Mary Bowron
Somerby Golf Club
Rochester,MN
1
Certification
42
years of professional experience
Professional catering leader with deep experience in planning and executing weddings, corporate functions, and special events. Strengths include problem-solving, scheduling, and food safety. Proven ability to coordinate teams, manage inventory, and exceed client expectations.
Work History
Catering Manager
17 Years- Directed banquet and catering service operations, coordinating event timelines, staffing, and guest expectations.
- Negotiated menu plans with clients and culinary teams to align service style, budget, and dietary requirements.
- Supervised service staff, reinforcing standards for setup, presentation, and seamless event execution.
- Oversaw inventory, purchasing, and vendor communication to maintain product availability and cost control.
- Resolved service issues promptly, preserving guest satisfaction and protecting event flow.
- Trained team members on catering procedures, safety practices, and hospitality standards.
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Hired and trained both permanent and temporary staff members.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them..
- Worked with chefs to plan menus according to client needs and budgets.
- Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Maintained stringent budget controls, maximizing profitability without sacrificing quality.
- Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
- Increased repeat business through exceptional customer service and attention to detail in event execution.
- Collaborated with clients to understand their vision, translating it into memorable events that exceeded expectations.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
Director of Food and Beverage
24 Years 7 Months- Directed food and beverage operations, aligning service standards with member dining and banquet expectations.
- Oversaw scheduling, training, and performance management for front-of-house and culinary teams.
- Coordinated private events, tournaments, and club functions with smooth service execution.
- Implemented inventory controls and vendor relationships to maintain quality and reduce waste.
- Monitored sanitation, safety, and compliance practices across dining, kitchen, and beverage service areas.
- Collaborated with club leadership to improve service workflows and elevate overall guest experience.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
- Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Worked with qualified chef to diversify menu with new offerings.
Education
High School Diploma
Skills
Catering management
Event planning proficiency
Event coordination
Front of house management
Staff leadership
Employee supervision
Task delegation
Staff scheduling
Shift planning
Inventory management
Food safety
Table arrangement
Problem-solving
Certification
Alcohol Awareness Certificate
Timeline
Catering Manager
Somerby Golf Club
08.2009 - 08.2026Read More
Director of Food and Beverage
Rochester Golf and Country Club
01.1985 - 08.2009Read More
John Marshall
High School Diploma
Read More