Maria Veronica Gillespie
Buda,TX
Summary
Service-Oriented hospitality industry professionals with 20+years of experience leading Hotels, Resorts, Club operations, sales and revenue growth. Proven track record in boosting customer satisfaction, optimizing costs, and enhancing menu offerings with great experience, skills and knowledge in the food industry.
Overview
19
19
years of professional experience
Work History
Culinary Specialist
Fresh Ideas Food Service Management
Columbia, MO
09.2022 - 02.2024
- Developed menus based on seasonal ingredients and customer preferences.
- Ensured compliance with health department regulations regarding storage, preparation, and service of food items.
- Supervised food preparation staff to deliver high-quality results.
- Organized catering events according to client specifications.
Member and Residential Lodging Manager
Bluejack National
Montgomery, TX
06.2016 - 03.2022
- Manage the day-to-day and long term and strategic operations of Residential and housekeeping department
- Responsible for budgeting, forecasting, and financial planning of the department along with being responsible for the productivity, scheduling, and labor management of the department to ensure that department productivity and financial goals are met
- Manage the selection and development of employees with an eye toward maximum employee satisfaction and guest satisfaction
- Manage administrative duties, including payroll and operating expenses with overseeing the supplies and inventory management for the entire department
- Conduct regular inspections of the Club to ensure adherence to cleanliness, safety and maintenance standards utilizing the ABC's of Housekeeping process in addressing cleanliness of the club
- Worked closely with organizational leadership, including board of directors, to strategically affect direction of operations
Sous Chef
Horseshoe Bay Resort
Horseshoe Bay, TX
09.2011 - 01.2016
- Designed and executed dessert presentations for a hotel, ensuring visually appealing displays that matched the brand's standards
- Managed a team of pastry cooks, ensuring efficient workflow and adherence to food safety and sanitation guidelines
- Developed a signature dessert menu showcasing unique flavor combinations, resulting in a 30% increase in dessert sales
- Managed the pastry section of a busy resort kitchen, overseeing daily production and ensuring timely delivery to various dining outlets
- Collaborated with the executive chef on menu planning and developed seasonal dessert menus that reflected local flavors and ingredients
- Implemented cost-saving measures, reducing food waste by 15% through careful portion control and efficient production practices
Sales and Catering Manager
Marriott International
02.2005 - 01.2010
- Conducted site visits and entertain clients to promote property facilities and services, leading to an 28% increase in client acquisition
- Facilitated the planning and execution of events, leading to a 100% client retention rate of recurring clients
- Met and closely worked with vendors and have discretion to negotiate terms of service and terms of commission agreements
- Initiate verbal and written communication by banquet event order and other departmental documents required
- Provided on-site direction of meeting and catering logistics to managers, departments and team members responsible for event execution
- Implemented new department initiatives, leading to an increase in efficiency and potential revenue
Education
Culinary Arts/Baking Pastry Program Certification -
Le Cordon Bleu
Austin, TX05.2011
Associate Degree - Business Management
University of Texas
San Antonio05.2003
Skills
- Revenue optimization
- Guest relations management
- Budget planning
- Strategic planning and analysis
- Interpersonal communications
- Sales
Timeline
Culinary Specialist
Fresh Ideas Food Service Management
09.2022 - 02.2024
Member and Residential Lodging Manager
Bluejack National
06.2016 - 03.2022
Sous Chef
Horseshoe Bay Resort
09.2011 - 01.2016
Sales and Catering Manager
Marriott International
02.2005 - 01.2010
Culinary Arts/Baking Pastry Program Certification -
Le Cordon Bleu
Associate Degree - Business Management
University of Texas
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