Megan Duhon

• Assist in organizing and executing various catering events such as weddings & large corporate events in locations such as Paradigm Gardens, Mardi Gras World & City Park Botanical Gardens
• Assisted in organizing travel and logistics for out of town, large scale catering events in cities such as Chicago, Houston & Orlando
• Managed multiple bar set ups, staff & delivery logistics for YLC 's Wednesday at the Square concert series, through Karibu Kitchen

• Maintained relationships with the restaurants regular customers, and developed new regular customers through friendly & personable customer service
• Worked with fellow bartenders & bar manager to create seasonal cocktails & NA beverages
• Responsible for completing EOD money count & distributing tips to fellow staff

• Worked service & customer wells during high volume shifts- ensuring all cocktails were made properly & customers were also satisfied
• Assisted in set up, client relations & bartending a variety of private events- weddings, corporate parties, birthdays, etc.
• Responsible for prepping large batch cocktails & syrups weekly, assessing future needs & ordering based on projected business for the week

• Started in June 2020 as FOH employee, promoted in Sept. 2020 to general manager
• Assisted in opening a 2nd location in Dec 2020- including recruiting, on-boarding, training, implementing & developing company values & SOPs, developing new customer & vendor relations
• Worked with vendors to promote brands & negotiated on purchases as needed to lower costs
• Promoted to Operations Manager in 2021- overseeing 2 locations front & back of house, & a commissary kitchen- budgeting, hiring, ordering, weekly payroll, monthly inventory, training & supporting location management staff
• Created & presented monthly P&L reports for 2 locations & commissary kitchen, maintaining ~30% profit margins
• Developed a new coffee menu, bar menu, & assisted the executive chef with a kitchen & pastry menu re-brand

• Managed fast casual service & maintained positive customer experience
• Managed staff of 30+ employees, keeping employee turnover low, with a focus on giving employees a safe & supportive work environment
• Trained front of house staff on various food, wine, beer, & craft cocktails
• Oversaw a $5,000 beer/wine/spirit inventory
• Created S.O.P. documents regarding company policies and training standards
• Maintained P&L reports, monthly inventory, and daily cash flow
• Managed social media marketing
• Assisted in opening a 2nd location- recruiting & training staff, developing & implementing company values & policy, developing vendor relations

Assistant Event Coordinator:

• Planned human rights conference, Fourth Estate Leadership Summit, held on UCLA campus
• Worked on multiple teams made up of different in-office departments to execute the visions of the leadership team
• Developed and oversaw dining schedules and logistics of 2,500 participants
• Developed six different musical performances, including venue reservations, set design, A/V set up, performer relations, etc.

As a Regional Representative:

• Traveled across the US and Canada conducting educational presentations and fundraising
• Conducted Point of Sale operations, financial accounting, inventory, and merchandising from satellite office
• Developed intercultural and international team coordination- traveling with coworkers from Uganda who were experiencing the US for the first time, supporting them with cultural differences and learning from them