Robert Jones
Chef, Owner, Manager
Rockbridge,OH
Summary
Dynamic Catering Manager and Small Business Owner with a proven track record at Robert's Catering, excelling in event planning and menu development. Expert in food safety and staff leadership, I enhanced customer satisfaction and increased repeat business through exceptional service and innovative culinary offerings, ensuring seamless operations and memorable experiences.
Experienced with managing all facets of catering operations, from menu development to event execution. Utilizes strategic planning and vendor negotiations to enhance service quality and cost-efficiency. Strong understanding of team coordination and customer satisfaction to deliver memorable culinary experiences.
Seasoned Catering Manager with passion for creating quality food experiences. Skilled at managing employees and organizing large-scale events, including weddings and banquets. Well-known for delivering excellent dishes and customer service, resulting in business growth.
Ambitious Catering Manager with 25 years of experience leading efficient and profitable service teams. Successful at meeting client needs while increasing revenue by driving sales. Committed to top-tier customer service and upholding professional, approachable attitude.
Professional catering expert with significant experience in managing all aspects of food service operations. Skilled in menu planning, vendor negotiations, and ensuring top-tier client satisfaction. Strong focus on team collaboration and consistently achieving results. Reliable and adaptable, excelling in dynamic environments. Proven expertise in overseeing events from start to finish, enhancing guest experiences, and maintaining high standards of quality and efficiency.
Dynamic Catering Manager with 25 years of experience in leadership roles. Skilled motivator dedicated to streamlining day-to-day operations with eye on larger profit goals. Outstanding attention to detail and high standards for smooth event outcomes.
Overview
47
47
years of professional experience
2
2
Certifications
Work History
Catering Manager/Small Business Owner
Robert's Catering
05.1995 - Current
- Handled catering scheduling, ordered food and planned events.
- Worked with chefs to plan menus according to client needs and budgets.
- Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution.
- Handled payment collection and payroll of 25 employees.25
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Hired and trained both permanent and temporary staff members.
- Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
- Collaborated with clients to create customized menus tailored to their specific preferences and needs.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Implemented strict food safety protocols, significantly reducing instances of non-compliance.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Enhanced customer satisfaction by efficiently managing catering schedules and promptly addressing any concerns.
- Streamlined kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
- Adapted to changing market trends, keeping service offerings fresh and competitive.
- Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
- Ensured compliance with all health and safety regulations, maintaining impeccable record.
- Reduced waste and optimized resource use by introducing efficient inventory management practices.
- Increased repeat business through exceptional customer service and attention to detail in event execution.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Hired trained, and supervised staff to maintain high levels of productivity and customer satisfaction.
- Analyzed market trends to identify new business opportunities and areas for expansion.
Chef/ Manager
Executive Caterers
02.1979 - 02.1995
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
Education
No Degree - Culinary Arts
Hocking College
Nelsonville, OH 05.2001 -
Business/ Culinary Arts
The Ohio State University
Columbus, OH03-1981
Skills
Table setting
Certification
Serv Safe
Timeline
No Degree - Culinary Arts
Hocking College
05.2001 -
Catering Manager/Small Business Owner
Robert's Catering
05.1995 - Current
Chef/ Manager
Executive Caterers
02.1979 - 02.1995
Business/ Culinary Arts
The Ohio State University
Similar Profiles
James KnudsonJames Knudson
Union 2nd period Apprentice Carpenter at Robert's Obayashi General ContractorsUnion 2nd period Apprentice Carpenter at Robert's Obayashi General Contractors
Alexandra Teran-CocteconAlexandra Teran-Coctecon
Temporary Helper at Chicken Houses at Robert's FarmTemporary Helper at Chicken Houses at Robert's Farm
Ali SeddighzadehAli Seddighzadeh
Automotive Technician at Robert's AutomotiveAutomotive Technician at Robert's Automotive
Sarah KolesarSarah Kolesar
Nurse Case Manager@ Ohio Army National Guard at Global Consulting InternationalNurse Case Manager@ Ohio Army National Guard at Global Consulting International
Julie CrabbeJulie Crabbe
Product Marketing Specialist at Retriev Technologies, Transition Cirba SolutionsProduct Marketing Specialist at Retriev Technologies, Transition Cirba Solutions