Summary
Work History
Education
Skills
Timeline
Generic

Robert Dixon

Peoria,AZ

Summary

Dedicated food service professional well-versed in food and beverage operations and guest services. Experienced in managing large-scale events or intimate gourmet dining and afternoon tea services. Successful at building relationships with customers to increase loyalty and repeat business. Personable Catering Coordinator skilled in managing large and small-scale events to exceed client expectations. Independently monitors catering functions and utilizes tools and systems effectively. Consistently displays strong commitment to excellent customer service and food quality to create memorable client experiences. Very organized and dependable candidate successful at managing multiple priorities with a positive attitude. Always willing to take on added responsibilities to meet team goals.

Work History

Banquet Chef

Courtyard Marriott And Residence Inn
Phoenix, AZ
10.2021 - Current
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Ordered food and supplies used to prepare meals for 15 - 100 people

Prep Chef

The Spot Neighborhood Grill
Scottsdale, AZ
03.2020 - 10.2021
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.

Kitchen Supervisor

Ruby Tuesday
Morehead City, NC
  • Monitored food preparation, production and plating for quality control.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Accurately completed end-of-day financial tasks of counting cash and card transactions daily.
  • Accurately completed end-of-day financial tasks counting and handling cash and card transactions daily

Catering Supervisor

The Crab's Claw
Atlantic Beach, NC
  • Supervised catering staff at all functions, instructing employees to restock items quickly and to promote exemplary service to guests.
  • Maintained close working relationships with food and beverage director, head chef and banquet manager.
  • Monitored food preparation, production and plating for quality control.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Built lasting, lucrative relationships with community members and leaders through effective communication and active listening skills

Education

Associate of Arts - Hotel And Restaurant Management

Carteret Community College
Morehead City, NC

Skills

  • Delegating Assignments and Tasks
  • Service Training
  • Catering Menu Development
  • Kitchen Staff Supervision
  • Food Assembly Supervision
  • Guest Relations
  • Food plating and presentation

Timeline

Banquet Chef

Courtyard Marriott And Residence Inn
10.2021 - Current

Prep Chef

The Spot Neighborhood Grill
03.2020 - 10.2021

Kitchen Supervisor

Ruby Tuesday

Catering Supervisor

The Crab's Claw

Associate of Arts - Hotel And Restaurant Management

Carteret Community College

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Robert Dixon