Summary
Overview
Work History
Education
Skills
Timeline
Generic

Shrone Dawayne Hayes

Palmetto,Ga.

Summary

Industrious Banquet Captain well-versed in corporate event management and venue procurement demonstrated over 25 years. Eager to contribute to furthering the mission through hard work, dedication and catering industry expertise.

Overview

25
25
years of professional experience

Work History

Banquet Captain

Intercontinental Hotels Group
08.2015 - Current
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Liaised with venue management to monitor logistics and timelines.
  • Oversaw timeliness and quality of food delivery at high-volume events.
  • Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.

Banquet Server

Four Seasons Hotel
12.2020 - Current
  • Banquets
  • Serving food and beverages to guest at venues or catering events
  • To provide exceptional customer service
  • Ensure the highest standard of customer satisfaction
  • Assist with the complete setup and breakdown of the banquet area

Cafeteria Manager

Atlanta Public Schools
02.2005 - 07.2019
  • Oversees daily operations of the café
  • Planning menus and working with vendors
  • Training employees and managing budgets
  • Responsible for all aspects of running the business

Chef

Holiday Inn Select
11.2003 - 02.2005
  • Assist in overseeing a staff of twelve
  • Maintain a strong focus on food quality and food handling
  • Effectively and efficiently ordered supplies to accommodate the guests’ demand
  • Prepare delicious and appetizing meals to guests’ specification

Chef

Westin Peachtree Plaza Hotel
04.2002 - 06.2003
  • Cooked-to-order per guest request
  • Prepared gourmet cuisine
  • Organized five course meals for banquets

Food Service Specialist/Subsistence Supply Clerk

USMC
05.1998 - 05.2002
  • Supervised food preparation for over 1000 Marines
  • Ordered supplies via Sysco
  • Trained staff in proper food handling
  • Inspected supplies, equipment and work area

Education

Bachelor of Business - Business Management

Saint Leo University
Saint Leo, FL
01.2006

Associate of Arts - Culinary Arts

The Art Institute of Atlanta
Atlanta, GA
04.2004

Skills

  • Excellent communication skills both verbal and writtenteambuilding skills…conceptual skills…people skillsnegotiating skills
  • Planning and Coordination
  • Decision-Making
  • Organization and Time Management
  • Interpersonal Communication

Timeline

Banquet Server

Four Seasons Hotel
12.2020 - Current

Banquet Captain

Intercontinental Hotels Group
08.2015 - Current

Cafeteria Manager

Atlanta Public Schools
02.2005 - 07.2019

Chef

Holiday Inn Select
11.2003 - 02.2005

Chef

Westin Peachtree Plaza Hotel
04.2002 - 06.2003

Food Service Specialist/Subsistence Supply Clerk

USMC
05.1998 - 05.2002

Bachelor of Business - Business Management

Saint Leo University

Associate of Arts - Culinary Arts

The Art Institute of Atlanta
Shrone Dawayne Hayes