Rachel Veronesi

• Managed budgets and negotiated contracts with vendors, ensuring cost-effective event execution.
• Collaborated closely with clients throughout the planning process to ensure their vision was accurately reflected in the final event layout.
• Coordinated with kitchen or catering staff on delivery, timing and service style of food.
• Oversaw preparation and management of event budgets to deliver at or below projected costs.

• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Handled catering scheduling, ordered food and planned events.
• Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
• Worked with chefs to plan menus according to client needs and budgets.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Promoted catering packages with most profitable outcomes without sacrificing client desires.

• Oversaw continuous floor maintenance and recovery efforts, keeping displays and shelves customer-ready and professionally presented.
• Monitored cashiers' work and balanced registers to maintain strong financial controls.
• Implemented daily operating procedures to keep store clean, adequately stocked and well-organized.
• Walked through department multiple times each shift to evaluate and correct issues such as cleaning and stock replenishment needs.
• Maintained focus during busy times and delegated tasks to employees to keep business running smoothly.
• Assigned jobs to individual employees by considering factors such as previous training, current abilities and general knowledge.

I decided after having my daughter and going back to work right after I needed a change.

I stayed at home for almost a year to get her to her todler stage.

My main focus was on the planning, budgeting,and executing special entertainment events. I was over my previous position but also over seen other outlets when needed.

• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Oversaw payroll and scheduling for department.

• Managed budgeting and invoicing for both large and small-scale events.
• Created Banquet event orders using salesforce
• Cashed out banquet checks at the end of the night and calculated gratuity to ensure all employees were paid correctly
• Created servers, bartenders and housepersons SOP's and updated them annually.
• Followed safety procedures and incorporated safety equipment to reduce injury and loss.
• Established and maintained equipment, linen, and decor inventory for accurate tracking, record keeping and to avoid loss.
• Oversaw timeliness and quality of food delivery at high-volume events.
• Delegated tasks to staff members to maximize production under tight deadlines.
• Supervised and mentored kitchen and serving staff.
• Liaised with venue management to monitor logistics and timelines.
• Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
• Liaised with catering department about event changes and implemented requested adjustments.
• Performed cost-benefit analysis for corporate and social events.
• Maintained effective supply levels by monitoring and reordering food stock, bar, and dry goods.
• Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
• Purchased food and cultivated strong vendor relationships.

• Used the when I work app to schedule employees based off of event times
• Oversee all servers and bartenders before , during, and after events and concerts
• Responsible for writing and administering written documents to servers, bartenders and house persons
• Over see banquet captain and made sure they had all set ups done correctly before the event
• Helped banquet manager/director with all her responsibilities
• Took inventory and used a stratton warren system to order products weekly

• Orchestrated positive customer experiences at all stages by overseeing every area of banquet operations.
• Worked directly with clients day of to ensure the client was happy
• Coordinated dj, caterers, and all other vendors for day of event
• Direct report to the servers, bartenders, and house persons day of event or concert
• Helped the house person with set ups or if there was a call off I would fill in as a server, bartender or house person

• Guided arriving guests to tables, took drink orders and relayed information to bartenders.
• Applied communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Worked back stage catering with bands and acts to ensure they were taking care of and catering was correct
• Bartended concerts
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Applied wine and spirit expertise toward recommending appropriate parings for chosen meals and personal tastes.

I started out as a all around kitchen employee and moved up to manager at 18. I was responsible for closing out the drawer at the end of the night and dropping the nightly deposits at the bank. I also made all the dough, sauce, and main ingredients at the pizza restaurant. I was responsible for taking inventory and ordering for the upcoming week.