and dining area performance.
Food Service Specialist
United States Marine Corps
Beaufort, South Carolina
06.1997 - 07.2007
- Managed menu planning, food and supply purchases and inventory coordination.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Prepared components for foods such as soups, entrees and side dishes.
- Kept surfaces, tools and equipment clean and sanitized.
- Maintained proper temperatures during storage, cooking and serving.
- Utilized standard recipes to bake, fry, steam or otherwise prepare dishes.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Created appealing food arrangements for party trays and specialized orders.
- Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
- Learned other teammates' work tasks to train as backup.
- Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Kept pastry and dessert case stocked with fresh selections and arranged to entice orders.
- Circulated kitchen area to receive work assignments and identify support tasks.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
Education
Culinary Institute of America
Hyde Park, NYSkills
- Anticipating Problems
- Building Maintenance
- Delegating Assignments and Tasks
- Performance Improvement
- Problem Solving
- Portion Control
- Inventory Management
- Employee Performance Evaluations
- Equipment Maintenance and Repairs
- Health Code Compliance
- Quality Assurance
- Employee Development
- Revenue assessment
- Corporate event management
- Venue coordination
- Food safety and sanitation
- Staff Management
- Brand Management
- Guest accommodations
- Policy and procedure adherence
- Strategic planning and analysis
- Vendor interaction
- Teamwork and Collaboration
- Critical Thinking
Certification
Servsafe Certified
Timeline
Banquet Manager
Augusta Marriott at the Convention Center
01.2024 - 12.2025
Banquet Manager
Embassy Suites
12.2021 - 12.2023
Assistant Director of Dining Services
Harmony Senior Services
12.2020 - 12.2021
Chef/Kitchen Manager
Army Navy Country Club
02.2019 - 08.2020
Lead Line Cook
Dover Downs Gaming & Entertainment
04.2015 - 12.2018
Food Service Supervisor
Goodwill Industries
08.2011 - 02.2014
Food Service Specialist
United States Marine Corps
06.1997 - 07.2007
Culinary Institute of America