MARY MARGARET CARTISANO

• Co-managed approximately 200 staff.
• Was scheduling manager and responsible for ordering all liquor for the campus.
• Oversaw cocktail specials and daily operations.
• Was responsible for oversight of all full time front-of- house staff and their attendance, reports, reviews, and raises.

• Managed household staff and contractors, household organizing, and upkeep of all vehicles.
• Created systems for future management.
• Planned events, coordinated travel, ran errands, and cleaned and managed office spaces.

• Served as operations management.
• Tended to special events, meal planning, meal prep, and daily routines to keep all things running smoothly.
• Created organized systems for efficiency and seamless transitions.

Company Overview: https://www.ywamrostrevor.org/

• Ran the kitchen that provided three cooked meals a day.
• Was responsible for all upkeep and maintenance of a commercial kitchen.
• Coordinated all meal planning and prepping for guests.
• Led and trained kitchen staff.
• Planned and prepped my own catering team for events of up to 250 people.
• Was responsible for the upkeep and care of dorm and the other residence.

Company Overview: https://www.ericksonseniorliving.com/oak-crest.

• Started as a teenager and was given multiple growth opportunities.
• Learned dining and food service operations.
• Worked in many roles including busser/food runner, floor supervisor, and prep cook.